A huge number of dishes can be prepared from pork. Almost all parts of the carcass are cooked quickly, the meat turns out to be soft and juicy. In just 20 minutes, a piece of lean pork can be cooked into an appetizing fry with sauce or vegetables. Cutting the meat thinner will cook it faster.
Pork with apples
Cook pork with apples as a main course for dinner - their sour taste will successfully set off tender meat. Pork can be cooked on the stove or baked in the oven.
You will need:
- 1 kg of lean pork (ham or shoulder);
- 3 onions;
- 3 apples;
- olive oil;
- salt;
- ground red pepper;
- 1 teaspoon of sugar.
For this dish, aromatic sweet and sour apples of late varieties are suitable - for example, Antonovka.
Rinse the meat, pat dry with a paper towel, cut off fat and films. Heat the olive oil in a skillet. Cut the pork into cubes and fry until golden brown. Season the meat with salt and pepper, add some water to the pan and simmer for 10 minutes.
While the pork is cooking, tackle the apples. Wash them, peel them and remove seeds, then cut into circles. Chop the onion into thick rings. Put the onion in the pan, and after 5 minutes add the apples and sugar. Stir everything and close the lid. Simmer pork until tender. Serve boiled rice as a side dish.
Pork in a spicy sauce
One of the quick meat dishes is pork stew with vegetables. Tomatoes will add sourness to the dish, garlic - spiciness, and sweet peppers, capers and olives will make the delicious sauce especially spicy. Pork chops can also be made using this recipe.
For cooking you will need:
- 500 g lean pork tenderloin;
- 2 onions;
- black peppercorns;
- 3 cloves of garlic;
- 2 tomatoes;
- 2 sweet peppers (green and yellow);
- Bay leaf;
- a handful of pitted olives;
- 1 tablespoon of capers;
- salt;
- freshly ground black pepper;
- olive oil for frying.
Fresh tomatoes can be replaced with canned ones in their own juice.
Wash the pork, dry and cut into cubes. Transfer the meat to a deep frying pan, add some cold water, add peppercorns, bay leaves and a small onion, finely chopped. Simmer pork until tender.
Finely chop the second onion and garlic and fry in heated olive oil in a separate skillet. Scald the tomatoes with boiling water, remove the skin, remove the grains, finely chop the pulp and add to the pan to the onion and garlic. Pour in the pork broth.
Peel the pepper, cut into large squares, put it on the vegetables along with the capers. Season with salt and pepper, then simmer for 10 minutes. Put the pork in the vegetable mixture, add the whole pitted olives, mix everything, bring to a boil and remove from heat. Divide the meat and vegetables into bowls and serve with toasted bread.
