Category: Pork (Page 4 of 4)
Bacon and Eggs with Tomatoes
December 5th, 2009 in Eggs, Main Dishes, Pork by Julia Volhina
Fried eggs dishes are usually breakfast food, however they are also coming handy when you need to prepare and eat something fast.
Fried eggs with bacon and tomatoes is my favorite way of preparing eggs: easy, tasty and fast. The ingredients in recipe will make a portion for a breakfast for two, adjust amounts if you need more or less.
Cherry or campari tomatoes are perfect for this dish, but if you have any other kind – that will work as well. And if you don’t like bacon for some reasons – replace it with half spoon of butter, however I advice to keep it in, for the perfect taste.
Pork Schnitzels (Beaten Pork Cutlets)
November 21st, 2009 in Main Dishes, Pork by Julia Volhina
Schnitzels or beaten cutlets can be prepared of almost any kind of meat: pork, beef, vial, lamb, chicken or even turkey.
The preparation method stays pretty much the same for any of those: you take meat, tenderize it, dip into flour (or breadcrumbs), dip into egg mix and fry. It is that easy!
Of course it is your choice which meat to use: pork is usually more fat and considered less healthy choice before beef, vial or chicken, however beaten pork cutlets are more juicy and tasty, so I prefer to use pork for this recipe.
Cabbage Rolls in Tomato Dill Sauce
October 17th, 2009 in Main Dishes, Pork by Julia Volhina
Cabbage rolls (stuffed cabbage) dish is very popular food in Eastern Europe. No wander you can easily find cabbage rolls among traditional recipes in cuisines of Russia, Ukraine, Poland, Romania and many others countries.
Making of cabbage rolls from the scratch (including grinding meat, boiling and separating cabbage and then preparing them one by one) would take some time, so it is better if you start cooking in advance. However you can leave prepared cabbage rolls in the oven with heat turned off for up to 1 hour, so they stay warm if you want to postpone serving.
This recipe describes step-by-step process of preparing cabbage rolls in tomato-dill sauce. Enjoy the taste of traditional dish of Eastern European.
Pork Pilaf
September 19th, 2009 in Main Dishes, Pork by Julia Volhina
Typical Pilaf (plov, pilav) is prepared from rice and meat, and seasoned with spices. It is a dish, various recipes of which can be found in Middle Eastern, Central, South Asian and East African cultures, from where it was borrowed to various cuisines: so now dishes similar to pilaf can be found in every country recipes list.
Having roots on the East, original pilaf usually being made from lamb or mutton. However, I believe, it can be made pretty much of any kind of meat: beef, pork, chicken, duck, whatever you prefer.
I am not the big fan of lamb, so I usually prepare pilaf with a pork meat (which is a step away from the original recipe, but I like it). Feel free to replace pork with any other kind of meat you like and create your own pilaf recipe (you may also need to adjust the cooking time accordingly as different kinds of meats requite different time of preparation). Treat yourself to a delicious meal with a hint of orient spices!
Meat with Prunes
June 6th, 2009 in Beef, Main Dishes, Pork by Julia Volhina
For meat with prunes you can use either pork or beef. I think, pork tastes even better prepared this way, especially if prunes you have are not too sweet, so I advise you to go with pork.
However if you don’t like pork for some reasons or if you don’t have it just like I did when I were writing this article, you can use beef. I must say it tastes also delicious!