My Pork



Pineapple Juice and Brown Sugar Glazed Ham

November 22nd, 2014 in Main Dish Recipes, Pork by Julia Volhina

This is really recipe for the ham glaze: the ham is already fully cooked, and it will just need heating up and a bit of taste.

It is easy recipe for celebration table. If you want to feed more people take bigger piece of meat and increase amount of other ingredients, cooking time will need to be adjusted appropriately.

Left overs can be easily served for lunch, cold or reheated.

Pineapple Stuffed Pork Pockets

October 10th, 2014 in Main Dish Recipes, Pork by Julia Volhina

Pork tastes great with pineapple. These pork pockets rubbed with mix of spices and stuffed with pineapple chunks are perfect fit for romantic or celebration dinner.

Other cuts of pork can be cooked like this, but tenderloin works the best due to shape and tenderness.

I used fresh pineapples, but canned ones may work good too.

Meat Stew with Beer, Mushrooms and Vegetables

August 17th, 2013 in Beef, Main Dish Recipes, Pork by Julia Volhina

Meat stewed with mushrooms and vegetables in beer. It works good for dinner, left overs can be reheated for lunch. Boiled potato side dishes will go good with such meat.

I used beef for this recipe, but it will work good with either pork or beef. Tomato paste or canned tomatoes can be used instead of fresh tomatoes.

Amount of beer to use for this recipe will depend on the size of the pot you use, it should be enough to cover meat completely while cooking.

Baby Back Ribs with Soy Sauce, Ginger and Leeks

January 5th, 2013 in Main Dish Recipes, Pork by Julia Volhina

In this recipe baby back ribs are first boiled, then fried and then stewed with sauce prepared with leeks, ginger, soy sauce, wine and balsamic vinegar.

It is good way to cook ribs if you don’t have or don’t want to use grill.

Serve ribs warm with side dish of potatoes, pour sauce over ribs.

Pork Roast with Apples and Mustard

December 8th, 2012 in Main Dish Recipes, Pork by Julia Volhina

This is one amazingly easy to do pork roast with apples and mustard: one and half hour from beginning to end.

Just pork loin, apples and mustard; hard sour apples will work the best for this recipe.

Serve the roast with potato side dish, boiled or baked, mashed potatoes work good too.

Jellied Meat (Kholodets)

November 10th, 2012 in Appetizers & Snacks, Beef, Chicken, Main Dish Recipes, Pork by Julia Volhina

Another traditional dish of various east and west european cuisines (russian, ukrainian, polish, and many others): jellied meat, also knows as kholodets, studen, dragli, aspic, and many other names.

Main ingredient to successful preparation of jellied meat is using meat with cartilages (hocks, years, tails, etc), without these broth will not jelly (pig or chicken skin helps too).

If broth doesn’t jelly (too less cartilages used) you can dissolve a bit of gelatine in the broth before pouring it to the dish. I don’t like using gelatine, but it can be a fail-safe mechanism if you want to make the dish is ready in time for an important event.

Russian Meat Dumplings (Pelmeni)

June 30th, 2012 in Beef, Main Dish Recipes, Pork by Julia Volhina

Pelmeni (russian meat dumplings) is one of the dishes which take a lot of time to make.

However once done, you can freeze them up for future use, which is perfect for times when you are short on time and need to get something fast to eat.

And just a hint, it goes faster if you are not assembling them alone.

You can use already ground meat, or grind meat yourself and if you choose to do so – grind onions together with meat.