Pork with vegetables

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It is a Chinese dish inspired a little by Oana's recipes and from what I saw on the plate at the Chinese restaurant: D

  • 500 gr pork
  • 1 carrot
  • 1/2 onion
  • 1/2 cucumber
  • 1 capsicum
  • soy sauce
  • ginger
  • 1 teaspoon flour
  • oil
  • salt pepper
  • sos iute
  • 1/2 clove of garlic
  • 200 ml water

Servings: 3

Preparation time: less than 30 minutes

RECIPE PREPARATION Pork with vegetables:

Cut the meat into strips and marinate in soy sauce (2-3 tablespoons) for about 2 hours.

We cut the vegetables with sticks and we pull them separately through oil (not to penetrate only enough to soften) In the same oil we brown the meat, then we add flour, 200 ml of water we let it boil a little, we add the vegetables, ginger, hot sauce, garlic pepper and salt to taste. I put about half a teaspoon of ginger.

I served it with rice.

  • 1.5 kg pork leg with bone and mice
  • 3-4 tablespoons oil (or lard)
  • 3-4 cloves of garlic
  • salt and pepper
  • 1 teaspoon grated paprika
  • green thyme (or thyme)
  • 200 ml white or rose wine
  • 3 medium potatoes
  • 2 carrots
  • 1 green bell pepper (much better red)
  • 1 red onion
  • 1 large tomato

Prepare a large tray and put the piece of meat in it. Salt, pepper, add the oil, sprinkle with paprika, thyme leaves and garlic passed through the press or put on a fine grater.

Cut the mouse from place to place.

Massage the meat well on both sides, add the wine, cover with a lid or aluminum foil and put the tray in the oven at 190 ° C.

It is important that the tray is well covered so that the liquid does not evaporate too quickly. But, you can fill it with warm water.

Check the steak and if, after an hour, an hour and a half (depending on how big the piece of meat is), the fork is slightly in it, it's time to put the vegetables.

Cut the potatoes into not too thick slices, the carrots into rounds, the larger sliced ​​onion, the tomato and the pepper into slices. If your tray is more spacious, you can put another potato two plus it, carrot or whatever you like best.

Salt and pepper the vegetables and, if the liquid in the pan has dropped too much, add a glass of water.

Cover again and put the dish in the oven.

When the vegetables are almost cooked, uncover the tray, increase the oven temperature to 200-210 ° C and leave it for another 20 minutes or until it browns nicely.

Eat hot steak with vegetables. A glass of red wine works great. Good appetite!

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I haven't prepared a sour soup for a long time and, looking through the fridge, I immediately decided on a peasant pork soup with vegetables that is very popular in my house.


  • 500 gr. pork with bone
  • 1 onion
  • 1 carrot
  • 1 parsley root
  • 1 pc. leek
  • 1 pc. celery (4 cm.)
  • 1 zucchini
  • 2 potatoes
  • 200 gr. frozen vegetables (peas, green beans, carrots, cauliflower)
  • 600 ml. borsch
  • 5 tomatoes
  • 200 ml. broth
  • Shredded tarragon
  • 1 link parsley

Wash the pork well and put it to boil in a pot with 3 liters of cold water.

I froth it well a few times, and when it is half cooked, I add the onion, the leek and the chopped roots in tiny cubes.

After 10-15 minutes, add the potatoes and zucchini, also prepared in suitable cubes, followed by the frozen vegetables.

Meanwhile, put the borscht in a saucepan to boil for a few minutes and put the plum tomatoes on the large grater, which I turn over in the soup with the broth and the boiling borscht.

Add half a teaspoon of chopped tarragon, adjust the taste of salt and leave the soup on the right heat for 5 minutes.

Before serving, sprinkle plenty of fresh parsley and enjoy it with a tablespoon of sour cream and 2-3 hot peppers.

Pots of vegetables with pork

Pots of vegetables with pork

Pots of vegetables with pork


  1. 800 g diced pork leg
  2. 2 tablespoons oil
  3. 4 onions
  4. 1 red bell pepper
  5. 1 kg frozen mixture of vegetables (peppers, carrots, mushrooms, green beans)
  6. 4 large potatoes
  7. 5 cloves of garlic
  8. salt and pepper to taste
  9. 1 teaspoon thyme

Preparation: Vegetable pots with pork

We start with the meat, which we fry a little in oil, then we add large chopped onions. Salt and keep on the fire until it becomes glassy. Add the peppers, then add the frozen vegetables. After they have softened a little, we put the diced potatoes, sprinkle with salt, pepper and thyme and let them boil. At the end add the garlic given on the small grater and serve.

Pork meatballs with vegetables, without egg

Dear ones, I confess that I have a meatball meatball fan. The vegetable-only meatballs he vehemently refused whenever I offered them. So, I comply and I always slip a little meat. I made this recipe with pork. Because we don't use eggs, and they have to be firm, otherwise the little boy doesn't want them, I added a little cous-cous. To get to work you need:

  • Ingredient:
  • 1 piece of fat-free pork (smaller than the palm)
  • 1 potato
  • 1/4 zucchini
  • 1/2 pepper
  • 2 small green onions
  • 1 clove of garlic
  • 2 tablespoons grated couscous
  • 1 tablespoon olive oil
  • 3 tablespoons breadcrumbs
  • Parsley and dill
  • A pinch of salt

Method of preparation:
The vegetables are washed, cleaned and cut into smaller pieces, and the meat is cut into pieces. Put them all in a blender or electric mincer. When they have all become a paste, add the oil and add the tablespoons of couscous and greens. The composition is soft. Prepare a tray, which you put a baking sheet and grease with a little oil. With your hands, form the meatballs and sprinkle them with breadcrumbs, holding them in your palms. You can't roll them in breadcrumbs, because the composition is soft. Put them in the preheated oven at 180 degrees for about 50 minutes or until golden brown. They are delicious. I like them too, I just sprinkle a little more salt on them. I like it a lot, because they are firm and not sticky and wet inside, as eggless vegetable meatballs come out. The secret of these meatballs is that the ingredients are raw, and certainly the couscous that absorbs the liquid from vegetables. About 8 meatballs come out of this composition, if you want more, increase the quantities accordingly. Great appetite!
P.S If you need guidance, do not hesitate to write to me here or on the Facebook page "Culinary horizons for allergy sufferers"

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Pork tenderloin with pan-fried vegetables

If you have some pork tenderloin in the freezer, here's what you can do with it. Get some vegetables for the garnish, such as red onions, eggplant, zucchini, celery, celery and bell peppers. You will cook the vegetables separately in the pan, and you will make the meat in two steps: first you will fry it over high heat, then you will leave it in the oven for about a quarter of an hour. Aren't you hungry already?

Preparation Pork with baked vegetables

The pork muscle is salted and pepper is added to taste and placed in a tray. The vegetables are cleaned, washed and cut into pieces, then put in the tray next to the meat, on top add the tomato juice, put in the oven. Leave it on the right heat until the meat is well penetrated.

Serve with a garnish of raw vegetables or salad, according to your preferences.

Try this video recipe too