Pork... tender, juicy... appetizing... How can anyone remain indifferent at the sight of such meat? Of course not! It is thanks to the exceptional taste that pork dishes are so popular among people, and also because of the speed and ease of preparation. If beef requires certain knowledge and experience, then with pork everything is much simpler, and most importantly - always an excellent result! Cook pork often and enjoy its amazing taste. A selection of your favorite pork recipes especially for you.

A very simple recipe. All preparations take literally a few minutes, and then the lard cooks itself. After 8-10 days you can enjoy the unique taste of lard that melts in your mouth...

Using smoked bacon for kulesh, I kill two birds with one stone at once: I significantly reduce the cooking time of the dish and give the kulesh a unique aroma of smoked meats...

A very beautiful and unusual pork dish, the preparation of which will require about a kilogram of boneless loin, as well as cheese, bell pepper, several strips of bacon if desired...

Tasty and beautiful boiled pork is the pearl of any holiday table. By the way, it can be cooked not only for a holiday; such meat is the best alternative to sausages...

An old recipe for making lard. The lard turns out white, tender and very tasty, can be stored for a long time and does not turn yellow. You can salt in jars or other convenient containers. Ingredients: lard, salt...

Frying meat is easy and difficult at the same time. It’s easy if you know how to do it correctly, but difficult if you’ve never fried pork before and, naturally, a lot of questions arise...

There is not always time to salt lard according to the classic recipe, which requires a whole week of salting. But if you need it urgently, I recommend this recipe. In just three days you will get excellent homemade lard.

A simple, practical and very tasty recipe for homemade lard, which is cooked in onion skins. The lard turns out very, very tender and aromatic, it literally melts in your mouth...

Any dish will immediately sparkle with new colors if served with mushroom sauce. Pork escalope is no exception. Ingredients: pork tenderloin or ham loin, champignons, tomatoes...

Do you want to cook something new and unusual? And so that it is inexpensive and accessible? Then try the schnitzel with cheese. Very tasty and practical. Ingredients: pork, minced meat, cheese, parsley, wine...

At first glance, it seems that brizol is difficult to prepare, but in reality this is not so, especially when there is a recipe with step-by-step photos, where each step is described in detail. See for yourself that everything is quite simple...

A very simple and tasty recipe for homemade pork baked in the oven. For cooking we will need: pork pulp, garlic, salt, spices, vegetable oil...

Pork shank has always been considered a great delicacy; it is salted, smoked, baked and even boiled in a bag. If you don’t know how to cook undercuts, then I recommend this recipe...

A true cook is not one who prepares food every day, but one who strives to bring something new into the daily diet. I recommend trying this simple and affordable meat marinade...

A very simple and quick recipe, ideal when you need to quickly feed a hungry family. The roast turns out tender and flavorful. Ingredients: potatoes, pork neck, carrots, onions, spices...

Roast cooked in portioned pots is suitable for both holidays and every day. A very aromatic and tasty dish. Ingredients: pork pulp, potatoes, onions, carrots, prunes, spices...

To diversify the daily menu, I suggest preparing very tender and tasty chops with cheese filling. Ingredients: pork, cheese, egg, spoon of flour, spices...

A slightly unexpected combination of pork, bananas and pea cream, but the flavor bouquet lives up to all expectations. Treat your family to an exquisite delicacy. Ingredients: pork tenderloin, minced meat, bananas...

These rolls are prepared in much the same way as in the previous recipe, except that the filling of meat rolls is more familiar: minced meat with tomatoes and garlic. Try it, it's very tasty...

To make the kebab juicy and flavorful, it is not at all necessary to marinate the meat for days. Kebab connoisseurs will tell you that there is nothing better than onion marinade; the meat turns out soft and very tasty...

The combination of meat, prunes, raisins and nuts makes this dish unique. A very beautiful dish for true gourmets, ideal for a romantic evening or a festive feast...

Everything ingenious is simple, and this dish is proof of that. If you take pork and chicken fillet, marinate it, and then bake it in the oven, after wrapping the pieces of meat in bacon, you will get such deliciousness!

Pork is a protein and vitamin B rich food. For a long time, its opponents tried to prove that it was a heavy and harmful product for the body. However, scientists have refuted this version, establishing that humans digest pork in almost the same way as other types of meat. The main thing is to prepare it correctly. The maximum benefits can come from dishes created using the oven. In addition, pork can be boiled and fried. It makes rich first courses (pickle soups, soups, borscht) and juicy additions to side dishes (cutlets, shish kebab, escalope).

Pork is used more often than other types of meat when preparing dishes for everyday and festive tables. The meat is prepared relatively quickly, and if the technology is followed, it turns out soft and juicy, not inferior in taste to other varieties. Pork is stewed separately and with vegetables, boiled, fried in a pan and on the grill, baked in the oven, simmered in a slow cooker. Every gourmet can easily find a recipe to their liking.

In our article we will look at what to cook from pork pulp simply and quickly for a main course or for dinner. Depending on the method of heat treatment, we present several interesting recipes for preparing this type of meat.

Pork stew in the oven

A very tasty stew with a light spicy aroma is prepared from pork pulp with a small amount of fat. The neck or back is ideal, but not the loin, as this can cause the meat to be a bit dry. The cooking time is approximately 2 hours. It's not exactly quick, but it's very simple, and the stew is prepared from familiar ingredients. Please note in advance that the recipe contains ingredients that you can buy ready-made in a store or cook yourself in the oven by drying chopped tomatoes in the oven with Provençal herbs and pepper.

The process of preparing stew consists of the following sequence of actions:

1. Prepare a roasting pan or frying pan with a thick bottom. Prepare the oven by heating it to 180 degrees.
2. In very hot olive oil (2 tablespoons), fry pieces of pork flesh (700 g) about 5 cm in size on all sides until golden brown.
3. To the meat add onion cut into 8 pieces, garlic (2 cloves) and green chili pepper, freed from seeds. Fry all ingredients together for about 5 minutes.
4. Combine sun-dried tomatoes (1.5 tbsp) with a glass of chicken broth. Add a pinch each of cinnamon, ground cloves, star anise, white pepper, cumin, coriander and dried dill. Bring the mixture to a boil and pour the prepared sauce over the meat, onions and peppers.
5. Place the roasting pan uncovered in the oven for 90 minutes.
6. After the time has passed, add potatoes (700 g), cut into large pieces, and carrots (800 g) to the meat. Pour a glass of chicken broth over the dish and put it back in the oven for half an hour.

Having learned to cook stew according to the recipe presented above, you will no longer wonder what to cook from pork pulp. This hearty dish will captivate you with its special taste.

Pork pulp, cooked in pieces

The meat will be as juicy as possible if you bake it in one piece. This will increase the cooking time, but the result will impress all guests at the festive event without exception. If you don’t yet know how to deliciously cook pork pulp, use the step-by-step recipe below.

1. A large piece of pork shoulder (2.5 kg) must be washed and dried on all sides before cooking.
2. Next, you need to salt and pepper the meat, rub it with a mixture of horseradish (1.5 tbsp) and hot pepper (0.5 tsp).
3. Place the piece in a baking dish of suitable size.
4. Next to the meat, place apples (2 pieces), cut into 4 parts, 5 cloves of garlic, butter (3 tablespoons), pour in apple cider (1 tablespoon) and cream (70 ml). Grate the top of the piece with rosemary and brown sugar (70 g).
5. Bake the pork at 160 degrees for 3 hours, after covering the meat with foil.
6. After the specified time, remove the foil, increase the temperature to 210 degrees and continue baking for another 40 minutes.
7. Place pork on a serving platter. Serve with applesauce and a side of salad or mashed potatoes.

Now you know (if you have uncut pork on hand) that cooking meat in pieces is not at all difficult. The main thing is to have enough time so that the pork can properly simmer in its own juices and spices.

Pork tenderloin with pomegranate sauce

The most valuable part of the carcass is the tenderloin. Since this muscle tissue is located in the posterior lumbar region and receives virtually no physical activity during the life of the animal, when cooking meat it turns out to be the most juicy and tasty. If you managed to buy tenderloin at the market or in a store, and you do not know what can be prepared from the pork pulp, it will be useful for you to obtain information on how to prepare such meat. It is highly expensive, so it is advisable to fry it, cutting it across the grain, or bake it in a whole piece. Very rarely such meat is boiled or stewed.

You can prepare pork tenderloin in the following way:

1. A piece of meat weighing 600 g is thoroughly washed under running water and dried with a paper towel.
2. Rub the tenderloin with a mixture of salt, pepper, vegetable oil (1 teaspoon) and squeezed garlic (1 clove).
3. Place the prepared piece on a hot frying pan and quickly fry on all sides until golden brown over high heat.
4. The fried tenderloin is transferred to a baking sheet and placed in a preheated oven (180 degrees) for 20 minutes. You can check the readiness of meat with a probe thermometer. The internal temperature should be 145 degrees and the color should be light pink.
5. The meat on the baking sheet is removed from the oven and covered with foil. Served with pomegranate sauce.

To prepare the sauce, use fresh figs, cut into halves (3 cups), dry white wine (1 tbsp.), pomegranate juice (3 tbsp.), sugar (70 g), salt to taste. All ingredients are placed in a saucepan and cooked over low heat for about 50 minutes. Then cool slightly, and rub the figs through a sieve. After this, return the pan to the heat, add butter (3 tablespoons) and boil to the desired consistency. The ingredients provided make approximately 2 cups of sauce.

Pork perkelt in Hungarian style

Perkelt is one of the options for preparing stewed meat. The dish belongs to Hungarian cuisine. It is served both as a main dish with a side dish of mashed potatoes, and as a base for Hungarian bograch. If you bought fatty pieces of meat with lard, then the question is: what can be prepared from pork pulp can be considered decided.

For perkelt, meat (800 g) is cut into small pieces across the grain, onions (3 pieces) and lard (70 g) are chopped into cubes. First, fry the lard in a heated frying pan so that all the fat is rendered. Remove the cracklings from the frying pan. Then the onions are sautéed in pork fat, and when they become transparent, the meat is added. When the pork pieces are fried on all sides, pour 2 cups of water into the frying pan, add sweet paprika (4 tablespoons), red pepper if desired, and salt.

Simmer the perkelt over low heat for an hour. The cooking time can be increased, the main thing is that the pieces are soft enough. They should literally disintegrate into fibers and melt in your mouth.

How to deliciously cook pork pulp in a frying pan

Fans of hot and spicy Korean cuisine will definitely like this recipe. The meat turns out, as they say, “with pepper.” But at the same time it comes out quite juicy, does not dry out and is fried in just 20 minutes.

You can cook pork pulp in a frying pan in the following order:

1. In a hot frying pan over high heat, fry the pork cut into small pieces.
2. Add coarsely chopped onion and green onions, green chilies (with or without seeds), garlic (4 cloves) and grated ginger (1/2 tablespoon) to the meat. Pour sesame oil (2 tablespoons) into the pan.
3. Fry vegetables and meat over low heat for about 10 minutes.
4. Add chili paste (1 teaspoon), red pepper flakes (2 tablespoons), soy sauce (1 tablespoon) and brown sugar (2 tablespoons) to the pork.
5. Fry the meat for another 10 minutes until the onion is transparent.
6. Place meat on a serving platter and sprinkle with toasted sesame seeds. Serve with rice or salad.

Pork with carrots in a frying pan from Yulia Vysotskaya

It is quite difficult to dry out a large piece of pork if the cooking technology is followed. As a rule, such meat almost always turns out juicy and soft. Finely chopped pork (pulp) is a completely different matter. You can learn how to cook meat in the form of pieces quickly and tasty from the recipe below from the famous culinary specialist Yulia Vysotskaya. For this dish it is better to take undercut or shoulder

Salt coarsely chopped pieces of pork (800 g) and fry for one minute on each side in heated olive oil (3 tablespoons). It is extremely important not to overcook the meat, otherwise it will turn out tough. Transfer the pieces of pork from the frying pan to a plate, and in the resulting fat and butter, fry the red onion cut into 4 parts and large pieces of carrots (2 pieces each), crushed cloves of garlic (5 pieces), thyme sprigs (6 pieces), coriander (1/2 teaspoon). Fry the vegetables with spices a little, stirring occasionally. Then return the pork to the frying pan, pour it with light non-alcoholic beer (300 ml), add salt if necessary and simmer over low heat for about an hour.

Thanks to this recipe, you will always know what to cook from pork pulp for a main course or dinner. This meat can be served as a separate dish or with a side dish, such as porridge or mashed potatoes.

Pork chops with cheese sauce and mushrooms

For dinner, we usually want something that is not too fatty, but at the same time filling, so that we don’t have to go to the refrigerator for a snack in the middle of the night. If you choose from pork, then lean loin is just right for this. Now it remains to figure out what to cook for dinner from pork pulp, what side dish to serve it with. The best option is to cut the loin into pieces, namely chops 1-1.5 cm thick.

Sequence of cooking:

1. The chops are washed under running water and dried thoroughly with a towel.
2. A breading is prepared from garlic powder, salt, black pepper (half a teaspoon each) and flour (30 g). Then the prepared chops need to be rolled in this breading and fried in a frying pan with a tablespoon of olive oil until golden brown.
3. Fry mushrooms (200 g), white onion (1 piece) and squeezed garlic (2 cloves) in butter. Add 2 cups of milk, 80 g of processed cream cheese, salt (1 teaspoon), flour (2 tablespoons), and a pinch of pepper to the mushrooms. Remove the sauce from the heat and add diced brie cheese (100 g).
4. Place the chops in the pan with the sauce and place them in the oven to bake at 180 degrees for 20 minutes.

When serving, the meat is topped with cheese sauce and mushrooms. Rice or potatoes are prepared as a side dish.

Pork baked in cream with tomatoes

This dish is perfect for both lunch and dinner. Therefore, if you are still in doubt about what to cook from pork pulp for the main course, meat baked in the oven with cream and tomatoes is a great option! The recipe provided will convince you of this. The meat is tender, juicy, with a light creamy taste and aroma.

The cooking sequence is as follows:

1. Pork pulp (loin) is cut into pieces 1.5 cm thick.
2. Each steak is placed in a frying pan (for the oven) with a minimum amount of vegetable oil and fried on both sides until golden brown.
3. The fried pieces of meat are topped with salt and pepper, sprinkled with aromatic dry herbs (oregano, basil, etc.), and halved cherry tomatoes or slices of regular tomatoes are placed on them.
4. Now you need to take 10% fat cream (600 ml) and pour it over the steaks and tomatoes.
5. Immediately before cooking or 10 minutes before the end of baking, sprinkle the top of the dish with finely grated cheese (300 g).
6. Pork steaks are baked in the oven for about half an hour. The dish is served with baked sweet peppers, rice or potatoes.

Meat in cream is perfect for a holiday table or every day. This is exactly what you can cook from pork pulp very simply and quickly. Just 40 minutes of your time - and a hearty dish high in protein will be ready for the table.

Mexican pork carnitas cooked in a slow cooker

A delicious dish that is cooked like slow-braised pork. The result is so soft that it literally falls apart into fibers. And there’s no need to talk about the taste of the dish. Pork "Carnitas" is usually served in Mexican style. A slow cooker is ideal for long-term heating of meat.

A traditional Mexican dish can be prepared from pork pulp (a photo of the finished dish is presented above). It is best to choose a spatula weighing approximately 1 kg. Before putting it in the slow cooker, it is washed, dried and rubbed on all sides with salt and pepper, as well as a mixture of oregano (2 teaspoons), a teaspoon of cumin (ground) and olive oil (1 tablespoon). A piece of prepared meat is placed in a multicooker bowl, and whole cloves of garlic (4 pieces), coarsely chopped onions, pieces of green chili without seeds are placed on top of it, and orange juice squeezed from two halves of an orange is poured.

The pork is cooked in the “Stew” mode for about 6 hours. After the specified time, it is taken out of the bowl, cooled, torn into fibers using a fork, and fried in vegetable oil (3 tablespoons) until a golden brown crust forms on one side. Pork, if the cooking recipe is followed, turns out tender, juicy and very tasty.

How to cook pork pulp in the oven in foil

Pork pulp baked according to this recipe will be an excellent alternative to harmful sausage, because the dish becomes especially tasty after it has completely cooled in the refrigerator. However, you can serve it hot, with a delicious side dish of vegetables or rice.

The delicate texture of the cooked pulp is explained by the correct choice of meat, and it will be a neck or shoulder blade with small streaks of fat, with preliminary marinating in an acidic environment. We’ll tell you how to deliciously cook pork in the oven in a few steps:

1. A dried piece of shoulder blade weighing 1 kg is rubbed with a mixture of salt, pepper (1/2 teaspoon), oregano (2 tablespoons), squeezed garlic (2 cloves). The meat is transferred to a pan of the appropriate size.
2. Chopped onions (3 pieces) are salted to release more liquid and mixed with the juice of 1 lemon.
3. The prepared mixture is placed directly on the meat, covered and left in the refrigerator for 12 hours to marinate.
4. Place the finished pulp on a sheet of foil folded in half directly onto a bed of pickled onions, and seal the meat on all sides with foil.
5. Bake the meat for about 1 hour 15 minutes. To check readiness, pierce a piece of pulp with a knife and check that the juice is clear. 10 minutes before cooking, brown the pork by opening the foil. After cooling, the meat is cut into portions.

Bon appetit!

Today everyone complains about the lack of time; there is great interest in delicious dishes that can be prepared quickly and without hassle. For example, you can recommend recipes for pork for main course with milk or options baked in foil.

Recipe 1

You will need:

• ½ kg pork loin;
• 200 ml milk;
• salt, sugar and black pepper ½ tsp each;
• 1 chicken egg;
• 100 g flour;
• 50 ml

Preparation procedure:

• cut the meat into 8 approximately equal pieces;
• mix spices with sugar;
• Rub the pork pieces on both sides with the spice mixture;
• beat off;
• place in a bowl;
• pour in milk and leave for a couple of hours, during which the chops need to be stirred a couple of times;
• pour crackers onto a plate;
• beat the egg in a bowl, dip each chop in it and roll in breadcrumbs;
• Heat a frying pan, pour oil on it and fry the meat on both sides.

Best served with buckwheat porridge or boiled vegetables.

Recipe 2

If you have been looking for a pork recipe with almost no oil for a long time, then the next option is what you need. For these chops in foil you will need:

• ½ kg pork;
• 2 tomatoes;
• 200 g of mushrooms (champignons can be used);
• spices and salt;
• 1 tbsp. l. lemon juice;
• 3 teeth garlic

Preparation:

• cut the meat into pieces;
• rub them with a mixture of spices;
• heat the frying pan very high;
• pour a small amount of oil on it;
• lay out the meat;
• fry the pieces on both sides;
• rinse the champignons, place on a paper towel, when the water is absorbed, chop into small pieces;
• Place tomatoes in boiling water, peel and cut (preferably into cubes);
• mix vegetables with mushrooms, add crushed garlic, season and salt;
• Place the chop on a sheet of foil, place 1 spoon of “stuffing” on top, wrap everything in foil;
• preheat the oven to 200 degrees;
• place foil envelopes on the grill and bake for half an hour.

Asian style pork

If you are interested in main courses with pork, you can look for recipes in the cuisines of the peoples of Southeast Asia. For example, a tasty and satisfying dish will turn out if the meat is served with sweet and sour sauce. You will need:

• 800 g pork;
• 2 small onions;
• vegetable oil for frying;
• 2 tsp each honey, soy sauce and apple cider vinegar;
• 1 carrot and 1 sweet pepper;
• 2 teeth garlic;
• 2 tbsp. l. starch.

Preparation:

• meat and carrots are cut into small pieces and fried;
• the onion is peeled and chopped, added to the carrots and pork;
• pepper, from which the stalk and seeds have been removed, is cut into strips and sent to fry along with other products;
• mix vinegar with honey and soy sauce in a bowl;
• add salt, pepper and crushed garlic;
• pour the mixture onto the contents of the frying pan;
• starch is diluted with water (2 tbsp.);
• pour the starch onto the meat and vegetables, mix and, cover with a lid, simmer over low heat for 20 minutes.

Pork in sour cream

Pork recipes for main course can be very unexpected. For example, everyone knows that beef stroganoff is usually made from veal. However, this dish can turn out just as good with pork. You will need:

• ½ kg pork;
• 1 onion;
• 3 tbsp. l. sour cream;
• 1 tsp. (if you like spicy);
• 2 tbsp. l. oils;
• pepper and salt.

Preparation:

• wash and cut into pieces 1.5 cm thick;
• beat each piece of meat with a hammer;
• cut the pork into thin strips;
• salt, pepper, add adjika;
• stir;
• vegetable oil is heated in a frying pan;
• fry pieces of meat;
• put 3 tbsp in a frying pan. l. sour cream;
• pour 2 tbsp. l. flour;
• salt;
• pour a glass of cold water and stir;
• cover the meat in the sauce with a lid, reduce the heat and leave to simmer for another 10 minutes.

Pork recipes for main course in a slow cooker

Ancient people cooked meat over open fires or coals, so they had few options. Fortunately, today many smart devices have been invented to help cooks, allowing them to quickly and easily create real masterpieces. For example, there are pork recipes for main course that can be prepared in a slow cooker. For one of its options you will need 1.2 kg 4 cloves of garlic and a mixture of seasonings consisting of white, black and red ground pepper, taken 1 tsp each. everyone.

Cooking stewed pork in a slow cooker

• wash the meat and pat dry with a paper towel;
• pass the garlic through a crusher, add to the mixture of pepper and salt, stir and rub the resulting mixture onto the pork neck;
• transfer the meat to a shallow dish and, wrapping it in cling film, marinate for a day, turning the neck periodically;
• if the piece is large, then use skewers to give it a more compact shape;
• place the pork in the roasting sleeve;
• wrap the ends of the sleeve up and tie them so that the juice released during frying remains inside the bag;
• place the meat in the sleeve into the multicooker bowl;
• pour water up to half the height of the “roll”;
• set the “Stew” mode on the multicooker control panel and set the timer for 2 hours;
• close the lid and turn on this device;
• when the cooking process is over, you need to leave the meat in the slow cooker with the lid closed for another 2 hours;
• remove the package of meat from the bowl;
• pierce the bag and let the juice drain into some bowl (it is good for preparing buckwheat porridge, which can be served with meat as a side dish);
• Serve the meat warm with a side dish, cut into 2 cm thick layers.

This pork second course recipe has several variations. For example, you can put peeled medium potatoes in the sleeve along with the meat, which can then be served as a side dish.

Pork in a slow cooker with cream

This dish is prepared in exactly the same way as the previous one. However, after the meat is marinated, you need to take a medical syringe and inject 1/2 tbsp into the piece. cream Then the pork should be wrapped in foil so that the juice does not leak out, and baked using the “Multi-cook” mode at 150 degrees.

We have already introduced you to how to choose meat for a particular dish. Let's talk about what to cook with pork and add new pork dishes to the recipe box.

Main and festive dishes are most often prepared from pork, requiring a special approach and skill. Here are a few tricks that will help you in the kitchen and tell you how to cook pork deliciously.

In order to break down the tough connective tissue and make the fried meat soft and tender, pieces of meat should be pounded before frying. At the same time, the thickness and surface of the chopped meat is leveled, which makes it possible to fry the piece of meat evenly. But when beating the meat, do not overdo it; you should not punch the pieces right through.

To soften meat before frying, you can soak it in milk for several hours.

Another way to make pork chops softer and juicier is to brush them with vegetable oil and sprinkle with vinegar or lemon juice 2-3 hours before cooking.

. The chops should be salted at the very end of frying, otherwise the meat will be dry.

Cook the meat over the lowest possible heat, so that the water only trembles on the surface. With this method, the nutrients in the meat are preserved as much as possible. If you cook meat over high heat, all the nutrients are washed into the broth, and it turns cloudy gray.

If you need to cook meat for a second course, you need to put it in boiling salted water.

. To improve the taste and aroma of boiled meat, it is recommended to add carrots, onions, parsley or celery root to the broth. There is no need to chop them, just wash the roots thoroughly with a brush and put them in the broth 30 minutes before the end of cooking.

In order to speed up the cooking or stewing process, you can add vodka or alcohol (25-50 g per 1 liter of liquid) to the water, broth or sauce.

Now let's talk about what to cook with pork. Here are some delicious pork recipes.

Pork tenderloin minions on toast (quick appetizer)

Ingredients:
300 g pork tenderloin,
½ baguette
100 g butter,
50 g vegetable oil,
herbs, salt, spices - to taste.

Preparation:
Cut the pork tenderloin and baguette into 1 cm thick portions. Beat the meat, add salt and pepper. Fry in vegetable oil on both sides until golden brown. Fry the baguette pieces in butter on both sides. Place the meat on the resulting toasts, pour oil from the frying pan and sprinkle with herbs.

Ingredients:
500 g pork,
300 g dry white bread without crusts,
2 onions,
2-3 cloves of garlic,
6 quail eggs,
breadcrumbs, salt, pepper - to taste.

Preparation:
Pass the meat, white bread soaked in milk, onion and garlic through a meat grinder, knead the minced meat well, salt and pepper it. Form the minced meat into 6 round cutlets and make a well in the center of each. Roll in breadcrumbs and fry in vegetable oil until golden brown. Then pour a quail egg into the cavity and finish cooking in the oven.

“Pockets” with mushrooms

Ingredients:
200 g pork carbonate,
100 g fresh champignons,
1-2 onions,
50 g grated hard cheese,
2 tbsp. olive oil,
salt and black pepper - to taste.

Preparation:
Boil the mushrooms, place in a sieve and finely chop. Cut the onion into small cubes, sauté in vegetable oil until golden brown, add mushrooms and fry until tender. Sprinkle with grated cheese and remove from heat. Cut the pork into 2 cm thick portions and make a deep cut (pocket) in each piece. Beat the pieces with a wooden hammer, salt and pepper. Fill the pockets with the mushroom mixture, pierce them with skewers and fry in a frying pan, first “standing up” so that the bottom sets, and then the sides. Place in a deep baking tray, pour in olive oil and place in an oven preheated to 180°C for 15-20 minutes.

Ushnoe (an old Russian dish)

Ingredients:
400 g lean pork,
2 tbsp. butter,
3 potatoes,
1 onion,
¼ cup sour cream,
2-3 cloves of garlic,
¼ cup meat broth,
1 layer of ready-made puff pastry dough,
grated rye crackers, bay leaf, salt, black peppercorns - to taste.

Preparation:
Cut the meat into cubes 2-3 cm in size, beat lightly, add salt, place in a bowl and let stand covered for 20-25 minutes. Cut the onion into cubes and sauté until golden brown. Pour melted butter into a ceramic pot, add bay leaf, peppercorns and add meat. Cut the potatoes and carrots into slices, place on top of the meat and pour in the broth. Add salt to taste, sprinkle with fried onions, grated rye breadcrumbs and place in an oven preheated to 180°C for 30 minutes. Then pour sour cream with crushed garlic into the pot and cover with a layer of thawed dough, like a napkin, brush it with yolk and bake for 15 minutes. After baking, the dough is served instead of bread.

Ingredients:
500 g pork,
5 onions,
10 potatoes,
150 g butter,
50 g cheese,
salt, pepper - to taste.
Sauce:
400 ml sour cream,
300 g mayonnaise,
5 tbsp. milk,
greenery.

Preparation:
Cut the pork into slices, add salt and pepper, mix with chopped onion, and place in pots. Place pieces of butter, sliced ​​potatoes on top of the meat and pour the sauce over it. For the sauce, mix sour cream, mayonnaise and milk, add herbs. Cover everything with a layer of cheese and place in the oven, heated to 220°C, for 30-40 minutes.

Ingredients:
300 g pork ribs
200 g homemade sausage,
100 g bacon,
2 onions,
2 tbsp. flour,
1 bay leaf,
2-3 cloves of garlic,
salt, black peppercorns - to taste.
For pancakes:
1.5 stack. flour,
3 eggs,
500 ml milk,
1 tbsp. Sahara,
3 tbsp. vegetable oil,
salt.

Preparation:
Cut the lard into small cubes and render the fat over low heat. Remove the cracklings, fry the pork ribs and homemade sausage cut into slices in the rendered fat and transfer to a pot. Sauté the onion, cut into small cubes, until golden brown, add flour, pour in 1-1.5 cups in a thin stream. hot water and boil, stirring so that there are no lumps. Add bay leaf, salt and pepper and pour the resulting sauce over the meat and sausage, cover the pot with a lid and put in the oven, preheated to 180-200°C, until cooked. When serving, sprinkle with chopped garlic. Pryazhenina is eaten with pancakes, dipping them in sauce. For pancakes, beat the yolks with sugar and salt, pour in the milk, add flour and mix well. Then add the whipped whites, stir quickly and bake the pancakes.

Another version of the old recipe for pork in sauce -

Ingredients:
500 g pork belly,
250 g fried homemade sausage,
100 g sour cream,
2 tbsp. flour,
1 onion,
30 g pork fat,
salt, pepper, spices.

Preparation:
Cut the meat into portions, add salt and pepper, fry in lard, cover with water and simmer in a sealed container. Drain the broth left over from the stew, add sour cream, fried onions with flour, salt, add spices to taste and boil. Machanka is also served with pancakes, which are rolled into a tube and dipped in sauce.

Ingredients:
500 g pork,
¼ cup port wine,
2 tbsp. sour cream,
1 tbsp. tomato paste,
1 tbsp. raisins,
½ green apple
3 potatoes,
1 onion.

Preparation:
Peel the onion and potatoes, cut into slices and fry in vegetable oil until tender. Fry the meat in a separate frying pan until golden brown, add salt and pepper. Place the pieces of meat in a pot, place potatoes with onions and an apple, peeled and cut into slices, on it. Mix sour cream with tomato paste, add port wine and raisins, salt and pepper and pour the resulting sauce over the meat and vegetables. Cover the pot with a lid (or use a layer of ready-made puff pastry) and place in an oven preheated to 180-200°C for 45-50 minutes.

Ingredients:
500 g pork,
1 onion,
½ sweet red pepper,
½ sweet yellow pepper
½ sweet green pepper,
2 large tomatoes,
2-3 cloves of garlic,
2 tbsp. tomato paste,
vegetable oil, black peppercorns, bay leaf, dried basil, salt - to taste.

Preparation:
Chop the onions, bell peppers and tomatoes coarsely. First fry the onions and peppers in vegetable oil, then add the tomatoes. When they release their juice, add crushed garlic, salt to taste, black peppercorns, bay leaf and herbs. Cut the pork into large pieces, fry in vegetable oil until golden brown, add vegetables to it, pour in tomato paste and simmer until tender under the lid, reducing the heat to low.

Ingredients:
500 g potatoes,
300 g pork,
1 onion,
2 tbsp. tomato paste,
2 eggs,
2 tbsp. mayonnaise.

Preparation:
Pass the meat through a meat grinder. In a frying pan with vegetable oil, fry the onion, chopped into small cubes, until soft, add the minced meat and fry until tender. Cut the peeled potatoes into slices and fry in vegetable oil until tender. Place a layer of potatoes in a baking dish, then lay out the minced meat, put the potatoes on top again and pour in a mixture of eggs and mayonnaise. Bake at 180°C.

Ingredients:
500 g pork chop,
2 tomatoes
2 onions,
200 g hard cheese,
100 g mayonnaise.

Preparation:
Cut the meat into pieces 1 cm thick, beat, salt and pepper. Fry each piece in a frying pan on both sides until golden brown. Place tomato slices on each piece, then onion rings, pour mayonnaise and sprinkle with cheese. Place in a hot oven and cook for 15-20 minutes.

Ingredients:
300-400 g pork chops,
100 g almonds,
4 tbsp. breadcrumbs,
2 tbsp. flour,
1 egg
salt pepper.

Preparation:
Soak the almonds for 15-20 minutes, remove the skin and dry. Then grind the almonds in a blender or chop with a knife and mix with breadcrumbs. Beat the pork, salt and pepper. Dredge the pork pieces in flour, then dip in the beaten egg, then roll in the bread crumb and nut mixture. Fry in vegetable oil on both sides.

Ingredients:
500 g pork tenderloin,
500 g potatoes,
5 onions,
250 g hard grated cheese,
mayonnaise, salt, ground black pepper, herbs - to taste.

Preparation:
Cut the meat into portions, lightly pound it, place it on the bottom of a baking dish, season with salt and pepper. Place a layer of onion, cut into half rings, on top, then potatoes, cut into cubes. Salt each layer. Sprinkle with cheese, pour over mayonnaise and place in a hot oven. When serving, sprinkle with herbs.

Ingredients:
1 kg pork leg or tenderloin,
2 onions,
3-4 cloves of garlic,
1 carrot,
1.5-2 kg of potatoes,
5 eggs
50 g butter,
1 tbsp. vegetable oil,
½ cup dry wine,
salt, pepper, mustard - to taste.

Preparation:
Pierce the meat, cut with a long block, with a sharp narrow knife in several places and marinate. For the marinade, grind the garlic with salt, add vegetable oil, wine, chopped carrots and onions, mustard diluted with water, and mix well. Soak the meat in the resulting mixture for 2 hours in a cool place, then place in a hot oven and bake. Meanwhile, boil the potatoes in salted water, dry and rub through a sieve. Beat in the eggs one at a time and beat the potatoes until fluffy. Place the puree on a towel moistened with cold water, place the baked meat on it and roll it into a roll, giving it the shape of a pig carcass. For eyes and nostrils, use olives or raisins. Place the roll on a greased baking sheet, brush with beaten egg and bake in a hot oven until golden brown.

Ingredients:
800 g pork ribs,
100 g dried fruits,
20 small onions,
1.5 stack. meat broth,
4 tbsp. applesauce (you can use sugar-free baby puree),
3 tbsp. vegetable oil,
2 tbsp. butter,
1 tsp flour,
1 tsp mustard,
1 grated ginger root,
parsley, salt, pepper - to taste.

Preparation:
Soak dried fruits in plenty of water overnight. Fry the ribs in vegetable oil, add peeled onions, add broth, add ginger and simmer over medium heat. Brush the ribs with half of the applesauce, and dilute the remaining puree with mustard, salt, pepper and 2 tbsp. water flour. Stir and boil. Chop the soaked fruit, put it in the sauce, let it brew for half an hour, and then warm it up by adding butter. Place the ribs on a plate, pour over the sauce and sprinkle with herbs.

Now you know what to cook from pork quickly and tasty. And don't forget to check out our meat recipes. Bon appetit and new culinary discoveries!

Larisa Shuftaykina