What to cook with pork? 40 recipes at home

A lot of meat does not happen! When we think about what to cook from pork, it is enough to imagine a juicy slice with a deliciously crispy crust exuding a delicate aroma of spices and oriental spices. But go over the presented recipes and you will be amazed at the variety of dishes from this type of meat!

What to cook from pork in the oven

People have long associated this favorite product with abundance and generosity.

To get tasty, nutritious and healthy food in the oven, use the back of the carcass, neck or scapula.

We select the best seasonings according to our tastes, given the compatibility with pork.

Pork French Meat - Classic Recipe

Ingredients:

• fresh champignons - 500 g;
• pork fillet - 500 g;
• mayonnaise - 100 g;
• bulb;
• tomatoes - 2 pcs.;
• mustard - 20 g;
• oil (olive, cream) - 30 g each;
• favorite cheese (hard) - 300 g;
• spices (pepper, salt) - according to preference.

Cooking:

1. We sort and clean the mushrooms, after a minute of the “cold shower” we blot the spore organisms with napkins, cut into thin (up to 1 cm) plates. Never keep champignons in water for a long time! Hats quickly absorb moisture, lose their elasticity and taste.
2. Wash meat, divide into slices (up to 2 mm), beat well, pepper, salt. Keeping the kitchen and your clothes from the inevitable blood splatter, place the pieces in a plastic bag or cover with a film.
3. In the bowl we combine mustard and mayonnaise, carefully lubricate the meat with spicy sauce, leave for half an hour (you can also overnight).
4. Fry mushrooms and onion rings individually in creamy butter until golden brown.
5. We process the baking sheet with oil, spread the slices of pork (a little at a distance from each other). On top of each piece we place a layer of onions, mushrooms, slices of chopped tomatoes and sprinkle the rubbed pyramid with grated cheese. Bake in a hot cupboard for 15 minutes. at 200 ° C and as much time at 250 degrees.

Home-style pork roast

Ingredients:

• carrot;
• potatoes (medium-sized tubers) - 15 pcs.;
• bulbs - 2 pcs.;
• curry - 5 g;
• laurel leaf - 3 pcs.;
• salt, pepper - according to preferences;
• vegetable fat.

Cooking:

1. Peeled and washed potatoes cut into large quarters. Young tubers are left intact in a thin skin! Onions and carrots are subjected to the same procedure, but are divided into small parts.
2. Cut the meat in portions, fry on all sides in oil over medium heat until golden brown. Add vegetables, send to pork for 10 minutes. Do not forget about pepper, salt, favorite spices.
3. Combine the fried products with potatoes, put them on a baking sheet treated with oil, and cover with foil tightly.
4. Bake the roast for 60 minutes. at 200 ° C. In 5 minutes until the end of the process, remove the paper, increase the heating, mix food several times. If desired, sprinkle with finely grated cheese. Serving the dish, decorate it with chopped dill!

Pork escalope - bake in the oven

This dish is a piece of meat cooked without breading. The neck is the best product for this dish. We get a great taste that we will never confuse with anything!

Ingredients:

• pork tenderloin - ½ kg;
• tomatoes - 2 pcs.;
• cheese - 100 g;
• bulb;
• homemade sour cream;
• vegetable fat (1 tbsp.), dried herbs, pepper, salt.

Cooking:

1. We divide the meat into layers up to a centimeter thick, beat it off without fanaticism, increasing the pieces twice. Lightly grease with sour cream (mayonnaise), as well as a mixture of herbs, salt and pepper.
2. We spread the pork on a baking sheet, treated with butter. On each serving, put onion rings, slices of chopped tomatoes, grease with sour cream sauce. We send escalopes for 30 minutes. into the oven (200 ° C). A quarter of an hour before cooking, sprinkle the workpiece with grated cheese.

Cooking holiday pork pork

Ingredients:

• lean part of meat - 1 kg;
• Dijon mustard - 30 g;
• garlic - 5 cloves;
• black pepper, provencal herbs, salt;
• fresh oil (olive or sunflower).

Cooking:

1. We combine spices, spices, oil and mustard in a bowl, mix well.
2. Lubricate the resulting sauce with a thoroughly washed and napkin-dried product. We make thin cuts in the meat (pockets), put in them strips of carrots (along the length of the piece), cloves of garlic.We wrap the product in foil and send it for five hours to the refrigerator.
3. We take out the pork, pack it in several layers of metal paper, put it on a baking sheet, place it for four hours in the oven (180 degrees).
4. In 30 minutes before the end of the heat treatment, open the foil, pour the meat with the released fat - brown the top crust.

We tightly wrap the finished boiled pork in a blank sheet of paper and send it to the refrigerator for 10 hours.

Roasted pork with vegetables

Ingredients:

• portioned pork pieces - 500 g;
• bulb;
• sweet pepper fruits - 3 pcs.;
• young eggplant;
• cloves of garlic - 4 pcs.;
• cilantro, salt, pepper;
• ripe tomatoes - 4 pcs.;
• oil (sunflower or olive) - 40 g;
• lemon juice - half a spoon.

Cooking:

1. Diced eggplant sprinkled with coarse salt, put in a bowl and leave for an hour under oppression. Before use, pour out a dark liquid (not mine!).
2. We clean the remaining vegetables, peppers (seeds are removed) and onions, cut into large cubes, fry in oil. Add the pieces of eggplant, continue cooking until they are soft and a delicate golden color appears. We do not salt products, since white crystals are already enough in purple fruits.
3. We cut the edges of the meat pieces (exclude deformation during frying), sprinkle with lemon juice, rub with the desired amount of salt and ground pepper, leave for a quarter of an hour for marinating.
4. We spread the pork in a frying pan with oil, fry over high heat for two minutes on each side.
5. We place the golden layers of meat on a baking sheet covered with a sheet of foil, place the fried vegetables on top. Cover with a second layer of paper, pinch the edges tightly, bake for 15 minutes.

Pork medallions (sautéed) - restaurant-level dish

We always cut the meat across the fibers, keeping the pieces whole, tender and juicy during frying (baking). We use this rule for cooking steaks or chops.

Ingredients:

• a piece of ham or loin - 700 g;
• flour - 30 g;
• oil (sunflower and cream) - 50 g;
• the amount of salt and spices is chosen to taste.

Cooking:

1. Cut the pork into slices up to 2 mm thick. Lightly beat off with a knife or food chopper, giving the meat a round shape. Breaded slices in flour, combined with a selected amount of salt and pepper and fry in hot fat in a hot pan.
2. Spread the golden meat pieces on the dish. We boil the sauce formed during the frying process by adding a spoonful of water to it. We fill the medallions with the resulting composition, serve with fresh herbs - a real culinary decoration worthy of a festive table!

Oven skewers on skewers in the oven

The recipe presented describes the process of cooking. We learn about the methods of marinating meat from the last section of the article.

Ingredients:

• lean pork - 500 g;
• bulbs - 3 pcs.;
• high-quality fat - 200 g;
• shallots - 50 g;
• wine and vinegar (9%) - 1 tbsp. l .;
• pepper (coarse grinding) and salt are selected according to preference.

Cooking:

1. For barbecue we need spicy sauce. Grind shallots, pour wine (preferably white), vinegar into the pan. Add pepper to taste and boil the composition over low heat until half the amount of liquid is reduced.
2. We divide fat into slices. We chop the onion into thick rings. Leave the skewers for half an hour in bottled water.
3. We release the meat from the tendons, cut into small cubes, pepper and salt. String pork on wooden sticks, alternating it with slices of bacon.
4. We put the kebabs on a baking sheet with high sides or on a wooden lattice so that the meat does not come into contact with the bottom of the container and fry hot steam. We send food for 25 minutes. into the oven (250 ° C). Every five minutes, turn over the workpieces and pour over spicy sauce.

Mushroom rolls

Ingredients:

• pork fillet - 500 g;
• cheese - 200 g;
• bulbs - 2 pcs.;
• cream (30%) - 200 ml;
• fresh champignons - 500 g;
• eggs - 2 pcs.;
• oil (olive or sunflower) - 30 g;
• salt pepper.

Cooking:

1. Boil hard-boiled eggs, cool in water, peel, grate coarsely.
2. Shred the onion, passer in the butter, add the finely chopped mushrooms. We continue heating until the liquid evaporates, then fry the products until golden brown.
3. Put the frying in the bowl, add the eggs, grated cheese, salt and spices, mix the composition.
4. We divide the prepared pork into steaks, carefully beat. We place on each layer a spoonful of the filling, roll the rolls, fasten the sides with toothpicks. Fry the food in a pan until golden brown.
5. We spread the products on a baking sheet. Add 250 ml of bottled water, pour cream, salt and pepper. Bake for 20 minutes. at 180 ° C.

Unusual pork with kiwi

In China - the birthplace of "shaggy" fruits - they are called "monkey peaches." The most amazing thing is that our beloved gooseberry was the forefather of incredibly useful berries!

Ingredients:

• pork entrecote - 1 kg;
• Kiwi - 3 pcs.;
• the amount of pepper and salt is chosen to taste.

Cooking:

1. The prepared meat is divided into layers up to 3 mm thick. We make deep cuts from the side where the fat layer is located. We get peculiar pockets.
2. Cut the peel from kiwi, divide into thin plates according to the number of pieces of meat. The remaining fruits are chopped with a blender.
3. We place in the formed cavities along the berry lobule and treat the pork with a green composition on all sides.
4. Each piece of meat is wrapped in foil, put away for 3 hours (at night) in the refrigerator, and then sent for 40 minutes. into the oven (200 ° C).

Piece baked carbonate

Ingredients:

• pork loin - 1 kg;
• Dijon mustard - 40 g;
• soy sauce - 40 g;
• rosemary, salt, coriander, ground pepper, thyme.

Cooking:

1. The meat washed and dried with towels is placed in a spacious bowl. In the bowl, mix the remaining components. After two hours, we rub the pork with the prepared composition and send it to the refrigerator until the next day.
2. Wrap the pickled fillet in foil (three layers), put it on a baking sheet and send it to the oven for an hour. Bake at 190 degrees.

Do not forget to open the paper 10 minutes before the end of the heat treatment. Appetizing crust is a must for this sumptuous dish!

Bavarian meat bread

Ingredients:

• pork (cervical or scapular part) - 500 g;
• brisket or lard (unsalted) - 200 g;
• salt with nitrite - 20 g;
• white pepper (2 g), red (0.5 g), cardamom, ginger - on the tip of a knife (0.3 g each);
• ground ice cubes - 200 g;
• fat for processing molds;
• baking powder or baking soda - ½ tsp.

Cooking:

1. We freeze meat and lard to zero degrees, after which we leave it indoors so that these ingredients can be crushed by a food processor.
2. Put the resulting stuffing into a bowl, pour out all the seasonings prepared, including baking powder and salt, and mix the composition with a blender. Gradually add ice, getting a shiny homogeneous mass.
3. Lubricate the mold with fat, put the minced meat in a container and tamp the composition well with your hands (pre-wet with ice water).
4. We send the Leberkese (so called meat bread in Germany) for an hour in the oven (190 ° C).

After baking, take out the product from the oven. We wait 15 minutes, hold the knife along the edges of the mold and remove the finished product from the container. Meat slices are good both hot and cold. Amazing dish!

Recipe for roasting meat in soy sauce with honey

Ingredients:

• pork (ham, neck, tenderloin) - 500 g;
• soy sauce - 150 g;
• Italian spices, salt, pepper;
• mustard - 30g;
• honey - 90 g.

Cooking:

We combine mustard, honey and soy sauce in a bowl. Add salt, a pinch of herbs and pepper. Mix the mixture. We cut the pork into slices up to 2 cm thick, completely immerse in the aromatic composition and leave for a couple of hours. We spread the pickled meat on a baking sheet, generously pour soy sauce and bake for 40 minutes. in the oven (200 ° C). An amazingly quick way to cook amazingly delicious, tender meat with a wonderful crust!

Selected multicooker dishes

A super-useful household appliance is still underestimated by many housewives who prefer a familiar stove. Our grandmothers would probably be horrified by such a "mockery" of products that have not been in the Russian oven. Perhaps we too will soon be horrified by the dishes "drawn" on the printer! But today the multicooker provides the culinary with undoubted benefits and advantages.

Appetizing pork pilaf

Ingredients:

• rice (Basmati, Jasmine, Sadri) - 200 g;
• fatty pork pulp (ribs) - 500 g;
• bulb;
• seasoning mixture for pilaf;
• laurel leaves - 2 pcs.;
• thin pita bread;
• head of garlic;
• butter (butter and sunflower) - 50 g;
• sweet carrots - 100 g;
• salt, pepper - optional.

Cooking:

1. Dice the pork (2 cm). We place both types of oil in the appliance bowl, turn on the appliance for frying mode. Heat the fat, spread the pieces of meat, fry, periodically turn over.
2. We peel the onions and carrots, chop the vegetables, add to the pork, stew for a quarter of an hour.
3. Well wash the rice, slightly dry, send to the slow cooker. We make a small indentation in the center of the grains, place a clean head of garlic in it. Pour 600 ml of bottled water, continue cooking already in the "Express-cooking" mode, and then turn on the "Heat" for 10 minutes.
4. We spread the pilaf from the bowl (remove the garlic), grease it with oil, cover the pita with bottom. We do this in such a way that the cake goes beyond the limits of the container. We return the ingredients to the place, tightly cover with the free edges of the pita, process it with creamy fat.

We finish cooking by installing the “Baking” program. We get a real Azerbaijani pilaf!

Beef stroganoff from meat

Ingredients:

• pork (chop) - 500 g;
• homemade sour cream - 70 g;
• bulb;
• tomato paste - 30 g;
• oil (olive or sunflower) - 50 g;
• bottled water - 200 g;
• flour - 1 tbsp. l .;
• salt, spices and spices - according to preference.

Cooking:

1. Cut the meat from the tendons into long slices (up to 5 cm). Pour aromatic oil into the bowl of the multicooker, heat it (“Fry” mode), fry the pork for 7 minutes. Brown the meat with pepper, salt, add the onion chopped with rings and continue cooking for another two minutes in the same mode.
2. When the smart device reports the end of the next stage, place tomato paste, sour cream in a bowl, pour in water, mix the composition and turn it on for 25 minutes. Extinguishing program.

A sound signal will inform about the successful completion of the preparation of beef stroganoff. Isn't this a miracle of technology?

Pork Kharcho with Rice

Ingredients:

• bottled water - 2 l;
• pork (certainly on the bone) - 400 g;
• rice - ½ multi-cup;
• potato tubers - 3 pcs.;
• sweet carrots;
• hops-suneli, greens (basil), a leaf of laurel, peas of pepper, salt - we select at will;
• tomato paste - 150 g;
• nutmeg - 1 tsp;
• head of garlic.

Cooking:

1. Boil pork on the bone in two liters of water, setting the mode "Stewing" for an hour. At the end of the process, add peppercorns, salt, a leaf of laurel, spices and spices.
2. While the crock-pot is busy with its work, we prepare the vegetables: cut the carrots into cubes, chop the onion in half rings.
3. We take the meat out of the bowl, filter the broth in a separate bowl, and put oil in its place in a clean container. We spread the slices of carrots and onions, lightly fry them with tomato paste.
4. Pour the broth, add chopped potatoes, well-washed rice, meat. We finish cooking the kharcho in half an hour by setting the “Soup” mode on the display.

Steamed Diet Meat

Ingredients:

• pork (cervical) - 1 kg;
• mustard - 30 g;
• choose the amount of sea salt, pepper, curry to your taste.
• Cooking:

We prepare the meat in the usual way - cut into slices up to 3 mm thick, beat well. Rub the pork with curry powder, salt and selected spices, grease with mustard.

We place the pieces in a basket designed for steaming, set the container on the pan of the unit, pour water to the level of the lower mark. Close the lid, select the “Steam cooking” mode, set the timer for 40 minutes. That’s all wisdom!

Cream Pork Stew

Ingredients:

• fatty pork - 300 g;
• onions - 200 g;
• cream (35%) - 100 g;
• fresh champignons;
• cloves of garlic - 3 pcs.;
• salt, spices - to your taste.

Cooking:

1. Cut the meat into strips 2 cm long, peeled mushrooms are divided in approximately the same form, chop the garlic into thin slices.
2. We spread the products in the multicooker bowl, add salt and spices, pour plenty of cream.
3. We select the program "Stewing", indicate the type of product (meat), the duration of the preparation (hour). While the device is working diligently, go about our business!

Pork accordion with cheese

Ingredients:

• pork tenderloin - 1 kg;
• favorite cheese - 150 g;
• cloves of garlic - 3 pcs.;
• dried paprika, salt, other selected spices.

Cooking:

1. We spread the meat on the board, make deep cuts, retreat 1.5 cm, but do not separate the slices to the end. We get a kind of accordion.
2. Grind the garlic, mix it with salt, spices and spices, rub the piece well on all sides, slightly processing the places of meat separation.
3. We divide the cheese into plates, put one at a time in the places of cuts of pork. We wrap the entire piece in foil, separately wrapping each layer in paper. We pour up to one and a half liters of water into the bowl, set the “Steam cooking” mode for an hour.

Potato ribs

Ingredients:

• potato tubers - 7 pcs.;
• oil (olive or sunflower) - 20 g;
• pork ribs - ½ kg;
• carrot;
• bulb;
• laurel leaves - 2 pcs.;
• a mixture of dried herbs, spices and spices, selected according to personal tastes.

Cooking:

1. Pour fresh oil into the bowl, put the meat washed and dried with napkins, fry for 10 minutes in the “Baking” mode. We turn over already golden ribs, repeat the process of heat treatment.
2. Add chopped onion rings, chopped carrots, salt, laurel leaves, spices and spices.
3. Five minutes later, lay the potato sticks, cook a quarter of an hour on the Baking program.

Potato, pork and cheese casserole

Ingredients:

• potatoes - 500 g;
• fresh pork - 300 g;
• bulbs - 2 pcs.;
• bottled water - 250 ml;
• mayonnaise - 50 g;
• tomatoes - 3 pcs.;
• cheese - 150 g;
• oil (sunflower or olive) - 20 g;
• salt and spices.

Cooking:

1. We clean, wash, cut the onions and potatoes in the desired shape. We divide the meat into portioned pieces, beat it slightly, place on the bottom of a greased bowl.
2. Next, we form a layer of mayonnaise, on which we spread the vegetables. Add salt, pepper, and process with white sauce. We finish the formation of the dish with slices of tomatoes and coarsely grated cheese.
3. For an hour we turn on the “Baking” mode.

Pork neck with provence herbs

Ingredients:

• pork neck - 1 kg;
• cloves of garlic - 5 pcs.;
• laurel leaves - 3 pcs.;
• the amount of a mixture of Provencal herbs, salt and spices is selected according to preference.

Cooking:

1. My meat is dried thoroughly, rubbed well with chopped garlic, Provencal herbs, combined with the right amount of salt.
2. Tighten the neck with culinary twine, retreating 3 cm. In this way we give the product the desired shape and facilitate the cutting of the finished meat.
3. We spread the pork in a dry bowl, cover with laurel leaves, turn on the multicooker for the “Baking” mode. We set the time to 1 hour. Cooking - nowhere easier!

Cooking delicious pork on the stove

The classic way of cooking will delight us with many possibilities of heat treatment of products for a long time to come. Cook, fry, stew, simmer - choose a dish for every taste.

Pork goulash with gravy

Be sure to supplement the dish with fresh bread, which we use instead of a spoon. Just dip the crunchy hump or flesh into a thick aromatic gravy, together with a piece of tender meat we send it to the mouth. Indescribable pleasure!

Ingredients:

• pork neck - 500 g;
• bulbs - 2 pcs.;
• carrot;
• flour - 50 g;
• tomato paste - 100 g;
• laurel leaves - 2 pcs.;
• bottled water - 150 ml;
• oil (sunflower or olive);
• half sweet pepper;
• desired amount of salt and spices.

Cooking:

1. Heat the pan. We divide the pork into large portions, lightly beat it and put it into hot vegetable fat. Immediately place the laurel leaves (for flavor) and fry the meat pieces until golden brown over high heat.
2. Cut the peeled and washed vegetables into small cubes and add to the meat when a golden crust appears on it.
3. Continue cooking over medium heat. After 10 minutes, salt and pepper the ingredients, put spices, spices, tomato paste.
4. Sprinkle food with flour, mix. Three minutes later, without stopping the work with a wooden spatula, fill the almost finished dish with hot water.

We cover the container with a lid, reduce the heating temperature to a minimum and simmer pork in gravy for half an hour.

Pork steak in a pan

Ingredients:

• pork pulp - 700 g;
• fresh oil (olive, sunflower);
• salt, spices.

Cooking:

1. We process pork in the usual way, cut across the fibers (do not forget about this rule) into layers up to 3 cm thick. Lubricate the pieces with oil, sprinkle thickly on spices, leave the pickled product for half an hour.
2. Strongly heat the pan. Salt the pork, put it into the container, placing the pieces a little apart from each other. We fry on high heat, turn over only after the appearance of a crust. With this technique, we kind of “seal” the meat, preventing the flow of juice. We do not pierce and do not prick!
3. Continue cooking. After 3 minutes we reduce the fire, and after 5 minutes. Finish roasting the pork steak.

Leave it for a quarter of an hour in a closed pan.

The most delicious pork chops

Ingredients:

• fresh chilled meat - 600 g for three servings;
• salt, spices and spices;
• olive oil - 500 g;
• juice from half a lemon.

Cooking:

1. Wash my pork and dry it with napkins, divide it into parts. In order for the chops to preserve the meat juice inside, they formed a “protective shell”, we do not bread them in flour or other composition. Another condition is the removal of tendons (connective tissue), which can compress and deform products during frying.
2. We mix spices, dry herbs (we select to taste) and lemon juice. We rub the layers, leave for half an hour.
3. Fry the pieces for five minutes in a dry hot frying pan over high heat.
4. Immediately (!) We wrap chops in foil, leave for a quarter of an hour so that all juices and aromas are combined in a single flavoring bouquet. The most delicious chop is ready!

Traditional pork basil with cucumbers

Ingredients:

• potatoes - 300 g;
• bulbs - 3 pcs.;
• pork pulp - 500 g;
• cloves of garlic - 5 pcs.;
• oil (sunflower or olive) - 100 g;
• cucumbers (pickles, barrel) - 3 pcs.;
• tomato paste - 50 g;
• peppercorns - 6 pcs.

Read also: cooking basics at home

Cooking:

1. Cut the meat, as was done to get beef stroganoff, and fry in fat until golden brown.
2. Finely chop the peeled onion, passer in oil and send to pork. We spread the tomato paste, fill the products with hot broth or heated water, completely covering the components of the basics (nothing more!).
3. We divide the potatoes into large parts, fry until half ready.
4. We clean the cucumbers, cut into thin plates and let in the oil in a pan. Add to the meat along with slices of potatoes, peas of pepper and chopped cloves of garlic.

If necessary, salt, gently mix, simmer for 15 minutes. Serving the dish, decorate the basics with chopped dill.

Schnitzel in a pan

Ingredients:

• a piece of ham - 500 g;
• crushed crackers - 70 g;
• flour - 20 g;
• fresh egg;
• ghee - 100 g;
• the composition of salt and pepper is determined by taste.

Cooking:

1. We release the meat from the tendons, following the recommendations given in the recipe for chops. The ham is cut into wide plates, doing it obliquely, but across the fibers.
2. We beat the slices firmly and evenly, salt and pepper to taste. Bread, spread in hot fat on a hot frying pan. Fry until beloved crust.
3. At the end of the heat treatment of products, we shift the capacity to the edge of the plate.

Shurpa - healing and hearty soup

Ingredients:

• lamb (required on the bone) - 1 kg;
• fat tail fat for frying;
• onions, carrots, sweet peppers - 2 pcs.;
• tomatoes - 6 pcs.;
• bottled water - 2 l;
• tomato paste - 50 g;
• cloves of garlic - 6 pcs.;
• medium-sized potatoes;
• hot paprika, pepper, herbs, salt - optional.

Cooking:

1. For shurpa we select a 3-liter pan (not enameled). We cut the lamb into very large pieces, fry in fat tail fat over high heat to an appetizing crust. To prevent splashing, sprinkle the bottom with a small amount of salt.
2. Pour purified water, turn on a strong fire. After the start of boiling, reduce the flame to a minimum. Constantly remove the foam, preventing the connection of dark "rags" with the broth!
3. Boil the meat for up to two hours and remove from the container. We clean the vegetables, cut the carrots into slices, onions, tomatoes and peppers into strips. Grind the garlic.
4. We spread all the ingredients, as well as whole potato tubers in the soup, add salt, spices and seasonings.
5. We continue to cook shurpa until the products are ready. At the end of the process, add tomato paste, chopped greens and return the pieces of meat. A quarter of an hour insist shurpa.

Pan fried onion

Ingredients:

• pulp of pork (neck) - 700 g;
• bulbs - 3 pcs.;
• salt, regular sugar - 20 g each;
• vegetable fat (ghee) - 50 g.

Cooking:

1. We divide the meat into shish kebab parts, put it in a frying pan with a very hot (until a slight haze) oil, fry over high heat.
2. After the formation of a golden color, we reduce the flame, a little pepper and salt the pork, simmer for 15 minutes in a closed form.
3. Open the container, place the onion, chopped into large rings, sprinkle with sugar, fry until a wonderful caramel crust.

Spicy pork in a wok

A feature of a round frying pan of a conical shape is a small bottom and high walls, which requires constant attention and frequent mixing of the components of the dish.

Ingredients:

• bulbs - 3 pcs.;
• pork - 400 g;
• ground ginger - 40 g;
• carrots - 2 pcs.;
• soy sauce - 70 g;
• oil (vegetable or olive) - 20 g;
• chili, paprika, salt

Cooking

1. We divide the meat into small and very thin pieces. We chop the onion rings, chop the carrots in strips, chop the chili pod.
2. Warm up the wok, spread the meat. Stirring, brown for 10 minutes (no more!).
3. Add vegetables, season with soy sauce, pepper and salt. We interfere with the products with a few movements, after five seconds we finish cooking.

Braised pork in tomato sauce

Ingredients:

• fresh chilled meat - 600 g;
• tomato paste, vegetable fat - 20 g each;
• bottled water - 200 ml;
• bulb;
• a pinch of pepper and salt.

Cooking:

1. Cut a piece of meat into small parts, place in a frying pan heated with fat, quickly (3 minutes) fry until golden brown. Add chopped onion, wait for the appearance of a golden color on it, pour in hot broth or water, continue cooking.
2. When the liquid evaporates, spread the tomato paste, pepper and salt the products. We determine the willingness of pork by the absence of sauce in the pan.

Batter-fried meat

Ingredients:

• not very fatty pork - 400 g;
• clove of garlic;
• purified water - 50 ml;
• egg;
• flour - 30 g;
• clarified homemade butter - 100 g;
• salt, pepper - optional.

Cooking:

1. We combine purified water, flour and egg in a bowl, add a little pepper and a pinch of salt. We mix the components to obtain the composition of the consistency of homemade sour cream.
2. Cut the meat into slices up to 3 mm thick, beat well and salt a little, given the composition of the batter.
3. Each piece is immersed in the prepared thick mass and left in it for several minutes.
4. Fry the pork in a skillet with fat. We get the food, “packaged” in a ruddy, very tasty crust.

Pork cutlets

Ingredients:

• pork - 300 g;
• milk - 20 ml;
• frying oil;
• a slice of white bread;
• half onion;
• salt pepper.

Cooking:

We divide the meat into small pieces, grind it in a home processor with peeled onions. Soak the bread flesh in milk, wring out, add to the forcemeat. Do not forget about salt and spices, carefully knead the composition. We form small patties and fry in oil for five minutes on both sides.

Pork ribs with onions

Ingredients:

• pork ribs - 1 kg;
• bulbs - 2 pcs.;
• oil (sunflower or olive) - 20 g;
• crushed coriander in a mortar - 1 tsp;
• the amount of salt and pepper is selected according to preference.

Cooking:

We divide the ribs into portions, put in a hot frying pan with heated fat and fry for a quarter of an hour. When an appetizing crust appears on the meat, add onion rings, spices, salt and spices. Continue cooking until the vegetable brightens and becomes completely transparent.

Fried pork with potatoes

Ingredients:

• brisket - 300 g;
• potato tubers - 500 g;
• sunflower oil - 20 g;
• bulb;
• greens, salt and pepper mixture.

Cooking:

1. We divide the brisket into small slices, turn on a medium heat under a frying pan, fry pork in oil for 15 minutes.
2. Add coarsely chopped potatoes, onions chopped in half rings and mix the products.
3. Continue cooking in the same mode until all components are ready. We make sure that the tubers are fried, not stewed. This is the highlight of this dish!

The most delicious pork kebab recipes

In the following recipes, we pay attention to the methods of marinating meat for your favorite dish.

Pork BBQ in beer

Ingredients:

• pork - 1 kg;
• bulb;
• pepper, coriander, herbs are selected according to your taste.
• beer - 0.5 l.

Cooking:

1. Put the chopped meat in the bowl, add the onion rings, spices and spices, wait 30 minutes, then pour in fresh beer. It does not need much - only for impregnation of all components. Salt the meat before use.
2. After a couple of hours we string the pickled pieces of skewers on skewers, alternating pork with onion rings (and other favorite foods).
3. Fry for up to 20 minutes, periodically turn over, sprinkle with aromatic mixture.

Barbecue in marinade on kefir

Ingredients:

• pork - 1 kg;
• kefir (1% fat) - 0.5 l;
• onion, seasonings and spices for barbecue.

Cooking:

Choosing kefir for pickling, we take into account the fat content of meat and sour-milk composition.

The leaner the meat product, the greater the fat content of the drink.

Place the meat pieces and chopped onions in the pan. Slightly knead the vegetable rings with your hands, add seasonings and spices, pour in kefir, send food to the refrigerator for 8 hours.

Pork skewers in lemon juice

Ingredients:

• pork neck - 1 kg;
• sprigs of rosemary - 2 pcs.;
• bulbs - 2 pcs.;
• lemons - 4 pcs.;
• a mixture of herbs.

Cooking:

Grind chopped onion with a blender and squeeze the juice, which we combine with lemon juice. We crush the grass and seasoning in a mortar, mix with the other components of the marinade. Dip the pieces of pork into the cooked composition. After a few hours, squeeze the meat from the juice and cook the kebab in the usual way.

How to deliciously marinate meat with mayonnaise and onions

Ingredients:

• mayonnaise - 150 g per 1 kg of meat;
• bulbs - 2 pcs.;
• Georgian adjika, a mixture of peppers - 1 tsp;
• cloves of garlic - 2 pcs.;
• salt - 0.5 tsp.

Cooking:

For the best marinade, we select the most natural mayonnaise, not confusing with a variety of sauces and thickeners. Grind the garlic, combine fresh mayonnaise with seasonings, salt and onion rings. Mix everything with your hands, cover, leave to marinate.

Classic pork kebab with vinegar

Ingredients:

• pork - 2 kg;
• bulbs - 2 pcs.;
• fresh oil (sunflower or olive) - 2 tbsp. l .;
• vinegar essence (70%) - 1 tsp;
• bottled water - 150 ml;
• seasonings for barbecue.

Cooking:

Cut the onion into rings, rub it a little. Add essence, oil, seasonings and spices, a pinch of salt combined with water. We spread the pieces of meat, mix the composition, send the pork to marinate overnight in the refrigerator.

Tender meat marinated in mineral water

Ingredients for 3 kg of pork neck:

• mineral water - 1 l;
• onions - 1 kg;
• oil - 40 g;
• spices and seasonings to taste.

Cooking:

We place coarsely chopped onions in an enameled container, combine it with spices, mix thoroughly with our hands. Pour mineral water, immerse pieces of meat in a spicy composition. In a few hours, the pork neck will appear in the best possible way for the most juicy and aromatic barbecue.

Having become acquainted with the presented recipes for a variety of dishes, questions about what to cook from pork will not arise for a long time. Well, we will soon pick up another "portion" of new goodies!