The chef revealed the secrets of cooking pork dishes

1. Spicy pork with mushrooms and sour cream

Ingredients

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

Preparation

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

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

With an Asian flavor

How about a sweet and sour pork recipe? Heat a frying pan with a thick bottom and fry 2 crushed cloves of garlic. Chop 600 g of pork tenderloin into small pieces and fry with garlic over high heat until it is covered with a thin crust.

Meanwhile, cut the onion into cubes and the sweet red pepper into wide slices. Add the vegetables to the meat and continue frying until they soften. Mix 3 tbsp. l. soy sauce, 2 tbsp. l. lemon juice, 1 tbsp. l. liquid honey and 1–2 tsp. spicy tomato sauce. Pour the resulting sauce over the pork and continue to simmer. We dilute 1 tbsp. l. starch in 50 ml of water, pour into the pan and bring the meat until cooked. Boiled long grain rice is ideal as a side dish for this pork.

Pork stuffed with bacon, apples and nuts

Ingredients

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

Preparation

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

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

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

Pork in the oven

A simple and effective recipe that will allow you to enjoy the exquisite taste of the most tender meat. Make your holiday meal enjoyable, rich and appetizing. Give true pleasure to yourself and your loved ones.

Products:

Pork – 800-900 gr.;
Tomatoes – 2 pcs.;
Cheese – 180-190 gr.;
Garlic – 2 large cloves;
Salt, pepper and spices.

Oven meat with tomatoes and cheese: recipe with photos

Cooking procedure:

To prepare the second dish from pork, you first need to wash the meat and make cuts approximately to the middle of the slice. After this, add salt and pepper. At the same time, you need to cut the cheese and tomatoes, as well as garlic, into small slices. Carefully place the vegetables, cheese and garlic into the cuts made earlier. You can also add salt and pepper.

The next important step is baking. The meat with all the ingredients must be wrapped in foil and placed in a preheated oven on a baking sheet. It is advisable to bake at a temperature of 185-195 degrees. Baking time is about an hour, much will depend on your oven and the size of the piece. After about an hour, you will need to remove the foil and continue baking the meat for about 15 minutes, maybe a little longer.

Braised pork with olives

Ingredients

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

Preparation

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

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

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

Ribs on fire

What's better than BBQ pork ribs on a cold winter day? Chop the onion and 2-3 cloves of garlic as finely as possible. Place everything in a saucepan, add 150 g of hot ketchup, 400 g of maple syrup, 5-6 tbsp. l. white wine vinegar, 4 tbsp. l. mustard powder, 2 tsp. salt and black pepper. Bring the mixture to a boil and simmer over low heat for half an hour, stirring occasionally with a spatula.

Chop 1.5 kg of pork ribs into small pieces, sprinkle with 2 tbsp. l. water, cover with foil and bake in the oven at 200°C for about 30 minutes. Then open the foil, pour over the barbecue sauce and continue cooking for another half hour. Don't forget to reserve some sauce for serving. Pair your ribs with crispy fries and fresh herbs.

Here's how many delicious different dishes you can prepare from pork. And that's not all. Find even more step-by-step pork recipes with photos on our website in a special section. Surely there is something interesting in your culinary collection. Write in the comments how you most often prepare pork dishes on ordinary days and on family holidays.

Pork schnitzel

Ingredients

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

Preparation

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

Hearty frying pan

The recipe for stewed potatoes with pork is simple, quick and very tasty. Cut 500 g of pork neck or brisket into pieces, fry in a deep frying pan on all sides in vegetable oil. Cut 2-3 onions into rings and fry along with the meat for 5-7 minutes. Then add the sliced yellow bell pepper.

Pour hot water into the pan so that it completely covers the meat. Add salt, black pepper and pork seasoning to taste. Simmer the pork, covered, over low heat for 40–45 minutes. Then add 800 g of potatoes in large slices and continue to simmer until they are completely soft. Serve the dish hot, or directly in the pan, garnished with fresh arugula.

Pork in ginger glaze with Brussels sprouts

Ingredients

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

Preparation

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

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

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

Roast pork in pots

A delicious and amazing dish cooked in ceramic pots. It has an unearthly taste and will appeal to both adults and children. A great opportunity to pamper yourself and your loved ones.

Products:

Pork – 550 gr.;
Potatoes – 7-8 pcs.;
Onion – 1 pc.;
Carrots – 1 pc.;
Dry mushrooms – 180 gr.;
Garlic – 4 cloves;
Butter – 80-90 gr.;
Salt and pepper.

Roast pork in pots: recipe with photos

Preparation:

Dry mushrooms need to be poured with boiling water and left for half an hour. At the same time, you will need to rinse and cut the meat into small cubes. Place butter and meat inside each pot, sprinkle with salt and pepper. Then add pre-grated carrots and finely chopped onions, then chopped mushrooms and garlic.

The next important step is to add water to half the pot, add salt and stir. Add the potatoes, cut into strips, and cover them with a lid. Place all the pots in the oven. Baking time is an hour at a temperature of 190-210 degrees. Check out this unique hot pork recipe.

Potato and pork pie

Ingredients

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

Preparation

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

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

Pork with stewed peppers

Ingredients

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

Preparation

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

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

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

Pork in sweet and sour sauce

Ingredients

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

Preparation

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

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

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

Frying.

Frying is the most common method of cooking pork. The fried meat of this animal is ideal for barbecue and grilling. In a frying pan with a non-stick coating, fatty pieces can be fried without adding oil at all, since pork fat and lard are very melting, and their content in this type of meat will be quite enough. Pork is the easiest meat product to prepare; this meat is simply very difficult to spoil.

Before frying, it makes sense to season chopped pieces of pork with salt, pepper and spices; thyme, marjoram, rosemary, ginger, and mint are perfect. Garlic can also add great flavor and aroma and can be used in powdered spice form. But using fresh garlic will require attention; it is added when a sufficient amount of fat has already been released from the meat and then taken out almost immediately before it begins to fry, as fried garlic is known to be bitter. Moreover, you can do the same with a sprig of fresh rosemary and a slice of ginger root. All these manipulations will not go without reward, the dish will create a sensation

There are a huge number of fried pork dishes, both small pieces and nice lightly beaten medallions. Fried loin with a bone, breaded with nuts, or even with regular breading, can be a wonderful holiday dish.

There are no degrees of doneness for pork, or rather only one, completely well-done! Eating undercooked pork, especially with blood, can be dangerous to health. Readiness can be determined by making a cut or by slightly pulling apart the fibers of the meat using forks.

9. Fried pork with green peas

Ingredients

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

Preparation

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

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

Pork with apple chutney

Ingredients

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

Preparation

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

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

The most tender part of pork, the tenderloin, makes wonderful dishes. The recipe for one of them, by.

tenderloin weighing 600-700 g (fillet)
salt and pepper - to taste
0.5 tsp meat seasoning
1 tbsp. spoon of vegetable oil

What to cook from pork tenderloin - recipes

Pork tenderloin in a frying pan - recipes with photos

The easiest and fastest way to cook is to fry the tenderloin in a frying pan. And then - at least eat it like that, at least flavor it with some sauce. It will be delicious any way.

Fried tenderloin with onions

Ingredients

Large pork tenderloin.
Two onions.
Three tablespoons of the highest quality vegetable oil (grape seed oil was ideal).
Ground spices (a mixture of peppers, fenugreek (chaman, utskho-suneli), coriander).
Salt.

How to cook deliciously

Remove the silver film from the meat.
Form thick pieces with a knife and flatten each one with your hand.
Sprinkle the meat on both sides with spices and salt.
Place in a container, add vegetable oil
Cut the peeled onion into half rings, mix with the meat, and leave for half an hour.

Pork tenderloin marinated in this way can be kept in the coldest part of the refrigerator for two days.

Serve with fresh bread and homemade tomato ketchup. This dish doesn’t ask for any side dishes!

Pan-fried pork tenderloin with mushrooms and wine

Ingredients

One pork tenderloin (600-700 g).
350 g of mushrooms (preferably wild mushrooms, but available champignons are quite suitable).
Two tablespoons of olive oil.
Three tablespoons of butter.
Two medium onions.
Two cloves of garlic, peeled and finely chopped.
One tablespoon of flour.
Three tablespoons of heavy cream.
125 ml dessert wine (port, Marsala, Madeira).
250 ml chicken broth or water.
Ground black pepper.
Two tablespoons of chopped fresh parsley.
Salt.

How to cook deliciously

Peel the champignons and cut into slices.
Remove the silver film from the tenderloin.
Cut crosswise into pieces 4-5 cm thick, flatten each piece with your hand.
Heat olive oil in a frying pan or saucepan, melt one tablespoon of butter in it. Fry the pieces of meat for 2-3 minutes on each side, lightly salt.
As soon as the meat is fried on both sides, remove it to a plate and cover it with a “house” of foil.
Add the remaining two tablespoons of oil to the pan and fry the finely chopped onion, carefully scraping off any particles that stick to the bottom.
After two minutes, add the garlic to the onion, cook together for a minute, add the mushrooms.
Do not stir the contents of the saucepan for about a minute and a half, let the mushrooms settle and release their juice.
Cook for another three minutes, stirring occasionally.
Pour in flour, stir, cook for two minutes, pour in wine, simmer over medium heat. The wine should almost completely evaporate.
Pour in the broth, cook for 3-5 minutes, reduce heat, add cream, pepper, chopped parsley, a little salt, stir, add fried tenderloin. Simmer for three minutes. The dish is delicious with folded rice or any pasta.