10 delicious pork dishes

2024 Author: Malcolm Clapton | [email protected]. Last modified: 2023-12-17 03:44

Stuff pork with bacon and apples, bake in the oven, sauté with vegetables, or sauté in sweet and sour sauce.

1. Spicy pork with mushrooms and sour cream

Ingredients

• 1 tablespoon olive oil
• 2 onions;
• 400 g pork fillet;
• 250 g of champignons or other mushrooms;
• 1 ½ tablespoon of paprika;
• 1 tablespoon tomato paste
• 200 ml chicken broth;
• 100 ml sour cream;
• salt to taste;
• ground black pepper - to taste.

Preparation

Heat oil in a saucepan, add thinly chopped onions and cook for 10 minutes, until softened. Cut the meat into cubes and the mushrooms into slices and add to the onion. Cook for 3-4 minutes over high heat, season with paprika and cook for another minute.

Add tomato paste and broth and simmer for 5-8 minutes, until pork is tender. Add sour cream, salt and pepper and mix well. Serve with rice, pasta or mashed potatoes.

2. Pork stuffed with bacon, apples and nuts

Ingredients

• 6 slices of bacon;
• 2 peeled apples;
• 1 small onion;
• 3 cloves of garlic;
• a few sprigs of fresh rosemary;
• a handful of walnuts;
• salt to taste;
• ground black pepper - to taste;
• about 1 ¹⁄₂ kg pork fillet;
• 2 tablespoons of granular mustard.

Preparation

Chop the bacon and brown it. Place on a plate and drain off the fat. Add small diced apples and onions to the skillet and cook for 4-5 minutes. Add chopped garlic and fry for a couple more minutes. Then add chopped rosemary, bacon, ground nuts, salt and pepper.

Cut the pork in half lengthwise and open. Season the meat with salt and pepper. Put all the filling on it, wrap it tightly with a roll and tie with a thread. Rub the pork with mustard on top.

Place on a baking sheet and bake for 1.5 hours at 160 ° C. Remove the meat, leave for 15 minutes and cut into slices.

3. Stewed pork with olives

Ingredients

• 2 tablespoons of vegetable oil;
• 2 green bell peppers;
• 1 onion;
• 3 cloves of garlic;
• salt to taste;
• 2 teaspoons of ground cumin
• 2 teaspoons dried oregano
• 1 ¹⁄₂ kg boneless pork shoulder
• 500 ml of beef broth;
• 170 g tomato paste;
• 200 g of olives stuffed with pepper;
• 1 tablespoon white vinegar
• a few sprigs of parsley.

Preparation

Heat oil in a deep skillet over medium heat. Place the peppers and onions, chopped into small strips, chopped garlic and ¼ teaspoon of salt. Cook for 10 minutes, stirring occasionally. Add cumin and oregano and stir well.

Remove excess fat from the pork, chop the meat into large pieces and place in the pan. Pour in the broth mixed with tomato paste. Season with salt to taste. Reduce heat and bring to a boil. Then cover the pan with a lid and place in an oven preheated to 180 ° C for 2, 5–3 hours, until the meat becomes very tender.

Then remove the fat from the pork and vegetables. Divide the meat into pieces with a fork, add olives, vinegar and chopped parsley. The dish goes well with boiled rice.

4. Pork schnitzel

Ingredients

• ½ bunch rosemary;
• 150 g bread crumbs;
• salt to taste;
• ground black pepper - to taste;
• 2 eggs;
• 8 pieces of pork fillet;
• 4 tablespoons of butter.

Preparation

Chop the rosemary and mix with the breadcrumbs and spices. Beat eggs in another bowl. Beat off the fillet a little. Dip each piece first in eggs, and then roll in the mixture with breadcrumbs. Fry in melted butter for 5-7 minutes on each side.

5. Pork in ginger glaze with Brussels sprouts

Ingredients

• 50 g brown sugar;
• 2 tablespoons of soy sauce
• a piece of ginger about 7 cm long;
• 2 cloves of garlic;
• ground black pepper - to taste;
• 4 pork fillets about 3 cm thick;
• salt to taste;
• 2 tablespoons of butter;
• 3 tablespoons of vegetable oil;
• 400 g brussels sprouts;
• a few feathers of green onions.

Preparation

Combine sugar, soy sauce, grated ginger, grated garlic and pepper. Rinse the pork and pat dry with a paper towel. Rub the meat with salt and pepper.

Melt 1 tablespoon butter and 2 tablespoons vegetable in a saucepan or skillet over high heat. Fry the pork until golden brown, then turn over and pour the prepared sauce into a saucepan. Cook the meat over medium heat for about 5 minutes, turning if necessary. The meat should be completely covered with the sauce.

Cut the Brussels sprouts into quarters lengthwise. In another skillet, melt the remaining butter and sauté the cabbage for 3-4 minutes, until lightly browned. Season with salt and pepper. Place the pork and cabbage on a platter and garnish with chopped green onions.

6. Pie with potatoes and pork

Ingredients

• 1 large potato;
• 1 teaspoon vegetable oil;
• 500 g minced pork;
• 1 head of onion;
• 1 clove of garlic;
• ¼ a teaspoon of ground cinnamon;
• ¼ teaspoon of ground cloves;
• ¼ teaspoon ground nutmeg;
• salt to taste;
• ground black pepper - to taste;
• 100 ml of meat broth;
• 400 g shortcrust pastry;
• 1 egg.

Preparation

Boil the potatoes, drain and mash. Heat oil in a skillet and add minced meat and chopped onion. Fry until the ingredients are lightly browned. Add chopped garlic, cinnamon, cloves, nutmeg, salt, pepper and broth. Remove from heat, add cooled puree and stir well.

Divide the dough into two pieces and roll each piece. Place the first layer in a round baking dish. Fill the pie with the filling and cover with another layer of dough. Join the edges of the layers firmly. Brush the pie with a beaten egg and place in an oven preheated to 200 ° C for 25-30 minutes, until the dough is browned.

Experiment?

Luxurious meat pie with cranberry sauce

7. Pork with stewed pepper

Ingredients

• 2 red bell peppers;
• 1 red onion;
• a few tablespoons of olive oil;
• salt to taste;
• ground black pepper - to taste;
• 1 tablespoon sugar
• 3 tablespoons red wine vinegar
• ½ bunch of basil;
• 2 pork chops on the bone;
• 2 cloves of garlic;
• a few sprigs of thyme;
• 2 tablespoons of butter.

Preparation

Cut the peppers and onions into thin strips. Put them in a skillet with heated olive oil, add salt, pepper and sugar. Fry, stirring occasionally, over high heat for 4-5 minutes, until vegetables are tender. Then pour in the vinegar, cook for a minute, reduce heat and fry for a couple more minutes. Add chopped basil leaves to vegetables, mix well and place on a plate.

Make vertical cuts in the fat so that the meat will not curl when frying. Rub the pork with salt and pepper. Heat the olive oil in a skillet and add the meat, flattened garlic cloves and thyme.

Add butter to the skillet to make the meat juicier. Fry the pork for 3-4 minutes on each side, pouring the juice from the pan. Add cooked meat and leave for 10 minutes. Place the fried vegetables on top.

Add to the menu?

French pork with onions and cheese

8. Pork in sweet and sour sauce

Ingredients

• 70 ml white vinegar;
• 50 g sugar;
• 4 tablespoons of ketchup
• 1 teaspoon ground ginger
• 5 tablespoons of cornstarch
• 1 teaspoon water
• 450 g pork fillet;
• salt to taste;
• 4 tablespoons of vegetable oil;
• 1 red bell pepper;
• 1 onion;
• 250 g pineapple;
• 200 g of rice.

Preparation

Pour vinegar into a small saucepan, add sugar, ketchup and ginger. Bring to a boil, reduce heat, and simmer for another 10 minutes. In a separate bowl, combine 1 teaspoon of starch and water and add this mixture to the saucepan. Stir the sauce well.

Cut the pork into small cubes and pat dry with a paper towel. Dip the meat in the remaining starch and salt mixture. Fry the pork in a skillet with hot oil for a few minutes, then place on a paper towel.

Drain excess oil from the skillet and sauté the diced peppers, onions, and pineapple. After 5 minutes, add meat and sauce to them. Boil the rice and serve with the pork sauce.

Try it?

Tender baked pork with a crispy crust

9. Fried pork with green peas

Ingredients

• 3 tablespoons of vegetable oil;
• 350 g pork fillet;
• 1-2 bell peppers - optional;
• 1 onion - optional;
• 1 teaspoon ground paprika
• 1 teaspoon ground cumin
• 220 ml chicken broth;
• 100 g frozen green peas;
• 1 ½ tablespoon of Greek yogurt
• salt to taste;
• a few sprigs of cilantro.

Preparation

Heat 1 tablespoon of oil in a skillet and fry the fillets, cut into small strips or slices, for 3-4 minutes. You can add chunks of pepper and chopped onions.

Add the meat, add the remaining oil to the pan and add the spices. Fry them for a minute for a spicy aroma.

Pour in the broth and cook over high heat for 3-4 minutes. When the broth is half as much, put the peas in the pan. Remove from heat, add yogurt and salt and stir. Then add the cooked pork, stir and sprinkle with chopped herbs.

Prepare?

Pork goulash in the oven

10. Pork with apple chutney

Ingredients

• 4 tablespoons olive oil
• salt to taste;
• ground black pepper - to taste;
• 4 pork fillets;
• 1 onion;
• 4 green apples;
• 120 ml apple cider vinegar;
• 100 g yellow raisins;
• 1 teaspoon ground ginger
• ¼ a teaspoon of dry mustard;
• 1 pinch of cayenne pepper

Preparation

Heat 2 tablespoons of oil in a skillet over medium heat. Rub the meat with salt and pepper and sauté for 2 minutes on each side. The meat should be browned. Place the skillet in a preheated 200 ° C oven for 5 minutes, then transfer the pork to a platter.

In a saucepan, heat the remaining oil over medium heat. Reduce heat and sauté chopped onions for about 6 minutes. Peel the apples, cut into cubes and add to the onions. Fry for 4 minutes. Add vinegar, raisins and spices, stir well and cover. Cook for another 3-4 minutes, stirring occasionally. The apples should be soft, but should not break into pieces. Season with salt and pepper and place the chutney over the pork.