Pork dishes

Spicy pork with mushrooms and sour cream

1 tablespoon of olive oil;
2 onions;
400 g pork fillet;
250 g of champignons or other mushrooms;
1 ½ tablespoons of paprika;
1 tablespoon of tomato paste;
200 ml chicken broth;
100 ml sour cream;
salt – to taste;
ground black pepper – to taste.


Heat the oil in a saucepan, add the thinly sliced ​​onion and cook for 10 minutes until softened. Cut the meat into cubes, and the mushrooms into slices and add to the onion. Fry for 3-4 minutes over high heat, season with paprika and cook for another minute.

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Add the tomato paste and stock and simmer for 5-8 minutes until the pork is tender. Add sour cream, salt and pepper and mix well. Serve with rice, pasta or mashed potatoes.

Pork stuffed with bacon, apples and nuts

6 slices of bacon;
2 peeled apples;
1 small onion;
3 cloves of garlic;
a few sprigs of fresh rosemary;
a handful of walnuts;
salt – to taste;
ground black pepper – to taste;
about 1 ¹⁄₂ kg pork fillet;
2 tablespoons grainy mustard.


Chop the bacon and fry. Remove to a plate and drain the fat. Add the diced apples and onions to the skillet and cook for 4-5 minutes. Add minced garlic and sauté for a couple more minutes. Then add chopped rosemary, bacon, ground nuts, salt and pepper.

Cut the pork in half lengthwise and open. Salt and pepper the meat. Put all the stuffing on it, wrap tightly with a roll and tie with a thread. Top the pork with mustard.

Place on a baking sheet and bake for 1.5 hours at 160°C. Remove the meat, leave for 15 minutes and cut into slices.

Braised pork with olives

2 tablespoons of vegetable oil;
2 green bell peppers;
1 onion;
3 cloves of garlic;
salt – to taste;
2 teaspoons ground cumin;
2 teaspoons dried oregano;
1 ¹⁄₂ kg boneless pork shoulder;
500 ml beef broth;
170 g of tomato paste;
200 g olives stuffed with pepper;
1 tablespoon of white vinegar;
a few sprigs of parsley.


Heat oil in a deep frying pan over medium heat. Put the peppers and onions cut into small strips, chopped garlic and ¼ teaspoon of salt. Cook for 10 minutes, stirring occasionally. Add cumin and oregano and mix well.

Remove excess fat from the pork, cut the meat into large pieces and put in a pan. Pour in the broth mixed with tomato paste. Season with salt to taste. Reduce heat and bring to a boil. Then cover the pan with a lid and put in an oven preheated to 180 ° C for 2.5-3 hours until the meat is very soft.

Then remove fat from pork and vegetables. Divide the meat into pieces with a fork, add the olives, vinegar and chopped parsley. The dish goes well with boiled rice.

Pork schnitzel

½ bunch of rosemary;
150 g breadcrumbs;
salt – to taste;
ground black pepper – to taste;
2 eggs;
8 pieces of pork fillet;
4 tablespoons of butter.
Grind rosemary and mix it with breadcrumbs and spices. Whisk the eggs in another bowl. Beat the fillet a little. Dip each piece first in the eggs and then roll in the breadcrumbs mixture. Fry in melted butter for 5-7 minutes on each side.

Pork in ginger glaze with Brussels sprouts

50 g brown sugar;
2 tablespoons of soy sauce;
a piece of ginger about 7 cm long;
2 cloves of garlic;
ground black pepper – to taste;
4 pork fillets about 3 cm thick;
salt – to taste;
2 tablespoons of butter;
3 tablespoons of vegetable oil;
400 g Brussels sprouts;
a few green onions.


Mix sugar, soy sauce, grated ginger, grated garlic and pepper. Rinse the pork and pat dry with paper towels. Rub the meat with salt and pepper.

In a saucepan or skillet over high heat, melt 1 tablespoon butter and 2 tablespoons vegetable oil. Fry the pork until golden brown, then turn over and pour the prepared sauce into the saucepan. Fry the meat over medium heat for about 5 minutes, turning if necessary. The meat should be completely covered in the sauce.

Cut the Brussels sprouts lengthwise into quarters. In another pan, melt the remaining butter and sauté the cabbage for 3-4 minutes until browned. Season with salt and pepper. Arrange pork and cabbage on a platter and garnish with chopped green onions.