home › Vegetarian Recipes › Pork bones with potatoes in the oven. How to deliciously cook juicy pork on the bone: the best recipes in the oven, in a frying pan

Pork bones with potatoes in the oven. How to deliciously cook juicy pork on the bone: the best recipes in the oven, in a frying pan

True gourmets know that the most delicious meat is on the bone!

You can prepare a variety of dishes from ribs, shanks, and entrecote. They can be baked, fried, stewed on the stove or in the oven; there are a lot of interesting recipes for a slow cooker.

There are many options, but all dishes are united by an extraordinary aroma, which simply does not exist without the pit.

Pork on the bone - general cooking principles

Pork on the bone is prepared either in large pieces, usually within 2 kg, or using ribs and other small parts. In the second case, vegetables, mushrooms, and cereals are usually added to dishes. If the piece is large, for example, a shank, then it can be marinated in advance, coated with sauce; for cooking in the oven, use a sleeve or foil, otherwise the meat will turn out dry or it will not be baked.

The cooking time of meat directly depends on the size of the piece, as well as its quality. You should not use old pork from an adult animal for baking; it is better to stew it on the stove or in a slow cooker. If the pig was young, the meat is good, the pieces are small, then it is cooked quickly in any way, the result is tender and juicy.

Pork on the bone: recipe with potatoes in the oven

There are many ways to cook pork on the bone, but the easiest way is to bake it in the oven. Foil is used here. The larger the piece of meat, the longer the dish will take to cook. A piece of up to a kilogram is used here.

800 g meat with bones;

700 g potatoes;

0.5 heads of garlic;

Seasonings, dry herbs;

spoon of mustard;

1. Rinse the piece with the pit. Using a sharp knife, make punctures in the flesh where it is possible, and insert the peeled garlic cloves inside. If they are large, it is better to cut them.

2. Season the mustard with salt, add any seasonings for meat or just pepper, mix thoroughly and grate the piece along with the bone. You can immediately transfer it to foil and let it marinate for a while.

3. Peel the potatoes, cut large tubers in half, use small ones whole. Wash the vegetable thoroughly and place it in a bowl.

4. Add salt, pepper and spread mayonnaise. Stir the potatoes in a bowl until all the tubers are covered with the sauce.

5. Now we surround the pork with potatoes.

6. Pack everything in foil, put it in the oven for 1.5 hours, temperature 190,

7. As soon as the time is up, you can cut the foil on top, bend it slightly, and allow the meat and potatoes to brown to an appetizing crust.

Pork on the bone in beer

Amazing meat recipe. For this bone-in pork, you can use any piece and even a shank, but in this case you will have to adjust the cooking time yourself. Additionally, a mixture of spices for meat is used, but you can limit yourself to just pepper.

1 kg pork with bone;

1 glass of beer;

1 onion;

Garlic, seasonings for meat.

1. Select the form in which we will bake the meat; it is advisable that it is not very large and fits in size. Lubricate the bottom with a few drops of oil.

2. Cut the onion into large pieces and place it on the bottom of a greased pan. It is needed so that the piece does not burn or stick.

3. We stuff a piece of meat with garlic as much as possible, without being too zealous.

4. Take dry seasonings for meat, mix with salt and rub the entire piece, paying special attention to the indentations.

5. Transfer the meat to the onion. Carefully pour beer on the side, trying not to blur the layers of spices.

6. Stretch a piece of foil over the pan and place the piece of pork in the oven.

7. Cook for 70 minutes at 180 degrees. Then we pierce the meat with a knife in the thickest part, if it is soft, then we increase the temperature to 240 and leave the dish for another 15 minutes, but now there is no need to cover it.

Pork on the bone: recipe for a dish in pots

Another recipe for pork on the bone, for which it is better to use ribs. They fit perfectly in a pot and turn out juicy and tender.

700 g ribs;

4 bell peppers;

10 carrots;

3 onions;

3 tomatoes;

0.5 bunch of parsley;

1 spoon of oil;

1 spoon of walnuts.

1. Peel the pepper, cut into strips, throw into a bowl. Cut the onion and carrot into the same strips and add to the pepper. Cut the tomatoes randomly and add them to the rest of the vegetables.

2. Chop the parsley and nuts, pour into the prepared salad. Season with spices, pour in oil, stir.

3. Wash the ribs, cut them so that they fit easily into the pots, and add salt.

4. Place the pork on the bones in pots and sprinkle generously with vegetables. We try to fill the voids.

5. Cover the pots. There is no need to add water or sauces to them; the juice released from the vegetables during simmering will be enough.

6. These pots take 1 hour and 20 minutes to prepare, oven temperature 180 degrees. Then you need to turn off the oven and leave the dish for another 15 minutes. You can throw a clove of garlic under the lid of each pot or add a small piece of cheese.

Pork on the bone with mushrooms (ribs)

Recipe for a delicious dish of bone-in pork and mushrooms. It is desirable that the mushrooms are the same size.

700 g ribs;

500 g small champignons;

2 tablespoons olive oil;;

200 g sour cream;

130 g cheese;

4 cloves of garlic;

30 ml soy sauce.

1. Wash the mushrooms and place them on napkins to dry.

2. Same with ribs. Chop, then wipe.

3. Combine everything together, sprinkle with salt and pepper, add a couple of tablespoons of olive oil and mix.

4. Transfer the mushrooms and pork into a mold and place in the oven. Cook at 200 degrees for 30 minutes.

5. During this time, you need to mix sour cream with soy sauce, add chopped garlic.

6. Take out the mold, grease everything with sour cream, put it in the oven again, now cook for another 20 minutes.

7. Take out the pan with mushrooms and pork for the last time, add cheese, bake until golden brown for another 15-20 minutes and you’re done!

Pork on the bone: homemade roast recipe

Recipe for a simple pork dish on the bone. Ribs are best, but other small pieces will also work.

0.7 kg of meat;

0.8 kg potatoes;

A little oil;

Various spices;

2 onions;

1 spoon of pasta.

1. Cut the meat into portions. Pour a little oil into the cauldron, heat it properly, add the meat and fry over high heat until golden brown.

2. Peel the potatoes and cut into large pieces. Chop the remaining vegetables into strips.

3. First add onions and carrots to the fried meat, fry, then add a spoonful of tomato. Warm up together.

4. Pour in the potatoes and pour in a couple of glasses of boiling water. At this stage, add salt, pepper, and any mixture of spices to your taste.

5. Cover the cauldron, quickly bring the dish to a boil, then reduce the heat to low and simmer for about 40 minutes. There is no need to interfere.

6. At the very end, add laurel and herbs; if desired, you can add fresh or dry garlic to the roast.

Braised pork on the bone: recipe for a slow cooker

Recipe for pork on the bone, cooked in a slow cooker. One large piece of meat is used, but you can also cook ribs or other pieces, it will take less time.

1 kg pork;

2 tsp. seasonings for meat;

1 spoon of oil;

80 ml water.

1. Pour a spoonful of oil into the multicooker cup.

2. Rub a piece of meat with a mixture of spices; if they do not contain salt, then add them. Transfer to a multicooker cup.

3. Place one bay leaf on top of the meat. No more is needed, otherwise the aroma will be too rich.

4. Pour the prescription water into the bowl. But you can also use beer, which goes well with pork.

5. Close the multicooker saucepan.

6. Set the stewing program for the piece with the bone and cook the dish for exactly two hours.

7. Check the meat. If suddenly it is not soft and tender enough, then time can be added.

Pork on the bone with vegetables

Another recipe for pork on the bone in a cauldron. It is advisable to use small pieces that will fry well and will not require additional stewing. The ribs fit perfectly.

0.5 kg pork;

2 eggplants;

0.5 kg potatoes;

1 carrot;

3 tomatoes;

2 cloves of garlic;

0.5 bunch of parsley;

1 bell pepper;

Salt, oil, various seasonings.

1. If the pieces are large, then they need to be chopped. Then place in a preheated cauldron and fry over high heat until brown.

2. While the pork is cooking, chop the onion and carrots. Pour into the fried meat and cook together for a few minutes.

3. Cut the eggplants into cubes, fill with cold water, rinse and squeeze. Transfer to a heated frying pan with oil and fry over high heat until lightly browned.

4. Cut the potatoes and add to the meat. Now everything needs to be lightly salted and sprinkled with spices.

5. Place chopped zucchini on top of the potatoes. If it is not very young and the skin is thick, it is better to cut it off.

6. Place bell pepper on top of the zucchini. Let's add a little salt to everything.

7. Now add salt and pepper to the fried eggplants.

8. Sliced tomatoes complete the dish. Carefully pour in 0.5 cups of water from the edge, but more is possible. Close the cauldron.

9. Simmer for 45-50 minutes. At the end, stir, add herbs and garlic.

If a piece of pork is baked without covering, the bone should be wrapped in foil to prevent it from burning.

If the meat is almost ready, but does not want to brown nicely, you can brush it with a mixture of honey and soy sauce, then turn up the temperature and keep in the oven for another 10-15 minutes.

Onions are an ideal addition to meat, especially when marinated in vinegar. You can place it under the piece as a pillow and not worry about the pork burning.

One of our favorite dishes that we cook quite often is stewed pork ribs with potatoes. Based on the cooking principle, this dish is classified as a stew. Ragu is more a method and technology of cooking than the name of a dish. Any stew is always a tasty and satisfying dish, and they say that the word itself comes from the old French ragoûter - to revive (improve) the taste, although in modern language it is just stewed meat.

The essence of any stew, and pork ribs with potatoes is no exception, is the very slow stewing of fried pieces of food. Pieces of meat or ribs with a small bone, poultry or game, fish and even mushrooms are fried and then stewed under a lid over low heat. Usually, vegetables are stewed with meat, which, when cooked, become a thick and aromatic sauce.

But the stew is not always prepared from large pieces, such as -. Italian meat is considered a stew, although the minced meat in it is highly ground. Or, it’s worth remembering, in which very large pieces of chicken, or even a quarter of the carcass, are stewed in a thick and complex vegetable sauce.

In our country, most often, such dishes mean stewed “old” meat with bones - a legacy of a commodity shortage, and the sauce was limited to tomato paste and, at best, meat broth. Pork ribs with potatoes, in a sense, is such a dish, although it is prepared from selected vegetables and the best fatty pork ribs that you can buy.

The best vegetables for stew

In a large frying pan, melt a piece of natural butter and add olive oil to it. Pork and potatoes will be fried in such a fat mixture, which will significantly improve the taste of the dish. The rabbit is fried in this mixture when preparing the dish of rabbit stewed in wine.
Mix and melt butter and olive oil

Chop the pork ribs into pieces 4-5 cm long. This is approximately the length of a matchstick. If there is a thick layer of meat and fat on the outside of the bone, the pieces can be additionally cut in half along the bone. Over medium heat, fry the pork ribs until nicely browned. Fatty pork cooks quickly, so there is no need to cover the pan with a lid.
Fry pork ribs until golden brown

Peel the onions and carrots. Cut the onion into large strips along the onion. Cut the carrots into oblong cubes - quite thick. Peel the hot pepper from seeds and inner white membranes, chop with a knife - not very finely.

At the same time, add chopped onions, carrots and peppers to the fried pork ribs, and add all the unpeeled garlic cloves. Continue frying the meat and vegetables until the onions are browned and the carrots are soft. Add spices and salt.
Fry vegetables with meat and add spices

Separately, I would like to dwell on the spice mixture. For home cooking, I periodically mix simple spices that I use for first and second courses. This mixture consists of 3 tsp. dry sweet red pepper, coarsely chopped, 2 tsp. coarsely ground dry hot pepper along with seeds, 1 tsp. dried granulated garlic, 2-3 tsp. dry aromatic herbs characteristic of Mediterranean cuisines - savory, thyme, parsley, oregano, etc. If desired, you can add 0.5-1 tsp. crushed black peppercorns and a little fine “extra” salt. The mixture stores well in a closed jar, and all components are commercially available.

Pour saffron or its substitute (marigold) with a glass of boiling water in advance and let it brew. Strain the infusion through a tea strainer and pour it into the frying pan in which the fried pork ribs and potatoes are cooked. Add peeled and diced potatoes to the meat and vegetables. Add half a glass of dry white wine. Bring the liquid to a boil and cover the pan with a lid.
Add diced potatoes and add liquid

Simmer the pork ribs with potatoes, covered, over low heat for 30-40 minutes. You should be guided by the readiness of potatoes and carrots. Ideally, the potatoes will be ready, and their outer layer will begin to boil and mix with the liquid, forming a thick sauce.

Pork, despite all the slander, is a nourishing, easily digestible and tasty meat.

Most often, meat dishes are prepared for the holidays and it is not surprising, because they are high in calories and can serve as a festive table decoration. But in order to get beautiful, tasty, juicy meat, you first need to choose a good piece of pork, at the market or in the supermarket. This process must be approached thoroughly. Evaluate its external data and choose only a fresh product. But that’s not what we’re going to talk about now; next you’ll find out what you can cook from juicy, spicy pork with a bone.

How to deliciously cook juicy pork on the bone, baked in the oven: recipe

To prevent the pork from turning out too dry in the oven, foil and a sleeve are used for baking, and at the same time it is also marinated in various sauces. They try to cook pork in large pieces, especially if it is pork with bones.

Pork on the bone - in the oven

IMPORTANT: The cooking time of a meat product primarily depends on the size of one piece. There is no need to use pork from an old animal - the meat will be tough anyway.

Recipe for pork on the bone with vegetables, potatoes in the oven

Products:

Meat with bone - 825 g
Garlic – 25 g
Seasonings, herbs - 3 g
Salt, mayonnaise, pepper
Mustard – 25 g

Preparation:

Rinse the meat and dry with paper napkins. Using a sharp knife, divide it into pieces, make punctures and insert pieces of garlic there.
Add some salt to the mustard. Add herbs, seasonings, pepper to it. Stir the mixture and rub the mixture over the pork. Place everything on foil and allow time to marinate.
Wash the peeled potatoes and cut them into four pieces.
Salt the vegetable, add mayonnaise and pepper. Mix everything thoroughly so that the mayonnaise coats all the potato pieces.
Place the potatoes on a baking sheet in the middle, and the meat along the edges, pack the contents in foil.
Place the food in the oven. Bake for about one hour and thirty minutes at 190 degrees.
When the dish is ready, remove it from the foil. Then keep in the oven for a while at 225 degrees until an appetizing crust.

Meat on the bone with beer

Any meat, including shank, is ideal for this dish. You just have to control the baking time yourself.

Components:

Pork with bone – 975 g
Garlic, seasoning, pepper, salt
Vegetable oil – 35 ml
Onion - 1 pc.
Beer – 95-115 ml

Preparation:

Take a baking dish - preferably a larger one. Grease with vegetable oil.
Cut the onion into rings and place on the very bottom of the pan.
Stuff a piece of pork with garlic. Just don't overdo this process.
Then rub the meat with spices. Move the fragrant piece onto the onion.
Pour beer into the bottom, just do not wash the spices off the pork with the drink.
Cover the contents of the pan with foil. Place in the oven. Approximate cooking time is seventy minutes, oven temperature is 180 degrees.
When finished, remove the foil and send the pork to brown at 220 degrees.

Delicious natural pork cutlet on the bone: recipe in a frying pan

A natural cutlet is not made from ground meat at all, it is a portion of meat with a bone. In this case, a piece is cut out from the carcass. You need to know that not all parts are suitable for the dish. Typically, a meatball that is cut across the grain of the pork is fried. And before cooking it is beaten.

Recipe:

Ingredients:

Pork meat on the bone - 2 pcs.
Pepper - 2 g
Salt - 2 g
Oil – 75 ml
Adjika – 18 ml

Preparation:

Pour salt, pepper, spices into a plate, add adjika and oil. Then mix everything.
Rinse the meat for the cutlets and wipe with paper napkins. Wipe the meat almost dry so that it is subsequently thoroughly soaked in the adjika sauce.
Mayonnaise can also be used as a sauce.
The pork should be marinated for an hour.
In a heated frying pan, fry the juicy meat on both sides. This will take about two to three minutes (per side).
Then turn the heat to low and simmer the cutlets in a frying pan with a lid until cooked.
Readiness is checked only with a knife. You need to cut the meat and see if it is raw inside.
When the dish is ready, arrange it beautifully on plates. For an appetizing look, add green peas, dill, tomatoes, cucumbers, whatever you like.

Recipe for Georgian pork shashlik on bones

To make the barbecue a success, pay attention to the correct selection of meat. The loin and neck are ideal parts of pork for barbecue, especially if they are on the bone. Next, all that’s left to do is marinate the pieces of meat and fry them.

Products:

Meat - 675 g
Egg - 1 pc.
Onion - 1 pc.
Flour - 75 g
Garlic – 15 g
Kefir – 475 g
Salt, spices

Preparation:

Cut fresh meat into pieces, add salt, spices and pepper.
Add onion rings and chopped garlic to the total mixture.
Then pour in kefir. Compact the mixture, cover with something and transfer to the refrigerator for at least two hours.
Then place the meat on the grill and fry on both sides over coals. Do not pour anything over the pieces of pork; it is better to remove the kebab from the heat periodically to prevent it from burning. This way your meat will be juicy and will not lose its taste.
Serve the finished meat on a wide platter with vegetables, potatoes and herbs.

How to fry pork steak on the bone in a frying pan: recipe

Steak is a favorite dish of men, women, and children. However, not everyone can cook it correctly at home. Even if the meat is chosen perfectly, many people find it too tough. Let's learn the intricacies of the pork steak recipe.

Products:

Loin – 775 g
Oil – 65 ml
Black pepper - 25 g
Mustard seeds - 17 g
Coarse salt - 19 g
Spices

Preparation:

Grind the grains, pepper and mix them with the spice.
Carefully process the meat with this mixture, then coat it with oil and salt.
Let it soak in the aromas for about fifteen minutes and develop its taste.
Crack the pan on the stove, add just a little oil
Fry the steak on both sides for three to four minutes each.

For a juicy steak it is important - at first meat fry at high temperature, but only after that his simmer over low heat. The meat should not be frozen. Pork at room temperature is ideal. The thickness of the steak can be from two to four centimeters.

If you have pork on the bone at home, then, as you can see, you can prepare a number of dishes from it that will delight you and your household with its juicy taste and aromatic aroma. Which dish to cook is up to you - it all depends on your taste preferences. You can make adjustments to any recipe. Delicious baked pork on the bone with mushrooms. To decorate the second course, you can add broccoli, citrus fruits, quince and other plant products.

Video: Pork on the bone - cooking recipes

Potatoes stewed with meat are one of those dishes that are great for both an everyday lunch and a holiday feast.

Absolutely any meat can be used for this dish. It can be tender turkey, flavorful lamb, dietary rabbit or high-calorie pork. It all depends on the national traditions and taste preferences of the eaters gathered at the table.

If a housewife cooks potatoes with pork, then most often she uses the sirloin: there is no need to bother with bones, and stewing the flesh is faster than meat on the bone.

Take at least the same ribs. If the pork is not old, then they can be cooked quite quickly.

Despite the presence of bones, stewed potatoes with ribs can be served hot even to guests. True, you will have to make sure that everyone gets a neatly trimmed rib with enough meat.

Pork ribs stewed with potatoes: cooking details

It is better to cook stewed potatoes with ribs in a cauldron or a wide, thick-walled bowl so that the contents can be easily mixed.
The taste of meat on ribs largely depends on how they are properly prepared for stewing. It is recommended to fry pork ribs, as well as one pulp, before stewing. But if the fillet can be brought to a golden brown crust, then the ribs after such processing may turn out dry and tasteless.
Therefore, the ribs are only lightly fried on both sides until golden brown, followed by the addition of onions, which make the meat juicy.
Pork ribs and vegetables are fried in vegetable or melted butter or lard. You can also use lard (fresh, salted or smoked). It is cut into small cubes and placed in a hot frying pan. When the fat is rendered, the greaves are removed. They can be added to the dish before the end of the stew so that they do not have time to soften too much.
If the ribs are covered with a layer of fat, it needs to be cut off. Or fry the bones without adding oil, since the rendered fat is quite enough to fry the rest of the vegetables.
In addition to potatoes and onions, carrots, tomatoes, zucchini, eggplants, and peppers are added when stewing ribs. It all depends on the time of year and the financial capabilities of the owner.
But even with just one potato, the dish turns out very tasty, especially if the seasonings and spices are chosen correctly.
Typically, cumin, dill, garlic, bay leaf, and any pepper go well with potatoes stewed with pork ribs. The dish will acquire a piquant taste if you add coriander, cilantro, suneli hops, marjoram, and thyme.
When ready, the meat should easily fall away from the ribs, the potatoes should be soft, and the carrots should retain their original shape (unless, of course, they were grated).

Pork ribs stewed with potatoes (garlic)

Ingredients:

pork ribs – 0.8-1 kg;
potatoes – 800 g;
medium-sized onions - 2 pcs.;
medium-sized carrots – 1 pc.;
garlic – 5 cloves;
bay leaf – 3 pcs.;
refined vegetable oil – 1 tbsp. l.;
salt;
ground black pepper.

Cooking method

If you get whole ribs, cut them into several parts. Wash in warm water, rinse with cold water, dry with paper towels.
Fry in a hot frying pan with added oil until light brown. Place in a cauldron or other suitable container.
Sauté finely chopped onion in the remaining fat. Add sliced carrots to it and stir. Fry for 3-4 minutes.
Place the vegetables in a cauldron and put on fire. Pour boiling water up to the level of the meat. Close the lid. Simmer over low heat for 30-40 minutes.
Cut the prepared potatoes into large cubes. Place in cauldron with ribs. Add salt, pepper, bay leaf. Stir. If there is not enough liquid, pour in boiling water so that two-thirds of the potatoes are covered with broth.
Continue simmering until the potatoes and meat are soft. 10 minutes before readiness, add finely chopped garlic and mix gently.

Pork ribs stewed with potatoes (home-style)

Ingredients:

pork ribs – 0.7 kg;
potatoes – 0.8 kg;
medium-sized onion – 1 pc.;
small carrots – 1 pc.;
flour - 1 tbsp. l.;
celery root – 50 g;
parsley root – 20 g;
tomato paste – 50 g;
rendered lard – 50 g;
bay leaf – 3 pcs.;
salt and pepper;
greenery.

Cooking method

Dry the prepared pork ribs with a paper towel, sprinkle with salt and pepper, and roll in flour.
Fry in lard until not too crispy. Place on a plate.
Peel and wash the onions, carrots, celery and parsley. Cut the carrots and roots into equal cubes, finely chop the onion. Fry the vegetables in the remaining fat. Also place in a separate bowl.
Peel the potatoes, wash them, cut them into slices. If there is no fat left in the pan, add a little more lard and heat well. Lightly fry the potato slices on it. Stir in remaining vegetables.
Take a spacious cauldron. Place half of all the vegetables on the bottom and place the ribs on them. Top with remaining vegetables. Add tomato paste and bay leaf. Do not stir.
Fill the contents of the cauldron with hot broth or water. Close the cauldron with a lid and simmer over low heat for about an hour. Do not stir the vegetables while stewing, otherwise the potatoes will lose their shape. About twenty minutes before the end of cooking, taste the broth to see if there is enough salt. If necessary, add more salt. Sprinkle the finished dish with herbs.

Pork ribs stewed with potatoes and bell peppers

Ingredients:

pork ribs – 0.8 kg;
potatoes – 0.8 kg;
onions – 2 pcs.;
carrots – 1 pc.;
ground paprika – 1 tbsp. l.;
bell red pepper – 1 pc.;
refined vegetable oil – 1 tbsp. l.;
ground black pepper - a pinch;
salt;
bay leaf – 2 pcs.;
dried basil – 1 tsp.

Cooking method

Cut the pork ribs into several pieces, wash, carefully removing any fragments, and dry with a paper towel.
Rub with pepper, add a little salt and immediately fry in a hot frying pan with added oil until golden brown. Transfer to a cauldron. Pour boiling water to cover the meat, close the cauldron with a lid, and simmer the bones over low heat for 30 minutes.
Peel and wash all vegetables. Cut the carrots into thin slices, finely chop the onion, and cut the pepper into strips.
Using the remaining oil, first sauté the onion, then add the carrots. Stir, fry for 5 minutes. Add bell pepper, stir, heat for another three minutes. The peppers should soften, but not brown.
Transfer the vegetables to the cauldron with the ribs.
While the meat is stewing, cut the potatoes into medium-sized wedges or cubes.
When the meat becomes almost soft, add potatoes, paprika, basil, and bay leaf. Pour hot water. It should lightly cover the potatoes. Stir. Try to see if there is enough salt, add salt. Simmer until the potatoes and meat are soft. Sprinkle the finished dish with herbs.

Note to the hostess

If you decide to add other vegetables to the potatoes, calculate their quantity in such a way that the main place is given to the potatoes, and they only serve as a vegetable additive.

You can diversify the taste of stewed potatoes with pork ribs by pre-marinating the meat in soy sauce or a mixture of herbs.

Do not marinate ribs in vinegar or any acid. Marinated meat, of course, tastes better, but potatoes in an acidic environment will stew longer and will turn out less crumbly, but more dense.

True gourmets know that the most delicious meat is on the bone!

You can prepare a variety of dishes from ribs, shanks, and entrecote. They can be baked, fried, stewed on the stove or in the oven; there are a lot of interesting recipes for a slow cooker.

There are many options, but all dishes are united by an extraordinary aroma, which simply does not exist without the pit.

Pork on the bone - general cooking principles

Pork on the bone: recipe with potatoes in the oven

Ingredients

800 g meat with bones;

700 g potatoes;

0.5 heads of garlic;

Seasonings, dry herbs;

spoon of mustard;

Preparation

1. Rinse the piece with the pit. Using a sharp knife, make punctures in the flesh where it is possible, and insert the peeled garlic cloves inside. If they are large, it is better to cut them.

3. Peel the potatoes, cut large tubers in half, use small ones whole. Wash the vegetable thoroughly and place it in a bowl.

4. Add salt, pepper and spread mayonnaise. Stir the potatoes in a bowl until all the tubers are covered with the sauce.

5. Now we surround the pork with potatoes.

6. Pack everything in foil, put it in the oven for 1.5 hours, temperature 190,

7. As soon as the time is up, you can cut the foil on top, bend it slightly, and allow the meat and potatoes to brown to an appetizing crust.

Pork on the bone in beer

Ingredients

1 kg pork with bone;

1 glass of beer;

1 onion;

Garlic, seasonings for meat.

Preparation

1. Select the form in which we will bake the meat; it is advisable that it is not very large and fits in size. Lubricate the bottom with a few drops of oil.

2. Cut the onion into large pieces and place it on the bottom of a greased pan. It is needed so that the piece does not burn or stick.

3. We stuff a piece of meat with garlic as much as possible, without being too zealous.

4. Take dry seasonings for meat, mix with salt and rub the entire piece, paying special attention to the indentations.

5. Transfer the meat to the onion. Carefully pour beer on the side, trying not to blur the layers of spices.

6. Stretch a piece of foil over the pan and place the piece of pork in the oven.

Pork on the bone: recipe for a dish in pots

Another recipe for pork on the bone, for which it is better to use ribs. They fit perfectly in a pot and turn out juicy and tender.

Ingredients

700 g ribs;

4 bell peppers;

10 carrots;

3 onions;

3 tomatoes;

0.5 bunch of parsley;

1 spoon of oil;

1 spoon of walnuts.

Preparation

1. Peel the pepper, cut into strips, throw into a bowl. Cut the onion and carrot into the same strips and add to the pepper. Cut the tomatoes randomly and add them to the rest of the vegetables.

2. Chop the parsley and nuts, pour into the prepared salad. Season with spices, pour in oil, stir.

3. Wash the ribs, cut them so that they fit easily into the pots, and add salt.

4. Place the pork on the bones in pots and sprinkle generously with vegetables. We try to fill the voids.

5. Cover the pots. There is no need to add water or sauces to them; the juice released from the vegetables during simmering will be enough.

Pork on the bone with mushrooms (ribs)

Recipe for a delicious dish of bone-in pork and mushrooms. It is desirable that the mushrooms are the same size.

Ingredients

700 g ribs;

500 g small champignons;

2 tablespoons olive oil;;

200 g sour cream;

130 g cheese;

4 cloves of garlic;

30 ml soy sauce.

Preparation

1. Wash the mushrooms and place them on napkins to dry.

2. Same with ribs. Chop, then wipe.

3. Combine everything together, sprinkle with salt and pepper, add a couple of tablespoons of olive oil and mix.

4. Transfer the mushrooms and pork into a mold and place in the oven. Cook at 200 degrees for 30 minutes.

5. During this time, you need to mix sour cream with soy sauce, add chopped garlic.

6. Take out the mold, grease everything with sour cream, put it in the oven again, now cook for another 20 minutes.

7. Take out the pan with mushrooms and pork for the last time, add cheese, bake until golden brown for another 15-20 minutes and you’re done!

Pork on the bone: homemade roast recipe

Recipe for a simple pork dish on the bone. Ribs are best, but other small pieces will also work.

Ingredients

0.7 kg of meat;

0.8 kg potatoes;

A little oil;

Various spices;

1 carrot;

2 onions;

1 spoon of pasta.

Preparation

1. Cut the meat into portions. Pour a little oil into the cauldron, heat it properly, add the meat and fry over high heat until golden brown.

2. Peel the potatoes and cut into large pieces. Chop the remaining vegetables into strips.

3. First add onions and carrots to the fried meat, fry, then add a spoonful of tomato. Warm up together.

4. Pour in the potatoes and pour in a couple of glasses of boiling water. At this stage, add salt, pepper, and any mixture of spices to your taste.

5. Cover the cauldron, quickly bring the dish to a boil, then reduce the heat to low and simmer for about 40 minutes. There is no need to interfere.

6. At the very end, add laurel and herbs; if desired, you can add fresh or dry garlic to the roast.

Braised pork on the bone: recipe for a slow cooker

Recipe for pork on the bone, cooked in a slow cooker. One large piece of meat is used, but you can also cook ribs or other pieces, it will take less time.

Ingredients

1 kg pork;

2 tsp. seasonings for meat;

1 spoon of oil;

80 ml water.

Preparation

1. Pour a spoonful of oil into the multicooker cup.

2. Rub a piece of meat with a mixture of spices; if they do not contain salt, then add them. Transfer to a multicooker cup.

3. Place one bay leaf on top of the meat. No more is needed, otherwise the aroma will be too rich.

4. Pour the prescription water into the bowl. But you can also use beer, which goes well with pork.

5. Close the multicooker saucepan.

6. Set the stewing program for the piece with the bone and cook the dish for exactly two hours.

7. Check the meat. If suddenly it is not soft and tender enough, then time can be added.

Pork on the bone with vegetables

Another recipe for pork on the bone in a cauldron. It is advisable to use small pieces that will fry well and will not require additional stewing. The ribs fit perfectly.

Ingredients

0.5 kg pork;

2 eggplants;

0.5 kg potatoes;

1 carrot;

3 tomatoes;

2 cloves of garlic;

0.5 bunch of parsley;

1 zucchini;

1 bell pepper;

Salt, oil, various seasonings.

Preparation

1. If the pieces are large, then they need to be chopped. Then place in a preheated cauldron and fry over high heat until brown.

2. While the pork is cooking, chop the onion and carrots. Pour into the fried meat and cook together for a few minutes.

3. Cut the eggplants into cubes, fill with cold water, rinse and squeeze. Transfer to a heated frying pan with oil and fry over high heat until lightly browned.

4. Cut the potatoes and add to the meat. Now everything needs to be lightly salted and sprinkled with spices.

5. Place chopped zucchini on top of the potatoes. If it is not very young and the skin is thick, it is better to cut it off.

6. Place bell pepper on top of the zucchini. Let's add a little salt to everything.

7. Now add salt and pepper to the fried eggplants.

8. Sliced tomatoes complete the dish. Carefully pour in 0.5 cups of water from the edge, but more is possible. Close the cauldron.

9. Simmer for 45-50 minutes. At the end, stir, add herbs and garlic.

If a piece of pork is baked without covering, the bone should be wrapped in foil to prevent it from burning.

If the meat is almost ready, but does not want to brown nicely, you can brush it with a mixture of honey and soy sauce, then turn up the temperature and keep in the oven for another 10-15 minutes.

Onions are an ideal addition to meat, especially when marinated in vinegar. You can place it under the piece as a pillow and not worry about the pork burning.

Popular in the category: