Garnish for pork steak

Garnish for pork steak

The main objectives of the garnish is to set off the taste of the main course, to make the food more appetizing in appearance. Sometimes housewives supplement meat or fish with cereals, vegetables, or other products to make a serving more satisfying, but this goal is not the main one. Each product needs its own accompaniment; roasted suckling pig meat is no exception. A side dish for pork steak can be very different, but there are certain rules for choosing it. Following them, the hostess will be able to emphasize the taste of the main course by choosing the right addition to it.

Cooking Features

Choosing a side dish for pork steak, it is advisable to follow several rules.

  • Pork is a fairly fatty product, so it is rarely supplemented with products prepared using large amounts of fat. Preference is given to fruits and vegetables, in which the acid contributes to the breakdown of fats and the best absorption of the main snack. In addition, foods with a sweet and sour taste set off the taste of pork.
  • It is also considered that pork is “democratic” meat, and it requires the same simple side dish. Asparagus is never served, but it is often accompanied by dishes from cereals, potatoes, cabbage, zucchini, tomatoes, and corn.
  • Steaks are usually picked up with side dishes made from raw vegetables, as well as cooked to readiness by frying or baking. Less often, they serve vegetables cooked in other ways (steamed, steamed, mashed).

Examples of suitable side dishes for pork steak are:

  • rice with curry sauce or fruit pieces, as well as couscous and quinoa dishes prepared in a similar way;
  • stewed cabbage (especially pickled);
  • fresh vegetable and fruit salad;
  • grilled corn, and similarly prepared zucchini, eggplants, tomatoes, sweet peppers, and mushrooms;
  • baked vegetables in a sauce with vinegar, lemon or tomato juice;
  • baked corn;
  • caramelized carrots, onions and other vegetables.

It is enough to learn basic recipes for garnish steak from pig meat to prepare dishes based on author's recipes, which will be a harmonious addition to the main snack.

Braised Cabbage


  • white cabbage - 0.5 kg;
  • sweet pepper - 100 g;
  • carrots - 100 g;
  • onions - 100 g;
  • tomato paste - 40 ml;
  • sour cream - 40 ml;
  • refined vegetable oil - how much will go;
  • salt, spices - to taste.

Method of preparation:

  • Wash cabbage, remove the top leaves. Chop the vegetable in small strips.
  • Scrape, wash carrots. Grind it on a coarse grater.
  • Remove the husks from the onion, cut the vegetable into thin half rings or quarters of rings.
  • Pepper seeds, cut into strips.
  • In a cauldron or in a pan with a non-stick coating, heat the oil, put the onions and carrots in it. Cook them for 5 minutes.
  • Add pepper and tomato paste, continue frying vegetables for another 5 minutes.
  • Add cabbage. After 5-10 minutes, mix the contents of the pan. Add salt, spices and sour cream diluted with an equal amount of water.
  • Stew the cabbage for about 20 minutes until it is soft.
  • Remove the pan from the heat, stir the cabbage. Let it sit under the lid for about 10 minutes and serve as a side dish to pork steak or other dishes from this type of meat.

Carrots in this recipe can be replaced with pumpkin, fresh cabbage - sauerkraut, instead of tomato paste, use fresh or canned tomatoes. Pepper is not an obligatory ingredient, but with it cabbage turns out more tasty and fragrant.

Curry Rice


  • long grain rice - 0, 4 kg;
  • water - 0, 8 l;
  • curry seasoning - 10 g;
  • onions - 100 g;
  • Bulgarian pepper - 0, 25 kg;
  • refined vegetable oil - how much will go;
  • salt - to taste.

Method of preparation:

  • Wash vegetables. Peel the onions, remove the seeds from the pepper. Cut vegetables into quarters of rings.
  • Heat oil in a pan, put vegetables in it. Fry them until soft, put in a plate.
  • Sort, wash the rice, place it in the pan, in which the vegetables were fried.
  • Fry rice until it starts to rustle.
  • Add half a liter of hot boiled water, salt and curry seasoning.
  • Cook the rice over low heat until there is almost no liquid left in the pan.
  • Add the fried vegetables to the rice, mix. Then cover another 5-10 minutes.

Apple or pineapple or other fruits can be used instead of vegetables or in addition to them.

Baked Corn


  • corn - 0, 8 kg;
  • butter - 80 g;
  • cilantro - 8 twigs;
  • garlic - 4 cloves;
  • ground paprika - to taste.

Method of preparation:

  • Wash, dry, cut greens.
  • Garlic cloves pass through the press.
  • Remove the oil from the refrigerator in advance so that it softens.
  • Put butter, herbs, garlic and paprika in the bowl of the blender. Beat until a homogeneous composition.
  • Wash, dab the corn cobs with a towel. Coat them with fragrant oil and wrap in foil.
  • Heat the oven to 200 degrees, put corn in it, bake it for about an hour.

Such a side dish will be relatively inexpensive, and it is prepared simply, but by serving with it a pork steak, you will surely surprise guests and household members. Salt corn should be immediately before serving to the table, otherwise it may turn out tough.

Baked potatoes with lemon and spices


  • potatoes - 1 kg;
  • lemon - 1 pc .;
  • garlic - 4 cloves;
  • thyme - 4 twigs;
  • refined vegetable oil - 80 ml;
  • salt, spices - to taste.

Method of preparation:

  • Wash and peel potatoes. Slice into large lobules. Tubers of medium size (weighing up to 100 g) can be cut into 4 pieces.
  • Heat oil in a pan, put the potatoes in it and brown in it.
  • Put the potatoes in a baking dish. Sprinkle with spices and salt, pour oil in which it was fried. Place a sprig of thyme on top.
  • Heat the oven to 200 degrees, send the form with the potatoes into it. Bake until done. On average, it takes 30-40 minutes.
  • Squeeze juice out of lemon. Garlic skip through the press. Mix garlic with lemon juice.
  • Put the potatoes in a bowl, sprinkle them with garlic-lemon sauce. Stir.
  • Let the potatoes stand in the sauce for 10-15 minutes so that its taste and flavor are transferred to it.

Other vegetables (carrots, pumpkins, beets) can be cooked in the same way, making them the perfect side dish for pork steak.

Caramelized onions


  • shallots (onions) - 0.5 kg;
  • brown sugar - 20 g;
  • olive oil - 20 ml;
  • balsamic vinegar - 20 ml;
  • port wine or sherry (optional) - 40 ml;
  • water - 80-120 ml;
  • salt - to taste.

Method of preparation:

  • Peel the bulbs. Wash and blot them.
  • Heat the oil in a wide pan. Put the bulbs in it. It is important that they fit in one layer.
  • Fry the onions for 5-8 minutes, sometimes turning the spatula over so that the onions turn brown on all sides.
  • Sprinkle onions with sugar. Cook for 5 minutes, stirring occasionally.
  • Add wine and salt. Cook until the alcohol has evaporated, over medium heat, without covering the pan with a lid.
  • Add water, reduce flame intensity. Stew the onions for 5 minutes over low heat under the lid.
  • Remove the cap, increase the heat and evaporate the remaining liquid.
  • Add balsamic vinegar, mix the onion. Remove pan from heat.

Caramelized onions are considered to be a side dish, suitable for steaks from any meat, but it harmonizes best with pork. Similarly, you can make caramelized carrots or other vegetables.

There are many options suitable for pork steak garnish. Most of these dishes are cooked simply and from available products. Each cook can find the right recipe, even if he doesn’t have too many ingredients at his disposal.

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