Kitchen appliances have so simplified the life of housewives that any high-class dish doesn’t pose a special difficulty in cooking, and if we talk about meat, the variety of homemade meat dishes that do not cause much trouble to the hostess reaches unbelievable values. But, nevertheless, every day, in the morning or at the end of the working day, thousands of women ask the same question: what to cook, for example, from pork? At the same time, you want diversity, saving time, simplicity and taste.
Let's try to solve this problem, at least for the next month, having correctly made the family menu, having purchased the necessary products. Planning is a great power in any matter!
The most delicious second pork dishes: family menu, homemade convenience foods, time and budget savings
The main thing in the meat dish is meat. If it is properly purchased and distributed according to the technological requirements of one or another recipe, then cooking will cease to be a problem.
Buy meat once or twice a month, depending on the volume of the freezer. A solid purchase will bring savings, if you buy fresh meat from farmers in the market. They are happy to provide a discount to the "wholesale" buyer. In the future, you can go to a closer “cooperation”, order the necessary pieces of pork on certain days, and this will save every hostess from having to go shopping and think about what to buy and what to cook for lunch. Before buying, it is better to think over the menu for the upcoming week or even a month, ask the family members what they would like to eat in the near future: such a psychological move will save a woman from the vagaries of the family at the table, since responsibility for the decision will be collective in nature households on the discussed diet.
From any part of the pork carcass you can cook a lot of dishes, because the treated pork carcass does not have waste if a real professional is involved. The bones are very useful for boiling broths for first courses, and make it more rich and nutritious. Lard and pork fat can be used to make minced beef, seasonings for first courses. Pork fat is perfectly stored in a sterile container after fuming. Pork skin is useful for preparing jelly: cut it if you bought a piece of meat with skin, scrape it with a knife, wash it, let it dry out and put it in the freezer until the desired moment. In the skin of a pig contains collagen, and in other words - it is gelatin, which is often used when cooking aspic. “Fresh gelatin” for the preparation of desserts will not work, but in brawn is what you need! Cut the fat and "ugly" pieces of meat, use for cooking meat, adding them to lean meat. Stuffing will get juiciness due to fat. Use the tenderloin for chop meat, the neck part is a good choice for kebab, pilau, stew, goulash and other main courses where good slices of sliced meat are needed. Also, the neck part can be baked in the oven, choosing the marinade you like for it.
Before you send the meat into the freezer, divide it into varieties, prepare the stuffing, slicing, stew, so that it is convenient, if necessary, take out portions and immediately start cooking, without exposing the whole piece to multiple defrosting / freezing. You can make semi-finished products from mincemeat: homemade, and not purchased meatballs, meatballs, zrazy and other preparations are much tastier, the time and conditions of their storage do not cause doubts when everything is done with your own hands, and you can cook dinner at any time and as soon as possible.
The next piece of meat is chopped pieces of pulp, which, like the stuffing, can be laid in portions (for one preparation) in closed trays, and stored in a freezer to quickly prepare a rich breakfast or lunch at the right moment. True, in the classic versions of dishes used beef or veal, but lean pork looks good too. The superiority of this type of meat - quick cooking, compared with beef, and spices and side dishes can be exactly the same as for beef dishes. This group of dishes has similarities in the preparation of meat, which is cut into small pieces, pre-fried, roll in flour. Roast meat should be quickly, in a well-heated pan, so that it does not lose juiciness. For Stroganov meat, the slices are cut very thinly, in 0.5 x 0.5 x 2.0 cm sticks, for other dishes you can make slicing into cubes 1.5 x 1.5 cm.
Large pieces of meat for roasting, of course, it is better not to freeze. For special festive dishes, it is better to buy fresh chilled meat separately. Cut for the chop can be cut into portions, but the meat should be beaten only after thawing. By the way, portion pieces will be thawed much faster. Vegetables and all other ingredients to prepare meat dishes are much easier and faster when the meat is almost ready.
1. The most delicious second dishes of minced pork - brisol with egg and greens
Ingredients:
Pork bold 1.0 kg
Salt
Oregano, dried
Boiled eggs, 5 pcs.
Green onions 200g
Dill 100 g
Garlic 50g
Eggs, raw 3 pcs.
Flour (for breading) 120-150 g
Cooking:
Prepare a stuffing from boiled eggs and fresh greens: chop the ingredients, adding spices to taste. Mince salt, add dried oregano, pepper, beat off well, divide into portions weighing 100 g. Pour flour onto the desktop. Make round and thin tortillas from forcemeat. Put the prepared stuffing on each of them. Wrap, or form balls: the shape can be arbitrary.
Beat raw eggs into the foam, adding salt. Optionally, you can add a little cream or milk to the raw egg mass to make the dish more palatable. Prepare a baking dish: a large baking sheet or small portion baskets. Put in them semi-finished products and bake at 180 ° C for 15-20 minutes. After that, pour each portion of whipped egg mass and return to the oven for a few more minutes, until the egg white is well rolled and browned. Sprinkle with herbs, serve porridge, french fries or vegetables.
Filling options for a change:
liver paste,
cheese and eggs with garlic,
mushroom pate,
browned onions.
If you do not want to make brizol, then meat semi-finished products can be easily turned into zrazy: breaded in batter (egg + flour), then roll in breadcrumbs. At any time zrazy can be fried in deep fat, in the right quantity.
2. The most simple pork dishes for home cooking - Cossack goulash
Pork bold 0.5 kg
Onions 150g
Tomato paste 20 g
Pepper
Sour cream 250 g
Salt
Smoked lard 100 g
Flour
Chopped greens to taste
Cooking:
Heat the frying pan, put the finely chopped pieces of smoked bacon. When the fat is melted, put the meat in the pan, roll in the flour, and fry for 3-5 minutes until golden brown. Next, add the finely chopped onions, and also brown it lightly. Add tomato paste, a little water or meat broth to sour cream. Pour the liquid into a deep bowl, bring to a boil, transfer the meat to it. Simmer for 20 minutes. At the end of cooking, bring salt and spices to desired taste, add chopped greens. The sauce (gravy) should have an average consistency. During cooking, the thickness can be adjusted with water or flour.
Garnish for meat - any porridge, boiled potatoes or mashed potatoes. This cooking option is not only related to the Cossack cuisine: it is a popular Hungarian cuisine dish, where it is usually cooked like a thick soup, adding fried potatoes and vegetables to the stew, and there is no sour cream in the Hungarian version, but there is a cumin added to it spicy aroma of tomato sauce.
It means that there are at least two variants of the second pork dish, which will bring the desired variety to the family menu lunch menu.
3. The most delicious second pork dishes - meat in a Stroganov style
This dish has several cooking options. V. Pokhlebkin indicates that Count Stroganov came up with a recipe in which the meat was fried and then stewed with a sour cream sauce with the addition of tomato. In other, more ancient and authoritative sources, there are recipes for sour cream sauce with mustard. In western restaurants, tomato sauce and sour cream are served separately to fried meat with onions, and the dish is positioned as a traditional Russian. There are also options using offal instead of meat: kidney, liver, heart. Choose any option - it will still be delicious.
Ingredients:
Pork (tenderloin) 600 g
Onions 200g
Fat 120g
Salt
Mustard 30 g
Sour cream 300 g
Pepper
Cooking:
Meat cut across the fibers, thin bars. Please note that when roasting, the pieces will be reduced in size by 40%. For cooking meat in Stroganov it is not necessary to roll in flour.
Heat the pan, add the fat, and pass the onion, cut into strips. After a couple of minutes, put the sliced meat on a layer of onion, and after another five minutes, season with salt and pepper, and pour the sour cream mixed with a spoon of mustard on top.
Beans, pickled corn, french fries, Korean carrots, boiled rice are suitable as a side dish.
4. The simplest pork side dish - stew with vegetables and white sauce
Ingredients:
Pork fillet (back) 800 g Cauliflower 500g
Carrots, boiled 250 g
Green peas, frozen 180 g
Onions 300g
Cream 200 ml
Eggs 2 pcs.
Salt
Lemon 1 pc.
Butter 120g
Broth 0.5 L
Flour 75 g
Muscat
Pepper
Greenery
Cooking:
Season small pieces of pork with spices (do not salt!), Roll in flour. Heat the oil and fry the meat to a rosy color, stirring with a spatula. Fry chopped vegetables alternately. Put the prepared ingredients in a saucepan, cover with broth and let boil. Heat the cream and beat the eggs. Pour the hot cream into the egg foam, stirring the mixture with a whisk. Then the sauce is also poured into a saucepan. Season with spices, add fresh lemon zest and juice to taste. Simmer for 15 minutes.
5. The most delicious pork side dish - rolls with garlic and greens
Ingredients:
Cut (or back) 2 pcs. per serving 1.2 kg
Lard 400 g
Onion, 300 g
Garlic to taste
Fresh greens
Flour
Fat for roasting
Salt
Sour cream 250 g
Water or meat broth
Black pepper
Cooking:
Meat, cut across the fibers, repel thinly. Chop salted pork fat, onions and garlic in salt blender, add pepper and chopped greens. Fill the filling on the broken pieces of meat, roll them up with a roll. Fry in a pan, putting it first seam down. After placing the rolls in the pan, pour them with a mixture of sour cream and broth, simmer until soft, adding at the end the right spices to the gravy.
6. The simplest pork side dish is a roll with mushrooms in a potato “fur coat”
Ingredients:
Cut 2 kg
Pepper
Fried mushrooms with browned onion 700 g
Hard cheese 350 g
Boiled potatoes 1 kg
Eggs 3 pcs.
Flour 100 g
Salt
Working order:
Cut the pork pulp with an accordion to make a whole layer. Repel the workpiece. Grate the cheese on a grater. Fry the mushrooms with a blender and cook pasta. Mash hot boiled potatoes, add flour, eggs, and punch with a blender.
Put the mushroom paste on the meat in a thin layer. Roll the meat into a roll and put it on a baking sheet. Cover the roll with a thin layer of mashed potatoes. Bake in the closet at an average temperature of 40-45 minutes. Remove the roll, sprinkle with grated cheese on top and return to the oven to brown the cheese crust. Serve with sour cream, mushroom sauce.
The simplest pork main dishes - tips
Meat protein when roasting rolls up, deforming the pieces. To keep the chops juicy and not deformed as a result of frying, sprinkle the meat with lemon juice before baking it: citric acid changes the structure of collagen (protein in meat), making it supple and soft. Fry the meat in breading at high temperature, no more than 3-4 minutes. After frying, let it "rest", covered with a lid.
Try to salt the meat dishes at the very end of cooking. Salt pulls out the juice, drying the roasted meat.
