What to cook from pork pulp quickly and tasty?

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Pork is used more often than other types of meat in the preparation of dishes for the everyday and festive table. The meat is prepared relatively quickly, and if the technology is followed, it turns out soft and juicy, not inferior in taste to other varieties. Pork is stewed separately and with vegetables, boiled, fried in a pan and on the grill, baked in the oven, simmered in a slow cooker. Every gourmet can easily find a recipe to their liking.

In our article, we will consider what to cook from pork pulp simply and quickly for the second or for dinner. Depending on the method of heat treatment, we present several interesting recipes for cooking this type of meat.

Pork ragout in the oven

Very tasty stew with a slight spicy flavor is prepared from pork pulp with a little fat. The neck or back is ideal, but not the loin, as in this case the meat may turn out to be a bit dry. The cooking time is approximately 2 hours. This is not very fast, but very simple, and the stew is prepared from ingredients familiar to everyone. You should pay attention in advance that the recipe contains sun-dried tomatoes, which you can buy ready-made in the store or cook it yourself in the oven by drying chopped tomatoes in the oven with Provencal herbs and pepper.

The process of making stew consists of the following sequence of actions:

1. Prepare a brazier or heavy-bottomed pan. Prepare the oven by heating it to 180 degrees.
2. In very hot olive oil (2 tbsp.), fry on all sides until golden brown pieces of pork pulp (700 g) about 5 cm in size.
3. To the meat, add onion cut into 8 parts, garlic (2 cloves) and green chili pepper, freed from seeds. Fry all ingredients together for about 5 minutes.
4. Dried tomatoes (1.5 tbsp.) Combine with a glass of chicken broth. Add a pinch each of cinnamon, ground cloves, star anise, white pepper, cumin, coriander and dried dill. Bring the mass to a boil and pour the prepared sauce over meat with onions and peppers.
5. Send the broiler without the lid to the oven for 90 minutes.
6. After the time has elapsed, add potatoes (700 g), cut into large pieces, and carrots (800 g) to the meat. Pour a glass of chicken broth over the dish and put it back in the oven for half an hour.

By learning how to cook the stew according to the recipe above, you will no longer wonder what to cook with pork pulp. This hearty dish will captivate you with its special taste.

Pulppork, cooked in pieces

Maximum juicy meat will turn out if you bake it in a whole piece. The cooking time will increase from this, but the result will impress all guests at the festive event without exception. If you still don't know how to cook pork tenderloin deliciously, use the step-by-step recipe below.

1. A large piece of pork shoulder (2.5 kg) must be washed and dried on all sides before cooking.
2. Next, s alt and pepper the meat, grate with a mixture of horseradish (1.5 tablespoons) and hot pepper (0.5 teaspoons).
3. Place the piece in a suitable size baking dish.
4. Next to the meat, put apples (2 pcs.), Cut into 4 parts, 5 cloves of garlic, butter (3 tablespoons), pour apple cider (1 tablespoon) and cream (70 ml). Grate a piece of rosemary and brown sugar (70 g) on top.
5. Bake the pork at 160 degrees for 3 hours, after covering the meat with foil.
6. After the specified time, remove the foil, increase the temperature to 210 degrees and continue baking for another 40 minutes.
7. Place the pork on a serving platter. Serve with applesauce and garnish with salad or mashed potatoes.

Now you know (if you have whole pork meat available) that it is not difficult to cook a piece of meat. The main thing is to have enough time so that the pork can properly sweat in its own juice and spices.

Porktenderloin with pomegranate sauce

The tenderloin is the most valuable part of the carcass. Since this muscle tissue is located in the posterior lumbar region and practically does not receive physical activity during the life of the animal, when cooking meat, it turns out to be the most juicy and tasty. If you managed to buy a tenderloin in the market or in a store, and you do not know what can be cooked from pork pulp, it will be useful for you to get information on how to prepare such meat. Pork tenderloin is expensive, so it is advisable to fry it, cut across the fibers, or bake it in a whole piece. Very rarely, such meat is boiled or stewed.

You can cook pork tenderloin in the following way:

1. A piece of meat weighing 600 g is thoroughly washed under running water and dried with a paper towel.
2. The tenderloin is rubbed with a mixture of s alt, pepper, vegetable oil (1 tsp) and squeezed garlic (1 clove).
3. The prepared piece is spread on a hot frying pan and quickly fried on high heat on all sides until golden brown.
4. The fried tenderloin is transferred to a baking sheet and sent to a preheated oven (180 degrees) for 20 minutes. The readiness of meat can be checked with a thermometer with a probe. The internal temperature should be 145 degrees and the color should be light pink.
5. The meat on the baking sheet is taken out of the oven and covered with foil. Served with pomegranate sauce.

To prepare the sauce, use fresh figs, cut into halves (3 cups), dry whitewine (1 tbsp.), pomegranate juice (3 tbsp.), sugar (70 g), s alt to taste. All ingredients are sent to the pan and boiled over low heat for about 50 minutes. Then cool a little, and rub the figs through a sieve. After that, the pan is returned to the fire, butter is added (3 tablespoons) and boiled to the desired consistency. Suggested ingredients make approximately 2 cups of sauce.

Hungarian Pork Perkelt

Perkelt - one of the options for cooking stew. The dish belongs to Hungarian cuisine. It is served both as a main dish with mashed potatoes and as a base for the Hungarian bograch. If you bought fatty pieces of meat with lard, then the question of what can be cooked from pork pulp can be considered resolved.

For perkelt, meat is cut (800 g) into small pieces across the fibers, onions (3 pcs.) And lard (70 g) are chopped into cubes. First, lard is fried in a heated frying pan so that all the fat is melted. Remove the rinds from the pan. Then onions are sautéed in pork fat, and when it becomes transparent, meat is added. When the pork pieces are fried on all sides, pour 2 cups of water into the pan, add sweet paprika (4 tablespoons), red pepper if desired, and s alt.

Perkelt is stewed over low heat for an hour. Cooking time can be increased, as long as the pieces are soft enough. They should literally disintegrate into fibers, melt in your mouth.

How delicious to cook pork meat in a pan

Lovers of hot and spicy Korean cuisine will love this recipe. The meat is obtained, as they say, "with peppercorns." But at the same time it comes out quite juicy, does not dry out and is fried in just 20 minutes.

You can cook the pork pulp in a pan in the following sequence:

1. In a hot frying pan over high heat, fry the pork cut into small pieces.
2. Add coarsely chopped onion and green onion feathers, green chili (with or without seeds), garlic (4 cloves) and grated ginger (1/2 tbsp. Spoon) to the meat. Pour sesame oil (2 tablespoons) into the pan.
3. Fry vegetables with meat over low heat for about 10 minutes.
4. Add 1 tsp chilli paste, 2 tbsp red pepper flakes, 1 tbsp soy sauce and 2 tbsp brown sugar to the pork.
5. Fry the meat for another 10 minutes until the onion is transparent.
6. Place the meat on a serving platter, sprinkle with toasted sesame seeds. Serve with rice or salad.

Pork with carrots in a pan from Yulia Vysotskaya

It is rather difficult to overdry a large piece of pork if the cooking technology is observed. As a rule, such meat almost always turns out juicy and soft. Quite another thing is finely chopped pork (pulp). How to cook meat in the form of pieces quickly and tasty, you can learn from the recipe below from the famous culinary specialist Yulia Vysotskaya. For this dish, it is better to take undercuts or shoulder part.ink.

Coarsely chopped pieces of pork (800 g) s alt and fry for one minute on each side in heated olive oil (3 tablespoons). It is extremely important not to overcook the meat, otherwise it will turn out tough. Transfer the pieces of pork from the pan to a plate, and in the resulting fat with oil, fry the red onion cut into 4 parts and large pieces of carrots (2 pieces each), crushed garlic cloves (5 pieces), thyme sprigs (6 pieces), coriander (1/2 teaspoon). Fry vegetables with spices a little, stirring occasionally. Then return the pork to the pan, pour it with light non-alcoholic beer (300 ml), add s alt if necessary and simmer over low heat for about an hour.

Thanks to this recipe you will always know what to cook from the pork pulp for the second or dinner. Such meat can be served on its own or with a side dish such as porridge or mashed potatoes.

Pork chops with mushroom cheese sauce

For dinner, we usually want something not too fatty, but at the same time satisfying, so as not to go to the refrigerator for a snack in the middle of the night. If you choose from pork, then a lean loin is just right for this. Now it remains to find out what to cook for dinner from pork pulp, what side dish to serve with it. The best option is to cut the loin into pieces, namely chops 1-1.5 cm thick.

Cooking sequence:

1. Chops are washed under running water and dried thoroughly with a towel.
2. In preparationbreading of garlic powder, s alt, black pepper (half a teaspoon) and flour (30 g). Then the prepared chops should be rolled in this breading and fried in a pan with a tablespoon of olive oil until golden brown.
3. In a frying pan with a removable handle, fry mushrooms (200 g), white onion (1 pc.) And squeezed garlic (2 cloves) in butter in a pan with a removable handle. To the mushrooms add 2 cups of milk, 80 g of processed cream cheese, s alt (1 teaspoon), flour (2 tablespoons), a pinch of pepper. Remove sauce from heat and add 100g diced brie cheese.
4. Shift the chops to the pan with the sauce and send them to the oven for 20 minutes to bake at 180 degrees.

When serving, the meat is poured with cheese sauce with mushrooms. Rice or potatoes are prepared as a side dish.

Pork baked in cream with tomatoes

This dish is perfect for both lunch and dinner. Therefore, if you are still in doubt about what to cook from the pork pulp for the second, meat baked in the oven in cream and tomatoes is a great option! The provided recipe will convince you of this. The meat is tender, juicy, with a light creamy taste and aroma.

The cooking sequence is as follows:

1. Pulp of pork (loin) is cut into pieces 1.5 cm thick.
2. Each such steak is placed in a frying pan (for the oven) with a minimum amount of vegetable oil and fried on both sides until golden brown.
3. The fried pieces of meat are s alted and peppered on top, sprinkled with fragrant dry herbs (oregano, basil, etc.),put cherry tomato halves or ordinary tomato slices on them.
4. Now you need to take cream with a fat content of 10% (600 ml) and pour it over steaks with tomatoes.
5. Immediately before cooking or 10 minutes before the end of baking, finely grated cheese (300 g) is sprinkled on top of the dish.
6. Pork steaks are baked in the oven for about half an hour. The dish is served on the table with baked sweet peppers, rice or potatoes.

Meat in cream is perfect for a festive table or for every day. This is exactly what you can cook from pork pulp very simply and quickly. Just 40 minutes of your time - and a hearty meal with a lot of protein will be ready for the table.

Mexican-style Pork "Carnitas" cooked in a slow cooker

Delicious Mexican dish, which, according to the cooking method, is a slowly stewed pork. As a result of heat treatment, the meat is so soft that it literally breaks into fibers. And there is no need to talk about the taste of the dish. Pork "Carnitas" is usually served on a Mexican corn tortilla. For long-term heating of meat, a slow cooker is ideal.

Traditional Mexican dish can be prepared from pork pulp (a photo of the finished dish is presented above). It is best to choose a spatula weighing about 1 kg. Before sending it to the slow cooker, it is washed, dried and rubbed on all sides with s alt and pepper, as well as a mixture of oregano (2 teaspoons), a teaspooncumin (ground) and olive oil (1 tablespoon). A piece of prepared meat is sent to the multicooker bowl, and whole cloves of garlic (4 pcs.), Coarsely chopped onion, pieces of green chili pepper without seeds are placed on top of it and orange juice squeezed from two halves of an orange is poured.

Pork is cooked in the "Stew" mode for about 6 hours. After the specified time, it is taken out of the bowl, cooled, torn into fibers with a fork, fried in vegetable oil (3 tablespoons) until a golden crust forms on one side. Pork, subject to the recipe, is tender, juicy and very tasty.

How to cook pork tenderloin in foil oven

Pork pulp baked according to this recipe will be an excellent alternative to unhe althy sausage, because the dish becomes especially tasty after the final cooling in the refrigerator. However, it can also be served hot, with a delicious side dish of vegetables or rice.

The delicate texture of the cooked pulp is due to the right choice of meat, and it will be the neck or shoulder blade with small streaks of fat, with preliminary pickling in an acidic environment. We will tell you how to cook delicious pork pulp in the oven in a few steps:

1. A dried piece of spatula weighing 1 kg is rubbed with a mixture of s alt, pepper (1/2 teaspoon), oregano (2 tablespoons), squeezed garlic (2 cloves). The meat is transferred to a pan of the appropriate size.
2. 3 chopped onions s alted to release more liquid and mixed with the juice of 1 lemon.
3. The prepared mixture is spread directly on the meat, covered and left in the refrigerator for 12 hours to marinate.
4. The finished pulp is spread on a sheet of foil folded in half directly on a pillow of pickled onions, the meat is sealed on all sides with foil.
5. Bake the meat for about 1 hour 15 minutes. To check readiness, a piece of pulp is pierced with a knife and the juice is clear. 10 minutes before readiness, the pork is browned, opening the foil. After cooling, the meat is cut into portions.

Bon appetit!