What to Cook From Pork?

Many housewives have long given up on pork with their hand and consider that it is already impossible to cook something new from the pork. Perhaps, having cooked pork on these recipes, they will change their mind, and the pork will regain the deserved title of a meat queen.

Pork ribs with rice

For preparation it is necessary: pork on ribs - 600 g, incomplete glass of rice, half of medium bulb, 45 g of butter, half of carrot root and parsley.

For preparation of gravy: 45 g of flour, sweet pepper to taste, one and a half cup of broth, 115 g of butter.

Cut into large pieces of pork on ribs put in a pot of boiling water, add salt, onion, parsley, carrots, pepper and cook until half cooked, take out, and broth filter.

Washed and stripped rice is cooked for up to 20 minutes in moderately salted water and not washed, thrown back to a colander.

In a sauté pan or pot, lay rice and pork on ribs in several layers, so that rice is topped, poured with broth and butter and put for half an hour in the oven.

Serving on the table, the dish is poured with gravy.

Preparation of gravy

Flour a little fry, add the broth, which was cooked pork on the ribs, and cook for about an hour. Then the sauce is brought to a boil, salted and seasoned with butter.

Not always the process of cooking pork takes a long time. There are many recipes known to make pork fast and tasty.

Fried pork in mushroom sauce

For preparation it is necessary: 500 g either low-fat or with cut pork fat, several spoons of smaltz, one and a half bulbs, 235 g of white mushrooms or champignons, 300 g of sour cream sauce, greens, salt and pepper.

Pork meat is cut into cubes (as for berg-Stroganov). We rub it with spices and put it into fat, then add thin slices of roasted onion, fried mushrooms and sauce. All this boil for 13-15 minutes.

To a dish to submit a potato (fried or boiled), buckwheat, wheat or rice porridge.

In order to convince those who believe that cooking from pork is the same gentle dish, as from chicken or rabbit meat, there is nothing left to do but cook pork in foil.

Pork baked in foil

For preparation it is necessary: a large whole piece of pork (not less than 600-700 g), one medium carrot, garlic - 2 teeth, 210 g of white wine (dry), spices to taste.

The excess fat needs to be cut off. Then in a bowl that does not oxidize (enameled), mix the wine and seasonings. In addition to salt and pepper, you can add thyme and oregano. Put the meat in a marinade and leave to marinate for several hours at room temperature. Dry wine, if necessary, is replaced with lemon juice or wine or apple cider vinegar.

Not many people know that it's not so easy to cook properly ground meat from pork. Marinating at room temperature can only be a few hours. If it is known that the process can be delayed, it is better to transfer the meat in the marinade to the refrigerator. After the expiry of the period, the meat is removed from the marinade and carefully dried with paper towels. Now the meat is rubbed with salt, black and red pepper, paprika, ginger, and spices that were used in the marinade. To make the meat soaked with spices, it is necessary to make several cross-cuts on the top of the piece.

On the layer of foil, the carrots cut into rings and thin plates of garlic are stacked. The layer of vegetables should match the size of the meat.

Carefully wrap the meat in foil and place in an oven, heated to 220-230 degrees. Pork in foil is cooked up to an hour and a half, depending on the weight. A signal to the fact that pork is almost ready to serve is the blackening of the foil along the edges. To form a ruddy crust, you should open the foil on the last 10 minutes of cooking.

These arguments, let's hope, convinced all those who doubted that it is possible to cook dishes from pork quickly, beautifully and very tasty.