What to cook from the finished pork meat. Crispy pork belly baked with vegetables

There is no such thing as too much meat! When we think about what to cook from pork, it is enough to imagine a juicy slice with a deliciously crispy crust, exuding a delicate aroma of spices and oriental spices. But run your eyes through the presented recipes, and you will be amazed at the variety of dishes from this type of meat!

What to cook from pork in the oven

This favorite product has long been associated with abundance and generosity.

For tasty, nutritious and healthy food in the oven, use the back of the carcass, neck or spatula.

We select the best seasonings according to our tastes, taking into account compatibility with pork.

French pork meat - a classic recipe

Ingredients:

fresh champignons - 500 g;
pork fillet - 500 g;
mayonnaise - 100 g;
bulb;
tomatoes - 2 pcs.;
mustard - 20 g;
oil (olive, butter) - 30 g each;
favorite cheese (hard) - 300 g;
spices (pepper, salt) - according to preferences.

Cooking:

We sort and clean the mushrooms, after a minute of a “cold shower”, we wet the spore organisms with napkins, cut into thin (up to 1 cm) plates. Never keep mushrooms long time in water! Hats quickly absorb moisture, lose elasticity and taste.
Wash the meat, divide it into slices (up to 2 mm), beat well, pepper, salt. Keeping the kitchen and your clothes from the inevitable blood splashes, put the pieces in a plastic bag or cover with a film.
In a bowl, combine mustard and mayonnaise, carefully grease the meat with spicy sauce, leave for half an hour (or overnight).
Fry mushrooms and onion rings separately in butter until golden brown.
We process the baking sheet with oil, lay out the pork slices (a little further apart from each other). On top of each piece we place a layer of onions, mushrooms, slices of chopped tomatoes and sprinkle the constructed pyramid with grated cheese. Bake in a hot cabinet for 15 minutes. at 200°C and the same time at 250 degrees.

Roast pork with homemade potatoes

Ingredients:

carrot;
potatoes (medium-sized tubers) - 15 pcs.;
bulbs - 2 pcs.;
curry - 5 g;
laurel leaf - 3 pcs.;
salt, pepper - according to preferences;
vegetable fat.

Cooking:

Peeled and washed potatoes cut into large quarters. Young tubers are left whole in a thin skin! Onions and carrots are subjected to the same procedure, but divided into small parts.
Cut the meat into portions, fry on all sides in oil over medium heat until golden brown. Add vegetables, send to pork for 10 minutes. Do not forget about pepper, salt, favorite spices.
We combine the fried products with potatoes, put them on a baking sheet treated with oil, cover tightly with foil.
Bake the roast for 60 minutes. at 200°C. For 5 min. before the end of the process, remove the paper, increase the heat, mix the food several times. If desired, sprinkle with finely grated cheese. Serve the dish, decorate it with chopped dill!

Pork escalope - baked in the oven

This dish is a piece of meat cooked without breading. The neck is the best product for this dish. We get a great taste that will never be confused with anything!

Ingredients:

pork tenderloin - ½ kg;
tomatoes - 2 pcs.;
cheese - 100 g;
bulb;
homemade sour cream;
vegetable fat (1 tablespoon), dry herbs, pepper, salt.

Cooking:

We divide the meat into layers up to a centimeter thick, beat off without fanaticism, doubling the pieces. Lightly grease with sour cream (mayonnaise), as well as a mixture of herbs, salt and pepper.
Put the pork on a baking sheet, treated with oil. For each serving we place onion rings, slices of chopped tomatoes, grease sour cream sauce. We send escalopes for 30 minutes. into the oven (200°C). A quarter of an hour before the end of cooking, sprinkle the workpieces with grated cheese.

Cooking festive pork tenderloin

Ingredients:

lean part of meat - 1 kg;
Dijon mustard - 30 g;
garlic - 5 cloves;
black pepper, Provence herbs, salt;
fresh oil (olive or sunflower).

Cooking:

We combine spices, spices, oil and mustard in a bowl, mix well.
Lubricate the product thoroughly washed and dried with napkins with the resulting sauce. We make thin cuts (pockets) in the meat, put strips of carrots (along the length of the piece), garlic cloves in them. We wrap the product in foil and send it to the refrigerator for five hours.
We take out the pork, pack it in several layers of metal paper, put it on a baking sheet, put it in the oven for four hours (180 degrees).
30 min. before the end of the heat treatment, open the foil, pour the meat with the released fat - brown the top crust.

We wrap the finished boiled pork tightly in a clean sheet of paper and send it to the refrigerator for 10 hours.

Pork with vegetables baked in foil

Ingredients:

portioned pieces of pork - 500 g;
bulb;
sweet pepper fruits - 3 pcs.;
young eggplant;
garlic cloves - 4 pcs.;
cilantro, salt, pepper;
ripe tomatoes - 4 pcs.;
oil (sunflower or olive) - 40 g;
lemon juice - half a spoon.

Cooking:

Sprinkle diced eggplants with coarse salt, put in a bowl and leave for an hour under oppression. Before use, pour out the dark liquid (do not wash!).
We clean the rest of the vegetables, peppers (remove the seeds) and onions, cut into large cubes, fry in oil. Add eggplant slices, continue cooking until they are soft and a delicate golden color appears. We do not salt the products, as white crystals are already enough in purple fruits.
We cut the edges of the meat pieces (we exclude deformation during frying), sprinkle with lemon juice, rub with the desired amount of salt and ground pepper, leave for a quarter of an hour to marinate.
We spread the pork in a frying pan heated with oil, fry over high heat for two minutes on each side.
We place the golden layers of meat on a baking sheet covered with a sheet of foil, place the fried vegetables on top. Cover with a second layer of paper, pinch the edges tightly, bake for 15 minutes.

Pork medallions (sautéed) - a restaurant-level dish

We always cut the meat across the fibers, keeping the pieces whole, tender and juicy during frying (baking). We use this rule for cooking steaks or chops.

Ingredients:

a piece of ham or loin - 700 g;
flour - 30 g;
oil (sunflower and butter) - 50 g;
We select the amount of salt and spices to taste.

Cooking:

Cut the pork into portioned slices, up to 2 mm thick. Lightly beat off with a knife or a culinary chopper, giving the meat a round shape. Bread the pieces in flour, combined with a selected amount of salt and pepper and fry in hot fat in a hot frying pan.
Put the golden meat pieces on a dish. Boil the sauce formed during the frying process, adding a spoonful of water to it. Pour the medallions with the resulting composition, serve with fresh herbs - real culinary decoration worthy of a festive table!

Meat skewers on skewers in the oven

The presented recipe describes the process of preparing the dish. We learn about the methods of pickling meat from the last section of the article.

Ingredients:

lean pork - 500 g;
bulbs - 3 pcs.;
high-quality fat - 200 g;
shallots - 50 g;
wine and vinegar (9%) - 1 tbsp. l.;
pepper (coarse grinding) and salt are selected according to preferences.

Cooking:

For barbecue we need spicy sauce. Grind shallots, pour wine (preferably white), vinegar into the pan. Add pepper to taste and simmer the composition over low heat until the liquid is reduced by half.
Lettuce is divided into slices. Chop the onion into thick rings. Leave the skewers for half an hour in bottled water.
We free the meat from the tendons, cut into small cubes, pepper and salt. We string the pork on wooden sticks, alternating it with pieces of lard.
We spread the kebabs on a baking sheet with high sides or on a wooden grate so that the meat does not come into contact with the bottom of the container and is fried with hot steam. We send food for 25 minutes. into the oven (250°C). Every five minutes, turn the blanks over and pour over the spicy sauce.

Rolls with mushrooms

Ingredients:

pork fillet - 500 g;
cheese - 200 g;
bulbs - 2 pcs.;
cream (30%) - 200 ml;
fresh champignons - 500 g;
eggs - 2 pcs.;
oil (olive or sunflower) - 30 g;
salt pepper.

Cooking:

Boil hard-boiled eggs, cool in water, peel, rub coarsely.
We chop the onion, sauté in oil, add finely chopped mushrooms. Continue heating until the liquid evaporates, then fry the food until golden brown.
We spread the roast in a bowl, add eggs, grated cheese, salt and spices, mix the composition.
We divide the prepared pork into steaks, carefully beat off. We place a spoonful of filling on each layer, roll up the rolls, fasten the sides with toothpicks. Fry the food in a pan until golden brown.
We lay out the products on a baking sheet. Add 250 ml of bottled water, pour cream, salt and pepper. Bake 20 min. at 180°C.

Pork with an unusual taste with kiwi

In China - the birthplace of "hairy" fruits - they are called "monkey peaches". The most amazing thing is that the forefather is incredible useful berries was our favorite gooseberry!

Ingredients:

pork entrecote - 1 kg;
kiwi - 3 pcs.;
adjust the amount of pepper and salt to taste.

Cooking:

We divide the prepared meat into layers up to 3 mm thick. We make deep incisions from the side where the fat layer is located. We get some kind of pockets.
We cut off the skin from the kiwi, divide it into thin plates according to the number of pieces of meat. Grind the remaining fruits with a blender.
We place in the formed cavities along berry slice and from all sides we process pork with a green composition.
We wrap each piece of meat in foil, put it in the refrigerator for 3 hours (overnight), and then send it for 40 minutes. into the oven (200°C).

Carbonate, baked in chunks

Ingredients:

loin of pork - 1 kg;
Dijon mustard - 40 g;
soy sauce - 40 g;
rosemary, salt, coriander, ground pepper, thyme.

Cooking:

Washed and towel-dried meat is placed in a spacious bowl. In a bowl, mix the rest of the ingredients. After two hours, rub the pork with the prepared composition and send it to the refrigerator until the next day.
We wrap the pickled fillet in foil (three layers), put it on a baking sheet and send it to the oven for an hour. We bake at 190 degrees.

Do not forget to open the paper 10 minutes before the end of the heat treatment. An appetizing crust is a must for this luxurious dish!

Bavarian meat loaf

Ingredients:

pork (neck or shoulder part) - 500 g;
brisket or lard (unsalted) - 200 g;
salt with nitrite - 20 g;
white pepper (2 g), red (0.5 g), cardamom, ginger - on the tip of a knife (0.3 g each);
ground ice cubes - 200 g;
fat for mold processing;
baking powder or baking soda - ½ tsp.

Cooking:

We freeze the meat and lard to zero degrees, after which we leave it in a room so that these ingredients can be chopped with a food processor.
Put the resulting minced meat into a bowl, pour out all the prepared seasonings, including baking powder and salt, and mix the composition with a blender. Gradually add ice, getting a shiny homogeneous mass.
Lubricate the form with fat, place the minced meat in a container and tamp the composition well with your hands (pre-moisten with ice water).
We send leberkese (so meat loaf called in Germany) for an hour in the oven (190°C).

After baking, we take the product out of the oven. We wait 15 minutes, run a knife along the edges of the mold and remove finished product from the container. Meat slices are good both hot and cold. Amazing dish!

Recipe for roasting meat in soy sauce with honey

Ingredients:

pork (ham, neck, tenderloin) - 500 g;
soy sauce - 150 g;
Italian spices, salt, pepper;
mustard - 30g;
honey - 90 g.

Cooking:

We combine mustard, honey and soy sauce in a bowl. Add salt, a pinch of herbs and pepper. Stir the mixture. We cut the pork into slices up to 2 cm thick, completely immerse in a fragrant composition and leave for a couple of hours. Put the marinated meat on a baking sheet, pour generously soy sauce and bake for 40 minutes. in the oven (200°C). Marvelous fast way cooking amazingly delicious, tender meat with a wonderful crust!

Selected dishes from the multicooker

A super-useful household appliance is still underestimated by many housewives who prefer the usual stove. Our grandmothers, perhaps, would have been horrified by such a “mockery” of products that had not been in the Russian oven. Perhaps we, too, will soon be horrified by the dishes “drawn” on the printer! But today, the multicooker provides the cook with undoubted benefits and advantages.

Appetizing pork pilaf

Ingredients:

rice ("Basmati", "Jasmine", "Sadri") - 200 g;
fatty pork pulp (ribs) - 500 g;
bulb;
a mixture of seasonings for pilaf;
laurel leaves - 2 pcs.;
thin pita bread;
a head of garlic;
butter (butter and sunflower) - 50 g;
sweet carrots - 100 g;
salt, pepper - optional.

Cooking:

Pork cut into cubes (2 cm). We place both types of oil in the bowl of the device, turn on the device for frying. We heat the fat, lay out the pieces of meat, fry, periodically turn over.
We clean the onions and carrots, chop the vegetables, add to the pork, simmer for a quarter of an hour.
Wash the rice well, dry it a little, send it to the slow cooker. We make a small depression in the center of the grains, put a clean head of garlic in it. Pour in 600 ml of bottled water, continue cooking already in the “Express Cooking” mode, and then turn on “Heat” for 10 minutes.
We spread the pilaf from the bowl (remove the garlic), grease it with oil, cover the pita bread on the bottom. We do this in such a way that the cake goes beyond the container. We return the ingredients to their place, tightly close the free edges of the pita bread, process it with butter.

We finish cooking by setting the "Baking" program. We get a real Azerbaijani plov!

beef stroganoff meat

Ingredients:

pork (carbonade) - 500 g;
homemade sour cream - 70 g;
bulb;
tomato paste - 30 g;
oil (olive or sunflower) - 50 g;
bottled water - 200 g;
flour - 1 tbsp. l.;
salt, spices and spices - according to preferences.

Cooking:

Peeled from tendons, cut the meat into long sticks (up to 5 cm). Pour into the multicooker bowl fragrant oil, heat (mode "Frying"), fry the pork for 7 minutes. Pepper the browned meat, salt, add chopped onion rings and continue cooking for another two minutes in the same mode.
When the smart device announces the end of the next stage, put tomato paste, sour cream into the bowl, pour in water, mix the composition and turn it on for 25 minutes. program "Extinguishing".

A sound signal will notify you of the successful completion of the preparation of beef stroganoff. Isn't this a marvel of technology?

Pork kharcho with rice

Ingredients:

bottled water - 2 l;
pork (certainly on the bone) - 400 g;
rice - ½ multi-glass;
potato tubers - 3 pcs.;
sweet carrots;
suneli hops, greens (basil), bay leaf, peppercorns, salt - we select as desired;
tomato paste - 150 g;
nutmeg - 1 tsp;
head of garlic.

Cooking:

Boil the pork on the bone in two liters of water, setting the “Stew” mode for an hour. At the end of the process, add peppercorns, salt, bay leaf, spices and spices.
While the slow cooker is busy with its work, we prepare the vegetables: we cut the carrots into cubes, chop the onion into half rings.
We remove the meat from the bowl, filter the broth into a separate bowl, and put oil in its place in a clean container. We spread the pieces of carrots and onions, lightly fry them together with tomato paste.
Pour in the broth, add the potatoes cut into cubes, well-washed rice, meat. We finish cooking kharcho in half an hour by setting the “Soup” mode on the display.

Diet steamed meat

Ingredients:

pork (cervical) - 1 kg;
mustard - 30 g;
quantity sea salt, pepper, curry choose to your taste.
Cooking:

We prepare the meat in the usual way- cut into slices up to 3 mm thick, beat well. We rub the pork with curry powder, salt and selected spices, grease with mustard.

We place the pieces in a basket designed for steaming, place the container on the pan of the unit, pour in water to the level of the lower mark. We close the lid, select the “Steam cooking” mode, set the timer for 40 minutes. That's all wisdom!

Pork braised in cream

Ingredients:

fatty pork - 300 g;
onion - 200 g;
cream (35%) - 100 g;
fresh champignons;
garlic cloves - 3 pcs.;
salt, spices - to your tastes.

Cooking:

We cut the meat into strips 2 cm long, separate the peeled mushrooms in approximately the same shape, chop the garlic into thin slices.
We spread the products in the multicooker bowl, add salt and spices, pour plenty of cream.
We select the program "Stew", indicate the type of product (meat), the duration of cooking (hour). While the device is working conscientiously, we go about our business!

Pork accordion with cheese

Ingredients:

pork tenderloin - 1 kg;
favorite cheese - 150 g;
garlic cloves - 3 pcs.;
dried paprika, salt, other selected spices.

Cooking:

We spread the meat on the board, make deep cuts, retreat 1.5 cm, but do not separate the slices to the end. We get a kind of accordion.
Grind the garlic, mix it with salt, spices and spices, rub the piece well on all sides, slightly processing the places where the meat is separated.
We divide the cheese into plates, put one at a time in the places of cuts of pork. We wrap the whole piece in foil, separately packing each layer in paper. Pour up to one and a half liters of water into the bowl, set the “Steam cooking” mode for an hour.

Ribs with potatoes

Ingredients:

potato tubers - 7 pcs.;
oil (olive or sunflower) - 20 g;
pork ribs - ½ kg;
carrot;
bulb;
laurel leaves - 2 pcs.;
a mixture of dried herbs, spices and spices, selected according to personal tastes.

Cooking:

Pour fresh oil into the bowl, put the meat washed and dried with napkins, fry for 10 minutes in the “Baking” mode. We turn over the already golden ribs, repeat the heat treatment process.
Add chopped onion rings, chopped carrots, salt, bay leaves, spices and spices.
After five minutes, lay the potato cubes, cook for a quarter of an hour on the "Baking" program.

Potato, pork and cheese casserole

Ingredients:

potatoes - 500 g;
fresh pork - 300 g;
bulbs - 2 pcs.;
bottled water - 250 ml;
mayonnaise - 50 g;
tomatoes - 3 pcs.;
cheese - 150 g;
oil (sunflower or olive) - 20 g;
salt and spices.

Cooking:

We clean, wash, cut the onion and potatoes in the desired shape. We divide the meat into portions, lightly beat off, place on the bottom of an oiled bowl.
Next, we form a layer of mayonnaise, on which we spread the vegetables. Salt, pepper, process with white sauce. We finish the formation of the dish with tomato slices and coarsely grated cheese.
For an hour, turn on the “Baking” mode.

Pork neck with Provence herbs

Ingredients:

pork neck- 1 kg;
garlic cloves - 5 pcs.;
laurel leaves - 3 pcs.;
the amount of a mixture of Provence herbs, salt and spices is selected according to preferences.

Cooking:

Wash the meat, dry thoroughly, rub well with chopped garlic, provencal herbs connected to the right amount salt.
We pull the neck with culinary twine, retreating by 3 cm. In this way, we give the product the desired shape and facilitate cutting finished meat.
We spread the pork in a dry bowl, cover with laurel leaves, turn on the slow cooker on the “Baking” mode. Set the time to 1 hour. Cooking couldn't be easier!

Cooking delicious pork on the stove

The classic way of cooking will delight us for a long time with the numerous possibilities of thermal processing of products. We cook, fry, stew, simmer - we choose a dish for every taste.

Pork goulash with gravy

Be sure to supplement the meal with fresh bread, which we use instead of a spoon. We simply dip the crispy pink salmon or pulp into a thick aromatic gravy, along with a piece tender meat send to mouth. Inexpressible pleasure!

Ingredients:

pork neck - 500 g;
bulbs - 2 pcs.;
carrot;
flour - 50 g;
tomato paste - 100 g;
laurel leaves - 2 pcs.;
bottled water - 150 ml;
oil (sunflower or olive);
half a sweet pepper;
desired amount of salt and spices.

Cooking:

We heat up the pan. We divide the pork into large portions, lightly beat off and put in hot vegetable fat. Immediately place the bay leaves (for flavor) and fry the meat pieces until golden brown over high heat.
We cut the peeled and washed vegetables into small cubes and add to the meat when a golden crust appears on it.

Ingredients:

pork pulp - 700 g;
fresh oil (olive, sunflower);
salt, spices.

Cooking:

We process the pork in the usual way, cut it across the fibers (do not forget about this rule) into layers up to 3 cm thick. Lubricate the pieces with oil, sprinkle spices thickly, leave the pickled product for half an hour.
Heat the pan strongly. Salt the pork, put it in a container, placing the pieces a little apart from each other. We fry over high heat, turn over only after the appearance of a crust. With this technique, we seem to “seal” the meat, preventing the juice from flowing out. We do not pierce or prick anything!
We continue cooking. After 3 min. turn down the heat, and after 5 minutes. We finish roasting the pork steak.

Ingredients:

fresh chilled meat - 600 g for three servings;
salt, spices and spices;
olive oil - 500 g;
juice from half a lemon.

Cooking:

Wash the pork and dry it with napkins, divide it into parts. In order for the chops to keep the meat juice inside, they form a “protective shell”, we do not bread them in flour or other composition. Another condition is the removal of tendons (connective tissue), which can compress and deform products during the frying process.
Mix spices, dry herbs (we select to taste) and lemon juice. We rub the layers, leave for half an hour.
oil (sunflower or olive) - 100 g;
cucumbers (salted, barrel) - 3 pcs.;
tomato paste - 50 g;
peppercorns - 6 pcs.

Pork dishes occupy the main place in our menu. We can bake it in the oven, in various electrical appliances, cook it with vegetables, a side dish, or in the form of a steak with blood and spices.

However, in order to prepare delicious dish from this meat you need to know the simple basics of cooking.

How to cook pork deliciously and skillfully for a hostess

Option 1 - in a pan

The easiest thing you can cook from pork in a saucepan is a steak. It is perfect for any side dish or vegetable salad. It is better to use a special grill pan.

Rinse the meat and dry well with kitchen paper towels. So that the meat does not contain excess moisture. Chop in layers.

Rub generously with spices. Leave to marinate. In a small bowl, combine the egg and water. Pour crackers into a flat plate. If they were not at hand, cut a few pieces of any bread into bars and fry in an electric oven, then chop with a rolling pin.

We collect oil in a frying pan, heat it well. Dip the semi-finished products in the egg-water mixture, breading and fry until a beautiful brownish color.

We spread the meat on preheated plates, leave for a few minutes.

Cut each steak in half with a fillet knife. This is necessary to complete the cooking process, otherwise the meat will continue to "reach". Sprinkle with salt, transfer to green lettuce leaves.

One of the important rules when cooking a steak: so that it does not turn out rough, you need to add some salt to it at the end.

Option 2 - in the oven

Baked pork - universal dish which is suitable for any event. And the ease of preparation makes it even more in demand.

Components:

Pork neck - 800 g;
Small carrots - 1 pc.;
Salt - to taste;
Dry white wine - 1 glass;
Spices - for the marinade;
Garlic - 3 cloves.

We wash the meat well, cut off excess fat and film, if any. Mix wine, peppercorns and thyme. Dry and immerse in a deep container. Pour in the marinade and leave for two hours. Spices can be used any of your choice.

We remove the neck, dry it and make arbitrary incisions in several places. Rub with spices: black pepper, paprika, salt and basil.

We cut off several long strips of foil, put carrots and garlic chopped into rings on them, and a piece of meat on top. We tightly wrap it in foil, tightly without lye and gaps, otherwise the juice will flow out and the dish will turn out dry.

We activate the electric oven at 190 ° C. Immerse the meat to bake for one hour. This dish has one specificity: it is delicious both hot and cold. Juicy and soft it is obtained due to the marinade.

In our recipe we used dry wine, but it can be replaced with lemon juice, or any vinegar. Put the meat on the mirror side of the foil, heat is reflected from it faster.

The readiness of the dish can be checked by piercing with a regular fork: if clear juice flows, then the meat is ready.

Option 3 - in a slow cooker

Having on home kitchen such an innovative electrical appliance as a multicooker, you can diversify your menu without any extra effort. Prepare meat rolls stuffed with spinach.

Components:

Pork tenderloin - 550 g;
Spinach - 1 bunch;
Ground pepper, salt - to taste;
Onion - 1 head;
Carrots - 1 pc.;
Olive oil - for frying.
Egg - 1 pc.;
Purified water - 2 liters;
Cabbage - 150 g;
Basil - a few branches.

Wash the spinach well, pat dry and cut off the long tails. Blanch in boiling water for about a minute. Remove and lay out to dry on a dry towel.

Peel the vegetables, add water and boil the broth. Cut the meat into pieces with a fillet knife and scroll twice through an electric meat grinder. Salt and sprinkle with spices. Chop the boiled egg into cubes, spinach into strips and mix. Strain the vegetable broth into a bowl.

Form a cake from minced meat, put a little stuffing in the center and blind it into a roll. Activate the appliance to the frying function, pour vegetable oil.

Fry semi-finished products on all sides, pour in one glass vegetable broth, add chopped basil and switch the unit to the stew function. Get ready for another hour.

How to cook delicious homemade pork pilaf

IN classical performance pilaf is made from the meat of a young lamb, but more and more often it began to be replaced with pork. This meat has a delicate structure and texture, therefore, the dish turns out to be fragrant and rich.

Components:

Rice - 500 g;
Carrots - 1 pc.;
Onion - 1 pc.;
Barberry, coriander, white pepper, salt - to taste;
Garlic - 3 cloves;
Sunflower oil - 100 ml;
Pork neck - 450 g;
Water - 230 g.

Pour rice into a deep glass bowl and fill with salted water and leave for two hours. Choose a quality cereal of a long-grained variety, and steamed is not suitable for our purposes.

Pre-soaking is done to get a richer taste. We clean the onion and carrot, cut into large bars. Chop the garlic with a knife.

For pilaf, the meat of a young piglet is best suited. It must be washed well and cut into pieces across the fibers.

Pour vegetable oil into the pot, heat it well and fry the vegetables, add spices and meat. You need to do this on a strong flame.

After five minutes, mix everything, add rice and pour water. Which needs to be preheated. Bring to a boil, only then cover with a lid, reduce the flame and simmer for half an hour.

If you see that the water has evaporated and the grits are still firm, add more liquid and bring to a boil.

How to cook delicious pork goulash

Such a dish as goulash occupies one of the main places in our menu. It is made from pork neck.

The meat from this place has fatty layers and is quite soft. Goulash can be made with tomato-sour cream or creamy gravy, add vegetables and mushrooms.

It harmonizes well with any side dish.

Components:

Neck - 700 g;
Flour - 1 tbsp. l;
Carrots - 1 pc.;
Onion - 1 pc.;
Tomato sauce - 3 tbsp. l;
Champignons - 300 g;
Vegetable (regular) oil - for frying;
Salt, spices - to taste;
Homemade mayonnaise - 3 tbsp. l.;
Chilled water - 1 glass.

We clean the waxes and chop the straws. Wash the mushrooms and cut into thin slices. Pour vegetable oil into a frying pan and fry the prepared onions and carrots. When they become transparent, add the mushrooms and cook until the moisture evaporates.

We wash the meat well, cut along and across the fibers into small cubes. Throw to vegetables, mix and add spices and salt.

Dilute the tomato sauce with water, add mayonnaise and pour the dressing into the prepared dish. After half an hour, add flour and stir. Reduce the flame and simmer for another half an hour.

Fresh parsley or dill will add a piquant taste to the dish. If you come across lean, lean meat, goulash can be cooked in lard or lard.

Pork booklet with vegetables in the oven

Simple, yet holiday dish from pork balyk with vegetables worthy decoration buffet table.

Components:

Sour cream - 200 ml;
Mustard - 3 tbsp. l.;
Salt, spices - to taste;
Coriander - 0.5 tsp;
Thyme - 0.5 tsp;
Garlic - 3 cloves;
Tomato - 3 pcs.;
Onion - 1 head;
Sweet pepper - 1 pc.
Balyk - 1 kg.

We take whole piece pork balyk, washed, wiped with a paper towel and let lie down. In a small bowl, mix mustard, sour cream and spices. Peel the garlic and chop into slices.

We make transverse cuts in the salmon about a centimeter, but do not cut it off completely to get the effect of a booklet. We generously coat with mustard-sour cream marinade, stuff with garlic and leave to marinate for three hours.

My tomatoes, onions, peppers, clean and chop in circles. In the intervals between the layers of balyk, we lay all the vegetables in two pieces. We activate the electric oven at 190 ° C.

We spread a glass salmon on a brazier, stretch the foil on top, tightly fasten the edges and immerse in the bake for one hour. About five minutes before the end of cooking, remove the foil so that the meat acquires a beautiful crust.

Pork chops in batter with sesame seeds

Healthy and tasty chops are obtained if bran and sesame seeds are used as breading.

Components:

Pork tenderloin - 450 g;
Egg - 2 pcs.;
Bran - 5 tbsp. l.;
Sesame - 3 tbsp. l.;
Salt, spices - to taste;
Sunflower oil - 100 ml.

We cut the washed and well-dried meat into steaks. We put it in a food bag so that the splashes do not cover the kitchen, and we beat it to a thin state with a kitchen hammer. Sprinkle with spices, add salt and lay out in a pile.

In a bowl, mix the bran with sesame seeds. Crack the eggs into a deep bowl. Pour oil into a frying pan and heat well. Dip the chop in the egg, roll in the flour mixture and fry until a beautiful brownish color.

After that, put the steaks on a dish. You can smear them with sour cream and immerse them in an electric oven for ten minutes, so they will become much softer. But if you want a crispy crust, then you can do without it.

Thank you for your attention and easy cooking, dear hostesses!

Experience in preparing appetizing meat dishes many get the price of tens, if not hundreds, of burnt steaks, undercooked chops and over-dried pieces of tenderloin in the oven. I suggest you immediately skip unsuccessful attempts to feed your family with a hearty protein dinner. Now you will know for sure what is best to cook pork for the second quickly and tasty, fragrant and thorough. Hold 5 simple recipes with photos for every taste and budget, occasion and company. I deliberately did not include in the selection and. These cooking methods are already on the site. And here are collected only original, unusual, but not complicated step-by-step instructions.

The perfect dinner: Pork neck "A la lord"

Ingredients:

How to cook juicy Pork "Barski" for the second (step-by-step recipe with photo):

The dish will turn out very juicy if you use moderately fatty meat. I cooked from the neck. I suspect that tenderloin and spatula will come out no less tasty. Cut the washed and wiped main ingredient across the fibers. The approximate thickness of the pieces is 2-2.5 cm. That is, a little thicker than on. Wrap each piece in several layers of cling film. Fight off. Rub with pepper.
Fry until golden brown in hot oil. Cook over moderate heat for 2-3 minutes per barrel. Salt the fried side. Remove the cooked meat from the pan and transfer to a paper towel to absorb excess fat. Spread out in one layer on a baking sheet.
While frying, prepare the sauce. Finely chop the cucumbers or grate on coarse grater. Cut the garlic into smaller pieces. Chop nuts and herbs with a knife. Instead of nuts, you can use coarsely crushed crackers.
Put everything in one bowl. Add sour cream. Stir. Try it. Season to taste with pepper and salt (if needed).
Brush with sauce meat preparations on the contrary. Send to the oven preheated to 180-190 degrees. Cook 20-25 minutes.
Delicious and very simple dish is ready. I made it for the second time. I think I'll do it again one of these days. Pork comes out tender, soft, tasty. A light sauce complements it harmoniously.

Pork in a "fur coat" from potatoes "In the steppe"

Required products:

Main components:

Sauce:

Proven recipe:

Wash the meat, dry it. Cut against the meat fibers to keep more juice inside. Thickness - approximately 1.5-2 cm. If desired, beat with a hammer through the film.
Prepare the marinade. Mix dry seasoning with mustard, pepper, a pinch of salt and oil.
Smear the meat fragrant mixture. Leave on for 10-15 minutes room temperature. For a longer marinade, cover the bowl and refrigerate.
Get your coat ready. Grate potatoes and cheese. Finely chop the onion. Whisk in the eggs and add the flour. Salt and pepper. Put sour cream. To prevent the potatoes from turning brown, rinse them well after chopping.
Cover each piece of pork with potato mass.
Fry until golden brown on both sides over low heat.
While the pork and potatoes are roasting, prepare the sauce. Mix sour cream and garlic passed through a press. Pour in water. Stir until smooth. Salt a little.
Put the meat in an ovenproof dish. Pour in the sauce. Cook for 7-10 minutes at 200 degrees.
Remove from oven and serve immediately. delicious meat filling, potato "garnish" and gentle sauce- appetizing, satisfying, quick and easy to prepare the second course for every day. You can cook for lunch or dinner.

Pork with mushrooms under puff pastry in the oven

Required:

How to cook delicious meat for dinner, lunch or a holiday:

Puff pastry leave on the table to defrost. For now, move on to other products. I recommend preparing a part of the carcass with moderate fat layers. It is desirable that the piece be elongated, with a flat surface. Use kitchen string to keep it neat. Mustard (I had it ready-made - plain and with grains) mix with oil, salt and pepper. Rub the pork with the mixture. Let her rest in a cold place for 2-3 hours.
Cut the brisket into small cubes. Fry in a dry skillet. Enough fat will come out of the brisket during frying, so no additional oil is needed. Transfer the finished pieces to a bowl.
Chop the onion moderately finely. Brown. If necessary, add 1-2 tablespoons of oil. Send to the fried brisket.
Coarsely chop the mushrooms. Grind in a blender.
Simmer in a pan until all the liquid has evaporated. It should be almost dry. Mix with onions and smoked brisket. Salt, pepper, add chopped garlic.
Fry the marinated pork on all sides for 4-5 minutes until golden brown. Put it in a well-heated skillet. The meat fibers should close with a fried crust, otherwise the meat will release juice during baking, and the dough will get wet. There will be a feeling that the dish is a little damp. Cool completely.
Spread on the table cling film. Spread the mushroom mass in an even layer.
Lay the main component on top. Take the film by the loose ends and connect them at the top. The champignon filling will completely cover the surface of the pork fillet.
Wrap carefully with dough. Pinch the ends carefully. Make a few cuts on top so that the puff pastry does not swell during baking. Brush with beaten egg yolk mixed with a spoonful of water or milk. Sprinkle with coarse salt. Bake for about 40-50 minutes at 180-200 degrees. Readiness to check is difficult, focus on the color of the dough. Such meat is difficult to overdry, but undercooking is easy. Remember that raw pork should not be eaten. Let the finished dish stand out of the oven for 15-20 minutes.
Cut and try! Very tasty, satisfying, fast and unusual!

Delicious pork meat stewed in beer sauce

List of required:

Detailed step by step recipe:

Rinse the pork. Cut into even slices with a side of up to 4 cm.
Fry for Not in large numbers vegetable fat to blush. To make a crust, put small portions of the product on the pan. Cook over medium heat. Place the cooked meat in a bowl.
Chop the onion into quarter rings. Put to fry. If using fresh bell peppers, cut them into strips. Fry with onions.
When it becomes translucent, add flour. Stir. Cook 1-2 minutes.
Return the meat pieces. Add spices and salt.
Stir. Pour in the beer. Add some prunes if you like. It will give the dish a light sweet and sour taste and a smoky note.
Cover. Simmer for 35-40 minutes. The sauce thickens during cooking, soaking the pork with its perfect taste and aroma. When stewing, a pleasant smell of bread is felt, if the beer is good, not powdery. Alcohol at heat treatment evaporated, leaving only a slight aftertaste. Children are allowed to eat it, so you can cook it for a family dinner or lunch. Delicious and fast!

Delicious fried pork "Skewered" on a grill pan

Have to take:

How to cook:

cut into meat fillet into flat pieces. Determine where the fibers are and cut across to keep all the juice inside. You can also cut the product into pieces the size of a matchbox and put them on wooden skewers. You will get excellent snack skewers.
Add the seasoning, oil and minced garlic cloves to the pork. Stir. Marinate for 2-3 hours in the refrigerator.
Put the marinated meat on a heated frying pan. Additional fat is not necessary, especially if there is a non-stick coating.
Fry over medium heat for a few minutes, until golden brown stripes appear. Flip. Salt. Cook another barrel about the same amount. If necessary, repeat the procedure with turning until the dish reaches the condition. Let me remind you that this type of meat products does not have only one degree of roasting - well done. There should be no blood and ichor. Skewers on skewers are prepared in the same way. Cover the fried pieces so that the internal juice disperses through the fibers.

Pork belongs to the main types of meat. From such an important food product, the dishes are very tasty and satisfying. You can cook many recipes with a wide variety of tastes.

For cooking, various methods of heat treatment are used: boiling, frying, poaching, stewing and baking.

In the article we will consider different recipes cooking second courses so that any hostess can feed the family for lunch or serve them for dinner.

Pork Recipe - "Escalope"

Products:

300 g pork
60 g pork fat

Meal preparation:

Cut the pork across the fibers into slices about 1.5 cm thick, beat well with a chopper, salt and pepper. Can be used instead of pepper ground cinnamon or chopped nutmeg.

Fry on both sides until golden brown.

Serve with salted cucumbers, parsley, dill, basil.

Delicious pork recipe with mushrooms in sour cream sauce

Products for 5 servings:

750 g lean pork meat
100 g melted pork fat(to taste - replace with another)
100 g onion
200 g fresh champignons(or other mushrooms)
400 g sour cream sauce
750 g garnish
salt, pepper, herbs - to taste

Cooking:

Cut the flesh of lean pork into long sticks, sprinkle with salt, pepper and fry in fat in a pan.

Add browned onions, fresh boiled champignons, cut into thin slices, and sour cream sauce to the fried meat.

Then boil it all, stirring, over low heat for 8 - 10 minutes.

We serve the dish with any crumbly porridge or boiled potatoes, sprinkle with herbs.

Pork in beer dough

Products:

600 g pork
50 g butter
75 g hard cheese
160 g flour
2 eggs
100 ml beer
greens, ground black pepper, salt - to taste

Cooking:

Separate the whites from the yolks and beat.

Put the yolks, whipped whites into the sifted flour, pour in the beer and

knead the dough.

Cut the prepared meat into 8 identical pieces and beat well, salt and pepper. Grate the cheese.

Roll half of the pieces of meat in cheese and combine with other pieces.

Dip each pair of pieces of meat in the dough and fry in melted butter on both sides until done.

Put the pork pieces on a dish and garnish with herbs. Side dish for the dish of your choice.

Pork ragout with vegetables

Products:

800 g pork
2 sweet bell peppers different color
3 potatoes
2 onions
2 zucchini
3 - 5 broccoli florets
1 large carrot
tomato paste or jar canned tomatoes in own juice
1 st. spoon vegetable oil
1 teaspoon each salt, sweet red pepper, dried dill and garlic
0.5 teaspoon ground black pepper
1 teaspoon 9% vinegar

Cooking:

Cut the meat into pieces of arbitrary shape about 3 cm in size on the large side.
Cut the onion into half rings.
Peel the carrots and cut into thin circles.
Lightly fry the meat, onions and carrots in oil in a large deep frying pan, browning them.
Spices, including salt, diluted in 2 tablespoons of water and vinegar, pour over meat and vegetables.
Simmer everything on low heat for 2-3 minutes.
Peel the potatoes and cut into small cubes, peppers and zucchini into circles.
Divide broccoli into small florets. Mix everything with meat, add tomatoes or tomato paste, after diluting it in 0.5 cups of water.
Cover the pan with a lid and simmer over low heat for 50 minutes.

The recipe for the dish is ready.

How to cook spicy fillet?

Products:

700 g pork
200 g cheese
1 zucchini
250 g onion
300 g tomatoes
4 garlic cloves
2 tbsp. thyme spoons
1/2 cup dry wine
4 tbsp. tablespoons of vegetable oil
dill greens, tabasco sauce, salt, pepper - to taste

Cooking:

Cut the meat across the fibers and beat off.
For marinade: minced garlic mixed with 1 tbsp. a spoonful of thyme, tabasco, pepper, salt, pour in wine and 2 tbsp. tablespoons of oil, marinate for 1.5 hours.
Put the chopped vegetables on a baking sheet and pour over the marinade. Put in the oven at 220 degrees C for 10 minutes.
Then put the pieces of pork on top, pour over with oil and bake for another 7 minutes.
After that, cut the cheese into slices (plates), lay on the meat and bake.

recipe with spicy pork fillet ready.

Pork chop with salad

Cooking:

Cut pork tenderloin into slices. Break off the slices.
1 egg lightly beaten, salt and pepper.
Heat vegetable oil in a frying pan.
Dip each piece of minced pork in the egg, then in breadcrumbs, again in an egg and again in crackers.
Fry the meat in vegetable oil on each side, first on high, and then on medium heat until golden brown.

How to cook "Sinbad" - deep-fried with sesame seeds and flour

Products:

300 g pork
1 egg
50 g sesame
vegetable oil, salt

For sauce: 2 tbsp. spoons of ketchup, 2 tbsp. spoons of mayonnaise, 1 tbsp. a spoonful of sour cream, dill sprigs

Meal preparation:

Pork cut into cubes or cubes (optional).
Whisk the egg in a bowl.
Salt the pork pieces, roll in flour, then in the egg and sesame seeds. Fry in a large amount of hot vegetable oil (deep-fried) for 5 minutes.
For the sauce, mix mayonnaise, ketchup, sour cream, finely chopped dill.

Serve cooked pork with sauce.

Pork stew with cabbage and apples

Products:

500 g meat pulp
250 g sauerkraut
1 sweet and sour apple
1 bulb
1 garlic clove, flour, salt, pepper, vegetable oil

Meal preparation:

Squeeze the sauerkraut from the brine and boil a little.

Peel the onion and cut into half rings.

Peel the apple, cut the cotyledons, cut into slices.

Cut the washed meat into pieces, then roll in a small amount of flour. Heat the vegetable oil in a frying pan, fry the meat to a crust, add the onion and fry a little more.

Transfer the meat to a thick-walled pan, add cabbage, apple, salt and pepper to taste. Pour in a little water, cover the pan with a lid, first put on a strong fire, and after boiling, reduce the fire and simmer the dish until cooked. At the end, add chopped garlic.

The recipe for pork stew with cabbage and apples is ready.

Delicious Chef's Recipe - Boar Knee with Potatoes

Meal preparation:

Pour the pork knuckle with beer, add mint leaves, black peppercorns, salt. Cook over low heat until almost done.

Remove the knuckle from the bone, stuff with carrots and garlic,

tie with twine, pack in foil.

Then, put it on a baking sheet, place coarsely chopped potatoes around. Spray potatoes with vegetable oil, add salt and bake until tender.

We cut the finished shank into pieces, season with mustard, ketchup. We put it in the middle of the dish, we place the potatoes around.

How to cook pork with pasta?

Products:

750 g pork pulp
100 g rendered pork fat
100 g onion
250 g tomatoes
500 ml stock
150 g bell pepper
300 g pasta
50 g grated cheese
salt pepper

Cooking:

The flesh of the hind leg or lumbar part of the pork is cut into wide portioned pieces, cut off excess fat, leaving it with meat no thicker than 1 cm, beat off, salt, pepper and fry on both sides until a crust forms.

We put the fried meat in a saucepan, pour the broth, cooked from the fried pork bones, add browned chopped onion, Bulgarian pepper, chopped noodles, slices fresh tomatoes without skin and seeds. We stew all this contents until the meat is fully cooked.

Boil pasta (horns, ears, snails, feathers - except for noodles) until half cooked in salted water, put in a colander, put in meat, mix and continue to simmer until the meat is ready. When using vermicelli - lay it without preliminary boiling.

When serving, put the meat on a plate, pasta on it, which we sprinkle with grated cheese.

A simple recipe for a delicious casserole with minced meat and pasta - video

Prepare meals with pleasure and enjoy your meal!

A step-by-step photo recipe for making “those” homemade cutlets, with bread crumb and two types of meat - pork and beef. Preparing this dish is simple - we twist the meat, bread, onions in a meat grinder, make homemade minced meat, form cutlets, roll in flour, fry until cooked in a pan. We serve cutlets with the best side dish for this occasion - mashed potatoes.

Recipe for steam pies pigodi, or, as they are also called "pyang-se". The dish has Korean roots and is a cross between manti (because it is steamed in a double boiler) and ordinary pies, as it is made from yeast dough. The filling for these pies is complex, made from minced pork, onions, carrots, cabbage and spices, but technologically, pigodi are prepared like steam pies: we roll out, or rather, knead with our hands into a layer, yeast dough, put the filling in the middle, form a pie. Then we put the molded pies in the mantyshnitsy and cook the pian-se for a couple.

I have already cooked manti more than once, but this recipe differs from others with an interesting filling, which, on the one hand, makes this dish affordable and budgetary in our Siberian conditions, and on the other hand, is a kind of compromise between Central Asian and Russian cuisine. So, to prepare the filling, we simply take a piece of pork, a piece of lamb fat, potatoes, onions and make the filling. We knead the dough for manti standard, i.e. very cool.

Another cooking option pork loin. This time, we will cut the meat into steaks, marinate the pork a little in spices, onions and vegetable oil, after which we will bake our kebab on the grill until a beautiful baked crust forms. The dish is served with fresh herbs and fresh vegetables. I definitely recommend cooking such baked meat in the country, it's really delicious!

Recipe for pork chops cooked in the oven. The meat is beaten, marinated, baked until cooked in the oven, after which the pork is laid out onions, chopped parsley, tomatoes, chops sprinkled with cheese and baked again until the cheese is ready. I highly recommend cooking pork in this way, but this photo recipe for chops will help you!

Photo lazy cabbage rolls, which are prepared from pork meat, rice, cabbage and onions with carrots. Since cabbage rolls are "lazy", minced meat is not wrapped in cabbage leaves, it itself is part of the minced meat. In a nutshell, the whole recipe for lazy cabbage rolls comes down to cooking minced meat and vegetables, which is formed into cutlets. Further, the resulting semi-finished products are breaded in breadcrumbs and fried in a pan. At the end of cooking, lazy cabbage rolls are placed on a baking sheet, poured tomato sauce, and baked until fully cooked in the oven. In fact, preparing this dish is much easier than you might imagine, as you can easily see by looking at step by step photo the recipe for these lazy cabbage rolls!

Recipe doctor's sausage cooked at home according to GOST. If you are tired of eating "it's not clear what" and "it's not clear from what" - be sure to try to cook a normal doctor's sausage at home from real meat, and you will immediately understand the difference! Whoever says anything - the simplest recipe, a stick of doctor's sausage cooked on the weekend will allow you to make sandwiches all week from which you can not be afraid for your health, but at the same time, get simply incredible taste pleasure!

Recipe for pork baked in foil under the fire. We take a piece of pork, rub it with spices and salt, stuff the meat with carrots, wrap it in several layers in aluminum foil and place the workpiece in a hole dug in the ashes of the fire. We make a fire over the pork and in a couple of hours we get a wonderful meat delicacy.

Another recipe for manti, this time from pork. We make a very cool dough, turn the pork with a meat grinder into minced meat, add onions and spices, sculpt manti, load them into a pressure cooker, put on fire. Serve hot and enjoy a delicious dish of Central Asian cuisine!

Photo of pork dumplings. We take a fatty piece of meat, chop it with hatchets or twist it in a meat grinder, combine the meat with onions and green onions, add a little garlic, black and red ground pepper to the dumpling filling, knead plain dough and we can assume that the preparatory stage of cooking the dish is completed, and we just have to stick and boil dumplings in meat broth or salted water.

Photo of baked pork knuckle stuffed sauerkraut and ham, which I once cooked after visiting a German brasserie. I drank beer there, ate a knuckle, and thought, why not cook the same at home! Here I have prepared. As it turned out, this epic dish is not so difficult to prepare! We take the knuckle, cut a bone out of it, marinate it for several hours (while the sauerkraut is stewed), stuff it with stewed sauerkraut and ham, place the resulting semi-finished product in a baking sleeve, and bake the knuckle in the oven until a beautiful golden crust appears. It turns out just wonderful dish! Therefore, if you are still thinking about how to cook a shank, try baking it in this way.

Photo dishes from tree mushrooms with pork cooked in Chinese style. To make this culinary delight, you need to make preparations: soak dry black tree mushrooms, peel and chop vegetables (the recipe used: garlic, ginger, chili, leek, green onion, carrots and onion), cut the meat into small slices. Further, the prepared products are quickly fried in a deep frying pan until fully cooked.

Photo of a homemade sausage that was made from pork. Prepared according to this recipe homemade sausage I usually like to use it with stewed sauerkraut and serve this splendor with a large mug of cold beer, because the dish turns out no worse than in a decent brasserie. Sausage is prepared simply - we cut the pork not very finely with a knife, add finely chopped onion and garlic, salt, spices to the meat. We knead the minced sausage well and stuff the pork intestines bought in the store with it. The resulting sausages are baked in a well-heated oven until fully cooked. As mentioned above, this dish is served with stewed sauerkraut.

Photo of the one I made New Year jelly from pork legs and beef. Actually, I didn’t discover any America, I just took a cauldron, boiled it in it pork legs and beef meat (I wanted the jelly to turn out to be meat), along with carrots and onions, after which the meat was sorted out and poured with the broth obtained as a result of cooking the jelly. Without undue modesty, I want to say that the jelly shown in the photo turned out to be very tasty, if anyone is interested, the recipe for my jelly is here.

How did you get to taste Japanese dish"yakinaku". I decided to cook it, found the sauce of the same name, but it turned out that to prepare a real Japanese masterpiece, you need a special flat stove. In order not to break off, I decided to replace the device specific to the Japanese with a cauldron specific to Siberians. The photo shows the final pork dish, or rather, fried pork with vegetables in Japanese sauce. It turned out very tasty, and "darlings" Japanese cuisine provided the sauce in which the pork was marinated before roasting, in which the pork was cooked, and served with roast pork and vegetables.

A photo of pork in sweet and sour sauce from which I finally managed to achieve the identity of the dish that I often take when visiting a Chinese cafe or restaurant. As it turned out, there is nothing difficult at all in preparing a recipe for pork in sweet and sour sauce, and even more than that, the simplicity of this previously inaccessible dish for my mind is simply amazing! You just need to cut the pork into thin plastics, roll them in starch, bake the pork in a large amount of vegetable oil, make a sauce, mix with meat, and that's it! I think that from the second time cooking sweet and sour pork, this dish can be cooked in 20-25 minutes no more! If anyone wants to measure their culinary skills with Chinese chefs, here is the recipe.