What to cook from the pork pulp quickly and deliciously?

Pork more often than other kinds of meat is used at preparation of dishes for an everyday and celebratory table. Meat is prepared relatively quickly, and with observance of the technology it turns out to be soft and juicy, not yielding to taste qualities to other varieties. Pork stew separately and with vegetables, boil, fry in a pan and grill, bake in the oven, bury in a multivark. Every gourmet can easily find a recipe for his soul.

In this article we will consider what to cook from the pulp of pork simply and quickly for a second or for dinner. Depending on the method of heat treatment, we present several interesting recipes for the preparation of this type of meat.

Stew of pork in the oven

A very tasty stew with a light spicy flavor is made from pork pulp with a little fat. Ideally, the neck or the back part, but not the loin, will fit, since in this case the meat can get dryish. The cooking time is about 2 hours. This is not very fast, but very simple, and the stew is prepared from ingredients familiar to all. It should be noted in advance that the recipe contains dried tomatoes, which you can buy ready-made in the store or cook yourself in the oven, dried dried tomatoes in the oven with olive oil and pepper.

The process of preparing ragout is as follows:

1. Prepare a brazier or frying pan with a thick bottom. Prepare the oven by heating it to 180 degrees.
2. On a strongly heated olive oil (2 tablespoons) fry on all sides to a ruddy crust the pieces of pork pulp (700 g) about 5 cm in size.
3. To the meat, add the onion, garlic (2 slices) and green chili, freed from seeds. Fry all the ingredients together for about 5 minutes.
4. Dried tomatoes (1.5 st.) Connect with a glass of chicken broth. Add a pinch of cinnamon, ground cloves, badyan, white pepper, cumin, coriander and dried dill. Bring the mass to a boil and pour the cooked meat sauce with onions and peppers.
5. Send the brazier without the lid in the oven for 90 minutes.
6. времени добавить к мясу картофель (700 г), нарезанный крупными кусками, и морковь (800 г). After the time has passed , add to the meat potatoes (700 g), cut into large pieces, and carrots (800 g). Pour the dish with a glass of chicken broth and again put it in the oven for half an hour.

Having learned how to cook a stew on the above recipe, you will no longer be wondering about what to cook from the pulp of pork. This nourishing dish will conquer you with its special taste qualities.

Pork meat, cooked by a piece

The most juicy meat will come out if you bake it whole. The cooking time from this will increase, but the result will impress all the guests without exception at the festive event. If you do not already know how to make a delicious pork pulp, use the step-by-step recipe below.

1. A large piece of pork shoulder (2.5 kg) before cooking should be washed and dried from all sides.
2. Then the meat should be salted and peppered, rubbed with a mixture of horseradish (1.5 tablespoons) and hot pepper (0,5 tsp).
3. Put the piece in a baking dish that fits in size.
4. Next to the meat lay apples (2 pieces), cut into 4 parts, 5 cloves of garlic, butter (3 tablespoons), pour apple cider (1 tbsp.) And cream (70 ml). Top with a piece of rubbed rosemary and brown sugar (70 g).
5. Bake pork at a temperature of 160 degrees for 3 hours, after covering the meat with foil.
6. After the specified time, remove the foil, increase the temperature to 210 degrees and continue baking for another 40 minutes.
7. Put the pork on a serving dish. Serve with apple sauce and a side dish of lettuce or mashed potatoes.

Now you know (if you have an unfinished flesh of pork), what to cook with a piece of meat is not difficult. The main thing is to have enough time for the pork to properly sink in its own juice and spices.

Pork tenderloin with pomegranate sauce

The most valuable part of the carcass is the tenderloin. Since this muscle tissue is located in the posterolar region and during the life of the animal it practically does not get physical exercise, when cooking meat, it turns out to be the most juicy and tasty. If you managed to buy a cut in the market or in a store, and you do not know what you can cook from the pulp of pork, it will be helpful for you to get information about how to make such meat. Pork tenderloin has a high cost, so it is advisable to fry it, cutting across the fibers, or bake in a whole piece. Very rarely such meat is boiled or stewed.

Prepare pork tenderloin in the following way:

1. A piece of meat weighing 600 g thoroughly washed under running water and dried with a paper towel.
2. The tenderloin is rubbed with a mixture of salt, pepper, vegetable oil (1 teaspoon) and squeezed garlic (1 slice).
3. Prepared a piece of spread on a hot pan and on a strong fire quickly fry from all sides until golden brown.
4. Fried cut is transferred to a baking tray and sent to a preheated oven (180 degrees) for 20 minutes. Readiness of meat can be checked with a thermometer with a feeler gauge. The internal temperature should be 145 degrees, the color should be light pink.
5. Meat on a baking sheet is taken from the oven and covered with foil. Serve with pomegranate sauce.

To make the sauce, use fresh figs, cut into halves (3 cups), dry white wine (1 tablespoon), pomegranate juice (3 tablespoons), sugar (70 g), salt to taste. All the ingredients are sent to a saucepan and cooked over a small fire for about 50 minutes. Then they cool down a little, and the figs are wiped through a sieve. After that, the pan is returned to the fire, add butter (3 tablespoons) and boil until the desired consistency. Of the ingredients offered, approximately 2 cups of sauce are obtained.

Perkelt pork in Hungarian style

Perkelt - one of the options for cooking stew. The dish refers to Hungarian cuisine. It is also served as a main dish with a garnish of mashed potatoes, and as a base for the Hungarian bograch. что можно приготовить из мякоти свинины, можно считать решенным. If you bought fatty pieces of meat with bacon, then the question of what can be cooked from the pulp of pork can be considered resolved.

For perkelta, the meat is cut (800 g) in small pieces across the fibers, onions (3 pieces) and lard (70 g) are ground in cubes. First, in a heated frying pan fry the fat so that all fat is melted. Crisps from the frying pan are removed. Then in the pork fat the onions are tossed, and when it becomes clear, add the meat. When pieces of pork are fried on all sides, pour 2 cups of water into the pan, add sweet paprika (4 tablespoons), red pepper if desired and salt.

Extinguish perkel't on low heat for an hour. The cooking time can be increased, the main thing is to make the pieces soft enough. They should literally disintegrate into fibers, melt in the mouth.

How to cook delicious pork flesh in a frying pan

Fans of spicy and spicy Korean cuisine will just like this recipe. Meat is obtained, as they say, "with peppercorn." But at the same time it is quite juicy, does not dry out and fries in just 20 minutes.

Prepare the flesh of pork in a frying pan in the following order:

1. On a hot frying pan on high heat fry the small pieces of pork chopped.
2. Add to the meat a large onion and onions of green onion, green chili pepper (with or without seeds), garlic (4 wedges) and grated ginger (1/2 tablespoon). Pour into the frying pan sesame oil (2 tablespoons).
3. Fry vegetables with meat on low heat for about 10 minutes.
4. Add to the pork chili paste (1 tsp), red pepper flakes (2 tablespoons), soy sauce (1 tablespoon) and brown sugar (2 tablespoons).
5. Fry the meat for another 10 minutes until the onion is clear.
6. Put the meat on a serving dish, sprinkle with fried sesame seeds. Serve with rice or salad.

Pork with carrots in a frying pan from Julia Vysotskaya

A large piece of pork, while observing the cooking technology, it is difficult to dry. As a rule, such meat is almost always juicy and soft. It is quite another matter - finely chopped pork (flesh). How to cook quickly and tasty meat in the form of pieces, you can learn from the recipe presented below from the famous cook Julia Vysotskaya. For this dish, it is better to take podkresovok or the humeral part of the carcass.

Coarsely chopped pork pieces (800 g) salt and fry for one minute on each side with preheated olive oil (3 tablespoons). It is extremely important not to overexpose the meat, otherwise it will turn out to be tough. Transfer the pieces of pork from a frying pan to a plate, and in the resulting fat with oil, roast the red onion cut into 4 pieces and large carrot slices (2 pieces each), crushed garlic cloves (5 pieces), thyme twigs (6 pcs.), Coriander (1/2 tsp). Vegetables with spices to fry a bit, periodically mixing. Then, return the pork to a frying pan, pour it with a light non-alcoholic beer (300 ml), top up and simmer on low heat for about an hour, if necessary.

Thanks to this recipe, you will always know what to cook from the pulp of the pork for the second or dinner. Such meat can be served as an independent dish or with a garnish, for example porridge or mashed potatoes.

Pork chops with cheese sauce and mushrooms

For dinner, we usually want something not too fat, but at the same time satisfying, so that we do not go to the fridge for a snack in the middle of the night. If you choose from pork, then for this just fit lean. Now it remains to find out what to cook for dinner from the pulp of pork, which side dish to serve it. The best option is to cut the loin into slices, namely chops with a thickness of 1-1.5 cm.

Sequence of cooking:

1. Chops are washed under running water and dried thoroughly with a towel.
2. Breading is prepared from garlic powder, salt, black pepper (half teaspoon) and flour (30 g). Then the prepared chops should be rolled in this breadcrumb and fry in a frying pan with a tablespoon of olive oil until golden.
3. In a frying pan with a removable handle on butter, fry the mushrooms (200 g), white onions (1 piece) and squeezed garlic (2 teeth). To mushrooms add 2 cups of milk, 80 g of melted cream cheese, salt (1 teaspoon), flour (2 tablespoons), a pinch of pepper. Remove the sauce from the heat and add diced brie cheese (100 g).
4. Cut the chops in a frying pan to the sauce and send them to the oven for 20 minutes to bake at 180 degrees.

When serving, the meat is poured with cheese sauce and mushrooms. As a side dish, rice or potatoes are prepared.

Pork baked in cream with tomatoes

This dish is perfect for lunch and dinner. Therefore, if you still doubt what to cook from the pulp of the pork for the second, the meat baked in the oven in cream and tomatoes is a great option! The provided prescription will convince you of this. The meat is tender, juicy, with a light creamy taste and aroma.

The sequence of preparation is as follows:

1. Pork meat (pork) is cut into pieces 1.5 cm thick.
2. Each such steak is spread on a pan (for an oven) with a minimum amount of vegetable oil and fried from two sides to a golden color.
3. Fried pieces of meat on top of salt and pepper, sprinkle with aromatic dry herbs (oregano, basil, etc.), spread on them half of cherry tomatoes or circles of ordinary tomatoes.
4. Now you need to take cream of 10% fat (600 ml) and pour them steaks with tomatoes.
5. Immediately before cooking or 10 minutes before the end of baking, the dish is sprinkled with finely grated cheese (300 g).
6. Bake steaks of pork pulp in the oven for about half an hour. On the table, the dish is served with baked sweet pepper, rice or potatoes.

At the festive table or for every day, meat in cream is perfect. This is exactly what you can make from pork pulp very simply and quickly. Just 40 minutes of your time - and a hearty dish with a large protein content will be ready for the table.

Pork "Carnitas" in Mexican, cooked in a multivariate

A delicious dish of Mexican cuisine, which by the way of cooking is slowly stewed pork. As a result of heat treatment, the meat is so soft that it literally breaks up into fibers. And the taste of the dish and can not speak. Pork "Carnitas" is served on a Mexican corn tortilla. For long-term meat heating, the multivark is ideal.

A traditional Mexican dish can be prepared from pork pulp (the photo of the ready-made dish is shown above). It is best to choose a shoulder blade weighing approximately 1 kg. Before you send it to the multivarka, it is washed, dried and rubbed on all sides with salt and pepper, as well as a mixture of oregano (2 tsp), a teaspoon of cumin (ground) and olive oil (1 tablespoon). A piece of prepared meat is sent to the bowl of the multivark, and on top of it lay whole garlic cloves (4 pcs.), Chopped onions, chopped green chili peppers without seeds and pour orange juice squeezed out of two halves of orange.

Pork is cooked on the "Quenching" regime for about 6 hours. After the specified time, it is taken out of the bowl, cooled, torn off with a fork, and fried in vegetable oil (3 tablespoons) until a ruddy crust is formed on one side. Pork, with the recipe of preparation, turns out to be tender, juicy and very tasty.

How to cook pork pulp in oven in foil

Pork meat, baked according to this recipe, will be an excellent alternative to harmful sausage, because a particularly delicious dish becomes after the final cooling in the refrigerator. However, it can be served hot, with a delicious side dish of vegetables or rice.

A gentle texture of the prepared flesh is explained by the right choice of meat, but it will be a neck or a spatula with small veins of fat, with preliminary pickling in an acidic medium. On how delicious to cook the flesh of pork in the oven, we will tell in a few steps:

1. The discussed piece of scapula weighing 1 kg is rubbed with a mixture of salt, pepper (1/2 tsp), oregano (2 tablespoons), squeezed garlic (2 slices). Meat is transferred to a pan of the appropriate size.
2. Sliced onions (3 pcs.) Are salted so that more liquid is released, and mixed with 1 lemon juice.
3. The prepared mixture is laid directly on the meat, covered and left in the refrigerator for 12 hours for marinating.
4. The prepared pulp is spread on a double-folded sheet of foil directly on a pillow of marinated onions, the meat is sealed on all sides with foil.
5. Bake the meat for about 1 hour and 15 minutes. To check the readiness, a piece of pulp is pierced with a knife and see that the juice is transparent. 10 minutes before the cook, pork is browned, opening the foil. After cooling, the meat is cut into portions.

Bon Appetit!