EnjoyYourCooking

My Homemade Food Recipes & Tips

Category: Pork (Page 1 of 4)

Deep Fried Pork Rolls with Pickles

April 23rd, 2016 in Main Dishes, Pork by Julia Volhina
Deep Fried Pork Rolls with Pickles

Pork rolls with a hint of mustard and pickles inside is not a healthiest recipe out there (due to pork and deep frying) but definitely interesting one to try at some point.

I like to use boneless country style pork ribs cut for this recipe. This cut is usually tender and juicy and easy to flatten into soft cutlets. However another soft pork cut may work here as well.

Make sure meat you use doesn’t have excess amount of fat and other connective tissue, or rolls will get harder to cook through (these I used for pictures had a bit too much of it, but I couldn’t find better one), use meat which has more meat in it with a bit of fat around it.

Fried Pork Fingers

August 29th, 2015 in Main Dishes, Pork by Julia Volhina
Fried Pork Fingers

Country style boneless pork ribs cut is perfect choice for breading and frying: meat turns out soft and juicy, it is very easy to portion and cook. Result looks and tastes like tenders which are made out of pork.

Fried pork fingers can be served as an entree with a side or on a bread as a sandwich.

I usually cook bigger batch. Leftovers can then be stored in fridge or be frozen, and can be easily reheated in microwave.

Chopped Pork and Onion Rissoles

June 20th, 2015 in Main Dishes, Pork by Julia Volhina
Chopped Pork and Onion Rissoles

I love this recipe. And if you use boneless country-style pork rib meat as I do and get tender and juicy meat “pancakes”, you will love it too.

Just chop the meat along with onions, mix with eggs and some starch, set it in fridge to marinate and then fry later.

This is one of meals you can prepare everything for some time in advance, and then just fry them right before serving.

Fried Meat with Mustard and Eggs

May 9th, 2015 in Beef, Chicken, Main Dishes, Pork by Julia Volhina
Fried Meat with Mustard and Eggs

The magic of this recipe is in the fact that you can prepare everything for it a day before and then just fry the meat when the time is right.

You can actually store marinated meat in fridge for longer and just fry a portion you need every time you need it, which may save time eventually.

Results may vary depending on the taste of mustard you use. So use the one you like :).

The same goes for peppers – I used a mixture I had on hands: red pepper, black pepper, white pepper, coriander, etc, but you can use whatever you like the most.

Choose softer cut of beef for this recipe, pork or chicken may work too.

Pineapple Juice and Brown Sugar Glazed Ham

November 22nd, 2014 in Main Dishes, Pork by Julia Volhina
Pineapple Juice and Brown Sugar Glazed Ham

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 Dishes, Pork by Julia Volhina
Pineapple Stuffed Pork Pockets

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 Dishes, Pork by Julia Volhina
Meat Stew with Beer, Mushrooms and Vegetables

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.