10 delicious dishes Pork

1. Spicy pork with mushrooms and sour cream

Ingredients

• 1 tablespoon olive oil;
• 2 onions;
• 400 g of pork loin;
• 250 grams of mushrooms and other fungi;
• ½ 1 tablespoon paprika;
• 1 tablespoon tomato paste;
• 200 mL chicken broth;
• 100 ml of sour cream;
• salt - to taste;
• ground black pepper - to taste.

preparation

Heat the oil in a skillet, put to thinly sliced ​​onions and cook for 10 minutes until it softens. Cut the meat into cubes and mushrooms - slices and add to the onions. Fry for 3-4 minutes on high heat, season with paprika and cook for another minute.

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

2. Pork stuffed with bacon, apples and nuts

Ingredients

• 6 slices of bacon;
• 2 peeled apple;
• 1 small onion;
• 3 garlic cloves;
• a few sprigs of fresh rosemary;
• A handful of walnuts;
• salt - to taste;
• ground black pepper - to taste;
• ¹/₂ about 1 kg of pork fillet;
• 2 tablespoons grainy mustard.

preparation

Chop the bacon and fry. Remove to a plate and drain the fat. Add the apples and onions frying pan and cook for 4-5 minutes, cut into small cubes. Put chopped garlic and fry a few more minutes. Then add the chopped rosemary, bacon, ground nuts, salt and pepper.

Pork make an incision in half lengthwise and open. Salt and pepper the meat. Put it all the stuffing, tighten the roll and tie the thread. Rub the pork with mustard on top.

Pour onto a pan and bake for 1.5 hours at a temperature of 160 ° C. Remove the meat and let it sit for 15 minutes and cut into slices.

3. Stewed pork with olives

Ingredients

• 2 tablespoons of vegetable oil;
• 2 green bell peppers;
• 1 onion;
• 3 garlic cloves;
• salt - to taste;
• 2 teaspoons ground cumin;
• 2 teaspoons of dried oregano;
• 1 ¹/₂ kg pork shoulder without bone;
• 500 ml of beef broth;
• 170 g of tomato paste;
• 200 g olives stuffed pepper;
• 1 tablespoon white vinegar;
• a few sprigs of parsley.

preparation

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

Remove excess fat from pork, chop the meat into large chunks and place in pan. Pour 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 put in a preheated 180 ° C oven for 2.5-3 hours until the meat is very soft.

Then, remove the pork and vegetable fat. Fork, divide the meat into small pieces, add the diced sliced ​​olives, vinegar and chopped parsley. The dish goes well with boiled rice.

4. Escalope of pork

Ingredients

• ½ rosemary beam;
• 150 g of bread crumbs;
• salt - to taste;
• ground black pepper - to taste;
• 2 eggs;
• 8 pork fillet slices;
• 4 tablespoons butter.

preparation

Chop the rosemary and mix it with breadcrumbs and spices. In another bowl, beat the eggs. A little beat off fillets. Dip each piece in the first egg, and then roll in admixture with breadcrumbs. Fry in the melted butter for 5-7 minutes on each side.

5. Pork in ginger glaze with Brussels sprouts

Ingredients

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

preparation

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

In a saucepan or frying pan on high heat melt 1 tablespoon butter and 2 tablespoons of vegetable. Fry pork until golden brown, then flip and pour prepared sauce in a saucepan. Fry meat on medium heat for about 5 minutes, turning as needed. Meat should be completely covered with sauce.

Cut the sprouts lengthwise into quarters. On another frying pan, melt the remaining butter and fry the cabbage for 3-4 minutes until it is lightly browned. Season with salt and pepper. Put the pork and cabbage on a serving plate and garnish with chopped green onions.

6. Pie with potatoes and pork

Ingredients

• 1 large potato;
• 1 teaspoon vegetable oil;
• 500 g of minced pork;
• 1 head onions;
• 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 of broth;
• 400 g shortcrust pastry;
• 1 egg.

preparation

Boil potatoes, Drain the liquid and mash. Heat the oil in a pan and place the stuffing and chopped onions. Fry until lightly browned ingredients. Add the crushed garlic, cinnamon, cloves, nutmeg, salt, pepper and broth. Remove from heat, add the cooled mashed potatoes and mix well.

Divide the dough into two pieces and roll each. Lay out the first layer in a round baking dish. Fill the pie filling and cover with another formation test. Firmly connect the reservoir edge. Grease beaten egg cake and place in a preheated 200 ° C oven for 25-30 minutes until the dough is browned.

7. Pork stew with 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 basil beam;
• 2 pork chops on the bone;
• 2 garlic cloves;
• a few sprigs of thyme;
• 2 tablespoons butter.

preparation

Cut the peppers and onions into thin strips. Put them in a pan with hot olive oil, add salt, pepper and sugar. Fry, stirring occasionally, over high heat for 4-5 minutes, until the vegetables soften. Then pour the vinegar, cook for a minute, reduce heat and fry a few more minutes. Add to the vegetables chopped basil leaves, mix well and place on a plate.

On fat make vertical cuts: so the meat will not curl up during frying. Rub pork with salt and pepper. Preheat a frying pan in olive oil and place the meat back, squashed garlic cloves and thyme.

To the meat was juicy, add to the pan the butter. Fry the pork for 3-4 minutes on each side, basting juice from the pan. Put cooked meat and leave for 10 minutes. Put roasted vegetables on a serving dish and cover with top pork.

8. Pork in sweet and sour sauce

Ingredients

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

preparation

In a small saucepan, pour the vinegar, add sugar, ketchup and ginger. Bring to a boil, reduce heat and simmer for 10 more minutes. In a separate bowl mix 1 teaspoon of starch and water, and add the mixture into the pan. Stir the sauce.

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

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

9. Fried pork with green peas

Ingredients

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

preparation

Heat 1 tablespoon oil in a frying pan and fry the sliced ​​small strips of fillets 3-4 minutes. Put the meat, pour the remaining oil in a frying pan and add the spices. Cook them a minute to open up a spicy flavor.

Pour the broth and cook over high heat for 3-4 minutes. When the broth becomes half, put in a pan peas. Remove from heat, add the yogurt and salt and mix well. Then add the finished pork, stir and sprinkle with chopped herbs.

10. Pork with apple chutney

Ingredients

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

preparation

Heat 2 tablespoons of oil in a frying pan over medium heat. Rub the meat with salt and pepper and cook for 2 minutes on each side. Meat should be browned. Put the pan in a preheated 200 ° C oven for 5 minutes, then Put pork in the dish.

In a skillet, preheat on medium heat remaining oil. Reduce heat and fry the chopped onions about 6 minutes. Peel apples, cut into cubes and add to the onions. Fry 4 minutes. Add the vinegar, raisins and spices, stir well and cover. Cook another 3-4 minutes, stirring occasionally. The apples should be soft, but do not disintegrate into pieces. Season with salt and pepper and place chutney for pork.

see also

• What to cook pork: 10 original recipes from Jamie Oliver →
• How to cook juicy meat in the oven 7 the perfect recipe →
• How to cook the meat in the pot: the rules, the subtleties, recipes →