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Quick pork recipe. Pork dishes: recipes with photos are easy to prepare

Pork... tender, juicy... appetizing... But how can anyone remain indifferent at the sight of such meat? Of course not! It is thanks to the exceptional taste of pork dishes that the people are so fond of, and also for the speed and ease of preparation. If beef requires certain knowledge and experience, then with pork everything is much simpler, and most importantly - always an excellent result! Cook pork often and enjoy its amazing taste. Especially for you, a selection of your favorite pork recipes.

Pork stuffed with cheese and pepper

very beautiful and unusual dish from pork, for the preparation of which you will need about a kilogram of boneless loin, as well as cheese, bell pepper, a few slices of bacon if desired ...

Delicious and beautiful boiled pork is the pearl of any holiday table. By the way, it can be cooked not only for a holiday, such meat is the best alternative to sausages...

An old recipe for lard. The lard is white, tender and very tasty, can be stored for a long time and does not turn yellow. You can salt in jars or in other convenient dishes. Ingredients: lard, salt...

Frying meat is easy and difficult at the same time. It's easy if you know how to do it right, and difficult if you've never roasted pork before and, of course, a lot of questions arise...

Simple, practical and very delicious recipe homemade lard, which is cooked in onion skins. The fat is very, very tender and fragrant, it literally melts in your mouth ...

Any dish will immediately sparkle with new colors if served with mushroom sauce. Pork escalope is no exception. Ingredients of the dish: pork tenderloin or ham loin, champignons, tomatoes...

Do you want to cook something new and unusual? And to be inexpensive and accessible? Then try the schnitzel with cheese. Very tasty and practical. Ingredients: pork chopped meat, cheese, parsley, wine...

At first glance, it seems that the brizol is difficult to cook, but in fact it is not, especially when there is a recipe with step-by-step photos, where each step is described in detail. See for yourself that everything is quite simple...

A very simple and delicious recipe for homemade pork baked in the oven. For cooking, we need: pork pulp, garlic, salt, spices, vegetable oil ...

Pork undercut has always been considered a great delicacy, it is salted, smoked, baked and even boiled in a bag. If you do not know how to cook undercuts, then I advise this recipe ...

A true culinary specialist is not one who prepares food every day, but one who seeks to bring something new into the daily diet. I recommend trying this simple and affordable marinade for meat...

Very simple and quick recipe, ideal when you need to urgently feed a hungry family. Roast is tender and fragrant. Ingredients: potatoes, pork neck, carrots, onions, spices...

Roast prepared in portioned pots is suitable both for a holiday and for every day. very fragrant and tasty dish. Ingredients: pork pulp, potatoes, onions, carrots, prunes, spices...

To diversify the daily menu, I propose to cook very tender and tasty chops with cheese filling. Ingredients: pork, cheese, egg, a spoonful of flour, spices...

A slightly unexpected combination of pork, bananas and pea cream, but the flavor bouquet justifies all expectations. Treat your family to an exquisite delicacy. Ingredients: pork tenderloin, minced meat, bananas...

These rolls are prepared in much the same way as in the previous recipe, except that the filling of meat rolls is more familiar: minced meat with tomatoes and garlic. Try it, very tasty...

To make the barbecue juicy and fragrant, it is not at all necessary to marinate the meat for days. Barbecue connoisseurs will tell you that there is nothing better than onion marinade, the meat is soft and very tasty...

The combination of meat, prunes, raisins and nuts make this dish unique. A very beautiful dish for true gourmets, ideal for a romantic evening or a festive feast...

Everything ingenious is simple, and this dish is proof of that. If you take pork and chicken fillet, marinate, and then bake in the oven, after wrapping the pieces of meat with bacon, you will get such deliciousness!

Pork– food rich in protein and vitamin B. For a long time its opponents tried to prove that it is a heavy and harmful product for the body. However, scientists refuted this version, establishing that a person assimilates pork in almost the same way as other types of meat. The main thing is to cook it correctly. The maximum benefit can bring dishes created using the oven. In addition, pork can be boiled and fried. It makes rich first courses (pickles, soups, borscht) and juicy additions to side dishes (cutlets, shish kebab, escalope). To make pork dishes especially tender and tasty, when choosing a piece of meat, it is necessary to take into account the characteristics of different parts of the carcass:
Head. Usually butchers sell it whole or divided into two parts. It contains brains, tongue, heels, etc. They can be traded separately under the guise of giblets. Cheeks are also valued. They have not only snow-white fat, but also the most tender meat. From them you can make Spanish bourguignon - cheeks fried in wine with vegetables. There are also ears: properly cooked, they become an exquisite delicacy.
Neck part. Loose meat with fatty streaks is concentrated here. It is ideal for stewing or frying. From the meat of the rib (a component of the neck), you can cook cutlets. In this case, the meat, separated from the bone, can be rolled up and stewed. Bacon is also made from the neck boneless part, which is either boiled whole or fried in small pieces. Also, excellent kebabs, steaks, escalope are obtained from the neck.
Loin- part of the back with a bone. It is prepared both in pieces and as a whole. Loin, cut into slices a few centimeters thick, can become the basis of such a dish as cutlet on the bone.
Ribs. You can make stew or broth from them. Ideal for roasting or smoking. They can be both an independent dish and an addition to a meal, which includes other ingredients.
Ham. It can be cooked as a whole, but even several families cannot cope with such a dish due to its volume. Therefore, the ham is usually cut in two. Beef steak is prepared from the upper loin part, by the way, the same part is often used for frying over a fire, for example, in such a favorite dish as kebabs. The lower part of the ham, in which there is much less meat, is used for broths or salting.
legs. It takes a certain amount of time to cook them, because they need to be boiled for a long time. Next, experienced chefs roll them in breadcrumbs, fry, and then, adding

A very simple recipe. All preparations take just a few minutes, and then the fat cooks itself. After 8-10 days, you can enjoy the unique taste of fat, which melts in your mouth...

Using smoked bacon for kulesh, I kill two birds with one stone: I significantly reduce the cooking time and give the kulesh a unique aroma of smoked meats...

A very beautiful and unusual pork dish, for the preparation of which you will need about a kilogram of boneless loin, as well as cheese, bell pepper, a few slices of bacon if desired ...

Delicious and beautiful boiled pork is the pearl of any holiday table. By the way, it can be cooked not only for a holiday, such meat is the best alternative to sausages...

Frying meat is easy and difficult at the same time. It's easy if you know how to do it right, and difficult if you've never roasted pork before and, of course, a lot of questions arise...

A simple, practical and very tasty recipe for homemade lard, which is cooked in onion skins. The fat is very, very tender and fragrant, it literally melts in your mouth ...

Any dish will immediately sparkle with new colors if served with mushroom sauce. Pork escalope is no exception. Ingredients of the dish: pork tenderloin or ham loin, champignons, tomatoes...

Do you want to cook something new and unusual? And to be inexpensive and accessible? Then try the schnitzel with cheese. Very tasty and practical. Ingredients: pork, minced meat, cheese, parsley, wine...

A very simple and delicious recipe for homemade pork baked in the oven. For cooking, we need: pork pulp, garlic, salt, spices, vegetable oil ...

Pork undercut has always been considered a great delicacy, it is salted, smoked, baked and even boiled in a bag. If you do not know how to cook undercuts, then I advise this recipe ...

A true culinary specialist is not one who prepares food every day, but one who seeks to bring something new into the daily diet. I recommend trying this simple and affordable marinade for meat...

A very simple and quick recipe, ideal when you need to urgently feed a hungry family. Roast is tender and fragrant. Ingredients: potatoes, pork neck, carrots, onions, spices...

Roast prepared in portioned pots is suitable both for a holiday and for every day. A very fragrant and tasty dish. Ingredients: pork pulp, potatoes, onions, carrots, prunes, spices...

To diversify the daily menu, I propose to cook very tender and tasty chops with cheese filling. Ingredients: pork, cheese, egg, a spoonful of flour, spices...

These rolls are prepared in much the same way as in the previous recipe, except that the filling of meat rolls is more familiar: minced meat with tomatoes and garlic. Try it, very tasty...

The combination of meat, prunes, raisins and nuts make this dish unique. A very beautiful dish for true gourmets, ideal for a romantic evening or a festive feast...

Pork is a food rich in protein and vitamin B. For a long time, its opponents tried to prove that it is a heavy and harmful product for the body. However, scientists refuted this version, establishing that a person assimilates pork in almost the same way as other types of meat. The main thing is to cook it correctly. The maximum benefit can bring dishes created using the oven. In addition, pork can be boiled and fried. It makes rich first courses (pickles, soups, borscht) and juicy additions to side dishes (cutlets, shish kebab, escalope).

To make pork dishes especially tender and tasty, when choosing a piece of meat, it is necessary to take into account the characteristics of different parts of the carcass:

Head. Usually butchers sell it whole or divided into two parts. It contains brains, tongue, heels, etc. They can be traded separately under the guise of giblets. Cheeks are also valued. They have not only snow-white fat, but also the most tender meat. From them you can make Spanish bourguignon - cheeks fried in wine with vegetables. There are also ears: properly cooked, they become an exquisite delicacy.
Neck part. Loose meat with fatty streaks is concentrated here. It is ideal for stewing or frying. From the meat of the rib (a component of the neck), you can cook cutlets. In this case, the meat, separated from the bone, can be rolled up and stewed. Bacon is also made from the neck boneless part, which is either boiled whole or fried in small pieces. Also, excellent kebabs, steaks, escalope are obtained from the neck.
Loin - part of the back with a bone. It is prepared both in pieces and as a whole. Loin, cut into slices a few centimeters thick, can become the basis of such a dish as cutlet on the bone.
Ribs. You can make stew or broth from them. Ideal for roasting or smoking. They can be both an independent dish and an addition to a meal, which includes other ingredients.
Ham. It can be cooked as a whole, but even several families cannot cope with such a dish due to its volume. Therefore, the ham is usually cut in two. Beef steak is prepared from the upper loin part, by the way, the same part is often used for frying over a fire, for example, in such a favorite dish as kebabs. The lower part of the ham, in which there is much less meat, is used for broths or salting.
Legs. It takes a certain amount of time to cook them, because they need to be boiled for a long time. Further, experienced chefs roll them in breadcrumbs, fry them, and then, adding hot sauce, serve them on the table.

We have already introduced you to how to choose meat for a particular dish. Let's talk about what to cook with pork and add new pork dishes to the recipe box.

Pork is most often prepared second and festive dishes, requiring special approach and skills. Here are a few tricks that will help you in the kitchen and tell you how to cook pork deliciously.

In order to destroy strong connective tissue and make fried meat soft and tender, pieces of meat should be beaten off before frying. At the same time, the thickness and surface of the beaten meat is leveled, which makes it possible to evenly fry a piece of meat. But, when beating meat, do not overdo it, it is not worth punching through pieces.

To soften the meat before frying, it can be soaked in milk for several hours.

Another way to make pork chops softer and juicier is to grease them with vegetable oil and sprinkle with vinegar or lemon juice 2-3 hours before cooking.

. Salt chops should be at the very end of frying, otherwise the meat will be overdried.

Cook the meat on the lowest possible heat, so that the water only trembles on the surface. With this method, nutrients are preserved in the meat as much as possible. If you cook meat over high heat, all the nutrients are washed into the broth, and it turns cloudy gray.

If you need to cook meat for a second course, put it in boiling salted water.

. To improve the taste and aroma of boiled meat, it is recommended to put carrots, onions, parsley root or celery in the broth. Grinding them is not worth it, just wash the roots thoroughly with a brush and put in the broth 30 minutes before the end of cooking.

In order to speed up the process of cooking or stewing, vodka or alcohol can be added to water, broth or sauce (25-50 g per 1 liter of liquid).

Now let's talk about what to cook from pork. Here are some delicious pork recipes.

Minions from pork tenderloin on toast (quick snack)

Ingredients:
300 g pork tenderloin,
½ baguette
100 g butter,
50 g vegetable oil,
herbs, salt, spices - to taste.

Cooking:
Cut the pork tenderloin and baguette into portions 1 cm thick. Beat the meat, salt and pepper. Fry in vegetable oil on both sides until golden brown. Fry the baguette pieces in butter on both sides. Put meat on the resulting toasts, pour oil from the pan and sprinkle with herbs.

Ingredients:
500 g pork
300 g dry white bread without crusts,
2 bulbs
2-3 garlic cloves,
6 quail eggs,
breadcrumbs, salt, pepper - to taste.

Cooking:
Meat soaked in milk White bread, onion and garlic pass through a meat grinder, knead the minced meat well, salt and pepper it. Shape the minced meat into 6 round patties and make a well in the center of each. Roll in breadcrumbs and fry in vegetable oil until golden brown. Then pour a quail egg into the recess and bring to readiness in the oven.

"Pockets" with mushrooms

Ingredients:
200 g pork carbonate,
100 g fresh champignons,
1-2 bulbs
50 g grated hard cheese
2 tbsp olive oil,
salt and black pepper - to taste.

Cooking:
Boil the mushrooms, put on a sieve and chop finely. Cut the onion into small cubes, fry in vegetable oil until golden brown, add the mushrooms and fry until tender. Sprinkle with grated cheese and remove from heat. Cut the pork into 2 cm thick portions and make a deep cut (pocket) in each piece. Beat the pieces with a wooden mallet, salt and pepper. Stuff the pockets with the mushroom mixture, stab with skewers and fry in a pan, first “standing”, so that the bottom grabs, and then on the sides. Put in a deep baking sheet, pour over with olive oil and place in an oven preheated to 180 ° C for 15-20 minutes.

Ushnoe (old Russian dish)

Ingredients:
400 g lean pork
2 tbsp butter,
3 potatoes
1 onion
¼ stack. sour cream
2-3 garlic cloves,
¼ stack. meat broth,
1 layer of finished puff yeast dough,
grated rye crackers, bay leaf, salt, black peppercorns - to taste.

Cooking:
Cut the meat into cubes of 2-3 cm, lightly beat off, salt, put in a bowl and let stand under the lid for 20-25 minutes. Cut the onion into cubes and saute until golden brown. Pour melted butter into a ceramic pot, put bay leaves, peppercorns and lay out the meat. Cut the potatoes and carrots into slices, lay on top of the meat and pour over the broth. Salt to taste, sprinkle with fried onions, grated rye breadcrumbs and put in an oven heated to 180 ° C for 30 minutes. Then pour sour cream with crushed garlic into a pot and cover with a layer of thawed dough, like a napkin, grease it with yolk and bake for 15 minutes. Dough after baking is served instead of bread.

Ingredients:
500 g pork
5 bulbs
10 potatoes
150 g butter,
50 g cheese
salt, pepper - to taste.
Sauce:
400 ml sour cream
300 g mayonnaise,
5 tbsp milk,
greenery.

Cooking:
Cut the pork into slices, salt, pepper, mix with chopped onions, put in pots. Put pieces of butter on top of the meat, cut into strips of potatoes and pour over the sauce. For the sauce, mix sour cream, mayonnaise and milk, add herbs. Cover everything with a layer of cheese and put in the oven, heated to 220 ° C, for 30-40 minutes.

Ingredients:
300 g pork ribs
200 g homemade sausage,
100 g bacon,
2 bulbs
2 tbsp flour,
1 bay leaf,
2-3 garlic cloves,
salt, black peppercorns - to taste.
For pancakes:
1.5 stack. flour,
3 eggs,
500 ml milk
1 tbsp Sahara,
3 tbsp vegetable oil,
salt.

Cooking:
Cut the fat into small cubes and melt the fat over low heat. Remove the cracklings, and in the melted fat, fry the pork ribs and sliced \u200b\u200bhomemade sausage and transfer to a pot. Spasser until golden brown onion, cut into small cubes, add flour, pour in a thin stream 1-1.5 stack. hot water and boil, stirring to avoid lumps. Add bay leaf, salt and pepper and pour the meat with sausage with the resulting sauce, cover the pot with a lid and put it in the oven, heated to 180-200 ° C, until cooked. Sprinkle with chopped garlic when serving. Pryazhenina is eaten with pancakes, dipped in sauce. For pancakes, beat the yolks with sugar and salt, pour in the milk, add the flour and mix well. Then add whipped proteins, stir quickly and bake pancakes.

Another version of the old recipe for pork in sauce -

Ingredients:
500 g pork belly,
250 g fried homemade sausage,
100 g sour cream
2 tbsp flour,
1 onion
30 g pork fat,
salt, pepper, spices.

Cooking:
Cut the meat into portions, salt, pepper, fry in lard, add water and simmer in a sealed container. Drain the broth left over from the stew, add sour cream, onion fried with flour, salt, add spices to taste and boil. Machanka is also served with pancakes, which are rolled into a tube and dipped in sauce.

Ingredients:
500 g pork
¼ stack. port wine
2 tbsp sour cream
1 tbsp tomato paste,
1 tbsp raisins,
½ green apple
3 potatoes
1 bulb.

Cooking:
Peel onions and potatoes, cut into slices and fry in vegetable oil until tender. Fry the meat in a separate pan until golden brown, salt and pepper. Put the pieces of meat in a pot, put on it potatoes with onions and an apple, peeled and cut into slices. Mix sour cream with tomato paste, add port wine and raisins, salt and pepper and pour meat and vegetables with the resulting sauce. Cover the pot with a lid (or use a layer of ready-made puff yeast dough) and place in an oven heated to 180-200 ° C for 45-50 minutes.

Ingredients:
500 g pork
1 onion
½ sweet red pepper,
½ sweet yellow pepper
½ sweet green pepper
2 large tomatoes,
2-3 garlic cloves,
2 tbsp tomato paste,
vegetable oil, black peppercorns, bay leaf, dried basil, salt - to taste.

Cooking:
Coarsely chop the onion, sweet pepper and tomatoes. Fry the onion and pepper in vegetable oil first, then add the tomatoes. When they start up the juice, add crushed garlic, salt to taste, black peppercorns, bay leaf and herbs. cut the pork large pieces, fry in vegetable oil until golden brown, add vegetables to it, pour in the tomato paste and simmer until cooked under the lid, reducing the heat to a minimum.

Ingredients:
500 g potatoes
300 g pork
1 onion
2 tbsp tomato paste,
2 eggs,
2 tbsp mayonnaise.

Cooking:
Pass the meat through a meat grinder. In a pan with vegetable oil, fry the diced onion until soft, add the minced meat and fry until tender. Cut the peeled potatoes into slices and fry in vegetable oil until tender. Put a layer of potatoes in a baking dish, then lay out the minced meat, put the potatoes on top again and pour over the mixture of eggs and mayonnaise. Set to bake at 180°C.

Ingredients:
500 g pork chop
2 tomatoes
2 bulbs
200 g hard cheese,
100 g mayonnaise.

Cooking:
Cut the meat into pieces 1 cm thick, beat off, salt and pepper. Fry each piece in a pan on both sides until golden brown. Put tomato circles on each piece, then onion rings, pour over with mayonnaise and sprinkle with cheese. Put in a hot oven and bring to readiness for 15-20 minutes.

Ingredients:
300-400 g pork chops,
100 g almonds
4 tbsp breadcrumbs,
2 tbsp flour,
1 egg
salt pepper.

Cooking:
Soak the almonds for 15-20 minutes, remove the skin and pat dry. Then grind the almonds in a blender or chop with a knife and mix with breadcrumbs. Beat the pork, salt and pepper. Roll the pork pieces in flour, then dip in the beaten egg, then roll in the breadcrumbs and nut mixture. Fry in vegetable oil on both sides.

Ingredients:
500 g pork tenderloin,
500 g potatoes
5 bulbs
250 g hard grated cheese,
mayonnaise, salt, ground black pepper, herbs - to taste.

Cooking:
Cut the meat into portions, lightly beat off, lay on the bottom of the baking dish, salt and pepper. Top with a layer of onion, cut into half rings, then potatoes, cut into cubes. Salt each layer. Sprinkle with cheese, pour over with mayonnaise and place in a hot oven. Sprinkle with herbs when serving.

Ingredients:
1 kg pork ham or tenderloin,
2 bulbs
3-4 garlic cloves,
1 carrot
1.5-2 kg of potatoes,
5 eggs
50 g butter,
1 tbsp vegetable oil,
½ stack dry wine,
salt, pepper, mustard - to taste.

Cooking:
Pierce the meat cut with a long bar with a sharp narrow knife in several places and marinate. For the marinade, rub the garlic with salt, add vegetable oil, wine, chopped carrots and onions, mustard diluted with water, and mix well. In the resulting mixture, soak the meat for 2 hours in a cool place, then put in a hot oven and bake. Meanwhile, boil the potatoes in salted water, dry and rub through a sieve. Beat in the eggs one at a time and beat the potatoes until fluffy. Put the puree on a towel moistened with cold water, put the baked meat on it and roll it into a roll, giving it the shape of a pig carcass. For the eyes and nostrils, use olives or raisins. Place the roll on a greased baking sheet, brush with beaten egg and bake in a hot oven until golden brown.

Ingredients:
800 g pork ribs,
100 g dried fruits,
20 small onions,
1.5 stack. meat broth,
4 tbsp applesauce (you can use baby puree sugarless),
3 tbsp vegetable oil,
2 tbsp butter,
1 tsp flour,
1 tsp mustard,
1 grated ginger root
parsley, salt, pepper - to taste.

Cooking:
Soak dried fruits in plenty of water overnight. Fry the ribs in vegetable oil, add the peeled onions, pour in the broth, add the ginger and simmer over medium heat. Lubricate the ribs with half of the applesauce, and dilute the remaining puree with mustard, salt, pepper and diluted in 2 tbsp. water with flour. Stir and boil. Cut the soaked fruit, put it in the sauce, let it brew for half an hour, and then warm it up with butter. Put the ribs on a dish, pour over the sauce and sprinkle with herbs.

Now you know what to cook from pork quickly and tasty. And don't forget to check out our meat recipes. Bon appetit and new culinary discoveries!

Larisa Shuftaykina

Is it possible cook pork quickly? It turns out you can. And it will certainly turn out tasty and fragrant! This is enough fatty meat, but if you cut off the fat from it, and then fry it in a pan without adding oil, you can get rid of it! From this type of meat you can cook a large number of the most different dishes, but today we will talk about "express" options so that you save your precious time. So let's get started.

Quickly and deliciously cook pork maybe in soy sauce.

Ingredients:

Pork tenderloin - 620 g
- cream - 220 ml
- salt - a teaspoon
- butter - 3 tbsp. spoons
- black pepper - two teaspoons
- soy sauce - a tablespoon
- cognac - 55 ml

Cooking:

1. Prepare the main product - rinse, dry with a paper towel, cut into portions, pepper and salt them. After that, leave it on a cutting board so that it can soak in spices.
2. Prepare a frying pan: put a piece of butter on it, fry, remove from the stove.
3. Make a cream sauce: whip the cream, pour in the soy sauce, put some seasonings, boil, pour in the cognac, boil with constant stirring.
4. Serve with baked potato slices, broccoli, green beans, etc.

Quickly cook pork you can and tenderloin in batter.

You will need:

Pepper with salt
- tenderloin
- vegetable oil
- protein - 2 pieces
- water and flour - one glass each

Cooking:

1. Remove the pork from the freezer, defrost (not completely).
2. Prepare a batter from salt, water, half a tablespoon of vegetable oil, flour and proteins. Sprinkle the batter with a little seasoning.
3. Cut the tenderloin into thin slices, salt them, sprinkle with pepper.
4. Put the dishes on the fire, pour oil there so that it completely covers your meat, fry in it, after wetting it in batter. Put the fried pieces on a napkin, and then serve.

Variant with tomatoes and mushrooms.

Ingredients:

Pork pulp - 520 g
- tomato - 2 pcs.
- vegetable-based fat, lemon juice - tbsp.
- a clove of garlic - 3 pieces
- champignons - 220 g
- spices

Cooking:

1. Cut the pulp.
2. Crumble mushrooms with slices, sprinkle with lemon juice.
3. Remove the peel from the tomatoes, transfer them to a saucepan, pour boiling water over them, cover, leave for a few minutes, cut into cubes.
4. Mix prepared mushrooms with spices and tomatoes, add crushed garlic.
5. Fry the meat in hot fat, remove, transfer to the prepared foil sheet.
6. Put the tomato-mushroom mixture on each meat slice.
7. Cover the baking sheet with foil, send it to the oven for 15 minutes, preheating it to two hundred degrees.

Pork: what to cook quickly.

Pork meat in a creamy mushroom sauce.

Ingredients:

small bulb
- pork fillet - 4 pcs.
- dry thyme
- vegetable oil
- salt
- sour cream - 220 g
- champignons - 255 g

Cooking:

1. Prepare onions with mushrooms - peel them, cut them, putting them in a separate bowl.
2. Cut the meat into cubes.
3. Heat the oil in a pan, fry the onion.
4. Add thyme, chopped champignons, cook for 5 minutes while stirring.
5. In another pan, fry the meat pulp in portions, transfer it to the onions and mushrooms, pour in sour cream and 100 ml of water.
6. Sprinkle with pepper and salt, stew, serve with a side dish.

What to cook from pork quickly

"Stir-fry".

Ingredients:

Egg white - 2 pieces
- pineapple - 100 g
- soy sauce - 50 ml
- green onion
- head of onion
- carrot - 2 pcs.
- seasonings
- starch - 4 tbsp. spoons
- pork meat - 820 g
- Bulgarian pepper

Cooking:

1. Cut the meat into cubes.
2. Beat egg whites, add starch.
3. Put the pork in the protein mixture, stir.
4. Fry the vegetables until soft, transfer to a plate, put the meat cubes in the pan, fry, return the vegetables, add soy sauce, chopped green onions, pineapple pieces, spices, mix, cook for a couple of minutes.

Chops under cheese.

You will need:

Tenderloin - 1 kilogram
- greenery
- sunflower oil
- hard cheese - 320 g
- garlic
- salt
- pepper
- mayonnaise - 320 g

Cooking:

1. Wash the tenderloin, dry it, cut into wide long pieces.
2. Beat each of them with a kitchen hammer, pepper and salt.
3. Prepare garlic-mayonnaise sauce.
4. Lay the chops on a baking sheet, pour over the sauce, sprinkle with cheese, bake at a temperature of 220 degrees.
5. Ready meal decorate with greenery.

Tender chops in the oven.

Required products:

Onion
- potatoes, eggs - 2 pieces each
- pork meat - 700 g
- wheat flour - 3 tablespoons
- sour cream or mayonnaise - 2 tbsp. l.
- salt
- cream or sour cream
- a clove of garlic

Cooking:

1. Cut the meat into slices, beat off.
2. Prepare the sauce: mix grated potatoes, mayonnaise, egg, seasonings, garlic, flour.
3. Moisten the beaten meat in the sauce, brown in a pan.
4. Put the chops on a baking sheet, pour cream or sour cream, bake in the oven.

What to cook with pork quickly.

Minions in toast.

You will need:

Tenderloin - 320 g
- spices
- greenery
- baguette - 1/2
- butter - 120 g
- vegetable oil

Cooking process:

1. Cut the baguette and tenderloin into bars.
2. Beat the meat, season, brown.
3. Fry the baguette pieces in butter.
4. Place meat pieces on toasts, pour over with fat, sprinkle with herbs.

How to quickly cook pork meat.

Schnitzel with quail eggs.

Ingredients:

Dry white bread - 320 g
- pork - 520 g
- a clove of garlic - 2 pieces
- breadcrumbs
- quail egg - 6 pieces
- onion - 2 pieces
- spices

Cooking:

1. Pass the main product, garlic, onion, bread soaked in milk through a meat grinder, knead the minced meat, season, form six round cutlets, make a depression in the center.
2. Roll in breadcrumbs, fry.
3. Pour one egg at a time into the recess, bring to readiness in the oven.

Mushroom pockets.

Required products:

Carbonate - 220 g
- olive oil
- condiments
- bulb
- fresh champignons - 120 g
- grated cheese - 50 g

Cooking process:

1. Boil the mushrooms, discard on a sieve, chop finely.
2. Cut the onion into cubes, sauté, put the mushrooms, fry until fully cooked.
3. Cut the pork in portions, make a deep cut in each piece, beat off, season.
4. Fill the pockets with the mushroom mixture, stab with skewers, fry, and then transfer to the oven.

"Ear".

You will need:

Potatoes - 3 pieces
- butter - 2 tablespoons
- bulb
- sour cream - 0.25 cups
- garlic clove - 2 pcs.
- meat broth - 0.25 cups
- lean meat - 420 g
- layer of puff pastry
- Bay leaf
- grated rye crackers

Cooking process:

1. Cut the pork pulp into portioned cubes, beat off, salt, put in a bowl, let stand under the lid for 20 minutes.
2. Chop the onion.
3. In a ceramic pot, butter, put the pork, add pepper, bay leaf.
4. Chop carrots and potatoes into slices, put on the main product, pour broth, salt, sprinkle with onion, grated breadcrumbs, put in the oven for half an hour.
5. Pour sour cream with grated garlic into the pot, cover with a layer of dough, brush with yolk, bake for 15 minutes. The dough is served together with bread.

How about you.

What to cook with pork quickly

Roast in pots.

Ingredients:

Pork pulp - 520 g
- potatoes - 10 pieces
- sour cream - 420 ml
- greenery
- mayonnaise - 320 g
- cheese - 50 g
- butter - 155 g
- onion - 5 pieces
- milk - 5 tablespoons
- salt and pepper

Cooking steps:

1. Chop the meat into slices, mix with spices, chopped onion, transfer to pots.
2. Put butter cubes, potato straws on top, pour sauce made from milk, sour cream and mayonnaise. Put greens, sprinkle with cheese, put in an oven heated to two hundred degrees.

Pryazhina.

You will need:

Homemade sausage - 200 g
- pork on ribs - 330 g
- flour - two tablespoons
- onion - 2 pieces
- Bay leaf
- garlic clove - 2 pcs.
- spices
- milk - 520 ml
- salt
- vegetable oil
- sugar

Cooking process:

1. Cut the bacon into cubes, melt the fat over low heat. Remove the cracklings, fry the ribs, circles of homemade sausage, transfer to a pot. Add flour, pour in one and a half cups of hot water, let it boil.
2. Put the bay leaf, pepper and salt, pour the sausage with meat, cover the pot, put it in the oven to stew.
3. Sprinkle with chopped garlic.
4. Prepare pancakes: beat sugar, salt, egg yolks, add flour, mix.
5. Enter the proteins, mix quickly, bake pancakes.

They turn out very tasty.

What to cook with pork quickly.

"Machanka".

Ingredients:

Pork fat - 30 g
- spices, salt, pepper
- bulb
- flour - 2 tablespoons
- homemade fried sausage - 255 g
- pork belly - 520 g
- sour cream - 120 g

Cooking:

Crumble the brisket into portioned slices, mix with spices, fry, pour water, stew in a closed bowl. Drain the broth, add sour cream, onion, flour, salt, put spices, boil. Roll the machanka into a tube and dip in the sauce.

Roast "Southern".

You will need:

Meat tenderloin - 520 g
- port - ¼ cup
- raisins, tomato paste - a tablespoon
- sour cream - 2 tbsp. l.
- half a green apple
- bulb
- potatoes - 3 pcs.

Cooking:

1. Peel potatoes with onions, chop into slices, fry.
2. Fry the meat, add seasonings.
3. Put the meat pieces in a pot, put potatoes, onions and pasta on top of it, add raisins, port wine, salt and pepper again.
4. Pour in the sauce, cover, put in the oven, cook for 50 minutes.

Culinary community Li.Ru -

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