Smoked pork is a very popular delicacy. Methods of cooking smoked pork and the best recipes with its participation

Smoked pork is a very popular delicacy. Methods of cooking smoked pork and the best recipes with its participation

For smoking, of all types of meat, pork is considered the most convenient. It is smoked in both cold and hot ways.

In products prepared by smoking, the amount of cholesterol is reduced, and beneficial substances are retained.

Cooking this dish at home, if you do not have a smokehouse, is not so difficult. Even in a saucepan or pan, the pork does not dry out and absorbs the marinade well.

Smoked pork dishes are savory and fragrant. For cooking mainly used cold smoked pork. From it make the complex first, second courses and salads.

Smoked pork - general principles of cooking

  • Pork for smoking is ideal, but the wrong ingredients for the marinade can spoil the taste of the whole dish.
  • To make the finished meat soft, choose a young pig for smoking.
  • Before cooking, the pork must be thoroughly washed and dried with a towel.
  • Before starting to smoke, meat is salted in saltpeter, salt and sugar.
  • The easiest way is to cook smoked pork in a smokehouse or grill, but at home it is more natural.
  • The surface of the finished smoked meat will be brilliant and brown-yellow in color.
  • For salads, it is better to use smoked pork brisket.

Cold smoked pork

For cold smoking, choose the best ham. Serve it as a cold snack for dinner and on a festive table.


750 g ham;

4 pieces of crushed bay leaf;

one kg of salt;

35 g sugar;

packing seasoning for lard;

three tsp. black pepper;

litere of water.


Cut the excess off your ham and give it a rounded shape.

Grate the meat with a little salt and sugar.

Make a mixture of sugar, pepper, bay leaf, salt and half seasoning.

Pour half of the mixture into an enameled pan, put the ham in there and sprinkle it on all sides with the remaining mixture. Then take a lid smaller in diameter than the saucepan and cover the meat with it. Gammon salted under the yoke for half a day.

After the elapsed time, keep the ham in brine. To do this, put in boiling water, 1/3 cup of salt, a spoonful of sugar and the remaining seasoning.

Boil all 5 minutes.

Immerse the ham in the cooled pickle and keep it in it for 17 days in a cool place. Stir the water periodically.

After that, hang the ham in a cool place with a low level of humidity. If the temperature is low outside, then let it down in a draft near the window for at least 5 days.

Next, wrap the ham with gauze in two layers and hang in a place where the temperature is not lower than 20 degrees for 4 days.

Then again hold the ham in a cool place for two weeks.

Ready ham will not spoil until 6 months.

Smoking pork in a multi-cooker

Smoke pork in a slow cooker is quite easy. It does not need to pre-marinate or beat. The appearance of the meat piece remains unchanged.


600 g pig sirloin;

35 ml of liquid smoke;

black pepper;




Cut chilled pork into 1.5 cm thick pieces.

Put the meat in a deep bowl, add salt, spices and pepper. Stir lightly.

Saturate pork slices with liquid smoke.

Cut the food foil into large rectangles and fold the edges inward.

Place two pieces of meat in the center and fill them with a small amount of mixture with liquid smoke from the tank.

Wrap the foil envelope.

Envelopes with meat, how much will fit, put in the bowl of the slow cooker and close the lid. Set the “Baking” mode, cook for 35 minutes. Put the “Low pressure” mode on the valve.

After the signal, release the pressure and remove the envelopes from the multicooker.

Serve hot with fresh vegetables.

Solyanka with cold smoked pork

Solyanka, cooked according to this recipe, has a sharp-sour-salty taste. That is why she loves all lovers of Russian cuisine.

Ingredients: 250 g low-fat uncooked pork;

270 g smoked pork belly;

one piece chicken back;

200 g of pickled mushrooms;

2 pcs. large pickled cucumbers;

150 pcs. dark pitted olives;

4 things. medium potato;

180 g of sauerkraut;

two cloves of garlic;

dry spices - to taste;

fresh greens;

35 g butter;

half a lemon;

sour cream;

one bow;

Bay leaf.


Cook fat broth from the chicken back. Meat put stew over medium heat. As soon as the water boils, add whole onions, black peppercorns and lavrushka. Cook for 40 minutes.

Remove cooked meat from the pan and strain the broth.

Cut raw and smoked pork into large strips and place in a saucepan. Pour broth over the pork and cook for 20 minutes.

Then add peeled and chopped potatoes, cook for another 8 minutes.

Next to the soup, add sauerkraut and sliced ​​mushrooms, pickles and olives. Mix and cook for 10 minutes.

After the elapsed time, add meat, butter and pickle from cucumbers to the back of the chicken back. Cover the saucepan with the lid and leave to simmer for 9 minutes.

Put the finished soup into plates, add to each piece of lemon, sprinkle with chopped garlic and greens. If desired, add one teaspoon of sour cream.

In addition to all the above, various sausages, rice and carrot-onion zazharki are sometimes added to the soup.

Borsch with smoked pork ribs

With smoked pork, ordinary borscht gets a savory taste.


1.5 liters of chicken broth;

220 g smoked pork ribs;

two potatoes;

1 beet;

50 g celery stalk;

one medium carrot;

40 ml of sunflower oil;

250 g canned beans;

three art. spoons of ketchup;

one bow;

150 grams of Chinese cabbage;

Bay leaf;

200 ml of cucumber solution;

20 g parsley;

130 g sour cream.


Pour chicken broth into the pan (beef will suit instead). Then add the sliced ​​smoked pork ribs and let simmer for 10 minutes.

Cut half of carrot, onion and stalk of celery into squares and add to broth. Simmer for no more than 12 minutes. The remaining carrots with beets, pass through a large grater. Shred onion finely. Fry vegetables until cooked in sunflower oil.

Cabbage and the remaining celery shred, and potatoes cut into cubes. Together with vegetable dressing add to the broth.

There, put the tomato paste, beans, bay leaf and pour in the pickle. Bring to a boil and simmer for 20 minutes.

Serve the soup with sour cream and finely chopped parsley.

Smoked Pork Stew

All vegetables take over the taste of smoked meat, so the dish turns out to be unusual.


Head of small white cabbage;

460 g of potatoes;

5 pieces of smoked pork 1.5 cm thick;

A pair of tablespoons of vegetable oil;

110 ml of apple juice;

three onions;

50 ml of apple cider vinegar;

300 g of dried fruit salad;

ground black pepper;

iodized salt.


Remove all excess from the cabbage and cut it into 6 pieces. Peel potatoes, and cut into squares. Put the cabbage and potatoes in a baking dish, pour a teaspoon of butter and put in the oven for 20 minutes, at a temperature of 180 degrees.

Onion cut into pieces and fry in vegetable oil until tender. Add it to the vegetables.

Pieces of meat and fry them in the oil left onion. Then add them in the baking dish with vegetables and mix. Cook for 15 minutes.

Pour more butter into the pan and fry the dried fruit on it.

Add baked vegetables with meat along with salt and pepper to dried fruits. Pour all the apple juice and vinegar. Close the lid and simmer for 45 minutes, periodically adding water.

Serve hot with a slice of bread.

Baked Smoked Pork Breast Potatoes


80 g smoked bacon;

2 pcs. onions;

a pound of potatoes;

dry Provencal herbs;


3 pcs. chicken eggs;

6 spoons of vegetable oil;

210 grams of cheese.


Peel onions and potatoes.

Cut potatoes into rings, and cut the onion into half rings. Breast cut into thin plates. Sheet grease with vegetable oil. Place half of the potatoes on its bottom and onions on top of it. Sprinkle with seasoning, salt, and pour on vegetable oil.

The next layer are slices of pork.

Put the remaining potatoes, spices and salt over the brisket again. Fill with vegetable oil.

Break eggs into a separate bowl, add salt to them and whisk.

Fill the potatoes with onions and brisket with this mixture.

Grate the cheese and sprinkle the casserole with it.

Cook in the oven at 170 degrees for 50 minutes.

Serve it warm with a vegetable salad.

Smoked Pork Salad with Pineapples

Smoked pork goes very well with pineapple, so the salad is tasty. Curry gives it a touch of poignancy.


a kilo of potatoes;

5 slices of smoked pork;

two stems of leeks;

a jar of chopped canned pineapples;

curry - to taste;

two spoons of peanuts;

120 g of mayonnaise;

a glass of chicken broth;

juice of half a lemon.


Boil the potatoes in a jacket and drain the water to cool. Peel, cut into squares, put in a bowl and pour warm broth onto it. Leave the potatoes for 20 minutes, then drain the broth.

Peel the onions, cut into rings and blanch for 2 minutes in boiling salted water.

Fry peanuts in a pan.

Smoked pork cut into thin strips.

Mix potatoes, onions, peanuts, pork and pineapples in a separate bowl. Season with mayonnaise, lemon juice, salt, curry, pepper and pineapple syrup.

Serve the salad, spreading it into small plates and decorated with a sprig of parsley.

Smoked Pork Salad with Tomatoes, Herbs and Cheese

This salad is perfect for serving at the festive table. There is a minimal amount of ingredient in it, but by the same token, the salad is all the same, it turns out to be satisfying.


260 g smoked pork;

four medium tomatoes;

160 grams of cheese;

bunch of green lettuce;

two spoons of olive oil;


spoon wine vinegar;


dill and parsley.

Preparation: Smoked pork cut into long strips.

Rinse and slice half the leaves of lettuce.

Cheese grate on a fine grater.

Wash tomatoes and cut into slices.

Mix tomatoes, pork and lettuce in a large bowl.

In a separate bowl, mix olive oil, salt, vinegar and pepper. This will be the dressing.

Lay out the remaining lettuce leaves on plates, put four tbsp on them. l mixes from vegetables and pork.

Pour salad dressing, garnish with herbs and sprinkle with cheese on top.

Smoked Pork - Tricks and Tips

  • Smoked pork is more tasty from the ham.
  • Meat is well smoked in a wok pan. Put foil on its bottom and fill in sawdust.
  • Pork cooked with cold smoked has been stored longer than hot smoked.
  • Pork, smoked hot, is softer and more aromatic.
  • The longer the meat is marinated, the juicier it becomes.
  • Hot smoked pork is also consumed cold.
  • Boiled meat is smoked quicker than raw.
  • Baked potatoes will cook faster if the circles on the sheet overlap.
  • Beat off the meat by covering it with a disposable bag so that there are no splashes.
  • Soups will be more palatable when cooked from smoked pork ribs.
  • Insist on salad dressing for 10 minutes.
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