Pork dishes
No matter how much pork is called the most dangerous meat for human health, this does not diminish its admirers. In addition, a number of its useful properties only strengthens the love of gourmets for this meat. Since pork contains a fairly large amount of fat and protein, it satiates and warms the body well. Magnesium and zinc have a positive effect on blood vessels, heart and potency, and the amino acid lysine is essential for the normal formation of bone tissue. Pork contains many B vitamins. Pork liver and lard are no less useful.
Pork is tasty and relatively easy to cook. It can be quickly fried even without adding any types of oil, the fat is well reheated, and the parts of the carcass devoid of fat are referred to as lean type of meat. It also bakes well and goes well with vegetables or fruits. But cooking pork meat is not so simple. Skillful chefs know the tricks and essential nuances in all possible cooking options for this meat. Let's analyze the main ones.
Pork is rarely boiled directly for the sake of meat; it is used more as a component of first courses. For various soups, a shin or a shank is perfect, you can take the neck part. But if the task is to cook exactly boiled pork, then you should know that the taste of the meat will remain in its pieces if they are thrown into strong boiling water. Then it will not give the aromas to the broth. Accordingly, if you need a fragrant first course, feel free to fill it with cold water and then put it on fire.
To make the meat with a mild spicy taste, you should cook it with spices and vegetables. Salt, pepper, onions, carrots, parsley root - this is the basis to which you can add celery, marjoram, caraway and others according to your personal preferences.
The boiling time of pork depends on the age of the meat and the size of the slices. On average, this type of meat takes an hour or an hour and a half, and its readiness is determined by the method of puncture or incision, from which pinkish juice should not flow out.
Slow fire is a basic requirement for cooking pork this way. In this case, the cooking time is two and a half hours. For stewing, choose a dish with a thick bottom. And to make the meat tender, you should use a large amount of any pickle. Sweet berries and fruits are especially good with stewed pork. For example, quince, pineapple, grapes and others.
The cook will be told about readiness when stewing by the soft texture of the pieces.
Secrets of frying pork
This is a very common way to cook pork. In popular non-stick pans, fatty pieces of pork are fried without adding oil. The aroma of pork will be more interesting if it is marinated in salt and spices before. When doing this, you should use powdered dried herbs and spices, since sometimes cooking them in parallel can introduce unnecessary flavors. For example, fresh garlic when fried will add bitterness to the dish. If you use fresh garlic, rosemary, ginger root and other spices, add them for a few minutes in the middle of frying, then remove.
Frying readiness is determined visually by means of a notch. But it's hard to name the average time, since several degrees of roasting of this meat are known in cooking.
Secrets of roasting pork
Most of the classic pork recipes require roasting. Here it should be remembered that a large amount of fat is released during baking and take this into account. A large piece of meat must be pierced several times and marinated for a long time. The baking period depends on the size of the piece and until cooked brown without foil 20 minutes before the end of cooking. For an amazing crust and aroma, glaze is done.
Try the recipes below using the familiar pork tricks.
Pork soup with spinach and mushrooms
It is an easy-to-prepare soup that has an original delicate taste and colorful appearance. It perfectly saturates, but does not burden the stomach. Perfect for lunch and early dinner.
Ingredients:
lean pork - 300 gr.
- water - 1.5 l.
- butter - 4 tablespoons
- mushrooms - 200 gr.
- carrots - 1 pc.
- spinach - 100 gr.
- egg - 2 pcs.
- sour cream - 2 tablespoons
- greens, salt, pepper - to taste
Heat oil in a saucepan. Cut the pork into neat cubes and fry in a saucepan until golden brown. Add finely chopped mushrooms, carrots and lightly fry. For the beauty of the soup, it is better to cut carrots. As for the mushrooms, it is better to cut several mushrooms lengthwise so that their shape in the section is visible. After frying, add the already boiled water, salt and cook for 20 minutes. Cut the spinach into strips and add to the saucepan.
Boil the soup for a few more minutes.
Serve the soup by adding circles of hard-boiled eggs, sour cream and herbs, cut into medium particles.
Aromatic pork in foil baked
This dish can be served for breakfast, lunch and dinner. For breakfast, place a slice of pork on toast with a leaf of lettuce and sauce to taste. For lunch and dinner, it will be a great addition to any side dish. It is also suitable for a festive table.
Ingredients:
pork loin - 1.5 kg.
- dry clove bud - 2 pcs.
- cinnamon - 1.2 tsp
- salt - 4 tsp
- ground black pepper - 2 tsp
- onions - 1 pc.
- cumin - 1 tsp
- mayonnaise - st. l.
Finely grind the cloves, cumin, cinnamon, salt (1 tsp) in a mortar. Finely chop the onion and mix with the grated spices. Stuff the entire surface of the pork with prepared onions so that some onions remain. Add 3 tsp to the remaining onion. salt and 2 tsp. ground black pepper, mix everything. Add 2 tbsp. l. mayonnaise, stir. Rub the pork well with the mayonnaise-onion mixture on all sides and marinate for 3 hours. Wrap marinated pork in foil. Bake in the oven for 2.5 hours at 200 C.
Cut pork into slices for breakfast or portions should be cooled down.
Pork and Corn Salad
The salad will perfectly satisfy the unpleasant feeling of hunger. It's easy and quick to make, and its ingredients are available. Perfect for any time of the day.
Ingredients:
chicken eggs - 6 pcs.
- onions - 2 pcs.
- canned corn - 400 gr.
- pork - 300 gr.
- mayonnaise and salt to taste
- crackers - 100 gr.
Disassemble the boiled pork into fibers. Boil the eggs and cut into cubes. Chop the onion into thin half rings. Combine corn, pork, eggs, onion and mayonnaise in a salad bowl, salt and stir. Add the croutons just before serving. You can mix everything together, or you can pour the croutons on top of a slide.
Pork with onions, carrots and rice noodles
The dish is perfect for festive lunches and dinners, but you can pamper yourself with it in everyday life. It does not require the skills of a professional, and with diligence it comes out very tasty.
Ingredients:
pork - 500 gr.
- rice noodles - 250 gr.
- carrots - 200 gr.
- onions - 100 gr.
- garlic, herbs, salt, ground black pepper - to taste
- vegetable oil - 100 ml.
Finely chop the onion, grate the carrots on a medium grater, finely chop the garlic, cut the meat into small pieces. Fry onions in vegetable oil, add carrots, lightly fry. Add meat, salt and pepper. Fry covered for 35 minutes. Add garlic, stir, fry for 3-4 minutes.
Boil the noodles according to the recipe indicated on the package.
Put the noodles in a wide bowl on a large plate, put the hot meat on the noodles. Sprinkle with herbs and serve immediately.
Whichever method of cooking pork and the recipe is chosen, the main thing is to observe the above nuances.
On our site you will find many other different recipes.
Author: Vira (specially for Calorizator.ru)
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