About pork talk a lot and in many ways, but whatever it was, that meat occupies a leading position on our table. Why is that? Firstly, because historically, secondly, it is the most common type of meat in our country, and, finally, that whatever they say nutritionists and pork - meat is delicious, and ready to forgive. Even novice mistress cope with pork without any problems. We hope that the simple dishes of pork, recipes are listed below, and enjoy working women and beginners who are making their first steps in cooking and experienced hostess.

To the meat turned out tasty, it is necessary to choose suitable of a pork carcass. Knowing that you can get out of this particular piece of meat, greatly simplifies the path to success.

Medallions of fillet

Ingredients:

• 400 grams of pork tenderloin,
• salt and pepper - to taste
• 1 egg,
• breadcrumbs,
• fat for frying.

Cooking method:

To prepare this simple dish of pork meat need to wash, dry, cut into portions. Lightly beat off. Roll in bread crumbs, dip in beaten egg and roll in breadcrumbs again. Fry on very hot fat until crisp. Put 7 minutes in the oven, preheated to 220 degrees.

The breading may be used as a salty crackers, which should break into small pieces. It turns out very tasty and beautiful. You can bring the meat until cooked directly in the pan, increase the cooking time.

Roast pork in a pot

Ingredients (one pot)

• 150-200 grams of lean Osheyko,
• 1 tablespoon chopped onion, carrot,
• 1 potato, salt,
• black pepper and allspice, bay leaves - to taste
• 2 cloves garlic,
• prunes,
• oil for frying
• 100 grams of vegetable broth.

Cooking method:

Prepare the meat, vegetables and clean cut. In a heated pan to put all the spices and fry lightly, add the meat and cook over high heat until crisp, add the onions, carrots, potatoes, prunes, cook for another 5 minutes.

All add up in a pot, pour a little hot broth, season to taste with salt and pepper and place in oven preheated to 200 degrees. Cook until all the products are soft. This dish can be submitted instead of bread pancakes made with yeast.

To simplify the process it is not permissible to saute the ingredients, and immediately put all in the pot, salt, pepper, pour the broth (you can use hot water if you do not have a ready stock) and put in the oven.

If you expect a lot of visitors who are planning to treat this dish can be prepared all at once in one big pot on the eve of admission. Before the arrival of the guests to spread out in portions of hot pots and place in preheated oven for 15 minutes.

The dish does not lose its taste qualities, and you will not be exhausted kitchen cares and meet the guests in the best frame of mind. Potatoes should be razvaristaya, only then the dish will have the necessary consistency.

Ribs in honey sauce

Ingredients:

• 200 grams of pork ribs,
• 3 tablespoons honey
• 1 tablespoon soy sauce,
• onion, garlic, chilli, ginger - to taste
• ½ small carrot,
• one teaspoon of lemon juice,
• vegetable oil for frying.

Cooking method:

Honey, soy sauce, lemon juice, garlic, chili pepper and ginger to prepare the marinade. Ribs marinated for 2-3 hours. In the frying pan fry sliced ​​thin oblong cubes carrots and onions, add the ribs taken out of the marinade and cook all together on high heat for 7 minutes.

At the end pour the marinade into the meat and put in the oven to bring a dish until done. If the sauce liquid, you can thicken it with starch. This meat perfectly with rice.

Rolls of pork with mushrooms

Ingredients:

• 200 grams of pork loin, Mr.
• 100 grams of mushrooms,
• ½ onion,
• 1 small carrot,
• salt and pepper - to taste
• 100 grams of vegetable or chicken broth.

Cooking method:

Prepared meat cut into pieces a la carte, lightly beat off, salt and pepper. For each piece of meat put the mushroom stuffing, roll up roll and seal the edges with toothpicks.

Fold in the right dish, pour the mushroom sauce and simmer over medium heat until tender. Garnish suitable rice, potatoes, buckwheat, etc.

Mushroom filling:

Mushrooms cut and fry with onions, carrots and spices, season with salt and pepper.

Mushroom sauce:

Some mushrooms, prepared for stuffing, sprinkle with flour, pour a small amount of broth, season to taste with salt and pepper. For the filling, you can take any mushrooms - fresh or dried. If you use dried, instead of broth gravy is better to add the mushroom broth. The dish will be more pronounced mushroom flavor.

Pork with red currant jelly

Ingredients:

• 300 grams of pork loin in one piece (the top should be a thin layer of fat)
• salt, pepper, garlic - to taste
• 100 grams of red currant jelly

Cooking method:

Meat wash, dry, make cuts diamonds on the top layer of fat and rub generously with salt, pepper, crushed garlic and leave for a few hours to marinate. Heat oven to 220-250 degrees and put the meat for 10-15 minutes to fry it until crisp.

Remove the meat from the oven, spread with jelly and then put in the oven. Cooking at a temperature of 170-180 degrees, constantly applying new layers of jelly. Serve as a cold appetizer garnished with pickled vegetables.

Baked ham in zakarpatski

By the Easter table is usually served boiled pork.

Ingredients:

• 300 grams of ham,
• salt, pepper, garlic - to taste
• paprika, ground cumin - to taste.

Cooking method:

Meat wash, dry, lard with garlic, rub with salt, pepper and cumin. Bake in the oven at 200 degrees, basting occasionally precipitated juice. It can be served as a main dish and hot as a cold appetizer.

Cook just, prepare delicious!

Do you have the desire to learn how to cook chicken aspic? It is simple, but very tasty. It is a more beautiful and transparent than that of meat, in addition, its preparation takes much less time.

1 recipe for aspic Chicken

Ingredients:

• 1 whole chicken,
• 1 beef caper,
• 1 carrot,
• 1 onions,
• 3 cloves garlic,
• bay leaf, salt, pepper and ground pepper - to taste.

Preparation:

Jellied chicken alone, bought in a store, it freezes very badly. Therefore it is better to use the old poultry or wiry rooster, because their cooking should be very long. But out of the situation as follows: add to the shopping chicken beef caper. It will help purchase aspic jelly-like consistency.

Meat should be thoroughly rinsed and put in a large saucepan, cover with water so that it covers the above it to 10-15 centimeters. Put on a moderate fire. Before boiling starts to form foam, which must be constantly removed to shopping jellied chicken turned out delicious. After removing the foam, put the peeled vegetables, peppercorns and bay leaf. When the broth boils, reduce the heat to a minimum, continue to cook meat, appearing periodically removing the foam and fat.

Jellied Chicken is preparing for a long time - until then, until the meat is completely separate from the bones of the bird, and the veins on caper become gelatinous and transparent. When the meat component will be fully ready, get it from the broth, removing the pan from the heat. With the chicken remove skin, remove all the bones and the meat spread out on flat trays, decorated with slices on top of cooked carrots. The broth salt and pepper, add the garlic, passed through the press. Next broth, straining through a sieve, pour into trays of meat. Wait until the cool down, then clean the refrigerator, covered with a lid or foil.

2 aspic recipe Chicken

Ingredients:

• 1 chicken,
• 2 onions,
• 2 carrots,
• 2 tablespoons gelatin
• bay leaf, salt and pepper - to taste.

Preparation:

No less tasty jellied chicken with gelatin. To prepare it, you should rinse and kuru divided into four parts. Remove the fat. Put the hen in a pot and cover with plenty of water. Add the cleaned onion, carrot, bell pepper and bay leaf and salt.

Jellied chicken is cooked for a long time. But so it has turned out beautiful and delicious, you need time to remove all the foam that starts to form when boiling. When the broth will greatly boil, reduce heat to low. Pan cover and leave it to cook for two hours. Periodically check the intensity of the point: what it will be less so - better.

About two hours later, remove the pan from the heat, get out of the chicken broth and let it cool down. Broth, remove it from the vegetables and pieces of chicken skin. When the chicken has cooled, remove it from the skin, remove all bones. Meat disassembled into pieces and put it at the bottom of the special molds. Peel a small onion and carrot.

The broth is poured into a glass and pour into a gelatin. Stir well. Divorced gelatin, pour into the strained broth. All mix thoroughly.

Onions and carrots cut into very thin rings and half-rings. Lay them on top of meat chickens in the forms. Bouillon again bring to a boil, but do not boil. Carefully pour over prepared kuru. When the jelly has cooled to room temperature, it should be put in the refrigerator for final curing.

3 aspic recipe Chicken

Ingredients:

• 1 small chicken,
• 1 kg chicken legs,
• bay leaf, peppercorns, cloves - to taste.

To taste the aspic of chicken, should show the skill and patience. For this pan pour about 7 liters of water. Immerse the washed and kuru in split. Chicken legs are required for binding (instead of gelatin). They must first be dipped in boiling water, which is in a separate bowl. Immediately remove from them all the yellow tape, trim claws. Fully processed foot put in a pot with chicken. Add bell pepper, bay leaf and cloves. Cook for about two hours, constantly removing the fat and foam.

For 30 minutes before removing the pan from the heat, add salt to taste the broth. When everything is cooked, the meat get it from the broth, cool and completely separated from the bones. Arrange it on the tray and pour the broth. Put in a cool place for hardening.

You are offered three options for preparing aspic Chicken. Which one to choose - a matter of taste and desires. But chicken aspic has more delicate taste than its beef counterpart. So you should take the time to try this diet dish.