What to cook from the pulp of pork quick and tasty?

Pork more often than other types of meat used in the preparation of dishes for everyday and festive table. The meat is cooked relatively quickly, and in the technology it turns soft and juicy, not inferior in taste to other varieties. Pork stewed separately from the vegetables, boiled, fried in the pan and on the grill, baked in the oven, simmered in a slow cooker. Every gourmet will easily find a recipe to their liking.

This article will look at what to prepare from the pulp of pork simply and quickly for the second or dinner. Depending on the method of heat treatment to present a few interesting recipes to cook this type of meat.

Pork Stew in the oven

Stew is Very tasty with a slight spicy flavor prepared from the pulp of pork with a small amount of fat. Perfect neck or back, but not the loin because the meat can turn out dry. The cooking time is approximately 2 hours. It's not exactly fast, but very simple, with preparing a stew of familiar ingredients. Please note that in the recipe are dried tomatoes which can be bought ready-made at the store or make your own in the oven, sliced dry tomatoes in the oven with herbs de Provence and pepper.

The Process of cooking the stew is in the following sequence of actions:

1. Prepare a roasting pan or pan with a thick bottom. To prepare the oven, heat it to 180 degrees.
2. On a very hot olive oil (2 tbsp) to sear on all sides until Golden brown pieces of flesh of the pork (700 g) with a size of about 5 cm.
3. Add the meat cut into 8 pieces, onion, garlic (2 cloves) and green chili peppers, freed from seeds. Fry all ingredients together for about 5 minutes.
4. Sun-Dried tomatoes (1,5 tbsp.) to connect with a Cup of chicken broth. Add a pinch of cinnamon, ground cloves, star anise, white pepper, cumin, coriander and dried dill. To bring the mass to boil and pour the cooked sauce and meat with onions and pepper.
5. Send a roasting pan without a lid in the oven for 90 minutes.
6. After time to add to the meat a potatoes (700 g), cut into large chunks, and carrots (800g). Pour the dish with the Cup of chicken broth and again put it in the oven for half an hour.

Learn how to make stew in the above recipe, you will no longer zadavalsya a question regarding what to prepare from the pulp of pork. This hearty dish will seduce you with its special taste.

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Boneless pork cooked piece

The most succulent meat obtained in the case that cook it in one piece. The cooking time will increase, but the result will impress everyone, without exception, the guests at the event. If you still don't know how to prepare tasty pork flesh, use the following step-by-step recipe.

1. Large piece of pork shoulder (2.5 kg) before cooking you need to wash and dry on all sides.
2. More meat needs salt and pepper, RUB with a mixture of horseradish (about 1.5 tbsp) and hot pepper (0.5 teaspoon).
3. Put the piece in a baking dish the right size.
4. Next to the meat arrange the apples (2 pieces), cut into 4 pieces, 5 cloves of garlic, butter (3 tablespoons), pour Apple cider (1 tbsp) and cream (70 ml). The top piece RUB with rosemary and brown sugar (70 g).
5. Bake the 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 roasting for another 40 minutes.
7. Put the pork on a serving dish. Serve with Apple sauce and a garnish of salad or mashed potatoes.

Now you know (if you have the presence of intact pork meat), what to cook a piece of meat is a snap. The main thing is to have enough time to pork were able to properly stew in their own juice and spices.

Pork tenderloin with pomegranate sauce

The Most valuable part of the carcass is cut. Since this muscle tissue is located in sidepassing region and during the life of the animal receives almost no exercise, when cooking meat it gets more juicy and tasty. If you can buy a tenderloin at the market or in the store, and you don't know what you can prepare from the pulp of pork, you might want to obtain information about the methods of preparation of such meat. Pork tenderloin has a high cost, so it is advisable to roast, cutting across the grain, or bake in one piece. Very rarely is the meat boiled or stewed.

To Cook a pork tenderloin in the following ways:

1. A Piece of meat weighing 600 g were thoroughly washed under running water and dry with a paper towel.
2. Tenderloin is rubbed with a mixture of salt, pepper, vegetable oil (1 tsp) and squeezed garlic (1 clove).
3. Prepared piece spread on a hot frying pan and over high heat quickly fry on all sides until Golden brown.
4. Roasted tenderloin placed on the baking sheet and put intopreheated oven (180 degrees) for 20 minutes. The readiness of meat can be checked with a thermometer with a probe. The internal temperature should reach 145 degrees, the color should be light pink.
5. The Meat on the baking tray take out from the oven and cover with foil. Served with pomegranate sauce.

For the sauce, use fresh figs, halved (3 cups), dry white wine (1 tbsp.), pomegranate juice (3 tbsp), sugar (70 g), salt to taste. Send all the ingredients in a saucepan and cook on low heat for about 50 minutes. Then a little cool, and the figs, wipe through a sieve. Then return the pan to the heat, add butter (3 tbsp.) and boiled to the desired consistency. Of the proposed ingredients makes approximately 2 cups of sauce.

Percent pork in Hungarian

Percent one of the options for cooking stews. The dish belongs to the Hungarian cuisine. It is served as a main with a side dish of mashed potatoes and as a base for Hungarian kettle. If you bought big chunks of meat with bacon, the question of What can you make from the pulp of pork, can be considered solved.

For perkelta meat is cut (800 g) in small pieces across the grain, onion (3 pieces) and bacon (70 g) crushed cubes. First in a pan, fry the fat to have melted all the fat. Cracklings from the pan clean. Then in the pork fat are sauteed onion, and when it becomes transparent, add the meat. When the pork pieces are browned on all sides, in a frying pan pour 2 cups of water, add sweet paprika (4 tablespoons), red pepper. and salt.

Perkelt Stew on low heat for an hour. Cooking time can be increased, as long as the pieces get soft enough. They should literally disintegrate into fibers, melt in your mouth.

How to prepare tasty pork meat in the pan

The Lovers of hot and spicy Korean dishes, this recipe will appeal. Meat is what is called "the beat". But it turns out it's pretty juicy, not dry and fried in just 20 minutes.

To Cook boneless pork in the pan in this order:

1. In a hot pan over high heat fry the diced pork in small pieces.
2. Add the meat with the chopped onion and green onion, green chili (with seeds or without), garlic (4 cloves) and grated ginger (1/2 tbsp). Pour into the pan sesame oil (2 tbsp.).
3. Roast the vegetables with the meat on low heat for about 10 minutes.
4. Add the pork Chile paste (1 teaspoon), red pepper flakes (2 tbsp), soy sauce (1 tbsp) and brown sugar (2 tbsp.).
5. Roast the meat for another 10 minutes until clear onions.
6. Put the meat on a serving dish, sprinkle with toasted sesame seeds. Serve with rice or salad.

Pork with carrots in the pan from Julia Vysotskaya

A Large piece of pork in the technology of making dry difficult. As a rule, such meat almost always turns out juicy and soft. Quite another matter - chopped pork (pulp). How to cook quick and tasty meat in pieces, you can see from the following recipe from the famous chef Julia Vysotskaya. For this dish it is better to take podcherevok or shoulder part of the carcass.

Coarsely chopped pieces of pork (800 g) salt and fry for one minute on each side in hot olive oil (3 tablespoons). It is extremely important not to overdo the meat, otherwise it will be hard. To shift the pieces of pork from the pan to a plate and in the resulting fat oil fry cut into 4 pieces red onion and large slices of carrots (2 PCs), crushed cloves of garlic (5 pieces), thyme sprigs (6 pieces), coriander (1/2 tsp). Vegetables with spices and fry a little, stirring occasionally. Then return the pork to the pan, pour its light non-alcoholic beer (300 ml), if necessary, it needs more salt and simmer on low heat for about an hour.

Thanks to this recipe, you will always know what to make of pulp of pork for the second or dinner. This meat can be served as a separate dish or garnish, for example porridge or mashed potatoes.

Pork chops with cheese sauce with mushrooms

For dinner, we usually want something not too greasy, but simultaneously rich not to go then to the fridge for a snack in the middle of the night. If you choose from pork, then this just suitable for lean pork loin. Now we have to figure out what to cook for dinner from the pulp of pork, what side dish to submit to it. The best option is to cut the loin into slices and chops it in the thickness of 1-1,5 cm

A Sequence of cooking:

1. Wash the Chops under running water and obsushivayut carefully with a towel.
2. Preparing a coating of garlic powder, salt, black pepper (half a teaspoon) and flour (30 g). Then the prepared chops need to roll them in the breadcrumbs and fry in a pan with a tablespoon of olive oil until Golden brown.
3. In a frying pan with removable handle butter fried mushrooms (200 g) white onion (1 piece) and pressed garlic (2 cloves). Tomushrooms add 2 cups of milk 80 g melted cream cheese, salt (1 teaspoon), flour (2 tbsp), a pinch of pepper. Remove the sauce from heat and add the diced brie cheese (100 g).
4. Chops put the pan into the sauce and put them in the oven for 20 minutes bake at 180 degrees.

When serving the meat pour cheese sauce with mushrooms. As a side dish, prepare the rice or potatoes.

Pork baked in cream with tomatoes

This dish is perfect for lunch and dinner. So, if you are still unsure what to make of pulp of pork on the second, meat, oven baked in cream and tomatoes - great! Recipe provided you can convince. The meat turns out tender, juicy, with a slight creamy taste and aroma.

The Sequence of preparation is as follows:

1. Boneless pork (loin) cut into slices 1.5 cm thick.
2. Each steak, spread on the pan (for the oven) with a minimal amount of vegetable oil and fry both sides until Golden brown.
3. Roasted pieces of meat on top and add salt and pepper, sprinkle with fragrant dry herbs (oregano, Basil, etc.), spread on them half of cherry tomatoes or sliced regular tomatoes.
4. Now you need to take cream 10% fat (600 ml) and pour them steaks with tomatoes.
5. Immediately before cooking or 10 minutes before baking top the dish sprinkled with finely grated cheese (300 g).
6. Baked the steaks from the flesh of the pork in the oven for about half an hour. On the table dish is served with roasted sweet peppers, rice or potatoes.

On the holiday table or for every day, perfect meat in cream. It's just that you can make from the pulp of pork can be very simply and quickly. Only 40 minutes of your time - and a hearty dish with plenty of protein will be ready for table.

Pork "Carnitas" Mexican cooked in a slow cooker

Tasty dish of Mexican cuisine which cooking method is a slow braised pork. As a result of thermal processing of meat is so soft that it literally breaks into fibers. And about the taste of food and can not speak. Pork "Carnitas" usually served on a Mexican corn tortilla. For prolonged heating of meat perfect slow cooker.

Traditional Mexican dish can be prepared from the pulp of pork (photo of the finished dish above). It is best to choose a shovel, weighing about 1 kg Before in the slow cooker, washed, obsushivayut and RUB on all sides with salt and pepper and a blend of oregano (2 teaspoons), a teaspoon of cumin (ground) and olive oil (1 tbsp). A piece of the prepared meat sent to the bowl of the slow cooker, and on top of it put the whole garlic cloves (4 pieces), coarsely chopped onion, slices of green chili pepper, without seeds and poured orange juice squeezed from the two halves of an orange.

Prepared pork on mode "Stewing" about 6 hours. After the specified time it is removed from the bowl, cooled, break with a fork into strips, fry in vegetable oil (3 tbsp.) until, while on the one hand is not formed Golden brown. Pork, subject to the recipe of preparation turns out tender, juicy and delicious.

How to cook boneless pork in the oven in foil

Boneless pork roast this recipe is a great alternative to the harmful sausage especially tasty dish is after final cooling in the fridge. However, you can serve it hot with a tasty side dish of vegetables or rice.

Soft texture of the cooked pulp is due to the proper choice of meat, and it will be a neck or a shoulder with small streaks of fat, pre-marinated in an acidic environment. How tasty to cook boneless pork in the oven cover in a few steps:

1. Dried, the piece of shoulder blade 1 kg is rubbed with a mixture of salt, pepper (1/2 tsp), oregano (2 tbsp.), pressed garlic (2 cloves). Meat shift in the pan of the appropriate size.
2. Chopped onion (3 pieces) salt, to drain more fluid, and mix with the juice of 1 lemon.
3. Spread the Prepared mixture directly on the meat, cover and leave in the fridge for 12 hours to marinate.
4. Ready the pulp is spread on a folded sheet of foil directly on a bed of marinated onions to seal the meat on all sides with foil.
5. Bake meat about 1 hour and 15 minutes. To test readiness, a piece of flesh is pierced with a knife and seeing if the juice was clear. 10 minutes until cooked, the pork is searing, revealing a foil. After cooling, cut the meat into pieces a La carte.

Bon appetit!