Delicious pork dishes or what can be cooked from pork

Delicious pork dishes photo

Delicious pork dishes. What can be cooked from pork.

Pork steaks in fig sauce

 

 

To give the sauce the desired consistency, various mashed potatoes are often added to it. In this dish, figs are softened in port wine and butter and mashed. This mashed potatoes are added to the pork sauce to make it thicker. Do not use the edges of pork fillet for cooking this dish; freeze them and later add to any filling.

For 4 servings:

pork fillet 1 kg;

dried figs, cut into 4 - 6 pieces;

light port wine 2 tbsp. l .;

salt and pepper;

butter 100 g;

red wine vinegar 2 tbsp. l .;

finely chopped shallot 1 tbsp. l .;

double cream 1/4 l;

 

Cooking delicious pork or what can be cooked from pork.

 

 

Pour fig pieces with port and soak for 45 minutes. Then shift the figs and pork to a small skillet, add a pinch of salt, 15 g butter and 2 tbsp. l. water.Cover and simmer on low heat for about 20 minutes. Figs should be soft and soak up almost all the liquid. Grind the figs in a kitchen mill or food processor; add 30 g of butter to the puree.

 

Lightly salt and pepper each piece of pork. Melt 40 g of butter in medium-sized pan with a diameter of 30 cm over medium heat. When the butter is hot, put the pieces of pork in it and fry for 5 minutes on each side. Do not overcook the meat, otherwise it will dry. Remove the meat from the pan, put it on a plate, cover with foil and do not let it cool.

 

Pour vinegar into the pan, add shallots and 15 g of butter. Scrape off any particles of the sauce adhering to the walls. Add the cream and juice that came from the roast pork. Simmer the sauce for about 1 minute. Turn off the heat and add fig sauce to the sauce. Salt and pepper to taste. Wipe the sauce through a sieve, transfer to a small saucepan and heat for about 1 minute. Before serving, place a spoonful of the sauce in the middle of the heated plate and place the pork steak on top.

 

 

Stuffed pork leg in fruit sauce

 

 

For 10 - 12 servings:

pork leg weighing 3.5-5.5 kg, boneless;

dried figs 175 g;

dried apricots, sliced ​​90 g;

currants or raisins 90 g;

chestnuts, peeled and chopped 350 g;

almonds, blanched 75 g;

salt and pepper;

calf coating 175 g;

butter, divided into 8 pieces 125 g;

 

Recipe

Salt and pepper the pork inside and out. Mix fruit and nuts in a bowl. Start with the pork leg fruit mixture. Tie the pork leg with strong twine. Put it on the stand and place it on the mattress. Fry the pork in the oven at 200 degrees Celsius for 3-4 hours until the temperature inside the meat reaches 74 degrees Celsius according to the meat thermometer readings. Remove the pork from the oven, put it on a cutting board and set aside, and prepare the sauce.

 

With a spoon, remove about one-quarter of the filling from the pork leg and chop it in a kitchen combination. Shift crushed stuffing in a saucepan and pour over veal glaze. Stir over medium heat. With constant mixing, piece by piece, add the butter, until it is completely combined with the sauce. Remove the pan from the heat, salt and pepper. Before serving, remove the string from the pork leg.Cut the meat into 5 mm thick slices. Pour the juice remaining on the cutting board into the sauce and place the sauce next to the meat.

 

Pork shoulder with melon

 

 

Serve this dish with boiled rice and mushrooms, or with green beans and salad; it is well accompanied by a light rose wine.

For 4 servings:

1 kg pork shoulder;

a small green or winter white melon, peeled, cut into slices and then into thick slices;

2 cloves of garlic, crushed;

juice of 1 lemon;

salt and pepper;

finely chopped rosemary 1 tsp;

butter 125 g;

water or dry white wine 1/4 l;

rum 125 ml;

 

The recipe for a delicious pork dish

On the eve of the preparation of this dish, grill the meat with garlic and lemon juice. Sprinkle with salt, pepper and rosemary and leave for 30 minutes. Heat the butter or olive oil in the pan and fry the meat on all sides, often pouring it with the juice; from time to time, gradually add water or wine to the frying pan. After about 30 minutes, when the meat is reddened, remove it from the heat and put it in a cool place. When the meat has cooled, it will be easier to remove all the fat from it. Remove from the juice all the frozen fat.

 

The next day, cover the meat with a lid and boil over low heat in the juice from which the fat is removed, for 30 minutes, until the meat is soft. 15 minutes prior to the readiness, pour the meat with melon juice and put the melon pieces in the pan around the meat. Before removing meat from the heat, heat rum, pour in meat and set fire to them. When the flame goes out, serve.

 

Pork fillet with apples

 

 

To keep the apple dark after cleaning, lower it into 1 liter. water, acidified with the juice of two lemons.

For 4 servings:

750 g pork fillet;

apples peeled off, cored and cut into 8 slices of 500 g;

vegetable oil 3 tbsp. l .;

onion, sliced;

sliced ​​carrots;

1/2 bay leaf;

salt;

peppercorns 3 pieces;

beer 1/2 l;

dry white wine 175 ml;

sugar 50 g;

flour 2 tbsp. l .;

butter 50 g

 

Pork fillet with apples cooking recipe

Cut off the pork fat and melt it in a frying pan with vegetable oil. Pour the melted fat into a glass saucepan, put the pork, onion, carrot, bay leaf, a little salt and peas in it. Put the pan in the oven, heated to 220 degrees Celsius. After about 30 minutes,when the meat turns red from all sides, add beer and apple cores. Cover the pan with a lid, reduce the temperature to 180 degrees Celsius and simmer for 1 1/2 hours.

 

Put the slices of apples in a pie mold, sprinkle with wine, sprinkle with sugar, flour and pieces of butter. Put the apples in the oven and bake for about 20 minutes until golden brown. When the pork is ready, remove it from the oven and let stand for a while. Drain the sauce and do not let cool. Before serving, cut the pork into chunks and arrange on a serving plate. Pour the sauce and garnish around the edges with slices of apples.

 

Sliced ​​pork with prunes

 

 

For 4 servings:

4 slices of pork 2.5 cm thick;

prunes 250 g;

tea or boiling water 3/4 l;

vegetable oil 1 tbsp. l .;

butter 15 g;

flour 20 g;

dry white wine 1/4 l;

calf or chicken broth;       

clove of garlic, crushed 1;

aromatic bouquet 1;

salt and pepper;

chopped parsley1 tbsp. l .;

Marinade:

white wine 125 ml;

aromatic bouquet 1;

onion, coarsely chopped 1;

carrot, coarsely chopped 1;

peas of pepper, slightly crushed 6;

vegetable oil1 tbsp. l .;

 

Delicious pork dish

Combine all the marinade ingredients and pickle the pork slices at room temperature for 4 to 12 hours, turning them over from time to time, or in the refrigerator for 1 to 2 days. Fill the prunes with boiling water or tea, cover with a lid and soak for about 3 hours.

 

Drain the marinade from the pork, blot the meat and save the marinade and vegetables. Heat butter and vegetable oil in a pan or shallow saucepan and fry the pork slices on both sides. Remove the meat from the pan, put the onion and carrot from the marinade and fry gently until softened. Sprinkle the vegetables with flour and simmer while stirring until they are browned. Add liquid marinade and wine and bring to a boil. Pour in the broth, add garlic and aromatic bouquet, salt and pepper. Put the pieces of pork back into the pan. Drain the prunes, put the prunes in the pan, cover and simmer for 35 - 45 minutes, until the meat is soft. Put the meat on a serving plate or on a la carte plates and place the prunes on top. Strain the sauce. If necessary, boil it down so that it covers the spoon with a thin layer, salt and pepper to taste and pour pork over it.Sprinkle the pork with parsley before serving. What else can you make from pork, see another good recipe.

 

Mango Pork Roast

 

 

Serve this roast with baked yam or brown rice.

For 4 servings:

pork shoulder or ham, cut into strips 5 mm thick and 1 cm wide 500 g;

small mangoes with a total weight of about 1 kg, peeled and cut into slices 4;

lime juice 4 tbsp. l .;

salt 1 tsp;

freshly ground black pepper;

peanuts, coarsely chopped 150 g;

liquid peanut butter 3 tbsp. l .;

cloves garlic, finely chopped 2;

green onions, thinly chopped 4 heads;

 

Recipe

Mix half the lime juice, half the salt and a pinch of pepper, and marinate the pork in this solution for 30 minutes. Mix the remaining lime juice, salt and a pinch of pepper and marinate the mango in this solution for 30 minutes.

 

Lightly fry the peanuts in the peanut butter until light golden brown. Remove the peanuts from the pan and pat dry with a napkin. In the same pan, stir fry the garlic and green onions for about 3 minutes with continuous stirring, adding a little more oil if necessary. Put the pork and fry until the rose oil is completely dark. Put the mango on top of the pork, cover the pan with a lid and reduce the heat.Simmer for 5 to 10 minutes until the pork is ready. Decorate with peanuts before serving.


Date: 09.10.2018, 21:29 / Views: 85534

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