Best Food Recipes 2023 Step by Step with Pictures
Simple pork dishes are very popular in the everyday and festive menu. Recipes with photos clearly show how delicious to cook and how beautifully to serve pork dishes. Pork meat can be cooked, baked, fried or stewed to your taste.
Pork as one of the more tender types of meat remains one of the most preferred in the preparation of almost all meat dishes, not only for dinner but also for breakfast and snacks. It marinates quickly, becomes soft when frying more often, has a pleasant light shade, tastes good in any form: stewed, fried, boiled, baked, dried, dried, pickled. So how to cook a pork dinner, giving the meat more juiciness? The process depends on what kind of dish you plan to cook.
If it is a whole piece of meat baked in the oven, it is easier to marinate it overnight, leaving it in the refrigerator. As a rule, cuts are made on the meat, inside of which pieces of garlic are laid out. Then it is coated with a marinade of the desired products, which can be: garlic, vegetable oil, vinegar, citric acid, soy sauce, mayonnaise, mustard, salt and so on.
If you plan to cook roast in pots, it’s a good idea to fry pork in a frying pan without oil until a light crust, “sealing” the juices inside. The same is done when you cook stew, meat sauce, any dishes in a frying pan, including others – the recipes of the second pork have a wide choice.
You can let any meat into minced meat, no matter how tough it is. The main thing is to remove the veins and films so as not to spoil the taste of the final product. The same applies to boiled pork: put it in already boiling water, slightly sweetening it, and add salt by the end of cooking.
Any stewed pork dishes will turn out to be more delicious if 1-2 tablespoons of vodka are poured into the cooking process. It will give the meat tenderness and softness, but at the same time it will evaporate without a trace, there will be no alcohol left. Add a little sourness to the sauces – it will improve and soften the taste. Lemon juice or vinegar will do.
I would call it Viennese schnitzel, but the real Austrian schnitzel is made from veal. So this dish is more of an improvisation on the theme of Austrian schnitzel. Although in Germany in one of the restaurants the menu indicated “Viennese pork schnitzel”, we were served it. Apparently, not only in the home, but also in the restaurant kitchen there are noticeable deviations from the canons.
Cutlet on a bone, baked with spices in the oven. Everything is simple and everything is natural. The meat turns out tender, it turns out very soft and fragrant for 20 minutes. It is not necessary to use oil, the meat is cooked in its own juice. The main thing is that the meat is fresh, not thawed. Such a dish will turn out very juicy and tender, and thanks to the bone, the meat will acquire a different, pleasant, delicate taste.
Good afternoon, dear chefs!!! I hasten to you with a recipe for a very, very tasty lunch or dinner!!! My husband loves meat rolls, but just cooking rolls is like something ordinary and boring. And when it’s still full of fresh vegetables, I wanted to cook something original, very tasty and beautiful! Come on, darling, try what happened!!!