Pork main courses - 793 cooking recipes

Pork, as one of the more tender types of meat, remains one of the most preferred in preparing almost all meat dishes, not only the second, but also the first, and appetizers and snacks. It pickles quickly, often becomes soft when fried, has a pleasant light color, and tastes good in any form: stewed, fried, boiled, baked, dried, dried, pickled. So how to cook the second pork dish, giving the meat more juiciness? The process depends on what kind of dish you plan to prepare.

If it is a whole piece of meat baked in the oven, it is easier to marinate it overnight, leaving it in the refrigerator. As a rule, cuts are made in the meat and pieces of garlic are placed inside. Then it is coated with a marinade from the desired products, which can be: garlic, vegetable oil, vinegar, citric acid, soy sauce, mayonnaise, mustard, salt and so on.

If you plan to cook roast in pots, it is a good idea to fry the pork in a frying pan without oil until light brown, “sealing” the juices inside. The same is done when preparing stews, meat sauce, any pan-dishes, including others - there is a wide selection of pork recipes for the latter.

Any meat can be used in minced meat, no matter how tough it may be. The main thing is to remove the veins and films so as not to spoil the taste of the final product. The same applies to boiled pork: add it to already boiling water, sweeten it slightly, and add salt towards the end.

Any pork stew will be more delicious if you add 1-2 tablespoons of vodka during the cooking process. It will give the meat tenderness and softness, but at the same time it will evaporate without a trace, there will be no alcohol left. Add a little sourness to sauces - it will improve and soften the taste. Lemon juice or vinegar will do. Roasted meats will also benefit from this.