Pork escalopes and meat with spicy sauce - delicious recipes of pork dishes

Perhaps, such a huge number of a variety of dishes, like pork, can not be prepared from any other product. And it is interesting that the list of dishes made from pork is increasing every day, as chefs from around the world are experimenting with this sort of meat, adding to it a variety of delicious side dishes, sauces, seasonings and additives.

Recipes for such dishes are diverse - meat that has long been toasty and roasted over an open fire, seasoned with rosemary according to the recommendations of Italian chefs, or fast pork dishes served on a table with sour cream and paprika, fresh herbs and vegetables, as is often done in many traditional cuisines of Central Europe. And maybe you will like the taste of a real eastern delicacy, which was prepared in ancient China more than 2500 thousand years ago. This is a wonderful dish with sweet and sour soy sauce, cooked with the addition of ginger, sugar or honey.

Numerous dishes from pork in a frying pan, on coals or open fire are very popular, and not only because they are the most delicious and fragrant. Pork meat is considered to be a product with high nutritional value and remarkable culinary virtues, so it is very important to know which parts are best to choose for those or other dishes. For example, for frying large juicy pieces with a ruddy crust, the ham, lumbar part and brisket are ideal. Shish kebabs, chops and schnitzels are remarkably made from loin, and stew and goulash are made from the meat of the scapula. For delicious pilaf you can take pork brisket, for cutlets - shank and shovel (flesh), and for jelly - head, legs and rudder.

Recipes for pork dishes can be as varied as the culinary experience and imagination have. For example, it is very interesting to prepare escalopes - an original, appetizing and always appropriate dish. For him, you should take meat (600 grams), canned pineapples (450 grams), fatty cheese (200 grams), mayonnaise or garlic sauce (230 grams) and butter (30 grams). Separately, you need to take ingredients for marinade - white semisweet wine (350 ml.), Bay leaf and seasoning to taste. Like many other recipes of pork dishes, this involves a thorough washing of the meat, cleaning it from the bones and skin that comes in, as well as a careful beating. Future escalopes should be discouraged and kept in a marinade mixture of wine from spices for half an hour. At the end of this time, the meat can be roasted on the heated oil in a frying pan, until the pieces get an appetizing brownish-golden brown. At the same time, you need to get rid of the water canned pineapples, cut them into small cubes and put them in a deep thick-walled baking sheet over the toasted escalopes. Then the dish is filled with mayonnaise (garlic sauce), sprinkled with grated cheese and sent to the oven for a period of no more than 3-5 minutes.

In general, many recipes for pork dishes - appetizing and fragrant - are prepared just in the oven to preserve all their qualities, both flavorful and useful. For example, you can create delicious pork ribs in hot sauce, for which you need to take a breast (2 kg.), Onions and garlic (1 piece), green pepper (1 pc.), Olive oil (100 ml.). Spices are needed (basil, oregano, rosemary, parsley and dry mustard) and tomato paste (200 ml.) With Tabasco sauce. In addition, a Worcester sauce (50 ml.), Water, honey and red dry wine (50 ml each) are useful. As already mentioned above, many recipes for pork dishes assume the disposal of meat from bones - in this case, it is not necessary. On the contrary, the brisket should be cut in such a way that in each piece there are 3 ribs left. Pork can then be fried in oil until a rustic crust is obtained, then put all the spicy ingredients in the same frying pan, add butter and tomato paste, all but wine. It should be added 20 minutes later, when the constantly stirred food thickens, after which you still put out the pork ribs for another quarter of an hour. After the appointed time, the meat can be fried on the grill, pouring the resulting sauce, and the remainder of it to serve to the table along with the ribs.