11.12.2017, 18:03

What to cook for pork dinner quickly and tasty - 8 step-by-step recipes

Published on December 11, 2017

Dinner should be hearty and tasty. And I think that many men agree that when you return home tired and hungry in the evening, a good dinner relieves fatigue like a hand. Of course, a pork dinner saturates the body very well and replenishes its strength.

Today's pace of life leaves little time for preparing homemade food, and therefore many are increasingly turning to fast food. Of course this is harmful, and many people know about it. Still, you need to eat right, otherwise in the future there will be problems with digestion, and no one has time to be sick.

In order to start eating right, here is a small selection of recipes that you can prepare for dinner using pork. Pork is quite common and almost any dish will be very tasty.

Chops are a 100% no-lose option. Cooking them is not that difficult, and the result is simply stunning. This dish can be prepared for a holiday table as a main dish, or you can decorate gray everyday life. In any case, you can't lose by preparing these delicious meatballs for dinner.

Ingredients.

600-700 grams of pork.
300 fresh mushrooms.
2 onions.
100-130 cheese.
1 egg.
Mayonnaise.
Vegetable oil.
Seasonings for meat.

Cooking process.

Pork is only good when it is fresh and preferably with a little bit of fat. This will cook the meat juicy. For chops, both sirloin and entrecote with bone are well suited. I will say that I like the pieces with the bone even more.

Divide the pork into 1.5-2 cm pieces. Wrap it in cling film and beat it on each side.

Chop the onions and mushrooms and fry in vegetable oil.

Distribute the broken pieces on a baking sheet. Coat each piece with oil and sprinkle with spices.

Combine eggs with sour cream and beat well with a fork.

Add grated cheese to the egg mixture and mix until smooth.

Now distribute the fried mushrooms and cheese mixture onto each piece of meat.

Place the pan in a hot oven and bake the chops at 200 degrees for about half an hour.

You can serve this delicacy with rice or mashed potatoes. Bon appetit.

A quick recipe for cooking pork in a frying pan

Bon appetit.

Pork goulash in a slow cooker

Ingredients.

500 pork.
Onion 1 pc.
Tomato paste.
Seasonings for meat.
Vegetable oil.
Salt and pepper to taste.

Cooking process.

Cut the onion and meat into small cubes.

Grease the multicooker bowl with oil, place the onion in it and fry on the frying mode for 1-2 minutes.

Add pieces of meat, a little salt and seasoning to the onion and fry for 20 minutes. Do not close the lid as you will need to stir the meat several times to ensure it is cooked on all sides.

While the meat is cooking, prepare the tomato sauce. It can be prepared from tomato paste or tomato juice. Tomato juice can be used without adding water, but the paste will need to be diluted with water. A glass of water for a tablespoon of pasta.

I pour the tomato into the meat, stir it and set the stew mode, close the lid, press start. On average, the dish will take about an hour to prepare.

After the allotted time, the multicooker itself will notify you that it is ready with a sound signal.

I serve goulash with mashed potatoes or rice. Bon appetit.

Stewed pork with apples

A very old recipe for cooking meat. I know that pork was served this way even under Tsar Gorokh. True, there was no soy sauce back then. This Meat turns out juicy, tasty and with apple notes. Moreover, it is very easy to prepare.

Ingredients.

500 pork.
2 apples.
1 tablespoon sugar.
2-3 cloves garlic.
1 onion.
Vegetable oil.
Soy sauce.
Salt and pepper to taste.

Cooking process.

Cut the pork like for goulash

Onion in half rings.

Without peeling the apples, I cut them into slices no thicker than 0.5 cm and place them on the bottom of the cauldron.

I'll put the meat on the apples.

I'll pepper and sprinkle with sugar.A little soy sauce.

Onion rings.

And finally I’ll cover it with apple slices.

Cover with a lid and simmer over low heat until the meat is cooked. This is approximately 30-40 minutes.

You can also invite guests for dinner with this meat. Bon appetit.

Pork in creamy mushroom sauce

Bon appetit.

Meat for dinner Carpathian style

Ingredients.

1 kg. pork.
2 onions.
6-8 potatoes.
2 eggs.
120 cheese.
Seasonings for meat.
Salt and pepper to taste.

Cooking process.

I divide the potatoes into two halves and cut the halves into slices. I just started writing poetry ;).

I will cut the onion into half rings.

Fry potatoes with onions until tender in vegetable oil.

Cut the meat into pieces 1 cm thick. Beat.

Dip each piece of meat in eggs, then in cheese shavings, then fry in a frying pan until cooked.

Serve the meat with hot potatoes. For decoration, you can cut the tomato into slices and place it on top of a piece of meat. Bon appetit.

Pork in pots

The dish is prepared in special clay pots. Which can be bought in almost any supermarket. This dish is very old, as in ancient Rus' it was prepared in earthenware. True, the pots were a little larger back then, but the essence remained the same. Cheese.

Green.

Cooking process.

I don’t give exact numbers since the proportions depend on the number of pots. Well, on average, for one pot there are 100 grams of meat, 1 potato, half a carrot, 30 grams of onions.

And so cut the meat into small pieces.

Onions and carrots into half rings. But you can also grate carrots.

Cheese on a grater.

At the bottom of each pot we put a little potatoes, vegetables, meat, and grated cheese. Cover with a lid and place in a warm oven and raise the heat to 210 degrees. This dish takes a little over an hour to prepare.

During this time, the potatoes will release juice and the meat will be stewed in a small pot, the cheese will melt and give a beautiful cheese crust. Before serving, pour a little chopped herbs into each pot.

Bon appetit.

It is pork that is considered the most rich and juicy meat, but, of course, after lamb. This is certainly influenced by its fat content. In any dish, pork will turn out very tasty, tender and juicy. If, of course, it is prepared correctly.

We will offer you five different options for preparing this meat. And among them there will definitely be those that suit you. If you don’t have a slow cooker, then you can definitely use a frying pan or oven.

General cooking principles

Before using pork for cooking, it must be washed and dried. After all, there is no need for it to absorb water; it has its own juice. Then, if desired, you can clean it of fat and various films and use it for its intended purpose.

To make your dish special, not like everyone else’s, use different spices. They will change not only the taste, but also the aroma of the dish. Don't be afraid to experiment, because this is how all masterpieces appear.

Breaded pork rolls

Cooking time

calorie content per 100 grams

These are not just pork slices in a frying pan, these are juicy rolls stuffed with herbs, garlic and cheese. So presentable that you can serve it for a holiday.

How to cook:

Tip: To prevent the filling from leaking, use mozzarella.

Tender pork in the oven

Have you long dreamed of juicy meat that just melts in your mouth? Then you are at the right place. We are giving you a recipe that may take you a couple of hours, but will then give you an unforgettable experience.

How long is it - 4 hours and 15 minutes.

What is the calorie content - 264 calories.

How to cook:

Wash the meat and, if desired, remove fat and various films.
Peel the garlic, remove the stems and cut each piece lengthwise.
Remove the core and press the halves through a crusher.
Add salt and black pepper to the garlic mass.
Rinse the rosemary, remove the leaves from the branches and chop them finely.
Chop the laurel leaves too. You can do this with a knife or mortar.
Add both rosemary and bay powder to the garlic.
Mix all this with mayonnaise and thoroughly rub the resulting mass into the pork.
Place in a container that is hermetically sealed.
Place in the refrigerator for at least two hours, but better, of course, overnight.
After that, take it out and wrap it tightly in foil.
Place in the oven and bake for half an hour at 220 degrees.
Then reduce the temperature to 180 degrees and bake for another hour.
When the time has passed, remove the pork, tear the foil and return the meat to the oven for another twenty minutes.

Tip: If you can't marinate the pork for more than an hour, make slits in the pork, but don't cut all the way down.

How to cook pork in a slow cooker

Now you definitely don't expect what you get at the end of cooking. We'll cook a barbecue for you! You don’t have to go far, even if there’s a snowstorm outside and the frost has drawn patterns on the windows, you’ll have barbecue for dinner!

How long is it - 3 hours and 20 minutes.

What is the calorie content - 201 calories.

How to cook:

Pork neck or loin is best suited for this dish.
Wash the meat and dry it, cut into portions.
Remove the skins from the onions, rinse the heads and cut them into rings.
Place the meat in a bowl, add onion and vinegar, the required amount of salt (about 2 tablespoons).
Sprinkle everything with your favorite spices and mix thoroughly by hand.
Cover with a lid or cover with cling film.
Place in the refrigerator for a couple of hours, or better yet, overnight.
After this, transfer it to a slow cooker and cook in the baking mode for one hour.

Tip: served best with tomato sauce, mayonnaise or mustard.

Simple and tasty pilaf with pork

Pilaf is juicy and very filling. Especially if it is cooked with pork, which makes the taste even deeper. The recipe is simple and quite quick.

How long is it - 1 hour and 40 minutes.

What is the calorie content - 129 calories.

How to cook:

Rinse the meat with running water, dry and cut into large pieces.
Peel the onion, rinse and cut into half rings.
Peel the carrots, rinse the roots and cut into strips.
Heat a cast iron frying pan on the stove, pour in oil.
When it is hot, add onions and spices.
Cook, stirring, until the onion is browned.
Then add the meat and cook for about ten minutes more.
After this, add the carrots and simmer for five minutes, remembering to stir.
Boil water in another saucepan or kettle.
Pour it into a cast iron frying pan and mix everything.
Add salt and black pepper, cook from the moment of boiling for twenty minutes.
Rinse the rice thoroughly until the water runs clear.
Pour it (without water!) into the meat and distribute evenly without stirring.
Place an unpeeled head of garlic in the center.
Pour in enough boiling water to cover the rice by two centimeters.
Cook all this for fifteen minutes without a lid.
When the water has evaporated, reduce the heat and make holes in the rice using a spoon.
Close the lid and cook the pilaf for another fifteen minutes.

Tip: You can remove the garlic at the end of cooking. It has already given off both the aroma and a little of its piquancy.

What to cook with meat quickly and tasty for dinner

If you want something tasty, meaty and simple, prepare pork goulash. It's very tasty! This dish has no enemies or adversaries; everyone likes it without exception.

How long is it - 1 hour and 15 minutes.

What is the calorie content - 139 calories.

How to cook:

Rinse the pork under running water, then cut into small pieces.
Pour oil into a frying pan and place on the stove, turn on the heat.
Once the oil is hot, add the meat. Fry it until golden brown.
Peel the onion, rinse and cut into half rings.
Add salt, bay leaves and black pepper.
Simmer, stirring, until the onion becomes soft.
After fifteen minutes, add flour and mix everything quickly.
Fry until the flour taste disappears.
After this, add everything with tomato paste, sugar and cook for another three minutes.
Pour in water and cook, covered, over low heat for thirty minutes.

Tip: You can use fresh tomatoes instead of tomato paste.

In the first recipe we prepared pork rolls stuffed with cheese, herbs and garlic. We rolled them in breadcrumbs twice to get a golden brown, crispy and appetizing crust. If you are cooking for children, you can do without breading or use only eggs.

To get a richer and more tender goulash, use full-fat sour cream. Try cooking with it at least once. We guarantee you will fall in love with this dish for years to come.

Pork is the most common product at first glance. But today we are no longer afraid of experiments and prepare it as soon as our heart desires. Rolls, slices in sauce, and juicy steaks - all this is delicious and you should definitely try it in order to discover new dishes for yourself and your family.

Fortunately, in Orthodoxy there is no ban on eating pork, as in Islam or Judaism, since pork is one of the most delicious and easy to prepare types of meat. Pork is fried quickly without adding oil, its fat melts well, and the parts of the carcass that are devoid of fat are considered the leanest meat. The highest grade meat is suitable for baking or frying: shoulder, loin, brisket, ham. The sweetish taste of pork goes especially well with fruits, nuts, honey, and prunes; baked pork is served with sweet and sour sauces, mustard and cheese sauces, and fresh herbs. You can stew pork with vegetables (fresh, salted or pickled), mushrooms, and legumes. The sweetish taste of pork dishes can be complemented by white wine; red wine is served with ham and pork with vegetables; beer is served with pork with pickles.

There are 632 recipes in the "Pork Recipes" section

Pork in a frying pan in orange marinade

Marinades with the addition of citrus juice are suitable for pork. For example, like in this recipe, where slices of loin (or boneless neck) are marinated in orange juice and zest before frying. To make it spicy, rub the meat with ginger and black pepper. After roasting...

Piece of meat in the oven with vegetables and plums

Take the cutest piece of meat that looks at you from the counter and, without further ado, bake it whole in the oven. A cut of pork leg (ham) is suitable. Although you can get a little clever with the vegetable bed by adding ripe tomatoes to it...

Pork belly with crispy crust, baked with vegetables

There is an idea to decorate the table with baked brisket with a delicious crispy crust. I’ll tell you in detail and show you how to do this in this recipe. The bonus of the dish is a side dish of vegetables that are cooked along with the meat. They are saturated with meat juice and this makes them...

Pork baked with vegetables on an onion bed

We offer a step-by-step recipe with a photo of wonderful, aromatic meat baked in the oven with vegetables on an onion bed. The marinade of honey, soy sauce and mustard gives the meat an incomparable taste. These three simple ingredients combined with spices make...

Pork in wine in Portuguese

Everyday cuisine requires quick and practical recipes. I am sharing with you one of the dishes that can be prepared in half an hour. A recipe for pork with vegetables in white wine can be found in a Portuguese recipe book. The recipe requires pork without bones...

Meat with gremolata sauce

A simple recipe for meat with spicy gremolata sauce. Prepare the sauce first, and while you fry the meat, it will have time to brew. Instead of pork (this recipe uses a natural pork cutlet on the bone, about 2 cm thick), you can use chicken breast or...

Roast pork with honey and sumac

To prepare pork with honey and sumac, choose an oblong piece of moderately fatty pork weighing about 1 kg. The shoulder part, or a piece of ham or neck, is ideal. Sumac will give the meat a pleasant, slightly sour taste, and when mixed with honey, ...

Green beans with meat in tomato

Green beans are delicious on their own or with the addition of meat. The meat must first be lightly fried, add beans cut into pieces, tomato paste and fry everything together. Can be served hot or chilled...

Pork baked with pears and cider

The dry cider we use in this roasted pork recipe gives the meat a new flavor and becomes the basis for a delicious sauce. Before baking, the meat is generously rubbed with a mixture of spices, poured with cider and left to marinate in this form for several hours...

Pork neck in the oven with pink pepper sauce

An easy recipe for cooking pork neck in the oven, which allows you to preserve the juiciness of the meat, is to bake a piece of meat at a fairly low temperature. The main thing here is to stock up on time. And the result is worth it! Pork baked at 150C after 3...

Pork shish kebab in pomegranate juice

Pomegranate juice is not only tasty and healthy as a drink, but also an excellent marinade for meat. I suggest preparing pork kebab by marinating the meat in a mixture of pomegranate juice with onions, a drop of cumin and black pepper. The sourness and tartness of pomegranate...

Pork goulash

There are enough goulash recipes to fill an entire cookbook. You could probably cook goulash every day all year, and every time there would be something new in it. First of all, all goulash can be divided into thick stews and a classic second course, where meat and...

Pork legs with viburnum and peas

You can make not only jellied meat from pork legs, but also a very tasty hot dish. Boiled pork legs on a bed of peas with sauerkraut and viburnum sauce combine both the first and second courses. The dish can be prepared in two stages:...

Boiled pork legs in garlic sauce

Pork feet contain meat, skin, cartilage and tendons. This makes them an excellent source of protein, including collagen. Eating boiled pork feet will help keep the ligaments in good condition. In addition, collagen maintains elastic...

Meatloaf in a ham maker

Meatloaf in a ham maker is an excellent alternative to ready-made sausage. Having such a unit as a ham maker, any housewife can come up with her own recipe according to the preferences and wishes of her family. It is the “unnecessary” skin that remains after cutting the ham or...

Pork chops with cheese in the oven

A proven recipe for pork chops with cheese and tomatoes for those who love simple recipes for delicious and nutritious lunch dishes. For chops, it is better to take loin or tenderloin, they are soft and there is no fat on them. To quickly cut meat into equal...

Pork layer in a slow cooker

If you are thinking about what to cook new with meat, then this recipe for pork layer baked in a slow cooker can be an excellent solution to your problem. You don’t have to worry too much about preparing this dish. All that is required of you...

Pork is one of the main types of meat. Pork meat is an important food product. Meat can be used to prepare many dishes with a wide variety of tastes. For cooking pork dishes Various methods of heat treatment are used: boiling, frying, poaching, stewing and baking. The dishes turn out very tasty and satisfying.

Pork recipe - “Escalope”

Products:

300 g pork
60 g lard

Cooking:

Cut the pork across the grain into slices approximately 1.5 cm thick, beat well with a hoe, add salt and pepper. Instead of pepper, you can use ground cinnamon or crushed nutmeg.
Fry on both sides until a golden brown crust forms.
Serve with a salad of fresh vegetables, lightly salted cucumbers, parsley, dill, and basil.

Delicious recipe for pork with mushrooms in sour cream sauce

Products for 5 servings:

750 g lean pork pulp
100 g rendered pork fat (to taste - replace with another)
100 g onions
200 g fresh champignons (or other mushrooms)
400 g sour cream sauce
750 g side dish
salt, pepper, herbs - to taste

Cooking:

Cut the lean pork into long pieces, sprinkle with salt and pepper and fry in fat in a frying pan.
To the fried meat add sautéed onions, fresh boiled champignons, cut into thin slices, and sour cream sauce.
Then boil it all, stirring, over low heat for 8 - 10 minutes.
Serve the dish with any crumbly porridge or boiled potatoes, sprinkle with herbs.

Pork in beer dough

Products:

600 g pork
50 g butter
75 g hard cheese
160 g flour
2 eggs
100 ml beer
greens, ground black pepper, salt - to taste

Cooking:

Separate the whites from the yolks and beat.
Place the yolks and beaten whites into the sifted flour, pour in the beer and knead the dough.
Cut the prepared meat into 8 identical pieces and beat well, add salt and pepper. Grate the cheese.
Roll half the pieces of meat in cheese and combine with other pieces.
Dip each pair of pieces of meat into the dough and fry in melted butter on both sides until cooked.
Place the pork pieces on a plate and garnish with herbs. Garnish for the dish is at your discretion.

Pork stew with vegetables

Products:

800 g pork
2 sweet bell peppers of different colors
3 potatoes
2 onions
2 zucchini
3 - 5 broccoli florets
1 large carrot
tomato paste or a can of canned tomatoes in their own juice
1 tbsp. spoon of vegetable oil
1 teaspoon each salt, sweet red pepper, dried dill and garlic
5 teaspoon ground black pepper
1 teaspoon 9% vinegar

Cooking:

Cut the meat into pieces of arbitrary shape measuring about 3 cm on the large side.
Cut the onion into half rings.
Peel the carrots and cut into thin circles.
Lightly fry the meat, onions and carrots in oil in a large deep frying pan until browned.
Dilute spices, including salt, in 2 tablespoons of water and vinegar, pour into meat and vegetables.
Simmer everything over low heat for 2 - 3 minutes.
Peel the potatoes and cut into small cubes, peppers and zucchini into slices.
Divide the broccoli into small florets. Mix everything with the meat, add tomatoes or tomato paste, first diluting it in 0.5 cups of water.
Cover the pan with a lid and simmer over low heat for 50 minutes.

The recipe is ready.

How to cook spicy pork fillet?

Products:

700 g pork
200 g cheese
1 zucchini
250 g onion
300 g tomatoes
4 cloves garlic
2 tbsp. spoons of thyme
1/2 cup dry wine
4 tbsp. spoons of vegetable oil
dill, tabasco sauce, salt, pepper - to taste

Cooking:

Cut the meat across the grain and beat.
For the marinade: mix chopped garlic with 1 tbsp. spoon of thyme, Tabasco, pepper, salt, pour in wine and 2 tbsp. spoons of oil, marinate for 1.5 hours.
Place the chopped vegetables on a baking sheet and pour over the marinade. Place in the oven at 220 degrees C for 10 minutes.
Then place the pork pieces on top, drizzle with oil and bake for another 7 minutes.
After this, cut the cheese into slices (plates), place on the meat and bake.

The recipe for a dish with spicy pork fillet is ready.

Pork chop with salad

Cooking:

Cut the pork tenderloin into slices. Cut off the slices.
Lightly beat 1 egg, add salt and pepper.
Heat vegetable oil in a frying pan.
Dip each piece of chopped pork in the egg, then in breadcrumbs, again in the egg and again in breadcrumbs.
Fry the meat in vegetable oil on each side, first over high and then over medium heat until golden brown.

How to cook pork "Sinbad" - with sesame seeds and flour, deep-fried

Products:

300 g pork
1 egg
50 g sesame
vegetable oil, salt

For the sauce:

2 tbsp. spoons of ketchup,
2 tbsp. spoons of mayonnaise,
1 tbsp. spoon of sour cream,
sprigs of dill

Cooking:

Cut the pork into cubes or cubes (optional).
Beat the egg in a bowl.
Salt the pork pieces, roll in flour, then in egg and sesame seeds. Fry in a large amount of hot vegetable oil (deep fat) for 5 minutes.
For the sauce, mix mayonnaise, ketchup, sour cream, finely chopped dill.
Serve the cooked pork with sauce.

Pork stewed with cabbage and apples

Products:

500 g pork pulp
250 g sauerkraut
1 sweet and sour apple
1 onion
1 clove of garlic, flour, salt, pepper, vegetable oil

Cooking:

Squeeze the sauerkraut from the brine and boil a little.
Peel the onion and cut into half rings.
Peel the apple, remove the cotyledons, cut into slices.
Cut the washed meat into pieces, then roll in a small amount of flour. Heat vegetable oil in a frying pan, fry the meat until crusty, add onion and fry a little more.
Transfer the meat to a thick-walled pan, add cabbage, apple, salt and pepper to taste. Pour in a little water, cover the pan with a lid, put it on high heat first, and after boiling, reduce the heat and simmer the dish until cooked. At the end add chopped garlic.
The recipe for pork stewed with cabbage and apples is ready.

Delicious recipe from the chef - Boar knee with potatoes

Cooking:

Fill the pork knuckle with beer, add mint leaves, black peppercorns, and salt. Cook over low heat until almost done.
Remove the shank from the bone, stuff it with carrots and garlic,
tie with twine and pack in foil.
Then, place it on a baking sheet and place coarsely chopped potatoes around it. Spray the potatoes with vegetable oil, add some salt and bake until done.
Cut the finished shank into pieces, season with mustard and ketchup. Place it in the middle of the dish and place the potatoes around it.

How to cook pork with pasta?

Products:

750 g pork pulp
100 g rendered pork fat
100 g onions
250 g tomatoes
500 ml broth
150 g bell pepper
300 g pasta
50 g grated cheese
salt, pepper

Cooking:

Cut the flesh of the hind leg or lumbar part of the pork into wide portions, trim off excess fat, leaving it with meat no thicker than 1 cm, beat it, add salt, pepper and fry on both sides until a crust forms.
Place the fried meat in a saucepan, pour in broth made from fried pork bones, add sautéed chopped onions, bell peppers cut into noodles, slices of fresh tomatoes without skins and seeds. Simmer all this content until the meat is completely cooked.
Boil the pasta (horns, ears, snails, feathers - except vermicelli) until half cooked in salted water, drain in a colander, put in the meat, mix and continue to simmer until the meat is cooked. When using vermicelli, add it without boiling it first.
When serving, put the meat on a plate, pasta on it, which we sprinkle with grated cheese.

Fried pork tenderloin

When choosing a fresh tenderloin, check its quality: press on the piece, and if the fibers quickly recover, you can take it. Many people still don’t know how fried pork tenderloin is prepared. There is nothing difficult here, this is a fairly simple dish to prepare and this simple recipe will help when you have little time to cook.

Ingredients:

bulb,
500 pork tenderloin,
4 cloves of garlic,
pepper, mustard seeds, salt and bay leaf to taste.

Preparation:

Cut the thoroughly washed tenderloin into small pieces, which are then fried in vegetable oil. Fry the meat until all the juice has evaporated from it.
Cut the onion into four parts, and cut these parts into thin slices. Peeled garlic must be cut into thin slices.
After browning the pork, add the onion and garlic to it. Next add salt, bay leaf, mustard peas and pepper. You can add any seasonings that you prefer. Don't like garlic and onions? Well, don’t put them in, replace them with something else from the seasonings.
Make the fire low and fry the pork with garlic and onion until golden brown. After boiling away all the excess and completely unnecessary liquid and thoroughly frying the garlic and onions, everything will be ready.

Grilled pork in the oven

Meat baked off the grid is much healthier than just fried in a frying pan. Grilled pork in the oven will cook more evenly. In some ovens, this mode is initially built-in, but in ordinary ovens you can simply put the meat on the wire rack for such baking.

Ingredients:

2 kg pork,
coarse sea salt and freshly ground black pepper to taste,
freshly ground coriander and paprika to taste.

Preparation:

For this meat dish, it is better to take the neck of the pork or the meat along the back with ribs. First of all, turn on the oven in the “Grill” mode, it will be just ready for the time when you have to bake the pork.
Wash the pork in warm water and dry it with a paper towel. Then we cut it into large pieces about 4 cm thick, it’s good if there is a bone on each piece of meat.
Rub the pork generously on all sides with pepper, spices and salt. Rosemary and thyme or dried cilantro also go great with meat. Place the pork on the grill and be sure to place a baking sheet under it, otherwise the bottom of the oven will suffer from fat.
Now start baking and watch carefully when you need to turn the meat. As soon as you see through the oven door that it has browned, immediately open the door, but very carefully, and turn the pork on the grill to the other side.
Now wait until the other side turns brown and turn it over again. It is difficult to indicate the exact cooking time; it all depends on the power of the grill. But it takes at least twenty minutes, that's for sure. Don't overcook the pork or it will become tough. Carefully remove the finished meat from the grill and place on warm plates.

Pork head roll

Not every housewife will decide to make a pork head roll. However, preparing such a dish, which will be a wonderful snack, is quite simple.

Ingredients:

1 small head of a young pig,
spices (basil, thyme, rosemary),
1 small head of garlic,
table salt, pepper.

Preparation:

The head must be washed well, and then with a sharp knife we cut off the skin with fat and meat from the skull. We also take out the tongue and clean it well. We cut off the ears from the head, and place the cleaned tongue along the axis of symmetry, and cover the holes from the eyes with meat.
Then the meat must be well rubbed with spices and garlic squeezed through a garlic press. After this, you need to carefully and tightly roll the spiced pork into a roll and tie it with twine. If desired, you can put rosemary sprigs under the twine.
Next, place the previously trimmed fat on the bottom of the heat-resistant dish where the roll will be baked, place the roll on top of it, cover well with foil and bake in the oven for three hours at a temperature of one hundred and eighty degrees. After three hours, the foil must be removed and baked for another few minutes, constantly basting with fat.
After this, we take out the roll, cool it, and put it in the refrigerator overnight, and then remove the twine. Before serving, the cold roll should be cut into portions.

Buzhenina is baked meat in one whole piece. Cooked boiled pork in foil always turns out juicy if you use the recipe I offer.

Ingredients:

1500 grams pork neck,
1 carrot,
1 head of garlic,
2 teaspoons French mustard,
1 teaspoon sweet wigs,
salt, pepper

Preparation:

To begin with, the pork should be thoroughly washed and dried. In a small bowl, mix salt and pepper.
The carrots and garlic must be peeled, and then the carrots must be cut into cubes, and the garlic cloves must be cut in half. Next, you need to make cuts in the piece of meat, into which you need to add salt and pepper in large quantities, and then place carrots and garlic.
After this, you should mix mustard with salt and pepper, and then you can add spices for the meat, then mix all the ingredients well and rub the meat with them. Then the pork must be wrapped in foil, preferably in two layers, and allowed to marinate for three hours.
Pork must be baked in the oven, with the first hour at a temperature of two hundred and twenty degrees, and the second hour at one hundred and fifty degrees. To ensure that the meat is well browned, bake for about twenty minutes after removing the foil.
Serve the finished boiled pork cut into portions, and boiled young potatoes or mashed potatoes are great as a side dish. Read more:

This interesting dish consists of thinly sliced pieces of raw meat, seasoned with lemon juice or vinegar with olive oil. It is most often made from veal, but pork carpaccio is delicious. In the old days, only aristocrats could afford such a dish, but now you can enjoy it too.

Ingredients:

200 g pork fillet,
0.4 l. h. mustard,
2 l. Art. olive oil,
1 l. tsp balsamic vinegar,
2 l. tsp lemon juice.

Preparation:

Try to buy pork from a reliable producer and always fresh.
Start preparing the marinade sauce. To do this, combine balsamic vinegar with olive oil, mustard and lemon juice. Mix these components until smooth.
Thinly slice the frozen piece of pork across the grain. To make the slices of meat thinner, you need to carefully roll them out with a rolling pin, then they will be better saturated with the marinade.
Take a dish and place thin pork slices on it in one layer. Now coat the pieces of meat with marinade sauce. To do this, you can use a silicone brush.
In just a few minutes, you can add salt to the dish and serve it to the table. Carpaccio can be supplemented with champignons, basil, arugula or capers.

bbcgoodfood.com

Ingredients

1 tablespoon olive oil;
2 onions;
400 g pork fillet;
250 g champignons or other mushrooms;
1 ½ tablespoons paprika;
1 tablespoon of tomato paste;
200 ml chicken broth;
100 ml sour cream;
salt - to taste;
ground black pepper - to taste.

Preparation

Heat the oil in a saucepan, add thinly sliced onion and cook for 10 minutes until softened. Cut the meat into cubes, and the mushrooms into slices and add to the onion. Fry for 3-4 minutes over high heat, season with paprika and cook for another minute.

Add the tomato paste and broth and simmer for 5-8 minutes until the pork is tender. Add sour cream, salt and pepper and mix well. Serve with rice, pasta or.

delish.com

Ingredients

6 slices of bacon;
2 peeled apples;
1 small onion;
3 cloves of garlic;
a few sprigs of fresh rosemary;
a handful of walnuts;
salt - to taste;
approximately 1¹⁄₂ kg pork fillet;
2 tablespoons grainy mustard.

Preparation

Chop bacon and fry. Remove to a plate and drain off the fat. Add diced apples and onions to the pan and cook for 4-5 minutes. Add the chopped ones and fry for a couple more minutes. Then add chopped rosemary, bacon, ground nuts, salt and pepper.

Cut the pork in half lengthwise and open it up. Salt and pepper the meat. Place all the filling on it, wrap tightly with a roll and tie with thread. Rub the mustard over the top of the pork.

Place on a baking sheet and bake for 1.5 hours at 160°C. Remove the meat, leave for 15 minutes and cut into slices.

delish.com

Ingredients

2 tablespoons vegetable oil;
2 green bell peppers;
1 onion;
3 cloves of garlic;
salt - to taste;
2 teaspoons ground cumin;
2 teaspoons dried oregano;
1 ¹⁄₂ kg boneless pork shoulder;
500 ml beef broth;
170 g tomato paste;
200 g olives stuffed with peppers;
1 tablespoon white vinegar;
a few sprigs of parsley.

Preparation

Heat oil in a deep frying pan over medium heat. Add the peppers and onions cut into small strips, chopped garlic and ¼ teaspoon of salt. Cook for 10 minutes, stirring occasionally. Add cumin and oregano and mix well.

Remove excess fat from the pork, cut the meat into large pieces and place in the pan. Pour in the broth mixed with tomato paste. Season with salt to taste. Reduce heat and bring to a boil. Then cover the pan with a lid and place in an oven preheated to 180°C for 2.5–3 hours, until the meat is very soft.

Then skim the fat from the pork and vegetables. Use a fork to separate the meat into pieces, add the olives, vinegar and chopped parsley. The dish goes well with.

bbcgoodfood.com

Ingredients

½ bunch of rosemary;
150 g breadcrumbs;
salt - to taste;
ground black pepper - to taste;
2 eggs;
8 pieces of pork fillet;
4 tablespoons butter.

Preparation

Grind the rosemary and mix it with breadcrumbs and spices. In another bowl, beat the eggs. Beat the fillet a little. Dip each piece first into the eggs and then roll in the breadcrumb mixture. Fry in melted butter for 5-7 minutes on each side.

delish.com

Ingredients

50 g brown sugar;
2 tablespoons soy sauce;
a piece of ginger about 7 cm long;
2 cloves of garlic;
ground black pepper - to taste;
4 pork fillets, about 3 cm thick;
salt - to taste;
2 tablespoons butter;
400 g Brussels sprouts;
a few green onions.

Preparation

Mix sugar, soy sauce, grated ginger, grated garlic and pepper. Rinse the pork and dry with a paper towel. Rub the meat with salt and pepper.

In a saucepan or frying pan over high heat, melt 1 tablespoon butter and 2 tablespoons vegetable oil. Fry the pork until golden brown, then turn it over and pour the prepared sauce into the saucepan. Fry the meat over medium heat for about 5 minutes, turning if necessary. The meat should be completely covered with sauce.

Cut the Brussels sprouts lengthwise into quarters. In another frying pan, melt the remaining butter and fry the cabbage for 3-4 minutes until lightly browned. Season with salt and pepper. Place pork and cabbage on a platter and garnish with chopped green onions.

bbcgoodfood.com

Ingredients

1 large potato;
1 teaspoon vegetable oil;
500 g minced pork;
1 onion;
1 clove of garlic;
¼ teaspoon ground cinnamon;
¼ teaspoon ground cloves;
¼ teaspoon ground nutmeg;
salt - to taste;
ground black pepper - to taste;
100 ml meat broth;
400 g;
1 egg.

Preparation

Drain and puree. Heat the oil in a frying pan and add the minced meat and chopped onion. Fry until the ingredients are browned. Add chopped garlic, cinnamon, cloves, nutmeg, salt, pepper and broth. Remove from heat, add cooled puree and mix well.

Divide the dough into two parts and roll each one out. Place the first layer in a round baking dish. Fill the pie with filling and cover with another layer of dough. Firmly connect the edges of the layers. Brush the pie with beaten egg and place in an oven preheated to 200°C for 25–30 minutes until the dough is lightly browned.

lifestylefood.com.au

Ingredients

2 red bell peppers;
1 red onion;
a few tablespoons of olive oil;
salt - to taste;
ground black pepper - to taste;
1 tablespoon sugar;
3 tablespoons red wine vinegar;
½ bunch of basil;
2 bone-in pork chops;
2 cloves of garlic;
several sprigs of thyme;
2 tablespoons butter.

Preparation

Cut the peppers and onions into thin strips. Place them in a frying pan with heated olive oil, add salt, pepper and sugar. Cook, stirring occasionally, over high heat for 4 to 5 minutes until the vegetables soften. Then pour in the vinegar, cook for a minute, reduce the heat and fry for another couple of minutes. Add chopped basil leaves to the vegetables, mix well and place on a plate.

Make vertical cuts in the fat: this will prevent the meat from curling when frying. Season the pork with salt and pepper. Heat the olive oil in a frying pan and add the meat, flattened garlic cloves and thyme.

To make the meat juicier, add butter to the pan. Fry the pork for 3-4 minutes on each side, basting with pan juices. Place the cooked meat and leave for 10 minutes. Place the roasted vegetables on a serving platter and top with the pork.

delish.com

Ingredients

70 ml white vinegar;
50 g sugar;
4 tablespoons of ketchup;
5 tablespoons cornstarch;
1 teaspoon water;
450 g pork fillet;
salt - to taste;
4 tablespoons of vegetable oil;
1 red bell pepper;
1 onion;
250 g pineapple;
200 g rice.

Preparation

Pour vinegar into a small saucepan, add sugar, ketchup and ginger. Bring to a boil, reduce heat and simmer for another 10 minutes. In a separate bowl, combine 1 teaspoon cornstarch and water and add this mixture to the pan. Mix the sauce well.

Cut the pork into small cubes and pat dry with paper towel. Roll the meat in the mixture of the remaining starch and salt. Fry the pork in a frying pan with hot oil for a few minutes, then place on a paper towel.

Drain excess oil from the pan and fry the diced onion and pineapple. After 5 minutes, add meat and sauce to them. Boil the rice and serve it with the pork in the sauce.

bbcgoodfood.com

Ingredients

3 tablespoons vegetable oil;
350 g pork fillet;
1 teaspoon ground paprika;
1 teaspoon ground cumin;
220 ml;
100 g frozen green peas;
1 ½ tablespoons Greek yogurt;
salt - to taste;
a few sprigs of cilantro.

Preparation

Heat 1 tablespoon of oil in a frying pan and fry the fillet cut into small strips for 3-4 minutes. Place the meat, pour the remaining oil into the pan and add spices. Fry them for a minute to release the spicy aroma.

Pour in the broth and cook over high heat for 3-4 minutes. When the broth is half as much, add the peas to the pan. Remove from heat, add yoghurt and salt and stir. Then add the cooked pork, stir and sprinkle with chopped herbs.

delish.com

Ingredients

4 tablespoons olive oil;
salt - to taste;
ground black pepper - to taste;
4 pork fillets;
1 onion;
4 green apples;
120 ml apple cider vinegar;
100 g yellow raisins;
1 teaspoon ground ginger;
¼ teaspoon dry mustard;
1 pinch of cayenne pepper.

Preparation

Heat 2 tablespoons oil in a skillet over medium heat. Rub the meat with salt and pepper and fry for 2 minutes on each side. The meat should be browned. Place the pan in an oven preheated to 200°C for 5 minutes, then transfer the pork to a plate.

Heat the remaining oil in a saucepan over medium heat. Reduce heat and fry chopped onion for about 6 minutes. Peel the apples, cut into cubes and add to the onions. Fry for 4 minutes. Add vinegar, raisins and spices, mix well and cover with a lid. Cook for another 3-4 minutes, stirring occasionally. The apples should become soft, but should not fall into pieces. Season with salt and pepper and spoon the chutney over the pork.