Category: Pork (Page 2 of 4)
Fried Meat with Mustard and EggsMay 9th, 2015 in Beef, Chicken, Main Dishes, Pork by Julia Volhina
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 HamNovember 22nd, 2014 in Main Dishes, 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 PocketsOctober 10th, 2014 in Main Dishes, 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 VegetablesAugust 17th, 2013 in Beef, Main Dishes, 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 LeeksJanuary 5th, 2013 in Main Dishes, Pork by Julia Volhina
Pork Roast with Apples and MustardDecember 8th, 2012 in Main Dishes, Pork by Julia Volhina
Jellied Meat (Kholodets)November 10th, 2012 in Appetizers & Snacks, Beef, Chicken, Main Dishes, 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 gelatin in the broth before pouring it to the dish. I don’t like using gelatin, but it can be a fail-safe mechanism if you want to make the dish is ready in time for an important event.