Ten Pork Dishes: Meat In The Spotlight (Part 1)

The presence of meat on the holiday table is a sign of wealth and well-being. And if the new year is outside, well-cooked pork should be in every home. We offer 10 different recipes, what can be this meat in combination with other products. Welcome to the table!

1. The meat on the grill

Ten Pork Dishes: Meat In The Spotlight (Part 1)

Ever need:

  • 1 kg of pork,
  • 1 large onion,
  • 2 garlic cloves,
  • 2 kiwi,
  • 1 tablespoon of honey,
  • 1 tablespoon soy sauce,
  • 6 tablespoons olive oil,
  • 1 pod of yellow and red sweet pepper,
  • 1 eggplant,
  • 1 bunch coriander,
  • 1 tablespoon lemon juice,
  • salt, ground black pepper.

Preparation:

  1. Wash the pork, dry it well and chop it coarsely. Each slice slightly beat off.
  2. For the marinade, peel the onion and garlic and chop. Kiwi peel and chop in a blender. Onions, garlic and kiwi mix with honey, soy sauce and 2 tablespoons of oil. You can add a little pepper.
  3. The resulting marinade is diluted with 250 ml of water, pour it over the meat, cover and put in the cold for 2 hours.
  4. Pepper pods and eggplant bake on the grill, then let cool, peel and cut into slices. Wash the coriander and slice it.
  5. Meat to get out of the marinade, each slice a little dry and fry on the grill until Browning
  6. Beat the remaining oil with lemon juice. Mix vegetables with coriander, salt and pepper and pour the prepared dressing. Serve with grilled meat.

2. Baked pork with Apple jam

Ten Pork Dishes: Meat In The Spotlight (Part 1)

Ever need:

  • 800 g of pork flesh in one piece,
  • 5 garlic cloves,
  • 2 tablespoons mustard,
  • 1 tablespoon olive oil,
  • 1 teaspoon nutmeg,
  • pinch of cinnamon,
  • 500 g potatoes,
  • 1 bunch of parsley,
  • 2 tablespoons Apple or orange jam,
  • salt, ground black pepper.
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Preparation:

  1. Wash the pork, dry, rub with salt and pepper and leave for 30 minutes. Garlic to clear, 3 cloves cut into plates, 2 pass through the press.
  2. Preheat the oven to +200°C. the Meat is stuffed with garlic. Mix mustard with olive oil, nutmeg, cinnamon and garlic mass. Rub the meat with this mixture, put it in a form and put it in the oven for 1 hour. Periodically water the pork with the liquid flowing from the piece.
  3. Peel the potatoes and cook for 10 minutes. Drain the water. Wash the parsley, dry it, set aside a few sprigs for decoration.
  4. Put the potatoes in the form of meat, sprinkle with herbs and put in the oven for another 10 minutes, periodically watering it with liquid. If you want to add into the form of a few tablespoons of broth.
  5. Remove the meat form from the oven and use a brush to grease it with warm jam. Bake for another 10 minutes. Put the meat and potatoes on a dish, garnish with sprigs.

3. Baked pork with Apple sauce

Ten Pork Dishes: Meat In The Spotlight (Part 1)

Ever need:

  • 1 kg of pork,
  • 2 sweet and sour apples,
  • 4-5 leaves of fresh mint,
  • 2 tablespoons butter,
  • 200 g sour cream,
  • mayonnaise,
  • 1 onion,
  • salt, ground black pepper,
  • sugar to taste,
  • 100 g of lard,
  • dried tarragon,
  • thyme, cumin.

Preparation:

  1. Wash the pork, dry it and cut it into rectangular pieces. Half a portion of bacon cut into very small pieces, mix with pepper, 1 tablespoon of mayonnaise, salt and grate the pieces of meat. Put the meat in the refrigerator for 2 hours.
  2. Grease a baking sheet with vegetable oil and put the meat on it. Preheat the oven to +200°C and bake the meat for 20 minutes on high heat until browned.
  3. Prepare the sauce. Wash and dry the apples. Leave a couple of slices for decoration. Grate the remaining apples on a fine grater. Peel the onion and chop it with a blender.
  4. Melt the butter in a pan, add the apples and cook for 5 minutes over low heat. Add sour cream, 2 mint leaves, salt, pepper, dried tarragon, thyme and simmer for 10-15 minutes.
  5. Put a thin layer of bacon on slightly warmed plates, pour the sauce, put the hot meat on the bacon, and pour the sauce again. Meat garnish with mint, green onions, toasted Apple slice, sprinkled with cumin.
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4. Pork with Brussels sprouts

Ten Pork Dishes: Meat In The Spotlight (Part 1)

Ever need:

  • 800 g of pork flesh,
  • 1 teaspoon cumin,
  • 2 bulbs,
  • 8 tablespoons vegetable oil,
  • 200 ml of broth,
  • 100ml dry white wine,
  • 500 g potatoes,
  • 400g frozen Brussels sprouts,
  • 50 g smoked brisket,
  • 2 red apples,
  • 2 tablespoons Apple jam,
  • 1 tablespoon soy sauce,
  • salt, ground black pepper.

Preparation:

  1. Wash the meat, dry it, rub with salt, ground black pepper and sprinkle with cumin. Peel the onion and chop it coarsely. In a frying pan, heat 3 tablespoons of oil, fry the meat with onions.
  2. Heat the oven to + 180°C. place the Meat and onions in the form, pour the wine, broth and bake for 1 hour, periodically pouring the liquid from the frying.
  3. Peel the potatoes, cut into slices and fry in 2 tablespoons of oil. Boil the cabbage and put it in a colander. Wash the apples, dry, cut in half and remove the core with the seeds. Cut the flesh into slices.
  4. In a pan with the remaining oil, fry the sliced brisket. Add the cabbage, apples and simmer for 5 minutes.
  5. Jam mix with soy sauce, grease the meat on top and bake for another 5 minutes. Before serving, cut and serve with potatoes and cabbage stewed with apples.

5. Pork with pineapples

Ten Pork Dishes: Meat In The Spotlight (Part 1)

Ever need:

  • 1 pork tenderloin (400 g),
  • 4 tablespoons soy sauce,
  • 2 tablespoons lime juice,
  • 1 teaspoon ground ginger,
  • 2 tomatoes,
  • 0.5 chili peppers,
  • 4 large green onion stalks,
  • 3 tablespoons vegetable oil,
  • 150g canned pineapple slices,
  • salt, ground black pepper.

Preparation:

  1. Wash the tenderloin and cut into thin strips. Drizzle with soy sauce, lime juice, sprinkle with ground ginger and stir.
  2. Cut the tomato crosswise and put it in boiling water for 1 minute. Then peel and cut the flesh into cubes.
  3. Chilli, removing the seeds, finely chop. Wash the green onions, dry them, then cut them into small rings.
  4. In a deep frying pan in vegetable oil, fry the meat until browned. Add chili peppers and green onion rings to the fried meat and heat for 2 minutes.
  5. Put the tomatoes in the pan with the pork and onion, stir and fry for 5 minutes.
  6. With pineapples drain the liquid. Add the pineapples to the pan, mix well, add salt and pepper and cook under the lid for another 5 minutes.
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