Many housewives have long given up on pork and believe that it’s already impossible to cook something new and unusual from pork. Perhaps, having prepared pork according to these recipes, they will change their mind, and pork will regain the deserved title of meat queen.
Pork ribs with rice
For cooking it is necessary: pork ribs - 600 g, an incomplete glass of rice, half an average onion, 45 g butter, half the root of carrots and parsley.
For the preparation of gravy: 45 g flour, allspice to taste, one and a half cups of broth, 115 g butter.
Pork chopped in large pieces on ribs is put in a pan with boiling water, salt, onion, parsley, carrots, pepper are added and cooked until half cooked, removed, and the broth is filtered.
Washed and sorted rice is boiled for 20 minutes in moderately salted water and, without washing, they are thrown into a colander.
In a stewpan or pan spread several layers of rice and pork on the ribs so that the rice is on top, pour broth and butter and put in the oven for half an hour.
Serving on the table, the dish is watered with gravy.
Cooking gravy
Fry the flour a little, add the broth, in which the pork was cooked on the ribs, and cook for about an hour. Then the gravy is brought to a boil, salted and seasoned with butter.
The pork process is not always time consuming. There are many recipes that allow you to cook pork quickly and tasty.
Fried pork in mushroom sauce
For cooking, you need: 500 g of either lean or trimmed pork fat, a few tablespoons of lard, one and a half onions, 235 g of porcini mushrooms or champignons, 300 g of sour cream sauce, herbs, salt and pepper.
Pork pulp cut into cubes (as for bef-stroganov). Grate with spices and put in fat, then add thin slices of passivated onion, fried mushrooms and sauce. All this boil for 13-15 minutes.
Serve potatoes (fried or boiled), buckwheat, wheat or rice porridge for the dish.
In order to convince those who believe that cooking pork is as tender as chicken or rabbit meat, there is nothing left to do but cook pork in foil.
Roasted pork in foil
For cooking you need: a large whole piece of pork (at least 600-700 g), one medium carrot, garlic - 2 cloves, 210 g of white wine (dry), spices to taste.
Excess fat must be cut off. Then in a bowl that is not oxidized (enameled), mix the wine and seasonings. In addition to salt and pepper, you can add thyme and oregano. Place the meat in a marinade and leave to marinate for several hours at room temperature. Dry wine, if necessary, is replaced with lemon juice or wine or apple cider vinegar.
Not many people know that it’s not so easy to cook properly pickled meat from pork. Marinate at room temperature for only a few hours. If it is known that the process may be delayed, it is better to transfer the meat in the marinade to the refrigerator. After the expiration of the meat is removed from the marinade and thoroughly dried with paper towels. Now the meat is rubbed with salt, black and red pepper, paprika, ginger, as well as spices that were used in the marinade. To make the meat better saturated with spices, it is necessary to make several cross-shaped incisions on the top of the piece.
Diced carrots and thin plates of garlic are laid on a layer of foil. The layer of vegetables should correspond to the size of meat.
Carefully wrap the meat in foil and place it in the oven, heated to 220-230 degrees. Pork in foil is cooked up to an hour and a half, depending on mass. A signal to the fact that the pork is almost ready is the blackening of the foil around the edges. To form a golden crust, open the foil in the last 10 minutes of cooking.
The above arguments, hopefully, convinced all those who doubt that it is possible to cook pork dishes quickly, beautifully and very tasty.