What dishes to choose for the daily menu - often depends not so much on taste as on the availability of a product. And the point, sometimes, is not its value. Who can afford a shark fin dish or tortoise soup? Nouveau riche or poor fisherman from tropical latitudes. In our realities, pork is much more affordable and our hostesses learned to cook almost any dish from it.
Pork is tender, including due to its high fat content, it is quickly fried and cooked. From it excellent chopped and chops are obtained. Honestly, you don’t need recipes for it either - chop, brown, pour the broth and add everything that was lying in the refrigerator to it, unless you know the measure.
But we will not be likened to bachelor students, and share our experience on what and how to cook pork quickly and tasty, recipes are somewhat familiar, but somewhat new.
General principles for quick and tasty pork cooking
• What do all pork dishes have in common? Of course, the tenderness of the flesh. This is one of the main advantages of the main product, all others are only intended to emphasize it, well, maybe give a little flavor. Fresh pork itself has a pleasant taste and, if it is the main thing in the dish, then the spices are used very moderately.
• Even a young piglet is a rather large animal and the most selected parts of the carcass should still be slightly discouraged. For pork, a classic hammer and a heavy, not very sharp knife are suitable.
• Cutting the flesh, hold the knife perpendicular to the fibers, the device should be sharp and not tear them. Only long slices for long stewing can be cut in long strips along.
• Pork marinades are absolutely suitable for anyone. Remember, we try not to interrupt the taste of meat? But, nevertheless, some dishes, especially national cuisines, involve spicy marinades. The exception confirms the rule - the taste of such treats depends entirely on spices, although you can adapt the food to the European taste, leaving one black pepper from the set of spices.
• Unlike beef or lamb, pork frying oil should be taken exclusively refined, odorless. The sharp taste of fried sunflower oil is not enough for sour cream and other delicate sauces.
Baked pork quickly and tasty: recipe with tomatoes, mushrooms and bechamel sauce
An unusual version of baked meat with tomatoes, in French. Instead of mayonnaise, bechamel sauce is used. It is prepared on its own from milk and flour fried in butter. The dish is not so fatty as in the classic version with mayonnaise. Another highlight is the original design and presentation.
Ingredients:
• pork, not frozen pulp - 900 gr.;
• three large tomatoes;
• large onion, salad;
• 300 gr. fresh medium-sized champignons;
• liter of milk;
• three tablespoons of flour;
• 100 grams of homemade, or half a pack of factory oil;
• "Dutch", slightly dried, cheese - 50 gr.;
• pepper and nutmeg powder.
Cooking method:
1. Prepare bechamel sauce for pork. In a multilayer pan, spread the butter, sprinkle it with nutmeg. A lot is not needed, a small pinch will be enough. Melt the fat, add flour and, thoroughly mixing, fry for a minute. Without interrupting the process, slowly pour the milk, boil the sauce on low heat, until the density of fat sour cream. At the end we introduce a little ground pepper and add to taste.
2. After washing the tomatoes, cut into thin slices. We spray the bottom of the refractory form with water and carefully spread the tomato slices into it. To make the dish look more effective, lay the tomatoes in a fan or in a spiral, slightly laying slices on top of each other.
3. We wash the meat, cut into pieces, dissecting the fibers and easily beat off. Cut the peeled onion, thinly chop both halves. Mushrooms are cut with longitudinal plates or slices.
4. Tomatoes in the form are lightly watered with sauce and spread mushrooms on them, which are also slightly greased. Lay the onion on top, cover with pork and pour the remaining sauce over the meat, level it.
5. Tightly covering the form with foil, send it to a hot oven (200 degrees) for one hour.
6. Turn the hot dish over the sink into a deep plate and immediately, until it has cooled, sprinkle with coarsely grated cheese.
Pork is fast and delicious: Korean recipe for "Xie meat"
Pork Xee - A light meat salad with carrots and onions. Thin strips of pork are fried intensively until the moisture evaporates, and they are marinated in a pan in soy sauce and vinegar, with the addition of vegetables. The salad laid out in a plate is poured with calcined oil. It is served warm, but even after cooling, the treat is no less tasty.
Ingredients:
• three tablespoons of food vinegar;
• 350 gr. fresh carrots;
• large onion;
• 400 gr. pork collar;
• a spoonful of soy concentrate;
• dill greens;
• feathers of a young onion;
• ground black and hot pepper;
• refined oil.
Cooking method:
1. Grossly rubbing carrots, on the contrary, finely chopped herbs and onions. We mix the crushed components and add.
2. Cut off excess fat and solid veins from pork, if any. We wash the pulp with water, dry it, cut it, holding the knife perpendicular to the fibers, into thin short strips. We add a lot and mix it well, put it in the heated oil. Fry over high heat, occasionally stirring.
3. Once all the moisture has gone, put the greens mixed with carrots and onions, pour in the soy sauce, and pepper. After stirring, add the vinegar, stir again and put on a plate.
4. Pour enough oil into a clean pan so that it covers the bottom by half a centimeter, and heat it over moderate heat. As soon as a light haze starts to fly off the surface of the oil, pour it into a plate with meat, mix and serve.
Pork quickly and tasty: recipe for meat rolls with potatoes
Light pork appetizer. The meat cut into plates is rolled up with tape measures with potato sticks and baked in the oven. To bake potatoes at the same time as meat, it is kept in salted boiling water.
Ingredients;
• pork pulp - 900 gr.;
• three tablespoons of high-fat mayonnaise;
• a spoon of acute adjika;
• dill, fresh;
• two large potatoes:
• onion feathers.
Cooking method:
1. After washing, thoroughly dry the pork with disposable, tight napkins. Cut across the fibers with plates up to a centimeter thick. We beat off, reducing the thickness, at least twice, sprinkle with salt, pepper. We shift the slices of meat into a bowl, add mayonnaise and adjika, mix and stand for up to 15 minutes.
2. After peeling the potatoes, finely chop the tubers with cubes. If there is a potato slicer to prepare potatoes for deep-frying, it is better to use it. We put the potato sticks in a pan, quickly pour boiling water. Slightly salted, keep the potatoes in hot water for a quarter of an hour, and then dried in a colander. Finely chop fresh herbs.
3. We take out the meat, put it on the table and sprinkle each plate with greens. On one edge, lay out eight potato wedges, turn off. We fix the resulting rolls so that they do not fall apart, with wooden skewers.
4. We lay out the blanks on a greased baking sheet, put in a heated oven without opening, bake for half an hour.
5. Ready meat rolls when serving, we make out finely chopped greens.
Pork fast and tasty: French meat recipe with tomato
In this design, the meat does not need to be cut into plates and beaten. Small cubes of pork are aged in a tomato, which perfectly softens its fibers. The dish, as in the classic version, is embedded in layers. The upper cheese layer melts at a high temperature, forming a crust on the surface, meat juice accumulates under it, in which meat and potatoes are stewed. The dish is nutritious and satisfying. Garnished with fresh or canned vegetables.
Ingredients:
• fresh pork pulp - 700 gr.;
• three tablespoons of tomato;
• 100 gr. any mayonnaise;
• eight potatoes;
• cheese - 250 grams of Poshekhonsky or Kostroma.
Cooking method:
1. Cut the washed meat into 3-cm cubes, no more. Salt in a bowl, put the tomato, sprinkle with pepper. Mix and hold for about 20 minutes.
2. While the meat has time to marinate, we are preparing the remaining components. After peeling the potatoes, we cut the tubers with thin, 2 mm plates. We put the potatoes in a bowl, add a little, you can add a little flavor to the spices. We chop the onion with thin rings, three large cheese.
3. We pass along the bottom and walls of the refractory form with a gauze swab, dipping it in vegetable oil, then spread the meat in an even layer. The next layer will be the onion, and on top of it is the potato. Having greased the last layer with mayonnaise, we fill everything with cheese.
4. We send the form into the oven, bake meat with potatoes for 40-50 minutes, maintaining the temperature during cooking at 200 degrees.
Pork quickly and tasty: a recipe for meat stew with tomatoes to any side dish
Sliced meat in gravy from canned tomatoes in its own juice. To soften the taste, sour cream is added to the gravy. Canned tomatoes can be replaced with tomato juice, fresh tomatoes or tomato paste diluted in water. Half a liter of water will require two tablespoons of tomato paste.
Ingredients:
• a pound of pork tenderloin;
• 500 gr. canned tomatoes in their own juice;
• a small onion head;
• half a glass of 20% sour cream;
• a quarter glass of water;
• 50 ml of highly purified oil;
• two tablespoons of ground fresh paprika.
Cooking method:
1. Wash the pork with water. We remove excess moisture from the piece with paper towels, cut it thinly, with strips, and put it in a wide bowl. Sprinkle the meat with salt, paprika and pepper, mix thoroughly.
2. Over medium heat in a deep frying pan, heat the vegetable oil. Dip the meat into it and, stirring, fry for about five minutes, until the color changes - the slices should acquire a light brown tint. Put the pork in a bowl.
3. In a pan on which the meat was fried, add a spoonful of oil, warm. Finely chop the onion, spread in the heated fat and pass for five to six minutes, until the slices lose their haze.
4. To the onion, spread the browned meat, peeled tomatoes, pour tomato juice and water, add sour cream. Bringing to a boil, simmer the pork and tomatoes over low heat until soft and thicken the sauce for about a quarter of an hour.
Pork quickly and tasty: recipe for meat schnitzel in cheese batter with garlic
Pork schnitzel, cooked quickly and easily. The meat cut into thin layers is fried in butter in double breading. To pulp well, you need to beat it slightly. Bread pork in flour, dipped in ice cream, then bread again with flour and only after that dip in hot fat. Suitable for any side dish, can be served as a separate dish.
Ingredients:
• one and a half kilograms of pork (neck);
• 200 grams of "Kostroma" or "Russian" cheese;
• garlic;
• six eggs;
• refined oil;
• 250 gr. flour for breading.
Cooking method:
1. Prepare the meat, you need to cut it as thin as possible. In order for the slices to come out neat, after washing, the flesh is properly dried with paper towels. We cut into slices up to one and a half centimeters thick, strictly against the fibers.
2. We beat off the chunks to a centimeter thickness, if the pieces are large - cut. Mix salt with pepper and rub each slice.
3. Pour the eggs into a deep bowl and chop with a fork until smooth. Finely rub the cheese into the egg mass, add three small garlic cloves crushed in a mortar and mix thoroughly. Pour the flour into a wide plate.
4. We put the pan on moderate heat, let it warm up a little, and pour so much oil so that it covers the bottom by almost a centimeter. Calcinate vegetable fat for about a minute. The degree of heating can be checked with salt: throw a few large crystals into the oil, if cracking occurs, and they bounce off of it, then the temperature is sufficient.
5. Spread a piece of meat in flour, carefully roll on all sides, dip into the egg mass. Dumping again in flour, dip in hot oil. We spread the schnitzels at a distance of the thickness of the little finger, so that it is convenient to turn it over. Fry from both sides to a golden blush, about 50 seconds on each side.
6. It is important that the batter is not burnt, and the meat is steamed enough. Readiness is checked by cutting the thickest schnitzel. If the meat is harsh, put in a microwave for a minute or a hot (180 degrees) oven for ten minutes.
Quick Tricks of Delicious Pork Dishes
• Tasty and amazingly fast pork dish: just cut thin slices of fresh flesh and lard, melt fat in a pan, fry for several minutes on the biggest flame and, serving, sprinkle with coarse salt. Fragrant slices of fresh with sizzling fat on them do not need a better side dish than a slice of fresh homemade bread!
• If you cook according to any recipe that involves frying in a pan of chopped meat, try to leave a thin strip of fat around the edge of the slice when slicing. Slightly melting, it will maintain the softness of the whole chop or escalope.
• Another simple dish, using the principles from the previous advice, you will need only a simple device - ham. We cut a long chunk of pork into flat "spots", half the size of our hands, and beat them off. We plan frozen fat with the thinnest plates - it is easy to make it with a sharp knife. At a liter plastic bottle, cut off the top and bottom, lower the knitted baking sleeve into the ham. Having inserted our plastic device into it, we fill the sleeve layer by layer, laying either meat or bacon. We add a little pork and modestly pepper, you can add a bit of garlic. Having filled to the top, we remove the plastic cylinder, fix the sleeve, install the springs (this is explained in detail in the instructions for the ham), put in a shallow metal bowl and send it to the oven for an hour and a half. There is hardly a way to cook pork tastier and faster, the recipe is classic and easier not to find!
• The broth, if required for stewing or separate gravy, is best prepared from the same pork. Collect a sufficient number of large crushed bones, ribs, pork legs. Cook the steep broth for 2-4 hours and use it instead of water. A pressure cooker is even better for these purposes, and the excess broth can be completely frozen for the future.
