Tired of eating chicken and beef? How about making a dish with a delicious pork? The Cooking Guide shows you how to prepare different and tasty dishes! There’s soup, hominy, fricassee, and more! Surely one of these options will make your mouth water. Discover our irresistible pork recipes:
8 pork recipes for a family meal
Sirloin steak
Time: 50 min
Performance: 8 servings
Difficulty: easy
ingredients
- 8 sirloin steaks
- 2 crushed cloves of garlic
- Salt and black pepper to taste
- 8 thin slices of eggplant
- 8 thin slices of zucchini
- 200 g of bacon strips
- 4 tablespoons of oil
- 2 chopped tomatoes
- 1 vegetable stock cube
- 1/2 cup (tea) of warm water
- 1 can of tomato sauce (340 g)
- 1/2 cup chopped parsley (green)
- White rice to accompany
Method of preparation
Place a sheet of cling film over the steaks and tap with a meat tenderizer to thin and even.
Remove from the oven and season the loin with the garlic, salt and pepper.
Fill with the aubergines, courgettes, bacon and roll up like Swiss rolls. Secure with toothpicks.
Heat the oil in a skillet over high heat and brown the steaks.
Add the tomato, the vegetable broth dissolved in the water, the tomato sauce and the parsley.
Cover and cook for 10 minutes, stirring occasionally, or until steaks are tender.
Turn off, transfer to a serving dish and serve the steaks with the rice.
Salty little man with pork
Time: 1h15 (+ 12h soaking)
Performance: 8 servings
Difficulty: easy
ingredients
- 500 g of white meat
- 1 kg of pork ribs
- Salt to taste
- 1 cup diced bacon
- 3 minced garlic cloves
- 2 onions cut into rings
- Green chilli, chopped to taste for sprinkling
Method of preparation
Place the little man in a bowl, cover with water and leave to soak for 12 hours. Cut the ribs into small pieces and season with salt, rubbing them well on the meat. In a large skillet, over medium heat, cook the bacon until the fat has melted. Remove the bacon and set aside.
In the same pan, in the fat that has formed, fry the ribs, a little at a time, until golden brown. After all the pieces are fried, return all the meat to the pan. Over low heat, sauté and add the water, a little at a time, always spoon by spoon. Do this until the meat is tender. Add the garlic to the meat and sauté for 2 minutes. Then add the onion and the reserved bacon.
In a pressure cooker, over low heat, cook the homily, covering with water, for 30 minutes after the pressure has started. Remove the pressure, open the pan and set aside. Mix the cooked man with the water in the pot with the meat and boil for 20 minutes over low heat. Arrange on an earthenware tray or bowl, sprinkle with parsley and serve immediately.
Leitoa à pururuca with Milanese cassava
Time: 2h (+ 12h in the fridge) (+ 5min rest)
Performance: 6
Difficulty: medium
ingredients
- 1/4 cup of red wine vinegar
- 2 cloves of garlic
- 1 small onion cut into pieces
- 2 bay leaves
- Salt and black pepper to taste
- 1 cup (tea) of water
- 1.5 kg of pork in large pieces
- 1 cup of pururucar oil
Manioc
- 4 cups of boiled cassava and chopped soda
- Salt and black pepper to taste
- 1/2 cup (tea) of wheat flour
- 2 eggs
- 1 cup (tea) of breadcrumbs
- Fry oil
Method of preparation
Blend the vinegar, garlic, onion, bay leaf, pepper and water in a blender. Pour over the suckling pig, cover and refrigerate for 12 hours, turning halfway. Remove the pork from the marinade and season with salt. Place in a pan with the fat side up and bake in a preheated high oven for 30 minutes. Cover with aluminum foil and bake for 40 minutes at medium temperature. Season the cassava with salt and pepper. Pass them in the flour, in the beaten eggs and finally in the breadcrumbs. Slowly fry in hot oil until golden brown. Drain on absorbent paper. Heat the oil to the point of smoke and carefully water the browning to purify it. Wait 5 minutes, transfer to a serving dish and serve with cassava.
Pork Chops With Pineapple Chutney
Performance: 6 servings
Time: 2h20 (+ 1h rest)
Difficulty: easy
ingredients
- 1.2 kg of pork ribs, cut into pieces
- juice of 2 lemons
- 2 crushed cloves of garlic
- Salt and black pepper to taste
- oil for greasing
- pineapple chutney
- 1/2 chopped pineapple
- 1 chopped onion
- 1 seedless red pepper, chopped
- 2 tablespoons of minced ginger
- 1/2 cup (tea) of white vinegar
- 1/2 cup (tea) of sugar
- 1/2 cup (tea) of brown sugar
- 1/2 cup seedless black raisins
Method of preparation
Season the ribs with lemon juice, garlic, salt and pepper.
Leave to rest for 1 hour in the fridge.
Place the ribs in a greased pan, cover with aluminum foil and put them in a preheated medium oven (180º C) for 1 hour.
Remove the foil, return to the oven and leave for another 30 minutes or until golden brown.
For the chutney, in a pan, mix the ingredients and bring to low heat.
Cook, stirring occasionally, for 25 minutes or until the pineapple starts to break apart and the liquid is almost dry.
Arrange the ribs on a serving plate, cover with the chutney and serve immediately.
8 pork recipes for a family meal
sirloin fricassee
Time: 1 hour
Performance: 6 servings
Difficulty: easy
ingredients
- 2 tablespoons of butter
- 1 chopped onion
- 1 minced clove of garlic
- 3 cups pork loin (cooked and chopped)
- 2 chopped seedless cherry tomatoes
- 1/2 cup chopped parsley (green)
- Salt and black pepper to taste
- 1 cup of cream cheese (200 g)
- 1 cup (s) of grated Parmesan cheese
Corn cream
- 1 can of drained green corn
- 1 cup (tea) of milk
- 1 tablespoon of cornstarch
- 2 tablespoons of butter
- Salt to taste
- butter for greasing
Method of preparation
Heat a skillet over medium heat, add the butter and saute the onion and garlic until golden brown. Add the loin, tomato, parsley, salt, pepper and sauté for 3 minutes. Turn off the heat and set aside. For the cream of corn, beat the corn, milk, and cornstarch in a blender until creamy. Heat a skillet over medium heat, add the butter, cream of corn, season with salt and cook, stirring until thick. In a greased refractory, lay the sautéed loin, spread the curd and cover with the corn cream. Sprinkle with Parmesan and bake in a preheated medium oven for 10 minutes or until golden brown. Remove from the oven and serve immediately.
ground pork
Time: 30 minutes
Performance: 6 servings
Difficulty: easy
ingredients
- 3 tablespoons of oil
- 1 kg of diced pork loin
- 1 slice of sliced ​​Calabrian sausage
- 1 chopped onion
- 3 minced garlic cloves
- 3 large diced potatoes
- 1 sliced ​​carrot
- 200 g of chopped green beans
- 1 can of drained green corn
- 1 vegetable stock cube
- 2 tablespoons of tomato paste
- 1/3 cup soy sauce (shoyu)
- Salt, pepper and chopped parsley to taste
- 2 tablespoons of wheat flour
- 1/2 cup (tea) of water
Method of preparation
In a pressure cooker, over high heat, heat the oil and saute the loin, peppers, onion and garlic until golden brown. Add the potato, carrot, green beans, corn, vegetable stock, extract, soy sauce, salt, pepper and cover with water. Cover and cook for 10 minutes over medium heat, after the pressure has started. Switch off, let the pressure naturally release and open the pot. Return to medium heat, add the flour dissolved in the water, stirring until it thickens. Transfer to a serving dish, sprinkle with parsley and serve.
Pork loin with tutu
Time: 2h (+ 12h of rest)
Performance: 6 servings
Difficulty: easy
ingredients
- 2 cups of orange juice (orange juice)
- 1/2 cup (tea) of olive oil
- 1/2 onion chopped
- 3 minced garlic cloves
- 1 teaspoon of rosemary (chopped)
- 1 bay leaf
- Salt and black pepper to taste
- 1 piece of pork loin (about 1.2 kg)
- oil for greasing
- 1 teaspoon of wheat flour
bean tutu
- 1/2 cup diced bacon
- 1 slice of pepperoni sausage, chopped
- 1 chopped onion
- 3 cups cooked carioca beans (without broth)
- Salt, pepper and chopped parsley to taste
- 1 1/2 cups (tea) of cassava flour
Method of preparation
In a blender, whisk the juice, olive oil, onion, garlic, rosemary, bay leaf, salt and pepper. Place in a plastic food bag with the loin. Close tightly and let it rest in the fridge for 12 hours. Remove the loin from the plastic bag and place it in a greased pan.
Drizzle with the marinade sauce, cover with aluminum foil and bake in a preheated medium oven for 1 hour. Remove the paper, drain the sauce that has formed in the mold and set aside.
Return the loin to the high oven for 20 minutes or until golden brown. Remove from the oven, transfer to a serving dish and set aside. In a pan, put the strained sauce kept aside over medium heat, add the flour and stir until thickened. Turn off and book.
For the tutu, in a skillet, over medium heat, sauté the bacon in its own fat until golden brown. Add the peppers, onion and sauté for 5 minutes. Add the beans, season with salt, pepper, parsley and boil. Gradually add the cassava flour, stirring until it thickens. Distribute around the loin on the plate. Drizzle with the reserved sauce and serve.
Sweet pea soup with spare ribs
Time: 1h (+ 4h of soaking)
Performance: 6 servings
Difficulty: easy
ingredients
- 2 cups of dried peas
- 7 cups of water (tea)
- 2 bay leaves
- 4 tablespoons of olive oil
- 600 g of pork ribs, cut into pieces
- Salt and black pepper to taste
- 100 g of diced bacon
- 1 chopped onion
- 2 minced garlic cloves
- Fried bacon into cubes and chopped parsley for sprinkling
Method of preparation
Put the peas in a bowl, cover with water and let them soak for 4 hours. Drain, put in a pressure cooker along with the water and bay leaf, cover and cook for 25 minutes, after the pressure starts. Switch off, let the pressure naturally release and open the pot. Allow to cool and blend half of the pea in the blender until it forms a cream. Add the peas without whisking and set aside. Place a skillet over medium heat with the oil and seasoned ribs with salt and pepper until golden brown. Add the bacon, onion, garlic and sauté for 5 minutes. Add the peas kept aside, season with salt and cook for another 10 minutes. Transfer to a bowl, sprinkle with bacon, parsley and serve immediately.
Source: Terra
Benjamin Smith is a fashion journalist and author at Gossipify, known for his coverage of the latest fashion trends and industry insights. He writes about clothing, shoes, accessories, and runway shows, providing in-depth analysis and unique perspectives. He’s respected for his ability to spot emerging designers and trends, and for providing practical fashion advice to readers.
