Roast pork with gravy This recipe is very tasty and fragrant. Meat just melts in your mouth! Can be served as a side dish boiled potatoes, porridge or pasta. Simple and very tasty!
To make this pork roast with gravy you will need:
pork (pulp) - 500-600 g;
onion - 1 pc.;
carrots - 1 pc.;
soy sauce - 1 tbsp. l.;
tomato paste - 1-2 tsp;
salt, a mixture of peppers - to taste;
seasoning for pork - to taste;
meat or vegetable broth - 250-300 ml;
Bay leaf- 2 pcs.;
garlic - 2 cloves;
vegetable oil - for frying;
greens - for serving.
Wash the pork, pat dry with paper towels and cut into medium pieces.
Heat a saucepan with vegetable oil well. Put the meat, sprinkle with a mixture of peppers, seasoning for pork, pour soy sauce. Fry on a fairly high heat until a beautiful golden brown.
Add onions and carrots to the meat, mix and fry for 3-4 minutes. Add tomato paste, pour in broth. Salt to taste and mix again. When the liquid in the saucepan boils, reduce the heat to a minimum. Simmer pork under a closed lid until tender (35-45 minutes). If needed, add more broth. 5 minutes before the end of cooking, add the bay leaf and chopped garlic.
Serve this delicious roasted pork with a side dish, pouring over it with gravy, in which the meat was stewed and sprinkled with herbs. It's insanely delicious!
Enjoy your meal!
Among meat dishes roasting is one of the most popular and simple. It pairs wonderfully with porridge. pasta, potatoes or vegetables. And even by itself, just with bread, it is crushed "for a sweet soul."
Cooking options: from simple to complex
Roast pork, perhaps, is in first place in popularity among other varieties of dishes from this meat. And you can cook it both in the classic, traditional style, and with some variations.
Option one, classic
The amount of pork is taken arbitrary, from half a kilo to a kilogram. The fat content is medium, that is, layers of fat are welcome. Freshness is especially tasty in this dish. And if you take exclusively lean product, then the pork frying can turn out to be harsh.
So, the meat is washed well and cut into small pieces. Then it should be salted, peppered or sprinkled with special seasonings for fried meat- such ready-made kits are available in all grocery stores. Then on a heated pan, where it is already poured vegetable oil, our workpiece is laid out. Over high heat, the meat pieces are fried until they are covered with a crust. Just make sure they don't dry out! Then the fire is removed by about half. The meat with fat is transferred to a small saucepan, covered with two finely chopped onions and put on a small fire. When the onion is fried a little, the future pork roast is poured with a glass of boiled water, or even better - broth. There should be added a few bay leaves, 5-6 coriander peas, salt if necessary. A little more seasoning and ground pepper will not hurt. Then everything is covered with a lid and stewed until cooked. When served, sprinkled with parsley and dill.
Option two, also classic
Pork roast can be cooked without gravy. Pieces of meat are simply cooked in oil and fat, then onions are added there. It is this roast that is served with hominy - the national Moldavian dish. But it is necessary to sprinkle with chopped herbs - the taste of meat from it becomes richer, richer.
Option three, with tomato
The basic process is the same as described above. When the meat is fried, onion and a few tablespoons of tomato paste are added to the pan. It can be replaced with sweet and sour ketchup, but not too spicy. Or a glass tomato juice. Let it simmer for a couple of minutes. Then roast pork is poured with broth or boiled water(the amount is determined by tomato ingredients) and brought to readiness. You just need to try the dish for the sufficiency of salt and seasonings.
Option four, east
And finally, one more, somewhat unexpected way to fry pork. For its implementation, we take meat - 1 kg, potato starch- 180 g, ordinary flour - 30 g, ground pepper, salt, spices - to taste. Yes, this meat roast needs a Korean carrot as a garnish. Started!
- Pork is cut into slices across the grain. Then - into small identical cubes.
- The meat is salted, rolled in pepper and seasonings, left for 15 minutes, so that it is well saturated with spices, then the excess is removed.
- Now in cold water starch is added (water 90 g - half of the mass of starch), flour, everything is mixed well.
- The meat is thoroughly rolled in a starch-flour mass and laid out in a deep frying pan or pot with already heated vegetable oil. Fry on one side, turn over, fry on the other. Total - 20-25 minutes.
- When the meat is ready, put it on a dish, add Korean carrot and enjoy the taste.
What do they eat with what
Roast pork is good served with pasta or spaghetti, stewed beans, fried potatoes or puree. Ideally, it is combined with cereals - buckwheat, millet, rice. Or with stewed cabbage. The main thing is to have someone to eat and enjoy!
Quite, it would seem, an ordinary and everyday dish - pork roast. But if one day you want to cook pork roast according to Korean recipe, then the dish will get completely new taste.
So, for four servings of Korean-style pork roast, you will need the following products:
- potato starch - 180 grams,
- kilogram of pork
- wheat flour of the highest grade - 30 grams,
- vegetable oil - 250 grams,
- ground black pepper - one gram,
- 15 grams of salt
Recipe:
Pork should be finely cut into pieces of the same size, then sprinkle with pepper and a little salt. Let the meat marinate for 10-15 minutes. Then add cold water to the starch, keeping the ratio 1:2. Mix everything, pour a small amount of wheat flour and mix again. Then you need to carefully roll the marinated pieces of meat in the prepared mass on all sides. After that, you need to pour oil into the pan and heat it to a temperature of 180 degrees. After this frying, you need to keep on fire until a golden hue appears.
This roasted pork is only served hot.
Roast pork in a pan recipe
There is nothing easier than roast pork. It is prepared from quite affordable ingredients, moreover, it is completely inexpensive. Cooking pork in a pan is a real pleasure - the process does not take much time, it is very fast and convenient.
According to this recipe, you can cook a delicious and very fragrant pork roast, which can only compete in taste with pork goulash. You can add pork meat with absolutely any side dish of your choice.
So, the products you need:
- a little lean pork pulp - about 200 grams,
- 1 tablespoon of tomato paste,
- 50 grams of fat
- hot sauce (optional) - tablespoon,
- pepper and salt,
- greens - optional.
Recipe:
It is necessary to wash the pork pulp, then dry it a little and cut into sticks. Then you need to thoroughly heat the pan with fat and put the meat on the melted fat. After that, the meat is sprinkled with salt and pepper to your taste and stirred continuously with a spatula. As soon as the meat is fried until cooked, you can add a little fried onion, tomato paste and hot sauce, pour the broth and simmer for 7-10 minutes. Before serving, sprinkle the roasted meat with chopped herbs.
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Roast Pork Recipes
Even if you have never cooked anything, we are just sure that you will succeed in roasting pork. Such a dish always turns out so tasty and juicy that it is simply unrealistic to spoil it. Plus, the ingredients for this stir fry recipe are so cheap and readily available that you can make it as often as you like. And of course, such a roast cannot bother men who are crazy about meat.
Ingredients you will need:
- 150 grams of carrots
- 100 grams of spicy onion,
- 3 spoons of tomato paste,
- 400 grams of lean pork,
- salt,
- parsley,
- bay leaf,
- dill,
- celery,
- black pepper,
- allspice peas.
How to cook roast pork:
Wash and dry the meat tenderloin. Then cut it into small pieces, put in a frying pan in heated fat and fry until the meat becomes a beautiful shade. Then, after a couple of minutes, you need to put the tomato paste in the pan, mix everything thoroughly, and cook for about five minutes, stirring the roast all the time with a spatula. Then you need to add half a liter of water. Everything needs to be salted and seasoned with spices. Simmer for another 20 minutes.
For such a roast, you can give porridge as a side dish, as well as potatoes and rice, and, of course, pasta.
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Roast pork with tomatoes and other vegetables
There are countless recipes for roasting pork and other meats. How to cook roast pork? Do you think the topic is open? Not at all, you can always come up with and try something new. A little diversified basic recipe roasted pork, you can get a dish with a completely new taste. For example, to complement roasted pork with juicy fragrant tomatoes and young garlic. By the way, the duet of pork with tomatoes can be considered one of the most successful culinary combinations. Such a dish looks appetizing, tastes excellent, and also pleases cooking - it will take about 30-35 minutes.
I am also pleased with the “adaptability” of the dish to different side dishes, as well as the ability to serve it as an independent hot appetizer. So, let's cook pork roast recipes according to our recipes, with a photo it will be clear to you how to cook this dish.
Ingredients for roast pork:
- lean pork - 400 g;
- fresh tomato - 2 pcs.;
- carrots - 1 pc.;
- onions - 1 pc.;
- salt - to taste;
- pepper - to taste;
- garlic 3-4 cloves;
- vegetable oil - 30 g.
The number of products is calculated for 2 servings. Take care also of a large frying pan with high sides. You can use a grill pan.
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Recipe for Roast Pork with Tomatoes
Rinse the pork for frying, dry and cut into medium-sized pieces. Salt, add black pepper to taste, mix the pieces of meat. If you prefer to season the meat with herbs (rosemary, basil, thyme, etc.), you can add them.
We prepare all the vegetables for frying at once. We clean the onion and carrot, wash the tomato. We cut the onion into large half rings, the tomato - into slices, the carrot - coarsely rubbed on a grater. Peel the garlic and finely chop with a knife.
First, fry the pork in hot vegetable oil, stirring it often so that it is fried evenly on all sides. We fry for about 3 minutes. By the way, instead of vegetable oil, you can use fresh lard.
Then add the carrots and onions, continue to fry for another minute, also stirring, so as not to burn these vegetables in the pan.
Then you can add tomatoes. Stir and keep roasting pork on fire for another 2-3 minutes. A minute before removing the dish from the heat, add the garlic, keep frying for another minute, so that the garlic reveals its aroma.
Roasting is served as an independent hot dish, and as an addition to potato dishes, cereals, pasta dishes, casseroles, etc.
Be sure to offer the dish hot, as cold frying looks very greasy, and this is not to everyone's taste. You can serve pork with tomatoes in pots or other dishes in portions.
Pork roast is a delicious answer to the question of how to make a hearty second course for the whole family. It will perfectly complement any meal and is suitable even for a festive evening. Unlike many others meat products the pork will definitely turn out tender and soft, and the gravy cooked with it will turn even a simple side dish into a gourmet dish.
Roast pork can be prepared by simply frying the meat with vegetables. In the very simple version even an ordinary onion is enough. However, it is more common to cook pork with gravy. This allows not only to get delicious sauce, but it is better to put out the meat itself. For refueling use tomato ingredients (fresh tomatoes, pasta, adjika) or dairy (sour cream, cream, milk). Often they are mixed with each other, getting a new taste of the dish.
Spices play an important role in the preparation of roasted pork. It can be any seasonings for meat, dried herbs, red and black peppers, garlic, etc. At the same time, you can marinate pork in them in advance or add them already in the process of cooking on the stove.
The roast is served along with a side dish, laying meat on top of it and pouring thick gravy over the entire dish. Vegetable cuts also go well with this dish.
The meat cooked according to this recipe will literally melt in your mouth, even if you cut it enough large pieces. In order not to overcook the onion, you can cook it separately from the pork and add it along with tomato paste. Be sure to complement the dish with your favorite seasonings for meat.
Ingredients:
- 600 g pork;
- 1 st. l. tomato paste;
- 1 onion;
- 120 ml of meat broth;
- ½ tsp acute adjika;
- Salt pepper.
Cooking method:
- Rinse the meat, pat dry and cut into medium-sized pieces.
- Chop the onion into cubes, put in a heated pan.
- When the onion becomes soft, add pork, salt and pepper to it.
- Stirring the contents of the pan occasionally, bring the meat to a golden color.
- Season the roast with adjika and tomato paste, season to taste.
- Mix together all the ingredients and pour the broth into the pan.
- Bring the gravy to a boil and cook for 6-7 minutes without reducing the heat.
- Turn off the burner, leave the frying under a closed lid for 15 minutes.
Interesting from the network
Pork in sour cream sauce always turns out very tender and juicy. Thanks to the addition of flour, the gravy will be thick, and various spices will add a unique flavor to the dish. In a slow cooker, the meat will come out even softer, as it will be fried evenly on all sides, and then slowly simmer until cooked.
Ingredients:
- 400 g pork;
- 3 art. l. sour cream;
- 1 onion;
- 2 tsp flour;
- 3 art. l. vegetable oil;
- Bay leaf;
- Salt pepper.
Cooking method:
- Rinse the pork well and cut into small cubes.
- Turn the multicooker into the “Baking” mode and set the time to 50 minutes.
- Lubricate the bowl with vegetable oil, put the pork, salt to taste.
- Fry the meat under a closed lid until golden brown.
- Cut the onion into half rings, put it in a slow cooker and fry for another 10 minutes.
- Pour 1 cup onion with pork boiled water, add bay leaf.
- Put sour cream in a deep plate, add spices and flour.
- Thoroughly mix the sauce until the lumps disappear.
- When the timer has 10 minutes left, pour the sour cream into the slow cooker.
- Stir again and continue cooking until you hear a beep.
Now you know how to cook pork roast according to the recipe with a photo. Bon appetit!
Roast pork is the perfect complement to any side dish, regardless of the method of preparation. Tender meat pieces and thick gravy will turn an ordinary homemade dinner into a gourmet feast. Before you cook roast pork, it will be useful to familiarize yourself with the main secrets of this dish:
- Various seasonings, especially dried herbs, go well with pork. For frying, it is recommended to use parsley, basil, cumin and dill;
- To prepare a roast with gravy, you need to use a deep frying pan with thick walls;
- Before cooking pork, it must be cleaned of films and veins. You can also remove excess fat to reduce the calorie content of the dish;
- For frying, pork should be cut finely, no larger than 4-5 cm;
- In order for the pork to be soft, it must be fried over low heat for at least 30 minutes;
- If the pork is frozen, it is recommended to defrost it when room temperature without using a microwave oven or hot water. This can damage the structure of the meat and spoil the end result;
- The broth for frying can be replaced with water, to which spices and dried herbs should be added, or a bouillon cube should be dissolved in it.
Roasting is one of the lightest meat dishes, with which many once in time immemorial began their culinary career. And I am no exception. The easiest way is roast pork with gravy. A recipe with a photo, run in over the years, I bring to the attention of novice cooks. I believe that a full meal must necessarily include a dish with meat ingredient. For example, I often cook roast pork with gravy, which is very popular with my family (especially the male half of it). A dish using pork turns out to be both tasty and satisfying. In addition, this meat roast goes well with almost any side dish (potato, cereal or pasta). I also use vegetables when cooking meat roasts. I propose to cook pork roast for the lunch menu or for dinner with the addition of onion, carrots. Of course, not without spices. The rich taste of the gravy is obtained through the use of meat broth.
Ingredients:
- Pork pulp - 400 g
- Carrot - 1 piece
- Onion - 1 head
- Tomato paste - 2 teaspoons
- Meat (or vegetable broth) - 1.5 cups
- Garlic - 2 cloves
- Bay leaf - 2 pieces
- Dried herb mix - 2 teaspoons
- Salt - to taste
- Black ground pepper - 1 pinch
- Vegetable oil - 3 tablespoons
How to cook roast pork with gravy
1. I cut the pork in the form of small sticks. For me personally, the presence of fat is not at all critical. I prefer to cut the meat when it is slightly frozen. It is more convenient, and the pieces are proportionate.
2. I prefer to cook in a saucepan or a deep frying pan. I heat the vegetable oil well in a saucepan, into which I then transfer the meat pieces. I immediately flavor the pork with salt, ground black pepper. Sometimes I use hops-suneli seasoning. Be careful with salt. At one of the stages of cooking will be used meat broth(if it is salty, then the amount of spice for pork should be reduced).
3. I fry the meat pieces until a pleasant crust forms.
4. In parallel with roasting pork pieces I do vegetables. I usually cut the peeled ingredients like this: onions - into thin half rings, carrots - into strips.
5. I add sliced \u200b\u200bvegetables to the saucepan. I fry for about 3-4 minutes.
6. The next ingredient for a delicious roast is tomato paste.
7. I pour in further meat broth. I mix the ingredients, add salt if necessary. I wait for the contents in the saucepan to boil, only then I reduce the heat, cover the saucepan with a lid. Pork carcass with vegetables for about 40 minutes (depending on the quality of the meat).
8. When the pork dish is almost ready, I add finely chopped garlic, a couple of bay leaves and a mixture of dried herbs (parsley, herbs, dill) to it. I cook for another 5 minutes, then turn off the fire.
9. Delicious roast pork with gravy is ready!
