Which dishes to choose for a daily menu often depends not so much on taste, but on the availability of a particular product. And the thing, sometimes, is not its value. Who can afford shark fin dish, or turtle soup? Nouveau riche or poor fisherman from tropical latitudes. In our realities, pork is much more accessible and almost any dish our hostesses have learned to cook from.
Pork is tender, including due to its high fat content, quickly fried and boiled. It turns out excellent minced chops and chops. Honestly, for her, and recipes do not need - chop, brown, pour broth and add to it everything that was lying around in the fridge, unless you know the measure.
But we will not be like bachelors-students, and we will share our experience on how to cook pork quickly and tasty, the recipes are something well-known, but something new.
General principles of fast and tasty cooking of pork
• What do all pork dishes have in common? Of course, the tenderness of the pulp. This is one of the main advantages of the main product, all others are only intended to emphasize it, well, maybe, to give a little flavor. Fresh pork itself has a pleasant taste and, if it is the main thing in the dish, the spices are used very sparingly.
• Even a young pig is a fairly large animal and the most selective parts of the carcass still need to be slightly repulsed. For pork fits and classic hammer and a heavy, not very sharp knife.
• When slicing the pulp, it is carried out with a knife perpendicular to the fibers; the device must be sharp and not tear them. Cut into long strips along the can only slices, designed for long-term quenching.
• Marinades for pork fit absolutely any. Remember, we try not to interrupt the taste of meat? But, nevertheless, some dishes, especially national cuisines, imply sharp marinades. An exception confirms the rule - the taste of such treats completely depends on the spices, although you can adapt the dish 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 butter from roasted sunflower is not very suitable for sour cream and other tender sauces.
Baked pork is quick and tasty: a recipe with tomatoes, mushrooms and bechamel
Unusual version of baked meat with tomatoes, in French. Bechamel sauce is used instead of mayonnaise. Prepare it independently from milk and flour fried in butter. The dish is not as fat as in the classic version with mayonnaise. Another highlight - the original design and presentation.
Ingredients:
• pork, not frozen pulp - 900 gr .;
• three large tomatoes;
• large onion, salad variety;
• 300 gr. fresh medium sized mushrooms;
• liter of milk;
• three tablespoons of flour;
• 100 grams of homemade, or half a pack of factory oil;
• “Dutch”, slightly dried, cheese - 50 g;
• Pepper and nutmeg powder.
Preparation:
1. Prepare bechamel sauce for pork. Spread butter in a multi-layered frying pan, sprinkle with nutmeg. Many do not need a small sliver will be enough. Melt the fat, pour the flour and, stirring well, fry for a minute. Without interrupting the process, slowly pour in the milk, boil the sauce over low heat, until thick, oily sour cream. At the end, add a little ground pepper and add to taste.
2. Washing the tomatoes, cut into thin slices. Sprinkle the bottom of the refractory form with water and carefully lay out the slices of tomato. To make the dish look more spectacular, put the tomatoes in a fan or in a spiral, slightly overlapping slices, on top of each other.
3. Meat is washed, cut into pieces, cutting through the fibers and easily beat off. Cut the peeled onion, chop both halves thinly. Mushrooms cut into longitudinal plates or slices.
4. Tomatoes in the form of lightly pour over the sauce and lay mushrooms on them, which are also slightly greased. Place the onions on top, close with pork and pour the remaining sauce over the meat, level.
5. Tightly closing the form with foil, send to a hot oven (200 degrees) for one hour.
6. We turn the hot dish over the sink into a deep plate and immediately, before it gets cold, sprinkle with heavily worn cheese.
Pork fast and tasty: a recipe for Korean cuisine “Heh Meat”
Xe pork - light snack salad of meat with carrots and onions. Thin strips of pork are fried intensively until the moisture evaporates, and right in the pan they are marinated in soy sauce and vinegar, with the addition of vegetables. Salad laid out in a plate is filled with calcined butter. Served warm, but after cooling the treat is no less tasty.
Ingredients:
• three tablespoons of food vinegar;
• 350 gr. fresh carrots;
• large onion;
• 400 gr. pork neck;
• spoon of soy concentrate;
• Dill greens;
• feathers of young onions;
• ground black and hot peppers;
• refined oil.
Preparation:
1. Coarsely rubbed carrots, on the contrary, small crumbled greens and onions. We mix the crushed components and we send.
2. Cut off excess fat and dense veins from pork, if any. We rinse the pulp with water, dry it, cut it, holding the knife perpendicular to the fibers, into thin short strips. Much prisalivaem and, well mixed, lay out in the heated oil. On an intense fire, fry, stirring occasionally.
3. Once all the moisture is gone, put the greens mixed with carrots and onions, pour in soy sauce, pepper. Mix, pour the vinegar, re-stir and spread on a plate.
4. Pour oil into a clean pan so that it is half a centimeter covered the bottom and heat it over a moderate fire. As soon as a light haze begins to fly off the surface of the oil, pour it into a plate with meat, mix and serve.
Pork fast and tasty: a recipe for meat rolls with potatoes
Light snack pork dish. The sliced meat is rolled up with roulettes and potato wedges and baked in the oven. To bake potatoes along with the meat, it is kept in salted boiling water.
Ingredients;
• pork pulp - 900 gr .;
• three spoons of high fat mayonnaise;
• spoon of acute adzhika;
• dill, fresh;
• two large potatoes:
• onion feathers.
Preparation:
1. After washing, thoroughly dry the pork with disposable thick napkins. Cut across the fiber plates, up to a centimeter thick. Repulse, reducing the thickness, at least twice, sprinkle with salt, strew. We shift the chunks of meat in a bowl, add mayonnaise and adjika, mix and incubate for up to 15 minutes. 2. After peeling potatoes, thinly chop the tubers into cubes. If there is a potato cutter for preparing potatoes for deep-frying, it is better to use them. Fold the potato sticks into the pan, quickly pour boiling water. Lightly salt and soak the potatoes in hot water for a quarter of an hour, then dry them in a colander. Melenko chop fresh greens.
3. We get the meat, lay on the table and sprinkle each plate with greens. We lay out eight potato sticks from one side and fold them. We fix the resulting rolls so that they do not break up with wooden skewers.
4. Fold the blanks on a greased baking sheet, put in a preheated oven, without opening, bake for half an hour.
5. When serving, ready-made meat rolls are decorated with finely chopped greens.
Pork fast and tasty: French meat recipe with tomato
In this version, the meat does not need to be cut into plates and beat. 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 top cheese layer at high temperature melts, forming a crust on the surface, under it meat juice accumulates, in which meat and potatoes are stewed. The dish is nutritious and satisfying. The garnish is good fresh or canned vegetables.
Ingredients:
• pair pork pulp - 700 gr .;
• three spoons of tomato;
• 100 gr. any mayonnaise;
• eight potatoes;
• cheese - 250 grams of “Poshekhonsky” or “Kostroma”.
Preparation:
1. Cut the washed meat into 3-centimeter cubes, no more. Salt in a bowl, put the tomato, sprinkle with pepper. Mix and incubate for about 20 minutes.
2. As long as the meat has time to marinate, we are preparing the remaining components. After peeling potatoes, we cut the tubers into thin, 2 mm plates. We put the potatoes in a bowl, add some, you can add some flavor to the spices. Shred onions in thin rings, cheese three large.
3. On the bottom and walls of the refractory form we pass with a gauze pad, dipping it in vegetable oil, then spread the meat in a uniform layer. The next layer will be onions, and on top of it - potatoes. After smearing the last layer with mayonnaise, we fall asleep with cheese. 4. Send the form to the oven, bake the meat and potatoes for 40-50 minutes, maintaining the temperature during cooking at 200 degrees.
Pork quickly and tasty: a recipe for meat stewed with tomatoes to any side dish
Slices of meat in a gravy, from tomatoes preserved 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. For half a liter of water you will need two tablespoons of tomato paste.
Ingredients:
• a pound of pork tenderloin;
• 500 gr. canned tomatoes;
• small onion head;
• half a cup of 20% sour cream;
• a quarter cup of water;
• 50 ml of highly purified oil;
• two spoons of ground fresh paprika.
Preparation:
1. Pork wash with water. With paper towels we remove the excess moisture from the piece, cut it thin, in strips, fold it into a wide bowl. Sprinkle meat with salt, paprika and pepper, mix thoroughly.
2. Over medium heat in a deep frying pan, warm the vegetable oil. We put the meat in it and, stirring, fry for about five minutes, before the color changes, the slices should have a light brown tint. We shift the pork in a bowl.
3. In a frying pan on which the meat was fried, pour in a spoonful of butter, heat it. Mehlen crumbled onions, lay out in the heated fat and passeruem five or six minutes, until the slices lose their dullness.
4. To browned onions lay out roasted meat, peeled tomato, pour tomato juice and water, add sour cream. Bringing to a boil, simmer the pork with tomatoes on low heat until soft and thick, about a quarter of an hour.
Pork fast and tasty: a recipe of meat schnitzel in cheese batter with garlic
Pork schnitzel, cooked quickly and easily. Thinly sliced meat is fried in butter in a double breaded. The flesh, to be well cooked, you need to slightly repelled. The pork is breaded in flour, dipped in ice-cream, then again fried in flour, and only then dipped in hot fat. Fits any side dish, may 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.
Preparation:
1. Prepare the meat, you need to cut it as thin as possible layers. To make the chunks come out neat, after washing, the pulp is properly dried with paper towels. Cut into chunks up to one and a half centimeters thick, strictly against fibers.
2. We beat the chunks to centimeter thickness, if the pieces are large - we cut. Salt mix with pepper and rub each chunk.
3. In a deep bowl, pour the eggs and raskolachivaem until smooth with a fork. Finely rub cheese into the egg mass, add three small garlic cloves crushed in a mortar and carefully stir. Flour the flour in a wide plate.
4. Put the frying pan on a moderate fire, let it warm a little, and pour in so much oil that it covers the bottom almost an inch. We heat vegetable fat about a minute. The degree of heat can be checked with salt: throw a few large crystals in the oil, if crackling goes, and they rebound from it, then the temperature is sufficient.
5. We spread a piece of meat into the flour, carefully roll it down from all sides, dipping it into the egg mass. Roll in flour again, put into hot oil. We spread the schnitzels at the distance of the thickness of the little finger, so that it was convenient to turn. Fry on both sides until golden brown, about 50 seconds on each side.
6. It is important that the batter does not burn, and the meat is sufficiently steamed. Readiness is checked by cutting the thickest schnitzel. If the meat is harsh, put in the microwave for a minute or a hot (180 degrees) oven for ten minutes.
Fast Tips for Delicious Pork Meals
• Tasty and amazingly quick pork dish: just cut the flesh and lard into thin slices, melt the fat in the pan, fry for a few minutes on the biggest flame and sprinkle with coarse salt. Fragrant slices of freshness with fat sizzling on them do not need a side dish better than a slice of fresh homemade bread!
• If cooking according to any recipe that involves frying in the pan of the meat, try to leave a thin strip of fat on the side of the slice when cutting. A little melted, it will keep the softness of the whole chop or escalope. • Another simple dish, using the principles of the previous council, will require only a simple device - ham. Cut a long chunk of pork into flat “patches”, half the size of a palm and beat. Frozen suet is planed with the thinnest plates - this is easy to make with a sharp knife. In a liter plastic bottle, cut off the top and bottom, lower the knotted baking sleeve to the veggies. Having inserted our plastic device into it, we fill the sleeves in layers, stacking either meat or fat. Pork slightly prisalivaem and modestly pepper, you can add a bit of garlic. Filling to the top, we remove the plastic cylinder, fasten the sleeve, install the springs (in the instructions for the ham, this is explained in detail), put in a shallow metal bowl and send to the oven for an hour and a half. There is hardly a way to cook the pork tastier and faster, the recipe is classic and easier not to find!
• Broth, if required for stewing or separate gravy, is best made from the same pork. Collect a sufficient number of large fragmented bones, ribs, pork legs. Cook for 2-4 hours stew and use it instead of water. A pressure cooker is even better for these purposes, and an excess of broth can be frozen for the future.
