What to cook from pork - 15 simple and tasty recipes

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Pork carbonate - what is it, suitable marinade, tasty and simple recipes

First, you need to decide what pork carbonate is. We are talking about the soft dorsal part located along the ridge, from the head to the rump. This layer acquired an unusual name thanks to French chefs. Previously, the treat was prepared by stewing over warm steam from coals, but now the task is easy to cope with if you have an oven or a slow cooker.

Steppe-style pork

This dish is related to the steppes insofar as.
It’s possible that it was originally cooked over a fire, but that’s also unlikely. But the fact that the meat under the potato “coat” turns out very tasty and appetizing is beyond any doubt. Meat, therefore, can be prepared both as a regular ordinary dinner and for a holiday or some other celebration. Since the dish is prepared in portions, it is very convenient to calculate the pieces of meat based on the number of invited guests. For a side dish, baked vegetables or boiled spaghetti are ideal.

Cooking time: 1 hour 20 minutes. Number of servings: 4.

Ingredients:

• Pork tenderloin – 450-500 g.
• Potatoes – 350 g.
• A glass of milk of any fat content.
• Unscented sunflower oil – 40 g.
• Sour cream – 50 g.
• Wheat flour – 50 g.
• One small onion.
• One chicken egg.
• A clove of garlic.
• Salt, black pepper - to taste.
• A bunch of dill.

Preparation:

1. Cut the meat into flat pieces. If you already have ready-made schnitzels, they will work just fine. If it is a solid piece of the shoulder blade, be sure to cut off excess fat from it. Then cover the meat with cellophane film and beat lightly. To do this, use a kitchen hammer.

2. Peel and chop the potato tubers using a grater. Sprinkle with salt and start chopping the onion. To make cutting easier, you can first put the onion in the freezer for ten minutes. Squeeze excess liquid from potatoes and mix with onion.

3. The garlic clove should be passed through a press, and the dill sprigs should be chopped. Add ingredients to potatoes. Eggs should be taken from farm eggs, and be sure to check for freshness. To do this, simply lower it into a glass of water - the egg should sink to the bottom.

4. Now pour in sour cream and a few tablespoons of flour - it is important to pass it through a strainer. Stir until the mixture is smooth.

5. After this, sprinkle each broken piece with salt and add a little pepper. Lay out the potato mixture in portions.

6. Place the pieces in a frying pan with oil, potatoes side down, and put a little more potato mixture on top. It will turn out like a potato sandwich with meat filling. Fry until the potatoes acquire a crust.

7. Place the finished pieces in a heat-resistant baking tray, add milk and bake for forty minutes in the oven. Serve with cream sauce and vegetables.

Progress

The preparation of carbonate is divided into three stages. They are all extremely simple, but take time. First we prepare the brine. Pour water into the pan, add salt, add spices, bay leaves and peeled garlic, cutting the cloves in half. Instead of salt and spices taken separately, you can use the so-called Adyghe salt, which contains an interesting bouquet of seasonings.

Bring everything to a boil, turn off the stove and let the brine cool to room temperature. After this, put the meat in the pan and put it in the refrigerator for 2 days.

Place the meat in the brine and put it in the refrigerator for 2 days.

After this time, the meat is well salted, you can cook it further. Place a deep baking tray in the oven on the lowest level and pour water into it. If the oven is small, 1 cup is enough.

Pour water into the pan

Place the meat in a heat-resistant dish and place in a cold oven on a medium level. Set the heating temperature to +100°C and after the oven with the meat has warmed up, set the baking time for 2 hours.

Bake the meat for 2 hours

Then turn off the heat, but do not remove the meat immediately - let it cool in a closed oven for at least 1 hour. That’s it, the carbonade is ready, you can cut it and put it on plates.

This is what the meat looks like right after baking.

But it would be much better to put it in the refrigerator overnight or at least for 2-3 hours. After this, you will get tasty, moderately spicy and salty juicy meat. It can be served as a cold snack or used for breakfast to make sandwiches.

This is what a cut piece of meat looks like after cooling in the refrigerator.

In the next video you can watch the entire process of preparing homemade carbonate in detail.

This meat does not look as bright as store-bought meat, but it does not contain nitrite salt, dyes or other undesirable additives. In addition, its cost will be more attractive compared to what you see in supermarkets.

Polish braised pork

This dish can be considered a classic, because it is simple and easy to prepare.
In addition, it is an ideal addition to spaghetti, potatoes, and stewed vegetables. The products required are meat itself, flour and spices - the list is very short. The cooking time depends on what kind of pork you have chosen, for example, tenderloin cooks the fastest - only half an hour. In terms of calorie content, pork prepared this way is quite high in calories - 140 kilocalories per hundred grams of the finished dish. Therefore, for better digestibility, it is worth supplementing the serving with vegetables and herbs. Cooking time: 45 minutes. Number of servings: 3.

Ingredients:

• Pork tenderloin – 350-450 g.
• Filtered water - half a tbsp.
• One small onion.
• Pepper and sea salt - to taste.
• Vegetable oil - for frying meat.
• Flour – 1.5 tbsp. l.
• A bunch of any greenery.

Preparation:

1. Cut the meat into small oblong pieces like strips.

2. Frying can be done with either vegetable or butter. The second method is preferable, but it is quite expensive. Therefore, as soon as the crust appears, you can continue frying using a more economical vegetable oil.

3. The onion should be kept in the freezer for about five to ten minutes so that the mucous membrane does not irritate when slicing. Pour the onion half rings into the frying pan after seven minutes of frying, and continue frying for another three minutes.

4. Water should be taken filtered or from a kettle. Pour the required amount of liquid into the meat and stir. Some housewives here add a couple of spoons of tomato paste, but this is at your discretion. There are no such variations in the traditional recipe.

5. Then add wheat or rye flour and stir until smooth. Leave on low heat for half an hour. Serve sprinkled with finely chopped dill.

Cooking secrets

Experienced chefs know how to cook pork tenderloin to perfection.

The first secret they reveal concerns how to properly defrost meat.

To do this, you do not need to use a microwave or other aids.

It’s better to just leave the meat in the refrigerator overnight (not in the freezer), and put it on the table for a couple of hours in the morning: the loin will defrost better at room temperature.

The meat itself is juicy and fatty. Much fattier than required for a proper, balanced diet.

Therefore, it is allowed to cut off the fat layers. The taste will not suffer from this.

However, if you really want to, you can achieve maximum juiciness: before cooking, pound the pork, and then generously rub it with your favorite spices and dried herbs.

A variety of marinades are also suitable.

For a good frying, only 10 minutes is enough. It is necessary to fry over medium heat so that the meat does not burn, for 4-5 minutes on each side.

You shouldn’t pour a lot of oil, because the carbonate itself is fatty. Experts advise brushing the surface of the dishes and meat with a brush so that the crust becomes appetizing and golden.

Baked pork "Bear's paw"

As a rule, the festive table is usually served with dishes that do not require a side dish.
Better yet, combine both the main dish and a side dish. “Bear's Paw” is such a dish. The best serving option would be a combination with herbs, because the dish itself is very high in calories. There is an option to cook the meat according to this recipe in the oven, but for greater nutritional value in the original recipe, the pork is fried in oil. This dish is worth preparing for your next celebration and surprising your guests. Cooking time: 55 minutes. Number of servings: 2.

Ingredients:

• Pork pulp - 2 steaks.
• Russian cheese – 30-50 g.
• Two potato tubers.
• One small egg.
• Salt - to taste.
• Pepper and salt - to taste.
• Sunflower oil – 30 ml.

Preparation:

1. It is best to purchase pork already cut into steaks. If you have one piece, then you need to cut it into chops. The meat can be lightly beaten - this will add additional juiciness. Sprinkle with salt and add a pinch of pepper.

2. Peel and grate potato tubers. If the root vegetable produces a lot of juice, it should be squeezed out. Add a little salt and seasoning to taste, and beat in the egg. It will give the potatoes integrity and prevent them from falling apart during cooking.

3. Place two small potato chips into the pan. Place the meat chops on them and re-place the potatoes on top.

4. When the potatoes are fried, the future “legs” need to be transferred to a heat-resistant form and placed in the oven for half an hour at a temperature of 170-190 degrees.

5. After the specified time has passed, sprinkle cheese on top of the pieces and return to the oven. Hold for a maximum of a minute - this is enough for the cheese to melt and give the dish a beautiful appearance. Serve garnished with dill.

Grilled carbonate in kefir-caramel marinade

The dish is designed for 6 servings.

What ingredients will be needed?

The following products need to be prepared:

Step-by-step cooking process

Pork carbonate, the recipe for which is very simple, is first prepared:

1. First of all, you need to mix the milk with the starter. Its temperature should be 23°.
2. Then pour boiling water into the thermos up to the risk and insert a container filled with milk mixture.
3. Now the thermos needs to be closed with a lid, leaving it for 8 hours. Then the kefir is taken out and kept for another 6 hours, leaving it in the room.
4. Next, the meat should be cut into slices 1.5 cm thick.
5. Then the garlic cloves must be grated on a coarse grater. Add salt, sugar and pieces of meat into it.
6. All ingredients must be mixed well. They need to be supplemented with adjika and kefir. Then mix again and put in the refrigerator for 10 hours.
7. The carbonate is then grilled.

Rules for serving dishes, decoration

The loin is served with fresh herbs and vegetables.

Baked pork pieces with prunes

Dishes with the addition of such an ingredient as prunes are traditionally prepared for the Christmas holidays.
After all, it is dried fruits that give meat a truly stunning aroma and a pronounced sweetish taste. You can prepare this festive dish without difficulty, because the set of ingredients is not large at all, and heat treatment takes place in the oven. In fact, the housewife just has to cut the ingredients and put them in the oven. Be sure to save this recipe when preparing for the New Year, because it was simply created to surprise guests with its taste when the chimes strike. Cooking time: 55 minutes. Number of servings: 4.

Ingredients:

• Pork tenderloin – 500 g.
• Prunes – 150 g.
• One medium onion.
• Filtered water - a third of a tbsp.
• Vegetable oil – 2 tbsp. l.
• Salt, pepper - to taste.

Preparation:

1. Rinse the meat in water and chop into square pieces.

2. Cut the onion into large quarters and add to the meat. It is the onion that will give the pork softness and juiciness.

3. Pre-soak the prunes in warm water to make them easier to cut. Add pieces of dried fruit to the meat, add a couple of pinches of salt.

4. Place the prepared products in a special ceramic pot. Add a little water and oil here so that the stewing takes place in the broth.

5. After thirty minutes, remove the lid from the pot and return to the oven for a quarter of an hour. This will allow the pork to brown. Serve with boiled potatoes or vegetables.

PORK CARBONATE – WHAT IS IT, SUITABLE MARINADE, TASTY AND SIMPLE COOKING RECIPES

Pork carbonate - what is it, suitable marinade, tasty and simple recipes

First, you need to decide what pork carbonate is. We are talking about the soft dorsal part located along the ridge, from the head to the rump. This layer acquired an unusual name thanks to French chefs. Previously, the treat was prepared by stewing over warm steam from coals, but now the task is easy to cope with if you have an oven or a slow cooker.

Royal pork

This dish is truly worthy of the highest and most demanding guests.
All the most delicious products are combined in this most interesting and delicious dish. At the same time, despite the name, it is prepared as easily as possible. Champignons can be replaced with oyster mushrooms or wild mushrooms, and Russian cheese can be replaced with Dutch cheese. Cooking time: 40 minutes. Number of servings: 3.

Ingredients:

• Pork tenderloin - 350 g.
• Five pieces of champignons.
• Half a turnip onion.
• One small tomato.
• Russian cheese - 70 g.
• Salt and spices - to taste.
• Mayonnaise - 1.5 tsp.

Preparation:

1. Cut the tenderloin into flat pieces the size of your palm. Then cover with cellophane and beat on both sides.

2. Line a baking sheet with foil and place the chopped meat. Be sure to add salt, preferably sea salt. Apply a thin layer of mayonnaise sauce on top.

3. Place slices of onion on top of the mayonnaise.

4. Thinly slice the champignons and place on the meat, cover with tomato slices.

5. Hard cheese should have neutral creamy flavors. The Russian variety is ideal; it produces a beautiful and appetizing crust that stretches well.

6. Bake for at least twenty minutes, and then you can serve. Additionally, you can sprinkle with chopped herbs.

Pork tartlets

Photo: kartinkin.net
Tender tartlets - a quick and versatile recipe for a Mexican-style snack.

You will need:
300 g pork, 1.5 cups flour, 3 eggs, 150 g butter, 150 g cheddar, 1 cup heavy cream, 0.5 tsp.
chili pepper. Preparation:

Mix flour, butter and 1 egg with a mixer and salt, roll into a pancake, cut into small circles and bake baskets in a muffin tin. Make minced pork or finely chop it, fry until half cooked, salt and add chili. Fill the baskets with mince, grated cheddar and chopped onions, season and top with creamed eggs. Bake for 25 minutes at 180 degrees and let cool before serving.

Krucheniki with prunes in Ukrainian

Fragrant and surprisingly tasty Ukrainian-style kruchenyky is a dish worthy of the highest guests.
The seasonings here are unnecessary, prunes give the pork juiciness and rich taste, and garlic gives it a slight spiciness. You can combine it with absolutely any cereal or vegetable that can be steamed. Instead of sauce, use broth made in the Dutch oven. You can even pour it over a side dish, it will turn out very tasty. Cooking time: 1 hour 10 minutes. Number of servings: 2.

Ingredients:

• Pork tenderloin – 350-400 g.
• Boiled water -160 ml.
• Gouda or Russian cheese – 80 g.
• A couple of cloves of garlic.
• Wheat flour – 2 tbsp. l.
• Prunes – 80 g.
• Sunflower oil - for frying.
• Salt, black pepper - to taste.

Preparation:

1. Cut the pork into thin palm-sized pieces. Then the meat should be beaten, this will give it softness. Be sure to add a pinch of pepper and the same amount of salt on top of the meat. Chop the garlic clove in a convenient way and add to the chops.

2. Place chopped prunes on one edge of each piece. By the way, dried fruits should be soaked, otherwise cutting problems may arise.

3. Place shredded cheese on top. Choose a quality product, so your dish will turn out as tasty as possible.

4. Now the meat should be rolled into roulettes and, rolled in flour, fried until a beautiful even color is obtained. If you have beaten the meat well, then there will be no difficulties with forming the roll or frying it.

5. Place the fried krucheniki in a heat-resistant form, pour water with added salt. Place the pan in the oven for forty minutes, during which time the rolls will finish cooking and the broth will acquire taste and aroma. By the way, you can pour this broth over the krucheniki when serving.

6. You can serve krucheniki with hot mashed potatoes or buckwheat.

Homemade cutlets “Table”

Cutlets prepared according to this recipe are tender due to their cheese component.
And pickled cucumber will add juiciness. By the way, cutlets can also be cooked in the oven, but then they will be drier. They can be served as a side dish or as a regular snack. The sauce will perfectly highlight the rich taste - it is better to take tomato or garlic. Cooking time: 40 minutes. Number of servings: 3.

Ingredients:

• Pork – 350 g.
• One clove of garlic.
• One pickled cucumber.
• Processed cheese “Friendship”.
• Salt and freshly ground black pepper - to taste.
• Vegetable oil for frying.

Preparation:

1. If you have ready-made minced meat, then take it. Otherwise, grind the meat in a meat grinder.

2. Usually everyone has difficulty grating processed cheese. But if you put the cheese in the freezer, it will easily grate

3. Grate the pickled cucumber in the same way as cheese and add to the bowl. You need to stir until the cheese-cucumber mass is homogeneous.

4. Add a pinch of salt, ground pepper in a hand mortar, and chopped garlic to the minced meat. It will give the cutlets taste and aroma.

5. In order to directly form the cutlet itself from minced meat, you need to make a small flat cake inside of which you place the cheese and cucumber filling. Carefully seal it into a ball shape.

6. All that remains is to fry in oil and serve with mayonnaise or garlic sauce.

Spring rolls with pork and shrimp

Photo: skolkogramm.ru
Another original recipe that can be prepared from pork quickly and tasty!

You will need:
200 g pork, 150 g shrimp, 100 g champignons, 100 ml soy sauce, 10 sheets of rice paper, ginger root, 1 carrot, garlic clove, Chinese cabbage.
Preparation:

Mix soy sauce with grated ginger and refrigerate until serving. Boil and peel the shrimp, fry the pork into small cubes, cut the vegetables into strips. Add vegetables to the pan, fry for another 3 minutes, stir in the shrimp and remove from heat. Form spring rolls and fry them in oil until golden, and remove excess fat with napkins.

Meat snack “Penechki”

Most often, the dish, which is a simple recipe, is served as a cold appetizer, because “penechki” is convenient to serve based on the number of guests.
However, in addition to a buffet, you can also cook it at home for dinner, adding, say, a complex side dish of mashed potatoes and stewed cabbage, or boiled rice and green beans. Interestingly, it is absolutely not necessary to take pork - it can be replaced with chicken or turkey. As for the filling, we chose a pancake, but you can also fill the meat with cheese, crab sticks or even ham - use your imagination. Cooking time: 55 minutes. Number of servings: 3.

Ingredients:

• Pork pulp – 200 g.
• Mayonnaise – 2 tbsp. l.
• One small chicken egg.
• Vegetable oil – 20-40 ml.
• Salt and pepper - to taste.

Preparation:

1. You should start with the filling. To do this, beat a chicken egg - preferably, of course, a farm egg - in a bowl along with a pinch of salt.

2. Now you need to fry the pancake. To do this, pour the egg mixture into the pan.

3. Pork, or the meat you have chosen, needs to be cut into flat pieces the size of half a palm and lightly beaten. Cut the pancake into pieces. It is important that the pancake and meat pieces should be the same size.

4. Now put a little mayonnaise sauce on the meat and spread it, and put a pancake on top.

5. Fry the formed rolls in oil, and after they acquire a beautiful appearance, place them in an oven-safe pan.

6. You need to bake the rolls for about half an hour. After this, cut each roll in half and serve so that in appearance they resemble stumps.

7. Serve with potato or vegetable side dish. Garnish with sprigs of dill and parsley.

In foil

Ingredients: kilo of carbonate, 4-6 garlic cloves, 1 small. a level spoon of salt, a mixture of spices, which necessarily includes coriander, curry and turmeric.

A simple and very easy way to prepare a holiday dish without fear of spoiling it.

1. A washed and dried piece of meat is stuffed with garlic. To do this, the spicy cloves are cut into 2-3 parts.
2. The top of the piece is generously covered with a mixture of spices and salt.
3. The workpiece is wrapped in foil. The ends of the covering are tightly fastened.

Pork carbonate is baked in the oven in foil for just under an hour. Next, the coating opens and the meat continues to cook for another 10-12 minutes.

Hungarian meat perkelt

This dish is a traditional way of preparing meat, originally from Hungary.
The dish owes its name to the Hungarian language, because the word perkelni means fried. Here the meat is actually stewed, and this is done together with vegetables, which allows you to serve it without a side dish, just garnish it with herbs at your discretion. Take any meat, but most often they choose pork. This way the dish turns out tastier and fattier, although it takes a little longer to cook. The main indicator that the dish is ready to serve is that the meat becomes as soft as possible. Sour cream is also an excellent addition to perkelt. Cooking time: 50 minutes. Number of servings: 2.

Ingredients:

• Tenderloin of any meat – 300 g.
• Vegetable oil – 50 ml.
• One bell pepper.
• One medium onion.
• One small tomato.
• Half tsp. ground paprika.
• Salt and pepper - to taste.

Preparation:

1. It is better to take bell peppers in bright colors, so your dish will be more beautiful and appetizing. Remove the seeds from the vegetable and chop finely. Cut the tomato randomly and the onion into thin half rings.

2. Fry the onions in oil, adding a little paprika. The seasoning will give a sweetish taste and interestingly play up the spiciness of the onion.

3. Chop the pork into square pieces and place in a frying pan.

4. Place the pre-chopped ingredients here, add a pinch of salt and a freshly ground mixture of peppers.

5. Now you can cover with a glass lid and reduce the heat to minimum - simmering takes half an hour. Be sure to stir and, if necessary, add a little water. Serve hot in deep soup bowls.

Distinctive features of carbonate

Pork chop is a piece of loin on the bone.

When cutting a pork carcass, the loin - the part between the neck and loin - is cut straight off with the bone (rib) and a small amount of fat. Because of this, many people confuse loin and ribs.

To get carbonate from a loin, you need to remove this bone and clean the meat from skin and fat.

However, in everyday life there is another meaning of this word.

It is correct to call carbonade exactly a cleaned piece of raw meat, which can later be prepared at your discretion - fry, bake or boil.

Many establishments often smoke pork and list such a smoked dish as carbonade.

Therefore, many are more accustomed to calling an already prepared snack by this term.

Those who have never tried carbonate before are probably wondering how it differs from other familiar parts of the carcass.

For example, in its softness this meat surpasses even brisket, but still remains firmer than tenderloin.

The amount of fat can be called average: carbonate is not considered dietary, but it still contains less fat than brisket.

But the main feature that distinguishes pork chop from all other parts of the carcass is the presence of a bone and a characteristic aroma.

Or rather, its absence - it is convenient to cook brisket, including due to the fact that the meat does not have a pungent odor.

Pork krucheniki

This dish is perfect for special occasions.
Elegant, satisfying and not at all difficult to prepare, it will surprise guests with its sophistication. It is better to use meat from pork neck, but balyk can also be used. Although, if the tenderloin is not very fatty, then the sauce will add flavor - you can use tomato sauce or one with a sour cream base. We chose the filling from mushrooms, but if you make it with cheese or bacon it will also taste wonderful. Some housewives prefer to stuff krucheniki with grated pickles - this option also exists. Cooking time: 45 minutes. Number of servings: 2.

Ingredients:

• Pork tenderloin - 350 g.
• Half an onion.
• Mayonnaise sauce - 2 tbsp. l.
• Five champignons.
• Tomato paste - 80 ml.
• Vegetable oil - 30 ml.
• Salt and seasonings - to taste.

Preparation:

1. The meat needs to be cut into flat chops, which can be passed through with a kitchen hammer. The thickness when beaten should not be more than half a centimeter, otherwise the cooking time will increase by multiples.

2. Cut the mushrooms into strips, and simply chop the onion. Saute the vegetables until they become soft.

3. Grease each piece of chopped pork with mayonnaise sauce, and place the filling on one side.

4. The krucheniki need to be fried for two to three minutes on both sides so that the rolls do not become overcooked; they can be stabbed with skewers.

5. The next step is to move the tortillas into a baking dish and pour in tomato sauce. You can also take cheese or sour cream. After twenty minutes you can take it out and serve it to your guests, garnished with lettuce.

Useful tips and tricks

Recommendations:

• Meat should only be placed in a well-heated oven. Otherwise, it will lose a lot of liquid during the first minutes of baking.
• You should not keep the carbonate in the oven for too long. The loin will become dry and difficult to chew.
• It is advisable to purchase a culinary thermometer to measure the internal temperature of meat. It should be about 78°.

• If the tenderloin is too dry, you can put a few pieces of lard on it. While frying, it will saturate the meat with juice.
• When the carbonate is cooked in a sleeve or foil, the packaging can be cut at the end of cooking and the loin can be fried.
• Grease the foil with a small amount of oil or place chopped onions and shredded carrots on it so that the meat does not stick.
• When choosing a carbonate, you need to pay attention to its smell and color. Good meat has a reddish color without a blue or gray tint. And it doesn't smell bad either.
• In addition to the sirloin, you can use a bone-in cutlet or entrecote tenderloin for cooking. However, you should not buy meat that is located in the cervical region. It produces too much juice.
• For carbonate, it is better to grind peppercorns rather than buy them at the store. It should be placed in the dish immediately.
• It is necessary to purchase only fresh meat, as pork may contain parasites. It also requires high heat treatment, thorough frying, but low and medium heat is not suitable. This is the only carbonate you can eat
• The piece should be cut across the grain. The size of the steaks should be within 3 - 4 cm. This way they are well fried and are not dry.
• The meat must be placed in a very hot frying pan. This way the blood is “sealed”, as it were. And the dish will retain its juiciness.
• Steaks should be marinated for more than 30 minutes.

Recipes for making pork carbonate are not complicated. Meat dishes are tasty, soft and juicy.

Minced meat under a fur coat in a frying pan

This dish, amazing in its simplicity, is very convenient to prepare for dinner for your family.
If you replace the pork tenderloin indicated in the recipe with chicken, then cooking will take even less time. At the same time, you can cook the dish both in the oven and in a frying pan. The main thing is not to overdry the cheese, otherwise you can ruin the entire appearance. To make the dish more expressive and appetizing, you can decorate it with fresh tomatoes and herbs. Cooking time: 35 minutes. Number of servings: 3.

Ingredients:

• Pork pulp – 350 g.
• Russian cheese – 30-50 g.
• Vegetable oil – 2 tbsp. l.
• Salt and freshly ground pepper mixture to taste.

Preparation:

1. Rinse the meat under running water and pat dry to remove excess moisture. Cut and grind in a meat grinder. Some housewives use a blender, but this is not the most suitable option. Add a little salt and a pinch of pepper ground in a grinder.

2. Grind the cheese using a grater.

3. Now make a flat cake with your hands and place it in hot oil.

4. When the minced meat is fried on both sides, it should be covered with a cap of chopped cheese.

5. When the cheese has melted sufficiently, it’s time to place the appetizer on a flat plate. You can decorate with herbs and serve additionally with garlic sauce.

Juicy and soft pork chops with potatoes in the oven

Pork stew with potatoes in the oven is a simple, satisfying and tasty dish. It is baked for family dinners and for the holiday table. There are many baking options. In this recipe, we prepare carbonade on a baking sheet, cutting it into slices and adding pieces of potatoes in sour cream and mayonnaise sauce. You can add spices to the dish according to your taste.

Cooking time: 1 hour 30 minutes.

Cooking time: 20 minutes.

Servings: 6.

Ingredients:

• Pork carbonate – 700 gr.
• Potatoes – 1 kg.
• Onion – 2 pcs.
• Hard cheese – 150 gr.
• Butter – 100 gr.
• Mayonnaise – 6 tbsp.
• Sour cream – 6 tbsp.
• Garlic – 2 cloves.
• Salt - to taste.
• Ground black pepper - to taste.
• Seasonings for pork - to taste.
• Broth – ½ tbsp.

Cooking process:

Step 1. Rinse the pork chops with cold water, wipe dry with a kitchen towel and cut into portions up to 1 cm thick.

Step 2. Beat each piece of carbonate through cling film with a hammer, rub with salt and black pepper and leave for 10-15 minutes.

Step 3: Peel and rinse the potatoes and onions. Chop the onion into thin half rings. Cut the potatoes into slices. Place in a separate bowl and add a little salt.

Step 4. In a cup, mix the amount of mayonnaise, sour cream and chopped garlic cloves indicated in the recipe.

Step 5. Place butter cut into small pieces into a baking dish.

Step 6. Then place the carb pieces on top of the butter.

Step 7. Cover the meat layer with onion slices. Pour any broth or clean water into the mold.

Step 8. Mix the chopped potatoes well with the prepared garlic sauce.

Step 9. Then place it in an even layer on top of the onion. Place the dish with carbonade and potatoes in the oven preheated to 180°C and bake the dish for 30 minutes.

Step 10. During this time, the potatoes will brown a little on top.

Step 11. Grind a piece of hard cheese on a medium grater. After half an hour, remove the pan from the oven and sprinkle the dish with grated cheese. Continue baking for another 30 minutes.

Step 12. Pork stew with potatoes and cheese crust is ready.

Step 13. Place the dish on serving plates so that each serving has a piece of carb topped with cheese-filled potatoes. Bon appetit!

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Schnitzel in Bavarian style

Knowledgeable people claim that meat prepared according to this recipe is served in all beer bars in Munich.
Soft, tender and with a crispy crust, this meat will perfectly brighten up any evening with the family. A light salad is best as a side dish - after all, the meat itself is quite a heavy product for the stomach. By the way, it is completely optional to use pork. You can take chicken - it cooks much faster, and the dish is also very tasty. Cooking time: 40 minutes. Number of servings: 2.

Ingredients:

• Pork tenderloin - 2 slices.
• One chicken egg.
• Refined oil - 2 tbsp. l.
• Sugar for breading - 2 tbsp. l.
• Wheat flour - 20 g.
• Mustard - 1 tsp.
• Salt and seasonings - to taste.

Preparation:

1. If possible, purchase meat that has already been cut. As a rule, it is called schnitzel. Place the pieces on the board and, after covering them with cellophane, beat them off. Sprinkle with salt and seasonings to taste.

2. A layer of table mustard should be evenly distributed over the entire surface of the chop.

3. Then roll each piece in a plate with flour and place in a bowl with a beaten egg. Please note that the egg must be washed before breaking into the bowl.

4. Pour crackers into a separate bowl. The meat should be rolled in them after it has been removed from the lezone. Fry over low heat and with a little oil.

5. On average, frying time is no more than seven minutes. Serve with any sauce and herbs.

How to choose and store loin and carbonate correctly

If there is carbonation in the recipe, this guarantees a good taste of the dish.

However, if the meat is chosen incorrectly, or suitable conditions were not met during its storage, then the taste may be spoiled.

Here are a few secrets on what to look for when buying fresh meat:

• It is advisable to choose pig meat rather than boar. You can only check this right before purchasing. You need to light a lighter, heat the metal needle a little and pierce the meat. If there is an unpleasant smell, then it is better not to take such a piece.
• You should not take meat whose color is uneven or too dark. This indicates that the piece is old. Bruising should also be a concern.
• If there is a bone, this is a kind of guarantee that it is really a loin and not another part of the carcass.

• To check the absence of dyes, just run a damp cloth over the meat. She must remain clean.

Once purchased, pork can be stored for no more than a month without freezing. And only in smoked, fried, baked form.

Ideally, you should first blot the piece with napkins to remove excess moisture, and then wrap it tightly in foil.

Meat in pots “Merchant”

This old recipe is definitely worth making, if only to get a taste of the old times.
After all, our grandmothers prepared this dish in their ovens using the same ingredients. With wild mushrooms, the dish turns out to be surprisingly aromatic and very inviting, you just want to try it as soon as possible. But with champignons, although the smell is not so pronounced, the dish does not lose its taste at all. Meat and mushrooms in one dish are an incomparable and very satisfying combination, and the presence of potatoes allows you to serve this dish without a side dish. Cooking time: 55 minutes. Number of servings: 4.

Ingredients:

• Pork tenderloin – 350 g.
• Any mushrooms – 200 g.
• Three or four potato tubers.
• A small onion.
• Russian cheese - 50 g.
• Sour cream – 100 g.
• Vegetable oil – 2 tbsp. l.
• Salt, black pepper - to taste.

Preparation:

1. The pork, or whatever meat you have, needs to be rinsed and cut into even cubes with a knife.

2. Peel the onion and cut into half rings. Sauté for a couple of minutes and then add the chopped pieces of meat.

3. After the pork has fried for about two minutes, add the mushrooms. It’s great if you have forest chanterelles, for example. If there are no forest ones, then champignons will do.

4. Peel and chop the potato tubers.

5. Place all prepared ingredients in a pot, add a spoonful of oil and spices. If you like broth, then pour in a little boiled water. Place sour cream on top of vegetables. Place in the oven preheated to 170-190 degrees.

6. After forty minutes, you can remove the pots and, opening them slightly, sprinkle the vegetables with grated cheese. Now you can serve it to the table.

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Square dumplings

Dumplings of unusual shape will immediately attract attention at the table.
For the filling you can use either meat or something more original: fish, mushrooms, cheese. At the same time, making such dumplings is a pleasure - quickly and easily. The main thing is to follow our step-by-step instructions and you will certainly end up with a delicious dish. Cooking time: 45 minutes. Number of servings: 4.

Ingredients:

• Pork tenderloin – 250 g.
• Pork lard – 70 g.
• One small onion.
• One chicken egg.
• Sunflower oil – 3 tbsp. l.
• Art. boiled water.
• Art. flour.
• Salt and spices - to taste.

Preparation:

1. To prepare the dough, you will need a deep bowl - this will make kneading more convenient. Sift flour and mix with salt. Then add warm – this is important – boiled water and stir.

2. Beat the washed chicken egg into a bowl and mix. Cover the resulting dough with a towel and leave for a quarter of an hour. By the way, the most delicious dumplings come from hard dough, which is difficult to knead.

3. Chop the lard and meat coarsely and pass through a meat grinder. Do the same with the onion. Add salt and freshly ground pepper to taste.

4. Form small pieces of dough from the dough and place the filling in the center of each piece.

5. Mold the edges in pairs to make a square. Cook for seven to ten minutes, stirring occasionally to prevent sticking.

6. Serve hot, garnished with parsley. You can serve the dumplings with mustard or sour cream, or any other sauce.

In a slow cooker

Ingredients: 730-750 g of carbonate, a bunch of various fresh herbs, coarse salt, granulated garlic, spices for pork.

1. The carbonate is washed well with cool water and cut into steaks. There is no need to trim the fat from it.
2. The steaks are placed in a deep plate. Add a mixture of spices, salt, and granulated garlic to them. The ingredients are mixed.
3. The meat goes into the bowl of the “smart pan”. There it can be laid out in several layers at once.
4. In the baking program, with the steam release valve closed, the carbonate cooks in the multicooker for 45 minutes.

The most tender meat is served with any side dish.

Juicy pork like a man

Pork prepared in this simple way will definitely appeal to not only men, but also the weaker half of humanity.
Tender and juicy, it is suitable as a hearty dinner any day of the week. Pork will be delicious with absolutely any side dish, or simply with chopped vegetables. It is very important to marinate the meat, because it is this step that gives the meat its flavor and aroma. Cooking time: 1 hour 20 minutes. Number of servings: 1.

Ingredients:

• Pork tenderloin – 350-400 g.
• Sunflower oil – 40 ml.
• One onion.
• Half a lemon.
• Acetic acid -1 tbsp. l.
• Salt, pepper - to taste.

Preparation:

1. Cut the tenderloin into small pieces and place in a bowl. Add the onion cut into halves.

2. You can take any acetic acid. An interesting aroma is obtained if you add wine or apple cider vinegar.

3. Wash the lemon and cut it in half. Squeeze the juice of one half of a lemon onto the meat and stir. Add salt and pepper to taste.

4. The meat should be left for sixty minutes so that it marinates well and becomes soft. After this, place the meat and onions in a frying pan.

5. Fry for five to six minutes, and then you can remove and serve. A side dish for this dish should be served only at your request; in general, it is not necessary.

Delicious pork chops in soy sauce

An option for preparing pork carbonate in a whole piece is to bake it in the oven, after preliminary marinating in soy sauce. For baking, choose fresh carbonade, as frozen will turn out dry. Let's complement the taste of the carbonation with garlic and spices. Bake in foil. You need to marinate the carbonade in soy sauce for at least 12 hours, and preferably 1-2 days.

Cooking time: 3 hours.

Cooking time: 30 minutes.

Servings: 10.

Ingredients:

• Pork carbonate – 2 kg.
• Classic soy sauce – 50 ml.
• Garlic – 10 cloves.
• Adjika – 2 tsp.
• Mayonnaise – 1 tbsp.
• Ground pepper mixture - to taste.
• Salt - to taste.
• Ground black pepper - to taste.

Cooking process:

Step 1. Rinse the pork chops with cold water and pat dry with a kitchen towel.

Step 2. Peel the garlic cloves and cut them into pieces. Prepare a mixture of peppers, soy sauce and an ordinary syringe.

Step 3. Take the sauce into the syringe and soak the carbonate evenly on all sides, then remember to use your hand to ensure that the meat is evenly soaked in the sauce.

Step 4. Roll chopped garlic in a mixture of ground peppers.

Step 5. Using a sharp knife, prick the carbonade evenly and stuff it with garlic.

Step 6. Then mix mayonnaise with Georgian adjika in a separate bowl.

Step 7. Rub the carbonate with the resulting mixture on all sides.

Step 8. Fold a large piece of foil in two layers and place the prepared carbonate on it.

Step 9. Then wrap the meat tightly with foil. Place the carbonate in foil in a cool place for 12 hours, or preferably 1–2 days, for marinating. After this time, bake the carbonade in an oven preheated to 180°C for 2 hours. Then unroll the foil on top and continue baking for another 30 minutes until golden brown.

Step 10. Transfer the baked carbonade from the foil to a serving dish.

Step 11. Then cut it into portions and serve hot.

Step 12. Serve any vegetables as a side dish for the baked carbonade. Bon appetit!

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