Roast pork (step-by-step recipe with photos)

Roast pork - step by step recipe

The simplest frying recipe requires very few ingredients and the same amount of time to prepare a delicious dinner.

Ingredients:

• 0.5 kg pork;
• onion and carrot;
• 45 g flour;
• 45 ml sunflower oil;
• spices.

Preparation:

1. We cut the pork into small cubes and, sprinkled with spices and flour, fry in a frying pan.
2. Separately sauté finely chopped onions and grated carrots.
3. Afterwards, transfer the vegetables to the meat cubes, mix and simmer for a couple of minutes until fully cooked.

How to cook roast pork

I am glad to welcome you to my kitchen, dear guests!

Today's menu includes a delicious meat dish. I will share with you a recipe for how to cook roast pork. Naturally, everything will be simple and unpretentious - a minimum of time will be spent on a delicious pork dish.

For any housewife it will be just a godsend. After all, it can be used for at least three days, changing the side dishes, we will feed the family satisfyingly and variedly without much hassle. Besides, is it possible to compare store-bought semi-finished products, sausages or sausages with a homemade dish - roast pork with gravy.

Let's start, naturally, with buying meat. The most ideal, of course, would be pork tenderloin; it is a very tender and quick-cooking meat. It is also the most expensive. If you can afford it, buy it without hesitation! Next comes the neck (with a small amount of fat), as well as the rump or hindquarters. In this case, I prepared roasted tenderloin.

By the way, I recommend another delicious recipe for pork in a frying pan with prunes .

INGREDIENTS FOR ROASTED PORK DISH

• Pork tenderloin – 500-600 grams
• Onions – 1-2 heads
• Carrots – 1 root vegetable
• Tomato paste (or tomato juice) - to taste
• Flour – 2-3 tablespoons
• Bay leaf – 2 leaves
• Allspice – 3-4 peas
• Mixed peppers - to taste
• Kitchen salt - to taste
• Vegetable oil – 2-3 tablespoons (for frying)

The following kitchen utensils will be used: a frying pan and a saucepan (saucepan).

HOW TO COOK ROAST PORK

Preparatory stage for a delicious pork dish

After the purchased fresh meat has arrived in our kitchen and we are about to cook it, the first thing I advise is to place the pork in a container of water and let it stand for about 20-30 minutes. This is done so that all the blood drains. After this time, rinse the pork under running water and dry it with a paper towel. This completes the preparatory stage.

The main part of cooking fried pork with gravy

Cut the prepared meat into pieces approximately 1-1.5 cm thick.

And now a little secret: in order for our pork to remain juicy after roasting, we will “seal” it. To do this, place the chopped pieces in a container and sprinkle flour on top. Shake until the flour coats the meat on all sides.

The next step is to put a frying pan on the fire, heat it up, add a little vegetable oil and put our pork there.

Fry quickly on all sides over high heat to form a light crust.

Transfer the prepared meat to a saucepan (saucepan). Salt and pepper (I recommend using a mixture of peppers, it turns out very fragrant).

Pour the boiling water prepared in advance over the pork pieces until they are covered. And put it on the fire, let it simmer slowly.

And we ourselves move on. And since we are planning to roast pork with gravy, let’s start preparing it.

Clean and wash the onions and carrots. Finely chop the onion and grate the carrots on a coarse grater.

Place them in a frying pan heated with vegetable oil.

Simmer slightly for literally 1-2 minutes and add tomato paste (or tomato juice).

Stir and pour in hot boiled water, throw in a bay leaf. Let the gravy boil, add salt and sugar and bring to taste (it should be sweet and sour, generally tasty).

Next, combine the prepared gravy with the cooked meat.

We give time for our delicious pork dish to simmer over low heat until fully cooked. Be sure to taste it and add whatever is required.

And now the moment of truth has come - now you know how to cook roast pork with gravy, tasty and simple!

With love for you Lyudmila.

Frying with gravy in a frying pan

Roasted pork with gravy can be called a classic Soviet dish, which for some reason many have forgotten today. Therefore, it is worth remembering the already proven recipe and please your loved ones with a tasty and appetizing meat dish.

Ingredients:

• 0.5 kg pork;
• 315 ml tomato juice;
• bulb;
• 100 ml fat sour cream;
• spices, oil.

Preparation:

1. Cut the meat into slices, generously sprinkle with spices and fry for two minutes in a frying pan with hot oil.
2. Chop the onion into quarters and add to the meat, continue to fry for another 2-3 minutes.
3. Then cover with a lid, reduce the flame and simmer for ten minutes. If all the liquid has evaporated, then add water so that the meat and onions do not burn.
4. Next, pour in the tomato juice, you can take the vegetables in their own juice or, in extreme cases, dilute tomato paste in water, add the bay leaf and simmer for another five minutes.
5. Frying can be done with tomato sauce, but it is still better to add sour cream, which will make it more tender.
6. So, add the fermented milk product, mix, simmer for a couple of minutes, and serve with any side dish. You can add any spices you wish to the dish, for example, marjoram, cumin, horseradish root or mustard.

The history of the pork roast recipe

In Soviet times, due to food shortages, the diet of the inhabitants of the USSR was meager and monotonous. But this tasty dish with meat gravy was always received with a bang in Soviet canteens. According to the recipe for the “Moscow Fry” dish, published in 1955 in the book “Cooking,” it is necessary to fry the meat in lard, add meat broth and “Yuzhny” sauce.

After more than half a century, the technology for preparing frying with gravy has changed slightly: pork can be replaced with beef, lamb or chicken. Instead of “Yuzhny” sauce, it is allowed to use ketchup, tomato paste, and soy analogue. The only aspect of the preparation of the dish has remained unchanged since Soviet times - fresh meat broth should be supplied with pieces of pork. The roast will be juicy with a tender meat base. And if you generously season fried pork in a frying pan with a lot of herbs, bay leaves and garlic, then no one will be able to resist the aromatic smell.

Even novice cooks will be able to make a delicious meat addition to main courses the first time, because HozOboz will clearly show how to prepare [pork. Photo of the frying recipe] will help you easily prepare a delicious delicacy.

Pork fillet with pineapple

If you want to prepare a difficult roasted meat, but a real gourmet dish, then you should take a closer look at the recipe with the addition of pineapples. This exotic fruit goes well with pork.

Ingredients:

• 0.5 kg lean pork;
• 425 g pineapples;
• a clove of garlic;
• 1 sweet pepper;
• 2 onions;
• 125 g broccoli;
• 18 ml chili sauce;
• 18 ml soy sauce;
• 25 g flour.

Preparation:

1. We take out the pineapple pieces from the syrup, put them in a bowl, but do not pour out the syrup.
2. Fry the pork cut into strips in oil, then add the chopped spicy vegetable, cubes of sweet pepper and broccoli florets, mix, cook for five minutes.
3. Then add the chopped onion, add pieces of exotic fruit, add soy, chili and after a couple of minutes add the syrup in which we dilute the flour to the ingredients.
4. Cook the dish until the sauce thickens and can be served.

Frying pork in a frying pan recipe

There is nothing easier than making roasted pork. It is prepared from readily available ingredients, moreover, it is completely inexpensive. Cooking pork in a frying pan is a real pleasure - the process does not take much time, it is very fast and convenient.

Using this recipe, you can prepare a delicious and very aromatic roasted pork, which can compete in taste only with pork goulash. You can complement the pork meat with absolutely any side dish of your choice.

So, the products you will need:

A little lean pork - about 200 grams, - 1 tablespoon of tomato paste, - 50 grams of fat, - hot sauce (optional) - a tablespoon, - pepper and salt, - herbs - optional.

Recipe:

You need to wash the pork flesh, then dry it a little and cut it into cubes. Then you need to thoroughly heat the frying pan with fat and place the meat on the melted fat. After this, the meat is sprinkled with salt and pepper to your taste and stirred continuously with a spatula. As soon as the meat is fried until cooked, you can add a little fried onion, tomato paste and hot sauce to it, pour in the broth and simmer for 7-10 minutes. Before serving, sprinkle the roasted meat with chopped herbs.

With mushrooms

Mushrooms and pork are an excellent duet for preparing any dish, including tasty, aromatic and appetizing frying.

Ingredients:

• 325 g pork;
• sweet meaty pepper;
• 155 g champignons;
• 65 ml sunflower oil;
• 25 ml soy sauce;
• bulb;
• garlic and spices to taste.

Preparation:

1. Sprinkle the diced pork with spices and fry in oil until golden brown.
2. Chop the onion, cut the mushrooms into slices and sweet peppers into strips.
3. We send the vegetables and mushrooms to the meat, pour over soy, add a little more spices and cook on the fire until cooked.
4. At the very end, sprinkle the dish with chopped garlic.

Roast pork with gravy

• Cooking time: 1.5 hours.
• Number of servings: 4 persons.
• Calorie content of the dish: 197 kcal.
• Purpose: for dinner.
• Kitchen: author's.
• Difficulty of preparation: medium.

Roasted pork with gravy is juicy due to the use of broth (you can use vegetable, meat or mushroom) mixed with vegetables and spices. Grated fresh ginger adds an interesting taste to the prepared meat, making the delicacy similar to Asian dishes. A variety of seasonings are also used - from dried paprika to thyme with the classic bay leaf.

• pork – 0.8 kg;
• carrots – 1 pc.;
• onion – 1 pc.;
• vegetable oil – 20 ml;
• ginger - a piece;
• flour – 40 g;
• butter – 40 g;
• broth - 0.7 l;
• green onions - a bunch;
• dill, parsley – 30 g;
• sweet dried paprika pieces - 10 g;
• thyme – 5 g;
• bay leaf – 1 pc.;
• tomato paste – 25 ml.

1. Cut the meat into pieces across the grain, add salt and pepper.
2. Peel the ginger, cut into thin slices, and fry until golden.
3. Place the meat in the resulting aromatic oil and fry until the moisture has evaporated, plus six minutes after that.
4. Season with butter, flour, stir, fry for five minutes.
5. Pour in the broth and simmer until the sauce thickens, stirring occasionally. You don't have to cover it with a lid.
6. Grate the carrots on a coarse grater, chop the onion, and fry until soft in another frying pan. Mix with ginger.
7. Sprinkle the meat with spices, season with bay leaf, lay out the vegetables, pour in the tomato paste.
8. Add chopped greens. Cover with a lid and simmer for 25 minutes.
9. Garnish the puree with pasta or fresh vegetables.
10. Instead of the specified set of spices, you can use oregano, coriander and rosemary, replace tomato paste with fresh tomatoes, and Korean carrots.
11. For a festive option, replace the broth with dry red wine.

Roast with vegetables

Pork goes well with all vegetables, so there are no strict recommendations for preparing this dish, we just take the vegetables that we like best.

Ingredients:

• 2 onions;
• 385 g tomatoes;
• 385 g sweet pepper;
• 2 eggplants;
• 580 g pork;
• Provençal herbs, paprika, salt;
• a spoonful of chopped garlic.

Preparation:

1. Lightly beat the meat cubes with a hammer, and then, together with the chopped onion half rings, place them in a frying pan with oil, fry until the onion vegetable is transparent.
2. In another frying pan, fry the eggplant until soft. If the vegetable is bitter, then first sprinkle it with salt and after 15 minutes rinse it under water.
3. Then add sweet pepper cut into squares to the eggplant, fry until soft and add tomatoes, which need to be peeled and grated.
4. Fry the vegetables until the tomatoes release their juice. Then we transfer the mixture of stewed vegetables to the meat, sprinkle with paprika, Provençal herbs, salt, pepper, pour in about two glasses of boiling water and simmer for 20 minutes.
5. Then add garlic, mix, taste, simmer for a couple of minutes and remove the dish from the heat.

Delicious fried pork in a frying pan with vegetables

Photo No. 1. Recipe for frying vegetables in a frying pan

Roasted pork with vegetables will amaze your guests with its simplicity and originality. Familiar ingredients combined with soy sauce turn pork into an interesting, spicy dish with light oriental notes. Frying takes no more than 30 minutes

. Goes great with baked potatoes or fluffy mashed potatoes. If you choose non-fatty meat, the dish will have an average calorie content, and therefore will not harm your figure.

Recipe ingredients:

• pork tenderloin 600 g.
• bell peppers of different colors 3-4 pcs.
• onions 2 pcs.
• soy sauce 50 ml.
• vegetable oil 30 ml.
• barbecue seasoning 1 teaspoon
• salt to taste

How to cook fried pork in a frying pan (step-by-step recipe):

1. Cut the tendons from the tenderloin. Cut into small strips. Peel the onion and cut into half rings. Cut the bell pepper in half and then into strips.
2. Fry the pork in vegetable oil over high heat. Try not to move the meat unnecessarily. Let it fry on one side until golden brown, about 5-7 minutes
   . Then turn it over to the other one.
3. Add onions and peppers. Fry over high heat, covered, for about 10 minutes
   . Turn the contents of the pan several times. The onions and peppers should remain firm.
4. Add soy sauce and barbecue seasoning. You can use any seasonings you like. It is advisable to choose those that do not contain salt, because we have already added soy sauce to the frying, which in itself is very salty. Close the lid. Turn down the heat. Simmer until done, 5-15 minutes
   .
5. You can decide how much to fry according to your taste. To get crispy vegetables, remove the dish from the heat after 5 minutes. If you want to get soft, steamed vegetables, keep them on low heat longer.

Feeding method

: Serve the meat with baked potatoes, mashed potatoes or boiled pasta. For the holiday table, the roast can be served without a side dish with herbs and fresh soft bread.

Pork gravy in a slow cooker:

1. 800 grams pork tenderloin
2. 1 onion
3. 1 medium carrot
4. 2 tablespoons flour
5. 2 tablespoons tomato paste (ketchup)
6. greens to taste
7. salt, pepper, other spices to taste.

Let's look at how to prepare this dish.

1. Cut the meat well into small cubes across the grain.

2. Cut the onion into thin quarter rings.

3. Finely chop the carrots.

4. Pour vegetable oil into the multicooker cup and add pre-cut vegetables. You may be wondering why we put vegetables in cold oil? This is to ensure that the onions and carrots don't burn before we add the pork to the bowl. Turn on the “fry” mode on the multicooker, temperature 120 degrees. Fry the vegetables for 5 minutes, then add the meat.

Fried pork with onions - recipe

• Cooking time: half an hour.
• Number of servings: 5 persons.
• Calorie content of the dish: 193 kcal.
• Purpose: for dinner.
• Kitchen: author's.
• Difficulty of preparation: simple.

The recipe for frying pork with onions helps you make a simple, hearty dish step by step, pleasing with its appearance and excellent aroma. Even a novice cook can handle it and will not have any difficulties cutting meat and onions. An irregularly shaped piece of pork with a small amount of fat is ideal for this dish. There is no need to spare onions - this will make the meat juicier and more flavorful.

1. Cut the meat into portions, add salt, season with spices and pepper.
2. Chop the onion into half rings.
3. Heat the oil, fry the meat until golden brown, add the onion.
4. Fry over high heat, stirring constantly until browned.
5. After 10 minutes, serve with chopped vegetables or basil.