How to cook pork tasty?

Scientists believe that Homo sapiens (Homo sapiens) became one when addicted to meat. Whether this corresponds to reality is up to specialists to decide, but today we will learn another secret - how to cook pork no worse than our ancestors did.

How to get tasty meat in the oven

Of all the methods of cooking pork, baking meat in the oven is recognized as the most useful technological technique.

Pork chops recipe

Ingredients:

• eggs - 2 pcs.;
• cheese - 150 g;
• pork carbonate (ham, shoulder blade or brisket) - 300 g;
• vegetable oil - 30 g;
• bulb;
• flour - 60 g;
• cloves of garlic - 3 pcs.;
• mayonnaise - 30 g;
• tomatoes - 2 pcs.;
• salt pepper.

Cooking:

1. To get a juicy chop choose a lean piece of meat. We cut it across the fibers, forming layers up to 2 cm thick. We beat off each slice with a culinary hammer, starting to do this from the edges. It is most convenient to purchase a tender for processing and softening meat.
2. Put the chops on the greased baking sheet, place onion rings, sliced ​​tomatoes and chopped garlic on top.
3. Salt and pepper the products, sprinkle with shredded cheese chips, apply the “lattice” of mayonnaise, decorate the food with chopped greens.
4. Bake the workpiece for 40 minutes. in an oven heated to t 180 ° C.

We take the meat out of the oven, wait 10 minutes, after which we serve a tender and very juicy pork chop.

French meat

Ingredients:

• hard cheese - 300 g;
• fresh mayonnaise - 250 g;
• tenderloin - 1 kg;
• potatoes - 6 pcs.;
• tomatoes - 5 pcs.;
• bulbs - 4 pcs.;
• vegetable fat;
• parsley, black pepper (freshly ground), spices, spices.

Cooking:

1. Cut the onion into rings, divide the peeled root vegetables into thin plates, and form round slices of tomatoes.
2. The chopped slices of chopped (up to 1.5 cm) pork are rubbed with pepper, spices, salt and after a quarter of an hour we spread a layer on a baking sheet treated with oil. Close the meat with potato circles, then place the tomatoes.
3. We put on the surface of the food "lattice" of mayonnaise, "hide" the food under chopped herbs and shredded cheese.
4. We send blanks for 40 minutes. in the oven, bake at t 200 ° C. After a quarter of an hour, lower the temperature to 140 degrees - let the meat “reach”

Barbecue pork

The proposed method of obtaining a popular dish allows you to provide the taste and aroma of meat, almost indistinguishable from barbecue cooked in nature.

Ingredients:

• pork - up to 1 kg;
• vegetable oil - 100 ml;
• regular sugar - 20 g;
• cloves of garlic - 3 pcs.;
• bulb;
• lemon juice;
• clove bud, salt, pepper;
• “Liquid smoke” for barbecue - 30 g.

Cooking:

1. We combine in a bowl butter, chopped garlic, onion rings, cloves, lemon juice, sugar, salt and “liquid smoke”.
2. We cut the meat in portions of a little smaller size than regular skewers. Put the pork in the cooked marinade, mix with the fragrant sauce and leave for three hours.
3. String pieces on wooden skewers, alternating meat with onions. Place the kebabs vertically in 3-liter jars, pour the marinade left over into them and cover the containers with foil.
4. We send the cans to the cold (!) Oven. We begin the gradual heating of the furnace, bring the temperature to 220 ° C. After 45 minutes remove the foil and bake the meat for another quarter hour before the appearance of a golden crust.

So that the glass containers do not crack, and the kebab has gained a complete taste, turn off the oven and leave the cans in the open oven for a while.

Baked pork ham with honey crust

Read also: pork roasting recipe in a pan

Ingredients:

• mustard - 20 g;
• pork ham - 2 kg;
• garlic - 2 heads;
• honey - 120 g;
• salt, laurel leaves, rosemary, peppercorns, fennel seeds, dry hop-suneli mixture;
• pineapple juice - 200 ml.

Cooking:

1. Leave the pork for 10 hours in purified water, adding bay leaf and peppercorns to the composition.
2. We take the ham out of the liquid, dry it with napkins, we stuff with the teeth of one head of garlic. Rub the meat with a mixture of mustard, salt, hops, suneli and pepper. Wrap a piece in foil, bake for 90 minutes. at t 190 ° C.
3. In a bowl we combine honey, half a head of chopped garlic, dry rosemary, crushed fennel seeds. Expand the ham and rub the resulting composition.
4. Spread the meat on an oil-baked pan and put it in the oven (180 ° C) for another 40 minutes. Periodically pour a piece of the allocated juice.

We take pork ham with honey crust from the oven, serve the dish with green peas, vegetables and herbs.

Beer baked knuckle

Ingredients:

• half a lemon;
• soy sauce - 3 tbsp. l .;
• pork knuckle;
• beer - 0.5 l;
• head of garlic;
• mustard - 30 g;
• salt, pepper we use to taste.

Cooking:

1. We place the meat in bottled water, soak it for up to 5 hours, and change the liquid several times.
2. We spread in a basin up to 5 peeled cloves of garlic, mustard, juice squeezed from half a lemon, soy sauce, salt and pepper. Pour in beer, stir well.
3. Dip the shank into the prepared mixture and leave in the aromatic marinade for 12 hours.
4. We extract the meat from the beer sauce, we stuff with the cloves of garlic, put it in the baking sleeve. We pour out the remains of the marinade, pinch the ends of the packaging with special clips, for the release of steam we make several punctures on the bag.
5. Place the sleeve of meat on a baking sheet and put in the oven for 2.5 hours (120 ° C).

Solemnly serve on a beautiful dish shank baked in beer.

Festive meat boiled pork

Ingredients:

• sirloin of pork carcass - 1.5 kg;
• red table wine - 700 ml;
• bulbs - 3 pcs.;
• garlic - head;
• bag of decorative dusting for meat;
• cloves, lavrushka, peppercorns.

Cooking:

1. Grind in a mortar half the peeled head of garlic along with three buds of cloves. Cut the onion into rings. All components are placed in a pan, pour wine, add salt, laurel leaves and spices.
2. Dip the pork in the marinade, completely covering the meat with a spicy sauce. We send boiled pork to the refrigerator for three days. Next, we remove the product from the tart composition and leave it on a plate so that the meat dries a little.
3. We divide the cloves of garlic into halves, make cuts in the meat and insert slices of vegetable into them. Sprinkle the pork with a decorative composition, put it on a baking sheet and pour a little marinade on the bottom.
4. Bake for 15 minutes. at 200 ° C, then lower the temperature to 150 degrees. Cook for another half hour, do not forget to pour meat with a fragrant composition from a baking sheet.

Festive boiled pork turned out to be extremely juicy, fragrant, solemnly “elegant”. So he asks to head the feast!

Cooking pork shurpa

Ingredients:

• carrot;
• potatoes - 4 pcs.;
• pork - 500 g;
• lean oil;
• tomatoes - 2 pcs.;
• Chile;
• sweet pepper fruit;
• cloves of garlic - 5 pcs.;
• zira - 10 g;
• dill, parsley, allspice, salt.

To get a thick and rich soup, cut the meat into large pieces and simmer in the broth for at least 2 hours. In compliance with these conditions, the secret of this oriental dish is concluded.

Cooking:

1. Place the pork in a cauldron, fry in fresh oil until tender. Add coarsely chopped onions, chopped carrots in rings.
2. Three minutes later, we add peeled peppers and chili pods, peeled and shredded in strips. We fry the meat for another five minutes and place the root vegetables divided into 4 parts to it.
3. We extinguish the products for a quarter of an hour, then pour bottled water, salt, pepper, bring the composition to a boil. Reduce the heat, simmer the soup for 1.5 hours, controlling the heating process. The broth should slightly “jerk”, releasing small air bubbles.
4. At the end of cooking, put chopped garlic, halves of peeled tomatoes, laurel leaves, zira, chopped herbs in the soup. After 5 minutes, turn off the fire.

Shurpa turned out to be orientally fragrant, appetizing and divinely tasty!

Pork in a slow cooker

Starting to cook meat, we not only think about how to cook pork deliciously, but also how to turn the work into a pleasant and unobtrusive process. The best helper for this is a kitchen electric multicooker!

Pork pilaf

Ingredients:

• rice - 180 g (glass);
• bottled water - 540 ml;
• pork (ribs or pulp) - ½ kg;
• onions and carrots - 2 pcs.;
• oil (olive or sunflower) - 100 ml;
• tomato paste - 20 g;
• we select the number of spices, salt, spices at will.

Cooking:

1. To ensure the necessary taste and texture of pilaf, we use “Basmati” rice or another variety designed specifically for this dish. We leave grains washed in a large amount of water for an hour in the liquid by adding a spoonful of salt.
2. Cut the prepared meat in portions and lay on the bottom of the multi-bowl heated with oil. Fry the pork in the "Frying" mode, turning the pieces over as a pink crust appears.
3. Add the onion, chopped carrots, rings, spices (allspice, dried herbs) to the meat, season with salt, continue cooking for another 10 minutes.
4. Once again, wash the rice, put it in the pilaf, pour in the purified water and add a little salt.
5. Mix tomato paste with water, add to the rest of the products. In the center of the dish we place a clean head of garlic. Tomim products for at least two hours in a closed form, setting the mode "Pilaf" or "Porridge".

Serve pork pilaf on a large dish. We “crown” a hill of rice and vegetables with golden pieces of meat and a boiled head of garlic.

Pork beef stroganoff with sour cream

More materials: pork beef stroganoff

Ingredients:

• bulbs - 3 pcs.;
• pork tenderloin - 600 g;
• flour - 60 g;
• sour cream (34%) - 100 g;
• vegetable and butter - 50 g;
• spices, seasonings are selected according to preferences.

Cooking:

1. We cut the clean and dried pork into layers, beat it lightly, divide it across the fibers into 2 cm thick cubes.
2. We heat both types of fat in a bowl, place onion sliced ​​in rings and fry almost until done.
3. We spread the pieces of meat on a ruddy vegetable "pillow", salt, and pepper. Constantly mixing food, fry it for 7 minutes. in the "Frying" mode, then add the flour, distributing the composition over all components of the dish.
4. When the meat is browned, fill it with fresh sour cream, mix the products again and cook until a thick consistency of the dish, changing the program to "Stew".

We spread pork beef stroganoff on plates, decorate with sprigs of fresh herbs.

Shurpa from meat in the multicooker

Ingredients:

• potato root vegetables - 3 pcs.;
• fresh pork - 300 g;
• ripe tomatoes - 2 pcs.;
• onion, carrot, pepper fruit;
• purified water - 1 l;
• oil (sunflower or olive) - 30 g;
• zira, spices, seasonings.

Cooking:

1. We divide the meat into small pieces. Heat the fresh oil in the mulvar bowl, spread the pork and fry for 20 minutes. (“Baking” mode).
2. Next, attach chopped carrots, strips of pepper (without seeds), onion rings, halves of tomatoes, zira, seasonings and spices.
3. After 20 minutes, add peeled, divided into large parts potatoes into the container, pour boiling water. We turn on the “Extinguishing” program on the unit, set the time to 60 minutes.

Shurpa from meat in the crock-pot is ready! Pour soup into plates, sprinkle food with chopped herbs.

Pork accordion with cheese

Ingredients:

• tomatoes - 2 pcs.;
• fresh (vigorous) mustard - 20 g;
• neck of pork - 800 g;
• cloves of garlic - 3 pcs.;
• favorite cheese - 150 g;
• soy sauce - 20 g;
• lemon juice - 1 tbsp. l

Cooking:

1. We divide the pork into layers (up to 2 cm), but this is the case, keeping the piece whole. We get a meat shmat resembling an accordion.
2. Pour soy sauce into the bowl, add mustard, lemon juice, chopped garlic and mix the composition.
3. Lubricate the meat with the mixture, not forgetting to process the product on slices of plates.
4. We place the pork neck in two layers of foil, between slices we insert round slices of chopped tomatoes and the same pieces of cheese.
5. Wrap stuffed meat tightly in paper, bake for 2 hours in the “Baking” mode.

Now we know how to cook pork with cheese, giving the dish the shape of a Russian accordion.

Potato casserole with meat

Ingredients:

• tomatoes - 4 pcs.;
• pork fillet - 1 kg;
• oil (olive and cream) - 50 g each;
• carrots - 4 pcs.;
• cheese - 150 g;
• paprika - 1 tsp;
• eggs - 4 pcs.;
• potato root vegetables - 1 kg.

Cooking:

1. Peel the potatoes, pour boiling water, add a little salt, boil until tender. Grind the tubers with a pusher or a mixer, put in the puree fresh oil and eggs beaten until lush foam.
2. Boil the pork fillet, cool, chop into small pieces. These two steps can be done in a slow cooker, but in order not to waste time, it is better to prepare products on the stove.
3. In a bowl in olive oil, we fry chopped carrots and chopped tomatoes. Spread on a plate.
4. We distribute a layer of half of the puree composition along the bottom of the multi-bowl, and then chopped meat. Next, place the fried vegetables and the remaining potato mass.
5. Sprinkle the future casserole with shredded cheese chips, close the lid, bake the food for 40 minutes. in the "Baking" mode.

We get a luxurious casserole with meat under a delicious golden crust. If you have time, you can not cook meat and vegetables in advance, but put them in raw form immediately in a multi-bowl. Then the cooking time should be increased by 25-30 minutes.

A piece of pork with honey and mustard

Ingredients:

• carrots - 2 pcs.;
• meat - 1.7 kg;
• bee honey - 60 g;
• bulb;
• mustard, ginger, soy sauce - 2 tbsp each. l .;
• hot pepper, paprika - ½ tsp;
• salt to taste.

Cooking:

1. We combine paprika, soy sauce, ginger, mustard, hot pepper in a bowl.We mix the mixture, rub it with pork, then grease a piece with bee honey, send it to the refrigerator for 2 hours.
2. We spread the pickled meat on the bottom of the multi-bowl, strewn with arbitrary chopped onions. Around we put carrots into strips.
3. Cook the meat for 2 hours in the "Baking" mode.

How delicious was the meat baked with mustard and honey!

How to cook pork for dinner

Ingredients:

• pork with a splash of fat - 500 g;
• small apples - 3 pcs.;
• onion head;
• salt, soy sauce, pepper - select as desired;
• a handful of garlic cloves;
• white sugar - 20 g.

Cooking:

1. Pork is divided into portions. We do not peel the fruits, but remove the core and cut the fruits into thin slices.
2. At the bottom of the multi-bowl we lay out half the number of apple slices.
3. Place the meat on a fragrant "pillow", cover it with chopped onion rings. Slightly salt, pepper, add regular sugar, water the food with a selected amount of soy sauce. We complete the formation of the dish with a fruit layer.
4. We simmer the products for about 40 minutes in the "Stew" or "Baking" mode.

Cooking pork in a pan

The fastest and most proven way to get nutritious and nutritious food from fresh meat is considered by experts to process pork in a pan.

How to cook pork goulash?

Ingredients:

• onion head;
• tomato paste - 30 g;
• a pinch of paprika;
• pork - about 500 g;
• cloves of garlic - 3 pcs.;
• salt, pepper, dried paprika;
• flour - 20 g;
• fresh sunflower oil;
• white sugar - 25 g.

Cooking:

1. A piece of prepared meat is cut into plates (2 cm). Pour the oil into the pan, spread the pork with the onion rings and fry for 10 minutes.
2. Season with salt, sweet paprika and pepper. After 3 minutes sift the flour. Stir the food and quickly fry the stew.
3. After a minute, add 250 ml of purified water, a paste of tomatoes and again thoroughly mix everything. We get a smooth, uniform, appetizing-looking sauce structure.
4. Stew for half an hour, and at the end of the process add chopped garlic and allspice.

The cooked goulash gained a complete taste and an extremely appetizing appearance.

Pan-Fried Pork Steak

Ingredients:

• meat (ham or neck of the carcass) - 500 g;
• pepper, salt we use according to preference;
• lean (ghee) oil.

Cooking:

1. Cut the meat into layers up to 3.5 cm thick. If juice (blood) appears from the pieces, blot the slices with napkins.
2. For the best heat treatment of the product, a grill pan or cookware with non-stick coating is most suitable. Strongly heat the container with oil until a light haze appears.
3. Spread meat plates in hot fat, fry for 5 minutes. until a brown crust forms. Turn the pieces over, pepper and salt, fry the steaks on the other side.
4. Unfinished meat is determined by thick edges. In this case, place the slices on the rib and continue cooking until cooked.
5. We move the pan away from the fire and leave the meat under the lid for a quarter of an hour so that each pork steak “reaches” the desired condition.

Azu with cucumbers in a cauldron

A very satisfying, thick and rich dish, which is perfect for any side dish, including vegetables, cereals or spaghetti.

Ingredients:

• bulbs - 2 pcs.;
• root crops of carrots - 2 pcs.;
• pickled cucumbers - 5 pcs.;
• pork - 500 g;
• laurel leaf, dry dill;
• oil, tomato paste - 30 g each;
• salt and greens;
• cloves of garlic - 5 pcs.

Cooking:

1. We spread the meat into the cauldron, cut into pieces, fry in aromatic oil, turning on a strong fire.
2. We chop the peeled carrots with straws, divide the onion into half rings, chop the garlic.
3. After the appearance of a golden crust on pork, add vegetables to the meat, mix the composition and lightly fry the products.
4. Pour tomato paste diluted with water into a cauldron with food, season with salt and pepper.
5. If the liquid does not cover the products, add the required amount of water and simmer the basics for 40 minutes in the closed state.
6. Cut the peel from the cucumbers, chop them into thin sticks and place them in the broth along with a leaf of laurel and a pinch of dried dill.

Five minutes later, the basics of pork will be ready!

Schnitzel in a pork pan

Ingredients:

• egg - 1 pc.;
• breadcrumbs - 50 g;
• pork - 500 g;
• vegetable oil - 30 g;
• salt pepper.

Cooking:

1. Cut the prepared meat into thin slices (up to 1 cm), spread on a board, cover with cellophane, carefully beat off.
2. We drive the egg into the bowl, pour the crackers on a flat plate.
3. Heat the pan with oil. We take one slice of meat, breaded in a loose mixture, slightly pressing a piece. Next, dip it in a beaten egg, “roll” it again in breadcrumbs, and then spread it in hot fat.
4. In this way we use all prepared products. We fry both sides of the schnitzels for 5 minutes until a thick crisp.

Pork roast in tomato sauce

Ingredients:

• carrot and bulb;
• tomato paste - 100 g;
• pork - 400 g;
• vegetable fat - 60 g;
• spices and seasonings.

Cooking:

1. We divide the prepared meat into small cubes up to 2 cm thick. Fry the pork slices for 10 minutes. In oil.
2. Coarsely rub the carrots, chop the onions in half rings, spread the vegetables to the meat composition, fry for a few more minutes.
3. We plant tomato paste in a glass of bottled water, pour the sauce into the dishes with the products. Salt and pepper them, season with spices, simmer for about 15 minutes.

Serve the pork roast with your favorite side dish. Try a meal with fresh bread or croutons. Unforgettable food!

Pork Escalope

Ingredients:

• meat pulp - 400 g;
• vegetable oil - 30 g;
• pepper, salt.

Cooking:

1. We cut the tendons and films from the meat, then divide the piece into plates up to 2 cm thick, carefully beat off, do not forget about pepper and salt.
2. The circumference of the layers we make small incisions so that the escalopes do not “shrink and not shrink” during heat treatment.
3. We spread on a pre-heated frying pan with hot oil up to two broken slices. When you place more meat, it will secrete juice and as a result we will not get escalopes, but stew.
4. Fry the layers for 4 minutes on each side, remove from the pan. We pour a little purified water into the same container, expect a new boil of the composition, return the golden pieces to the dishes, simmer it for 5 minutes in a closed form over low heat.

Now our excellent pork escalopes are ready to take pride of place on the dining table!

Are you still thinking about how to cook pork for every day or as the best dish for a celebration? Then come visit us - we still have a lot of ideas!