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.
Spicy hot dish! Tender meat with useful beans under a velvety sour cream sauce with spices. You can serve it as an independent dish or with a side dish.
Meatballs are a universal work of culinary art. The history of their origin is interpreted in different ways, and it is attributed to both Persia (Iran) and Ancient Rome. I suspect that the idea of chopping meat with spices, and sometimes cereals (kufta, meatballs – the same meatballs, only larger) was in the air on different continents. There, on the other, and settled.
Brizoli is the Greek name for fried pork loin. Do not confuse this dish with Italian ham brizola. The main set of spices in the marinade determines the taste of this dish.
Vegetables: sweet potatoes; turnips; potatoes; onions; carrots and red beans in tomato, stewed with pork. A hearty, rich, bright and very tasty hot dish, despite the fact that it is prepared quite simply and quickly. Any beginner in cooking can handle this dish.
