It is the main dishes of pork that most often appear today on the festive and everyday table. This is a tasty, affordable meat that is easy to prepare. Further published more than 40 recipes for interesting and successful dishes from it.

Oven pork dishes

Pork main courses are always very nutritious. As a side dish, it’s delicious to serve assorted fresh or pickled vegetables, as well as a variety of salads.

French baked pork in the oven

Ingredients: 620 g pitted loin, 2 fresh tomatoes, mayonnaise to taste, 2 pcs. onion turnips, salt, freshly ground pepper, 90 g of cheese.

  1. The loin is cut into equal slices. Their thickness should be no more than 1-1.2 cm.
  2. Pieces are beaten, stacked on an oiled baking sheet. Salt and freshly ground pepper are distributed from above.
  3. Next come onion half rings, tomato slices and a mayonnaise net.
  4. It remains to sprinkle the dish with grated cheese.

Pork is baked in the oven for 35-40 minutes at 180-190 degrees. Then it must be left on the pan for a while, so that the pieces absorb the released juice.

Pork meat medallions

Ingredients: a pound of tenderloin, 70 g butter, 2 bunches of thyme, salt.

  1. Pork is cut into small but thick slices (about 4 cm).
  2. Then they are fried in hot oil on both sides. First - in sunflower oil, and then - in butter.
  3. Salt and thyme are added to the pan.

Frying continues until a delicious crust appears on the meat slices.

Pork carbonate in foil in the oven

Ingredients: 620 g of pork carbonate, 2 onion heads, 2 tsp. allspice and 1 tsp. ground, a pinch of coriander beans, salt, 2 sprigs of thyme.

  1. All spices, chopped thyme and salt are mixed, after which they rub a piece of meat on all sides.
  2. From a coarsely chopped onion, a “pillow” for pork is made on a sheet of foil. Meat is stacked on top.
  3. The coating is tightly sealed and the “envelope” goes cool for a couple of hours.
  4. Carbonade is baked for 45–55 minutes at medium temperature.

The meat is served to the table with ordinary ketchup or any tomato paste-based sauces.

Original bake with kiwi

Ingredients: 420 g of meat, 2 ripe (non-solid) kiwi, 80 g of cheese, salt.

  1. The meat is arbitrarily cut into small pieces.
  2. Fruits first get rid of the skins, and then chopped in thick circles.
  3. The cheese is rubbing coarsely.
  4. In a baking dish, greased with a minimum amount of oil, meat is laid in one layer. Top it is sprinkled with salt.
  5. Next, pieces of kiwi and cheese are distributed.

The dish will be baked in a well-heated oven for about half an hour.

Pork chop baked with tomatoes

Ingredients: a pound of carbonate, 2 onions, 180 g of cheese, 4-5 tomatoes, garlic, salt, 2 tbsp. l French mustard and as much light mayonnaise, a mixture of peppers.

  1. Carbonate is cut in flat pieces (thickness - about 2 cm), slightly beaten, salted, peppered and laid out on a prepared baking sheet.
  2. Garlic is passed through a press, and then combined with grated cheese and other ingredients except tomatoes.
  3. Onions are cut into rings, and tomatoes are cut into circles.
  4. Vegetables are laid out one by one on meat slices.
  5. Top they are covered with mustard-mayonnaise mass.

In a very hot oven, the dish is cooked for about an hour.

So that the chops do not dry out, it is worth covering them with foil.

Home-made pork schnitzel

Ingredients: 630 g of meat, black pepper, 2 raw eggs, a little wheat flour and crumbs, 4-5 tbsp. l butter and sunflower for frying, salt.

  1. The pork is cut in portions and beaten with a special hammer through the cling film.
  2. Eggs are beaten in one deep plate. On two other flat breadcrumbs and flour are poured out.
  3. The meat slices are rubbed with salt and pepper, and then dipped alternately in flour, egg and crumbs.
  4. First, the schnitzels are fried until golden brown in hot sunflower oil, and then simmer in cream for a couple of minutes.

Before serving, the dish is laid out on paper towels.

Bavarian meat bread

Ingredients: 380 g each of pulp of pork and beef, 180 g of pork fat, 80 g of ice, fine salt, marjoram chips. How to cook such a dish from the pulp of pork and beef is described below.

  1. The meat gets rid of veins, cut into small pieces.
  2. Salt, seasonings, slices of fat are added to the resulting mass, after which it is sent for an hour to the freezer. For uniform freezing, stir the food periodically.
  3. Prepared meat with fat is passed through a meat grinder. Then the process is repeated, but already with crushed ice.
  4. The oven warms up to 170 degrees. A container with water is installed in its lower section.
  5. The resulting minced meat is tightly packed into a greased mold.

Meat bread is baked for 80-90 minutes at a previously set temperature.

Baked pork ham with honey crust

Ingredients: a piece of ham per kilogram, 8-9 garlic cloves, 1 tbsp. l jam from plums, salt, a pinch of ground coriander, cinnamon and cardamom, 1 tbsp. l liquid honey.

  1. The form is covered with two large pieces of foil. A ham is laid out in the middle (fat down).
  2. Holes are made in the meat, into which halves of garlic cloves are inserted.
  3. In a separate bowl, the remaining products are mixed. Pork is rubbed with sauce on all sides.
  4. The blank is wrapped in foil.

The dish is baked for 90 minutes at 220-230 degrees. Further, cooking continues without coating. In the process, you need to constantly water a piece of meat with the juice that stands out.

Pork neck with garlic

Ingredients: 720 g of meat neck, a whole head of garlic, seasoning for pork, salt.

  1. Garlic is peeled, each clove is cut in half. They are stuffed with a piece of meat.
  2. Top pork rubbed with salt and seasonings.
  3. The meat is left to marinate for about an hour.

Next, the neck is baked in a whole piece in a hot oven for 45–55 minutes.

Sliced ​​bone in soy sauce

Ingredients: 570 g of loin, a pinch of coriander in grains, a mixture of peppers, half a small lemon, salt, 3 tbsp. l soy sauce.

  1. For marinade in a mortar, all declared spices are ground. Juice squeezed from lemon, soy sauce is poured to them and salt is added.
  2. The whole loaf is rubbed with the resulting mixture.
  3. The meat is tightened with a film and left for 20-25 minutes.

Pork is fried in a large amount of hot oil until cooked.

Pork rolls with mushrooms

Ingredients: a kilo of pork pulp, 380 g of mushrooms, 90 g of hard cheese, onion, a full glass of milk, salt, 3-4 sprigs of thyme.

  1. The meat is cut into portioned plates and beaten. Then it is rubbed with salt.
  2. For the filling, small cubes of mushrooms and onions are mixed and fried. Salt is added to the mass. You can use any seasoning.
  3. A portion of the filling and cheese sticks are laid out on the meat blanks. Each of them is folded in an envelope and fixed with toothpicks.
  4. Pork is fried until golden brown.
  5. Next, the rolls are transferred to a baking dish and filled with milk. Thyme twigs are laid out on top of them.

It remains to bake refreshments for about half an hour at medium temperature.

Beer baked knuckle

Ingredients: 1 shank, salt, a pinch of dried garlic, thyme and a mixture of peppers, celery stalk, half an onion, 380 ml of light beer, a sprig of rosemary, 2 tbsp. l soy sauce, 1 tbsp. l honey.

  1. The knuckle is laid out in a bowl and rubbed with a mixture of salt, thyme and chopped rosemary.
  2. Beer is pouring on top. Under the cling film, the products will marinate for 4-5 hours. You can leave them for the night.
  3. Next, the meat is transferred to the pan. Marinade is poured to it, chopped onions, celery, and also dry garlic are added. The capacity goes to the stove.
  4. After simmering, the shank boils for 70-75 minutes.
  5. The meat is removed from the pan; cruciform incisions are applied to its skin.
  6. From 60 ml of marinade, soy sauce and honey, a mixture is prepared that needs to be greased on all sides of the knuckle.

Pork is baked for another 45–55 minutes at medium temperature.

Homemade sausage

Ingredients: 4 kg of meat, 670 g of fat, 40 ml of vodka, 80 g of fresh garlic, 1 tbsp. l with a hill of dry marjoram and the same amount of freshly ground pepper (black), guts - 7 m, 90 g of coarse salt, 40 g of granulated sugar.

  1. The intestines are well washed.
  2. The meat and fat are cut into pieces, passed through the grill of a meat grinder with large holes.
  3. Crushed garlic, all remaining dry ingredients and vodka are sent to the pork.
  4. After thorough mixing, the mass goes cool for about an hour.
  5. The intestines are filled with minced meat using a special nozzle of a meat grinder. When the sausage is the desired length, it needs to be scrolled around its axis a couple of times and tied with a thread.
  6. The resulting workpieces are left to dry overnight.

Then they can be fried, baked or cooked.

Pork cordon bleu

Ingredients: 2 schnitzels, salt, spices, 8 slices of ham, 4 slices of cheese, a large egg, a little flour, bread crumbs.

  1. Schnitzels beat off well, salt and pepper.
  2. On top of each, half the slices of ham and cheese are laid out on top of each other. The blanks are neatly rolled up and secured with toothpicks.
  3. Each roll is rolled in flour, dipped in a beaten egg, and then breaded with breadcrumbs.

Next, the meat can be fried in a pan until golden brown or baked in the oven.

Festive meat boiled pork

Ingredients: a kilo of pork, 1 liter of purified water, 1 tsp. dried ground basil, oregano and granulated garlic, 2 tbsp. l table salt, bay leaf.

  1. All seasonings, salt and lavrushka are placed in the water. Meat is immersed in the resulting mixture for a day.
  2. Next, the pork is dried. You can stuff it with fresh garlic to taste.
  3. A piece is wrapped in several layers of foil and tied with thread.

Boiled pork will be baked for 2.5-3 hours at an average temperature.

In a slow cooker

A faithful assistant to all the housewives, the “smart pan” will allow you to quickly and simply cook various meat dishes. Pork in a slow cooker is especially juicy and tasty.

Pork pilaf in a slow cooker

Ingredients: a pound of meat pulp, a mixture of spices, 270 g of onions and the same amount of carrots, 2.5 multi-cooker glasses of long rice, 1 tbsp. l coarse salt, head of garlic, 5 multi-cooked glasses of water.

  1. Onions are cut in half rings, carrots are chopped into strips. Vegetables along with slices of meat pulp are well fried in a suitable program.
  2. When the products are browned, they are covered with washed rice. Spices, salt are distributed from above and the head of garlic is "drowned" without the top layer of the husk.
  3. Components are poured with hot water.

Pilaf languishes in the corresponding mode for 60–70 minutes.

Fragrant pork ribs with potatoes

Ingredients: a pound of ribs, 6-7 potatoes, fine salt, 2 bay leaves, onion, dried dill, carrot.

  1. Pork ribs are fried in a baking program to a delicious crust. Then, in the same mode, they are cooked with arbitrarily chopped vegetables (onions, carrots).
  2. Each potato is cut into 4 parts, after which the pieces pour out to fry. About ½ liter of hot water with salt and dried dill is poured on top. Lavrushka is added.
  3. The dish is prepared in the mode intended for stewing, until the end of the automatic program.

Serve delicious with sour cream.

Chops in batter

Ingredients: 720 g of meat, a pinch of salt, 2 medium eggs, 5 tbsp each. l crumbs from crackers and flour, 1 tbsp. l oily sour cream, garlic to taste, spices.

  1. Pork is cut into thin slices and carefully beaten. On top of the workpiece rubbed with a mixture of spices and salt, as well as crushed garlic. If you have time, you need to cover them with cling film and leave to marinate for a couple of hours or all night.
  2. The batter is made from sour cream and beaten eggs. Salted to taste.
  3. Crumb crumbs and flour crumble into different plates.
  4. The meat slices are first dipped in flour, then in batter and, finally, in crumbs of crackers.

The treat is fried until golden brown in the Baking program.

Pork accordion with cheese

Ingredients: a kilo of meat tenderloin, 80 g of hard cheese, a pinch of sweet ground paprika, salt, 2–4 cloves of garlic.

  1. Large pieces of pork are not completely cut with an accordion. The thickness of the incisions should be about 1.5 cm.
  2. Crushed garlic is mixed with salt and paprika. The mixture is well rubbed meat blanks.
  3. The cheese is cut into large slices, which are inserted into cuts in pieces of meat.
  4. Each prepared piece is wrapped in foil and placed in a basket for steaming.
  5. In the bowl of the “smart pan”, there should be half a liter of water.

A steamed dish is prepared in a suitable program for 60-70 minutes.

Pork stewed in sour cream and tomato sauce

Ingredients: a kilo of meat, 2 onions, 220 g fat sour cream, 2 tbsp. l sifted flour and 1 tbsp. l pasta from tomatoes, a pinch of granulated sugar, salt to taste, 1 tbsp. purified water.

  1. Pork is cut into long pieces, onions into thin rings. First, a vegetable is cooked in the program for frying until golden, and then onion rings along with meat. Pieces of pork are pre-chopped in salted flour.
  2. The remaining ingredients are combined in the sauce. They pour onion-meat roasting.
  3. The dish will be stewed in a suitable program for 60-70 minutes.

It is tasty to try refreshments with pasta or any unsweetened porridge.

Roast with vegetables

Ingredients: 380 g meat, 2 pcs. onion turnips, 1 pc. carrots and sweet peppers, 6-7 potatoes, 320 g cabbage, salt, 1 liter of water, 2 tbsp. l tomato paste, fresh garlic.

  1. Pieces of pork are salted and fried in a suitable mode for 12-14 minutes.
  2. Then randomly chopped onions, peppers and carrots pour out to them.
  3. After another 10-12 minutes, you can add cubes of potatoes and tomato paste, diluted in hot salt water.
  4. In the “Stew” program, the dish is cooked for 45–55 minutes.
  5. About halfway through the cooking process, finely chopped cabbage and crushed garlic are poured into the bowl.

Before serving for dinner, the treat is decorated with greens.

Pulp of pork baked in a slow cooker

Ingredients: 820 g of meat pulp, salt and spices to taste, 1/3 of the garlic head.

  1. A whole piece of meat is rubbed with a mixture of salt and seasoning.
  2. Further, small incisions are made in it, into which pieces of peeled fresh garlic are inserted.
  3. In a program designed for baking, the dish will be baked for 60-70 minutes.

When served for dinner, pork is sliced ​​in portions and seasoned with hot sauce.

Potato casserole with meat

Ingredients: half a kilo of potatoes and minced pork, 130 g of cheese of any hardness, large onion, 2 raw eggs, “tasty salt”.

  1. The minced meat is salted with aromatic salt, eggs are driven in and the onion passed through the blender is added.
  2. Raw potatoes and cheese are chopped with a coarse grater.
  3. Products are laid out in a bowl of “smart pot” layers. Between the cheese and potato mass is meat filling.

In the baking mode, the dish is cooked for 45–55 minutes. It is served for dinner with sour cream.

Original pork in soy sauce

Ingredients: half a kilo of boneless meat, 3 tbsp. l soy sauce, half an onion, 3-5 garlic cloves, 1 multi-glass of purified water, salt.

  1. Pork is cut into thin long strips and poured with soy sauce. Additional salt may not be necessary for meat.
  2. Small pieces of onion and crushed garlic are sent to the pieces of pork. The resulting mass is cleaned for 20-25 minutes in cool.
  3. Prepared meat is poured with salted water and simmers in the “Stewing” program for 60–70 minutes.

If in the end pork turned out to be harsh, you can extend the cooking time by another 15-20 minutes.

Pork neck with provence herbs

Ingredients: a pound of neck, a pinch of Provence herbs, 60 ml of water, sweet ground paprika, a clove of garlic, a pinch of a mixture of dried cilantro with coriander, salt, a little olive oil. How to cook a tasty and juicy dish of pork neck is described below.

  1. All declared herbs and spices are pounded in a mortar, salted and poured with olive oil.
  2. The meat is stuffed with pieces of garlic, rubbed with the resulting marinade and left overnight.
  3. In the morning, a piece of pork is completely placed in a “smart pan”.
  4. First, the neck is blushed for 6-7 minutes on each side in the frying program, then water is added to it.
  5. The Extinguishing program is activated for 110-120 minutes.

Ready-made treats are delicious with any side dish. Pieces of a neck prepared in this way are also suitable for sandwiches.

Pork meat fingers (torsion)

Ingredients: a pound of neck, fresh garlic to taste, 120 g of lard, 2 tbsp. meat broth, salt, a mixture of peppers.

  1. The same pieces of pork meat are beaten, rubbed with peppers, salt and crushed garlic.
  2. A piece of bacon is wrapped inside each billet.
  3. The resulting torsions are fixed with strong threads.
  4. Billets are fried in a baking program for 8-9 minutes on each side.
  5. Then the “fingers” get rid of the strings, return to the bowl, pour in the broth and stew for 90 minutes.

Well, if you can leave the finished dish for half an hour in the heating mode.

A whole piece of pork ham with honey and mustard

Ingredients: 1.5 kg of ham, 70 g of mustard, 2 tbsp. l liquid honey, refined oil, 5-7 garlic cloves, salt.

  1. A whole washed and dried piece of meat is pierced in several places. Peeled garlic is inserted into the resulting holes.
  2. Pork is rubbed with salt, after which it is coated with a marinade of honey and mustard.
  3. The meat is left to cool for 5-6 hours.
  4. Next, a piece of pork is wrapped immediately in several layers of foil and placed in a dry bowl of “smart pot”.

The dish is cooked in a baking program for 70-90 minutes. In the middle of the process, you need to flip the piece to the other side. Such a hot pork dish is perfect for a festive table.

Cook in a pan: fry and stew

Numerous pork tenderloin dishes can be prepared, including in the pan. They will surely appeal to lovers of a golden crust on meat pieces.

Pork steer fry

Ingredients: 330 g of pork pulp, 180 g of champignons, large bell peppers, fresh garlic, medium carrot, ½ small. l starch, ½ large spoonful of rice vinegar, 60 ml of soy sauce.

  1. All liquid components and starch are combined for refueling.
  2. In a pan with high sides on preheated fat, long thin strips of pork are first fried.
  3. Next, the meat is transferred to a separate dish, and mushroom plates are sent to the pan.
  4. Then, on the remaining fat, a straw is prepared in turn from carrots and pepper. Each ingredient is fried in small portions in 3-4 sets over high heat. This is a feature of the Steer Fry technology. The ingredients should not be overcooked.
  5. By the last portion of pepper all the fried vegetables and meat are laid out. Crushed garlic is added and seasoning is introduced.

The treat is left on the fire for another minute, after which it is immediately laid out on portioned plates.

Rustic pork belly fried with onions

Ingredients: 2 large white onions, salt, 440 g pork belly, 5 tbsp. l homemade sour cream.

  1. The brisket is cut into medium slices and fried to a beautiful crust over high heat.
  2. Next, onion cubes pour out to the meat. Ingredients are stewed under a lid over low heat for 7-8 minutes.
  3. When the vegetable becomes transparent, the mass is salted and homemade sour cream is sent to the products.

The dish is kept on a minimum fire for another 10-12 minutes.

The most delicious pork cutlets

Ingredients: a kilo of home-made minced pork, turnip onions (1 pc.), 3-4 garlic cloves, 1 tbsp. whole milk, 4 slices of white bread without a crust, salt, 2 tablespoons, breading flour, pepper to taste. How to cook pork in a pan in the form of juicy cutlets is described below.

  1. Even the already prepared minced meat is once again passed through a meat grinder with onions and garlic.
  2. Bread is soaked in milk.
  3. Salt and white crumb squeezed from milk are added to the meat.
  4. Then raw eggs pour into the mass and ground pepper is poured.
  5. After thorough mixing, small oval billets are molded from minced meat.
  6. They need to be breaded in flour and fry until browned over high heat.

The finished dish is laid out on paper towels.

For greater juiciness, you can put a piece of butter on each hot cutlet.

Pork chops

Ingredients: a pound of meat tenderloin, 2 raw eggs, 3-4 tbsp. l sifted flour, 2 pinch of salt, 1 pinch of ground black pepper.

  1. The meat is cut into thick pieces (about 1.2-1.4 cm).
  2. Prepared slices are covered with cling film and beat well with a kitchen hammer without cloves.
  3. Top pieces are salted and peppered.
  4. Salted raw eggs are beaten in a separate plate.
  5. Pork billets on both sides are crushed in flour, immersed in the egg mixture and fried in hot fat.

If you repeat the breading in flour and egg mixture again, then the crisp will be thicker.

Pork steak in creamy mushroom sauce

Ingredients: a kilo of meat, 2 tbsp. l mustard, onion, 1.5 tbsp. fat cream, 7 g of salt, fresh garlic to taste, 420 g of champignons.

  1. The meat is cut into arbitrary pieces, beaten, salted and rubbed with crushed garlic.
  2. Slices are fried in hot oil until light brown and transferred to separate dishes.
  3. Chopped onions and mushrooms are cooked in a pan until cooked. Then salty cream with mustard diluted in them is poured to them.
  4. The sauce should boil and then sweat over a minimum heat of 8-9 minutes.

A couple of minutes before readiness, the steaks fried in advance are laid out in bulk.

Fried pork with potatoes in a pan

Ingredients: 330 g of pork pulp, 820 g of potatoes, 80 g of fresh lard, 3-4 garlic cloves, a mixture of peppers, salt.

  1. The washed pork is dried with paper towels and cut into small pieces.
  2. The lard is randomly chopped and fried in a pan until fat is melted. Further it can be removed or left for cracklings.
  3. In fat, meat pieces are fried until half-cooked.
  4. Then thin sticks of potato are poured into the pan.
  5. The dish is fried to a beautiful appetizing crust on potatoes. Inside, the slices should be soft.

Served with sauerkraut.

How to deliciously fry pork ribs with gravy?

Ingredients: 620-720 g of pork ribs, 2 white onions, a pinch of hot pepper and sweet paprika, 1 tbsp. l sifted flour and tomato paste, salt, 5 tbsp. l sour cream.

  1. Ribs are chopped into portioned slices and fried until golden brown, after which they are removed from the pan.
  2. Small onion cubes are fried on the remaining fat. When they are gold, you can add seasonings, tomato paste and salt. Further, the frying continues for another 1 minute.
  3. A glass of water is poured into the pan. The mass is extinguished under the lid on a minimum fire.
  4. When the meat begins to be easily removed from the seeds, salted sour cream diluted with a small amount of water is added to it, and flour is poured out.

The dish should boil for 2-3 minutes and you can remove it from the heat.

Double batter chops recipe

Ingredients: 340 g pork neck, 90 g corn starch, crystalline salt, 2 large eggs, spices.

  1. Slightly frozen meat is cut into thin slices across the fibers and beaten.
  2. Next, the pork is rubbed with salt and selected spices.
  3. For batter, eggs are beaten in one plate (and salted), and corn starch is poured into another.
  4. Each meat slice is rolled in corn starch on both sides, after which it is immersed in eggs whipped with salt. The process repeats again: starch is an egg mixture.

It remains to fry the chops until cooked in a pan.

Sliced ​​pork with onions

Ingredients: 230 g lean pork, as much smoked bacon, large onion, ground sweet paprika, salt.

  1. Onions are cut in large half rings, and raw meat and smoked bacon in long strips.
  2. First, pieces of pork are fried with onions for 10-12 minutes.
  3. Then bacon, paprika and salt are added to them. Cooking continues for another 12-14 minutes.

Serve such pork with rustic potatoes and mustard.

The most delicious recipes of kebab pork on charcoal and in the oven

It’s hard to imagine a summer outing without aromatic barbecue. By the way, meat can thus be cooked deliciously even at home - in the oven. The main thing is to choose the right marinade for it.

Pork BBQ in beer

Ingredients: 1.5 kilos of pork pulp, half a liter of light beer, 4-5 medium onions, salt, spices.

  1. The meat is cut in medium slices, onions in rings. If the cook does not like the taste of this vegetable, you can grind it in a blender.
  2. Pork is placed in a plastic tray, onion, salt and spices are added to it.
  3. First, the meat is left for half an hour in a dry marinade in warmth.
  4. Next, the products are poured with beer and moved to the cold for 7-8 hours.

About 10-12 minutes before frying, pork is salted.

In the kefir marinade, cooked in the oven

Ingredients: 740 g pork ham, large onion, salt, 720 ml medium-fat kefir, a mixture of peppers.

  1. The ham is cut in equal portions. They fold into a bowl, salt and pepper.
  2. Large onion half rings get enough sleep for meat.
  3. Kefir spills over the top - the liquid should completely cover the pork.
  4. The future barbecue is left in the marinade for 5-6 hours.

Next, the entire contents of the bowl are laid out on a baking sheet and sent to the hot oven for about 70 minutes.

In lemon juice

Ingredients: 5 kilos of pork pulp, 8 large onions, 4 large lemons, 4-5 tbsp. tablespoons of salt, 2 tbsp. spoons of any spices.

  1. At the bottom of a deep bowl is laid onion, sliced ​​in rings. It is sprinkled with salt and spices.
  2. The meat is cut into medium slices, gets rid of the veins and laid out onion.
  3. On top is again a layer of vegetable with spices and salt. Thus, all products are laid out.
  4. The components are watered with freshly squeezed citrus juice.

Meat is marinated for 4-6 hours with occasional stirring.

How to marinate deliciously with mayonnaise and onions?

Ingredients: 2.5 kg of pork, half a liter of mayonnaise, 780 g of onions, salt, a mixture of peppers.

  1. The meat is cut into medium slices, and the onion into large rings. If you need to speed up the process of pickling pork, then half the vegetables you need to grate on a coarse grater.
  2. The meat is sprinkled with salt, pepper and mixed by hand.
  3. Prepared onions are laid out for pork. Top components are poured with mayonnaise and mixed again.

If the onion was grated, then just hold the pork in the marinade for 2.5 hours. If the standard cut rings, then 6-7 hours.

Classic pork kebab with vinegar

Ingredients: 2.7 pork neck, 1 tsp. coriander peas, 5-6 tbsp. l apple cider vinegar, 1 tbsp. l coarse salt, 4-6 large bulbs.

  1. The frozen neck is cut into medium pieces.
  2. Onion chopped with rings.
  3. Products from the first and second steps fold into a basin. A mixture of crushed coriander and salt is poured on top.
  4. Vinegar is poured onto the ingredients.

The mass is pickled in cool for at least 3-4 hours.

Tender meat marinated in mineral water

Ingredients: half a liter of carbonated mineral water, 1.2 kg of boneless pork, 2 small. tablespoons of French aromatic herbs, table salt.

  1. The meat is cut into large slices, sprinkled with salt and French aromatic herbs. Mix the ingredients well.
  2. Top pork is poured with mineral water.
  3. After 3-4 hours, you can fry the kebab in any convenient way.

Fresh or pickled vegetables, as well as greens, will complement the dish perfectly.

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