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Recipe for cooking pork in honey with mustard. How to make pork in honey and soy sauce in the oven

Cutlets, meatballs, stews - all these are popular, quick recipes meat dishes, and we must give them their due - they help out in any situation. And yet there is nothing better than a deliciously cooked piece of meat, such as pork baked in foil in the oven or! Marinade for pork in the oven will make the meat more tender and fragrant. Appetizing baked pork in mustard with honey, soaked in spices and meat juice, emitting such an aroma that your head is spinning, will decorate any table, including New Year's. It would be necessary to wait until the meat cools down, but this is impossible, the hand reaches out to cut off a piece tasty meat, and with fresh bread ... How delicious it is! You can also bake.
If the baked piece of pork is impressive in size, then cool some part and put it in the refrigerator - the next day the meat will be even tastier. But even hot baked pork marinated in honey and mustard is very good!

Ingredients:

- a piece of pork (better rear end) - about 1 kg;
- liquid honey - 1 tsp;
- ready-made mustard (possible with seeds) - 1 s. l;
- salt - a teaspoon without a slide;
- ground paprika - a tablespoon;
- black ground pepper- 0.5 tsp;
- ground coriander - a teaspoon;
- garlic - 5-6 large cloves.

Recipe with photo step by step:

We cut off excess fat from a piece of meat, wash it under cold water and wipe it dry. If the meat is wet, then the spices and salt will not be absorbed, but will drain.

While the meat dries, measure the right amount of spices. Paprika is an essential ingredient, it gives the meat flavor and a beautiful color. The rest of the spices are up to you. As is the quantity.

Mix spices with salt. We take in small portions, sprinkle the meat and immediately rub the spices. The meat must be grated on all sides. Leave for 10-15 minutes.

We are preparing the marinade. Any liquid honey is suitable for it, but it is ideal to take buckwheat with a slight tart note. Mustard - spicy or medium spicy. Honey and mustard must be mixed so that they connect, do not exfoliate.

Rub the garlic on a fine one (or squeeze it through a press), coat the piece of meat with garlic on all sides.

Drizzle meat with honey mustard marinade. Spread the marinade all over the piece. We tighten the dishes with meat cling film and transfer to the refrigerator. In this form, the meat can be stored for 2-3 days. But this does not mean that you need to withstand it for so long. If there is time left, then remove the meat for the night, if not, then it will marinate in an hour.

Before baking, put a piece of meat on food foil.

Wrap the meat in 1-2 layers of foil, pinch the edges tightly. Raise the corners. Turn on the oven, heat it up to 160 degrees. Put the meat in the oven, pour water on a baking sheet (then the meat will not burn from below). Bake at a low temperature for 1.5-2 hours. At the end of baking, unfold the foil, drain the released juice into a separate bowl (they can pour over the meat like a sauce). Return the meat to the oven, increase the heat and brown the top.

Serve the finished meat hot, warm or as a cold appetizer with

Pork in mustard sauce- great option for family dinner. This dish is prepared from ordinary products, and the result is a real delicacy. gives pork tenderness and juiciness. You can see for yourself. We offer several recipes for dishes in which there is a combination of pork and mustard. We wish you all the best in the kitchen!

Pork in honey mustard sauce (oven)

Grocery set:

40 g mayonnaise (fat content does not matter);
garlic - a couple of cloves;
a mixture of peppers (paprika, red and black);
20 g of mustard, diluted to the consistency of porridge;
3-4 pork steaks with bone;
unrefined oil;
25 g of liquid honey.

Practical part

First, let's talk about how to make mustard sauce. We take a glass bowl. We put honey, mayonnaise, oil and mustard in it. the right amount. Add a pinch of salt and crushed garlic. Sprinkle with pepper mixture. The sauce is almost ready. You just need to mix all the ingredients thoroughly.

We wash the pork steaks with a stream of running water. Transfer to paper towel to drain excess liquid. We must rub each steak with salt and pepper.

We heat up the pan with oil. We send it to the bone. Fry the steaks over high heat. As soon as they are browned on one side, turn them over to the other. We make sure that the meat does not release the juice. Otherwise, we will have to treat the household with dry steaks.

Pour the honey-mustard sauce we prepared earlier on each steak. We place the form with the contents in a hot oven (180 ° C). How long will pork be baked in mustard sauce? About half an hour. But that's not all. To obtain a crispy crust, which will give the dish a more appetizing look, it is necessary to increase the temperature in the oven to 200 ° C. Let's take 5 minutes. Now you can turn off the fire.

Pork in mustard sauce turned out juicy and appetizingly ruddy. We recommend serving hot steaks, supplementing them with fresh herbs, baked potato wedges or light vegetable lettuce. Bon appetit!

Multicooker option

Required Ingredients:

Cooking process

Cooking meat in a mustard crust

Grocery list:

garlic - a couple of cloves;
3 tsp dried coriander;
take 1/5 bunch of parsley and green basil;
ground pepper (black) - 1 g;
diluted mustard - enough 2 tbsp. spoons;
1.5 kg pork loin(chops on the rib);
two types of mustard in seeds - black and white (1 g each);
2 g tomatoes (dried) with oregano;
salt - no more than 4 teaspoons;
100 ml

detailed instructions

Step number 1. For cooking this dish Pork with ribs is perfect. We will deal with meat processing a little later. In the meantime, let's make the marinade. Pour dry ingredients into a bowl: two types of mustard in grains, dried tomatoes with oregano, coriander, pepper. Salt. Mix well. Add crushed garlic and diluted mustard to dry spices. Pour in the required amount of oil. In the same bowl we send chopped greens - basil and parsley. Mix the ingredients again.

Step number 2. We take a thin and very sharp knife in our hand. We make shallow punctures in a piece of meat.

Step number 3. Line the bottom of the baking dish with foil. Gently place our pork in it. Coat the meat on all sides with the previously prepared spicy marinade. Now the form should be covered with another sheet of foil. We put it on the middle shelf of the refrigerator. After an hour, you can get the marinated meat. Pork should be soaked with aromas of spices. To achieve this, you need to periodically turn the piece while it is in the refrigerator.

Step number 4. So, put the form with meat on the table. The foil can be removed and the pork placed in a roasting sleeve. We warm up the oven. The recommended temperature is 170-180 °C. We send it into the form with the future delicacy in the oven. Let's take 50 minutes. While a piece of pork is baking, you can make a salad. 10 minutes before the end of cooking, cut the sleeve. This is necessary so that a fried crust appears on the meat.

We serve pork, as we say, piping hot. Cut it into bite-sized pieces. Focus on the ribs. It is very comfortable. Arrange the meat pieces on plates. We decorate each serving with sprigs of greenery.

Pork skewers in mustard marinade

Going to the country house or on a hike in the summer, many Russians take meat with them to fry it on the grill. What should be the most delicious barbecue from pork? Juicy, fragrant, tender inside and well-done outside. All this can be achieved with mustard marinade. Detailed instructions are below.

We will need the following ingredients:

pork shoulder or neck (lean) weighing 1 kg;
take 3 tbsp. spoons of mustard in the form of powder and lemon juice;
three onions;
by 6 tbsp. spoons of mayonnaise and ordinary water;
vinegar - no more than 2 tbsp. spoons;
seasoning for barbecue - 1 tbsp. l.

So let's get started:

Let's start with meat processing. pork neck or cut the shoulder blade into medium pieces. I put it in a package. It will make it easier to mix the ingredients.

We clean the bulbs from the husk. With a sharp knife, cut the flesh into thin rings.

In a bowl, mix mayonnaise with the spices listed above. With the resulting sauce, rub all the pieces of pork. We tie the package. We clean for a couple of hours in a cool place. Summer residents are fine. After all, they have a refrigerator in the house. And what about those who just went to nature, away from civilization? We recommend that they bring a cooler bag with them.

Pour into a separate bowl hot water. Add lemon juice and mustard powder to it. We mix. Now add vinegar. Salt. Add spice mix for barbecue. We also remove the bowl with the contents in a cool place (for example, in a cooler bag).

Open the package, which contains pieces of meat. Pour in the mustard-vinegar mixture. Close the package again. Shake it a bit to mix the ingredients. Pork should stay in such a marinade for 6-10 hours.

It's time to start grilling the barbecue. We string the pickled pieces of meat on clean skewers. Alternate them with onion rings.

As soon as the coals in the grill are hot, we immediately set the skewers with meat and onions.

You can even be sure that your friends and relatives will definitely say: “This is the most delicious pork skewers I have ever eaten!”

Finally

We hope that you will write down at least one of the recipes presented in the article in your notebook. We talked in detail about how to cook juicy pork in three ways - in the oven, on the grill and in the slow cooker.

To get a delicious meat dish, it is not necessary to know the incredible secrets of its preparation, it is enough to know simple homemade recipes. Pork with honey and mustard in the oven does not sound new, but how tasty and fragrant this combination is, because the old classic can always sparkle with new colors.

For you, we have prepared several special recipes that you can easily implement in your kitchen without much difficulty.

Pork baked in honey-mustard sauce and cognac in the oven

Ingredients

- 2 tbsp. + -
- 2 kg + -
- 1 tbsp. + -
- 3 tablespoons + -
Cognac - 100 ml + -
- 1 head + -
— several pieces (placed in a bag for baking with meat) + -
Thyme - 5-6 sprigs + -
- 2 tbsp. + -
- 1 PC. + -

The components of this dish allow you to get meat that is excellent in taste - sweetish-spicy. Made in honey-mustard glaze, it will also turn out to be very juicy, ruddy and so tender that it will literally melt in your mouth, leaving behind an unforgettable aftertaste.

We wash the pig meat in water, wipe it with paper towels, and then rub the pork with salt and chopped pepper mixture.
Mix honey in a bowl lemon juice(with ½ pcs.) and ready-made mustard (not powder). In the resulting marinade, adding thyme and the remaining half of the citrus to the pickling container, marinate the meat for 5-6 hours. After the first 3 hours of pickling, the piece must be turned over to the other side.
When the pork is marinated, it is worth putting the oven on heating to 200 degrees.
In the meantime, we put the ingredients in a baking bag: we put carrots, onions, garlic, thyme, half a lemon, and on top of this whole “pillow” we put marinated pork meat.

Thyme and half a lemon we use the same ones that were put in the marinade. The meat itself, taking it out of the marinade, is slightly squeezed, but not so that there are no marinade residues on it at all.

Pour the meat laid on the vegetable "cushion" mustard honey marinade(the same one in which we marinated pork), and also pour cognac into the bag.
We close the bag (or sleeve) tightly and send it to the already well-heated oven.
The first 15 minutes, baking should be carried out at 200 degrees, then we lower the degree to 160 ° C and continue to bake the dish for another 35 minutes. After the specified time, the package should be opened and the half-cooked meat should be poured with the juice released from it.
Now we do not close the package, but put it open (so that the meat is not covered by anything) again in the oven - we cook the snack at 180 ° C for only 5-7 minutes. If your oven has a grill mode, then you can turn it on for these few minutes.
At the end of cooking, the pork should stand for 10 minutes at room temperature to cool and infuse. After a downtime, the dish is completely ready to serve.

To such an amazing dish, if desired, you can serve original cheese balls, home-made sauerkraut, as well as vegetables or fruits (apples go especially well), grilled and more.

As for the sauce, its presence will be superfluous - our meat is already extremely juicy, because it was prepared not only in mustard and honey, but also in its own juice.

Pork with prunes and apples in honey mustard sauce

This appetizer will definitely turn out to be not everyday, because the products that it includes will not allow it to become one. Marinade based on honey and mustard, dried fruits, fresh apples and even red wine - all together will make this treat truly festive, satisfying and worthy of the attention of everyone present at the table.

Ingredients

Apples - 1 pc.;
Black and red pepper - 2 g each (or to taste);
Pork (any part) - 1 kg;
Red wine - ½ tbsp.;
Coriander - 5 g;
Prunes - 100 g;
Mustard in ready-made- 1 tbsp;
Laurel leaf - 2 pcs.;
Honey (any variety, as long as it is natural) - 1 tbsp;
Garlic cloves - 5 pcs.;
Salt - to taste or, like peppers, 2 g.

Pork marinated in honey and mustard with fruit and wine

We clean the cloves of garlic, divide each clove into cloves.
Wash the meat under a stream of clean water, wipe it with a paper towel.
We make shallow cuts on the meat, put chopped garlic and bay leaf into the holes made.
We rub the pork with both types of pepper, as well as salt.
We coat the piece with mustard and honey, then sprinkle it with coriander.
We put the meat in a special container (or any other container that you have), fill it with good red wine, tighten it with a film and put it in the refrigerator for 6 hours.
We clean ripe fresh apples from the skin and seeds, then cut them into medium-sized circles.
After marinating, we shift the pork into foil, put apple slices and prunes next to it.
We place the dish in foil on a baking sheet and send it to the preheated oven for 1.5 hours. The cooking temperature is 180 degrees.
After 50 minutes, we unfold the foil so that the meat can not only be thoroughly baked, but also beautifully browned. From time to time, open meat in foil should be poured over with juice that will stand out during baking, and with the remaining marinade.

As a rule, none of the garnish is served with such an exquisite treat - it is superfluous here. But red wine to accompany such a dish on the festive table would be very appropriate.

Unusual pork meat, deliciously baked at home in honey and soy sauce

If you want to receive true savory treat, then try to bake pork not only with mustard and honey. If we add to this "friendly company" soy sauce(sweet or salty - you decide), then the meat will turn out even more fragrant, beautiful and with a delicious spicy-sweet / salty crust. Try it - you will definitely like it.

Ingredients

For the main course

Neck pork part - 1 kg (should get 6 steaks);
Ground black pepper, cumin - to taste;

To prepare the marinade

Hot mustard (not powder) - 1 tbsp;
Soy sauce - 100 ml;
Salt - 1 tsp (if soy sauce has a sweet taste);
Honey - 1 tbsp. (if soy sauce is used salty);
Fresh ginger (added optional) - root 1-2 cm long;
Spices and spices - to taste and desire.

How to cook pork in a soy-mustard-honey marinade: a recipe step by step

Making a marinade for marinating fresh pork

We combine the sauce with mustard and honey / salt in a bowl (the last ingredient directly depends on the taste of soy sauce - do not forget about it). We also add any spices (pepper and cumin indicated in the recipe are not put in the marinade) and, if desired, sliced ginger.

We prepare pork and send it to marinate in the cold

If you took the meat in one piece, then you need to cut it into steaks. We then put them in a deep wide bowl, pour the finished marinade and mix.
We put the container with meat and marinade in the refrigerator for 3-4 hours (if it takes longer, it will be generally wonderful).

Roast the pork until done in the oven

We cover the baking dish with parchment, then put the pork steaks quite tightly to each other and sprinkle them (to taste) with ground pepper.
We place a container with pickled meat in an oven heated to 200-240 degrees, and bake juicy pork for about 1 hour.
10 minutes before the end of cooking, remove the form from the oven, pour the marinade liquid over the steaks again and sprinkle with caraway seeds. We send the dish back to the oven. Check the readiness with a knife or fork: the clear juice that stands out from the meat during the puncture is a sign of the complete readiness of the pork.

Meat should be served in portions, watering each steak with its own own juice. A side dish is served if one meat is not enough. It can serve as vegetable salad, boiled or mashed potatoes, cereals, baked vegetables and much more. From drinks it is best to serve red or white wine.

Pork with honey and mustard in the oven is a dish that will be appropriate at any feast. New Year, birthday, February 23 and many other important celebrations can be the occasion for preparing this wonderful snack.

Thanks to this dish, no one will go hungry, which is very important for the hostess of the celebration. Use our recipes to your delight, and let them always put you in front of the guests in a favorable light for you.

Enjoy your meal!

Honey as a base for the sauce is ideal for cooking pork dishes, it gives an interesting sweetish flavor, goes well with other components of the sauce.

And if you add mustard to the marinade, the pork will become especially tender, soft and fragrant.

A selection of proven recipes already has a lot of fans, try it and you will cook pork in honey sauce for festive table or Sunday family dinner.

Pork in honey sauce - general principles of preparation

Meat is best taken fresh or chilled. Suitable and tenderloin, and ribs, back, meat on the bone. To cook pork in honey sauce, you can use both a large piece of meat and portioned or medium-sized pieces. Pork must be thoroughly washed and dried, only after that they proceed to cutting, marinating and directly to cooking.

Any variety of honey is chosen: flower, buckwheat, linden, the main thing is that it should not be too thick. Mustard for the sauce is prepared either independently or purchased in a store: spicy, Dijon - depends on the taste and recipe. Basically, these two ingredients are taken in small quantities and mixed with other components of the marinade, sauce: soy sauce, garlic, lemon, dried or fresh herbs, ginger, spices, spices.

Pork in honey sauce can be fried, stewed, baked, cooked in a slow cooker. Using all sorts of heat treatment methods, you can get radically different dishes from the same products: for example, boiled pork with a honey aroma and a golden crispy crust, pork with a spicy-sweet taste in thick gravy.

The serving of the dish also depends on the method of preparation: stewed or fried pork in honey sauce is served with a side dish of vegetables or cereals, meat baked in foil or a sleeve, most often becomes a hot or cold appetizer.

1. Pork in honey sauce, fried with sesame seeds

Ingredients:

Pork tenderloin - a small piece;

30 ml soy sauce;

50 g of starch;

20 g roasted sesame;

50 g of any honey;

A little oil.

Cooking method:

1. My meat, cut into small pieces, roll in starch. If desired, the pork at this stage can be slightly salted.

2. Put the meat pieces on a frying pan heated with sunflower oil and fry with frequent stirring until softened, about 15 minutes.

3. Mix the soy sauce with honey and a small amount of starch, pour the resulting mixture into the pan to the fried pork, stir thoroughly for several minutes until the mixture becomes thick.

4. Pour sesame seeds into a thick mass with meat, stir again and turn off the heat.

5. Serve the fried meat on a serving dish, garnished with parsley leaves.

2. Pork in honey sauce with orange juice

Ingredients:

Pork fillet - a little less than half a kilogram;

50 ml of orange juice;

3 cloves of garlic;

Buckwheat honey - 200 g;

Corn or vegetable oil- 3 tbsp. spoons;

Dark soy sauce not salty - 30 ml;

Finely ground salt of the "Extra" variety and black pepper in powder - 20 g each;

Apple cider vinegar - 30 ml.

Cooking method:

1. whole piece Rinse pork tenderloin with cold water and pat dry with paper towels.

2. Mix fine salt with black pepper, carefully rub the meat with the mixture.

3. Put the pan on the biggest fire, pour in the oil and heat well. We put the pork fillet grated in salt and pepper, fry until slightly golden brown for about three minutes, turning from side to side.

4. Pour freshly squeezed into a cup Orange juice, add soy sauce, honey, Apple vinegar and garlic cloves squeezed through the spadefoot, stir well.

5. Add a little honey-soy sauce to the pork, simmer for 2 minutes over moderate heat, often turning the piece of meat.

6. When the pork is almost ready, pour out the rest of the sauce, simmer for another 5 minutes.

7. Serve the meat fried in honey-soy sauce on a portioned flat plate, pouring over the sauce in which it was fried.

3. Pork in honey sauce, stewed with tomato paste

Ingredients:

Kilogram pork ribs;

250 g of honey;

8 cloves of garlic;

tomato paste without salt - 150 g;

Soy sauce without salt - 250 ml;

Seasoning for meat dishes - 1 pack;

A bunch of parsley.

Cooking method:

1. Wash the ribs with cold water, separate them from each other, put them in a deep cast-iron frying pan.

2. In a separate cup, mix the tomato, soy sauce, honey, seasoning, garlic cloves squeezed through the press, stir well and pour into the pan to the ribs.

3. Put on a strong fire, bring to a boil.

4. Reduce the heat and simmer with frequent stirring for 50 minutes with the lid closed until the meat lags behind the ribs and the sauce thickens.

5. When serving stews pork ribs put on a flat plate, pour over the sauce in which they were stewed, sprinkle with finely chopped parsley leaves.

4. Pork in honey mustard sauce in the oven

Ingredients:

Pork (ham) - 2 kg;

100 g of buckwheat honey and hot mustard;

A piece of ginger root;

Crushed white pepper - 1 teaspoon;

Turmeric, tarragon - 20 g each;

Dry rosemary - 0.5 tsp;

30 g dry basil;

5 cloves of garlic;

Several dry fruits of barberry.

Cooking method:

1. We wash the pork fillet from the ham, dry it with paper towels.

2. We cover the frying sheet with foil so that the edges hang from the sheet. We put the prepared dry piece of meat on the foil.

3. Put honey, all spicy spices and herbs, salt into a small bowl, stir well.

4. On a piece of meat with a knife, we make several small cuts, insert garlic cloves into them, along with the fruits of barberry.

5. Directly on the foil, grease the meat with a honey-mustard mixture, carefully pack the pork in foil, lifting and connecting the edges left earlier.

6. We put the sheet in a preheated oven and bake at a moderate temperature for a little over an hour.

7. After that, open the oven and slightly unfold the edges of the foil and bake for another 50 minutes, periodically pouring sauce over the pork.

8. Serve the baked piece of pork cooled down on a plate, pouring over the sauce in which the meat was baked.

5. Pork in honey sauce in a slow cooker with apples

Ingredients:

2 large green apples;

Pork tenderloin - half a kilogram;

A little olive oil;

Dark soy sauce salty - 30 ml;

1 onion;

100 g honey.

Cooking method:

1. Cut the tenderloin into medium pieces, put it in the multicooker container.

2. My apples, peel off the peel, cut into small slices.

3. Mix in a separate cup olive oil, honey, soy sauce, pour meat with the resulting sauce.

4. We set the slow cooker in the “quenching” mode for 20 minutes, close the container with a lid and simmer.

5. After the allotted time, open the lid and put the onion, apples chopped into small crumbs into the container, simmer for about an hour in the same mode.

6. After the meat is fully cooked, we take a sample for salt, if there is not enough salt, add more soy sauce.

7. When serving, cut a piece of pork into portioned pieces and put on plates, pouring over the sauce.

6. Pork in honey-mustard sauce baked with beer

Ingredients:

Shoulder part of pork pulp - 2 kg;

A little sunflower oil;

Dijon mustard - 150 g;

Any honey - 100 g;

Half a liter of strong beer;

onion head;

Thyme, salt, black pepper powder, ground cinnamon - 1 teaspoon each;

Powdered ginger - 15 g;

Dried apricots, prunes - 150 g each;

Raisins - 1 small handful.

Cooking method:

1. Wash the pork fillet, coat with pepper, salt and put in a deep baking sheet greased with oil.

2. Put a baking sheet with meat in a hot oven, fry for several minutes until a crispy crust appears. Then turn down the heat to medium.

3. Prepare the filling: pour a glass of strong beer into a cup, add half of the honey indicated in the recipe, thyme, mustard, stir everything.

4. Lubricate the fried meat with sauce.

5. Put an onion cut into thin strips around the pork in a baking sheet, pour everything with the remaining beer, close the oven and simmer over moderate heat for a little more than an hour, while stewing, open the oven several times and pour over the meat with the juice that stands out.

6. Pour oil into a separate container, add the remaining honey, ginger, thyme, cinnamon, pepper, add some salt, put dried fruits, pour the remaining beer and a little water. We simmer everything over moderate heat until the dried fruits soften.

7. Cool the finished meat a little, cut it into pieces and serve in plates, along with a fragrant dried fruit sauce.

For frying, stewing or baking, use dishes with thick walls and a bottom: a cast-iron frying pan, a cauldron, a special oven dish. Such utensils are heated evenly from all sides and the pork in it turns out to be especially tasty.

To prepare the sauce, liquid honey is needed, but if you only have a thickened product, you can thin it in a water bath, then the honey will need to be cooled before use.

If you add soy sauce to honey sauce, be very careful with salt.

If you like spicy dishes, add garlic, red pepper or chili peppers to the honey sauce.

If you cook pork in honey sauce in the oven in foil or in a sleeve, do not forget to open the meat a little 10-12 minutes before it is ready so that it browns and acquires a beautiful appetizing appearance.

Honey as a base for the sauce is ideal for cooking pork dishes, it gives an interesting sweetish flavor, goes well with other components of the sauce.

And if you add mustard to the marinade, the pork will become especially tender, soft and fragrant.

A selection of proven recipes already has a lot of fans, try it and you cook pork in honey sauce for a festive table or for a Sunday family dinner.

Pork in honey sauce - general principles of cooking

1. Pork in honey sauce, fried with sesame seeds

Ingredients:

Pork tenderloin - a small piece;

30 ml soy sauce;

50 g of starch;

20 g roasted sesame;

50 g of any honey;

A little oil.

Cooking method:

1. My meat, cut into small pieces, roll in starch. If desired, the pork at this stage can be slightly salted.

2. Put the meat pieces on a frying pan heated with sunflower oil and fry with frequent stirring until softened, about 15 minutes.

3. Mix the soy sauce with honey and a small amount of starch, pour the resulting mixture into the pan to the fried pork, stir thoroughly for several minutes until the mixture becomes thick.

4. Pour sesame seeds into a thick mass with meat, stir again and turn off the heat.

5. Serve the fried meat on a serving dish, garnished with parsley leaves.

2. Pork in honey sauce with orange juice

Ingredients:

Pork fillet - a little less than half a kilogram;

50 ml of orange juice;

3 cloves of garlic;

Buckwheat honey - 200 g;

Corn or vegetable oil - 3 tbsp. spoons;

Dark soy sauce not salty - 30 ml;

Finely ground salt of the "Extra" variety and black pepper in powder - 20 g each;

Apple cider vinegar - 30 ml.

Cooking method:

1. Wash a whole piece of pork pulp with cold water, dry with paper towels.

2. Mix fine salt with black pepper, carefully rub the meat with the mixture.

4. Pour freshly squeezed orange juice into a cup, add soy sauce, honey, apple cider vinegar and garlic cloves squeezed through a spadefoot, stir well.

5. Add a little honey-soy sauce to the pork, simmer for 2 minutes over moderate heat, often turning the piece of meat.

6. When the pork is almost ready, pour out the rest of the sauce, simmer for another 5 minutes.

7. Serve the meat fried in honey-soy sauce on a portioned flat plate, pouring over the sauce in which it was fried.

3. Pork in honey sauce, stewed with tomato paste

Ingredients:

A kilogram of pork ribs;

250 g of honey;

8 cloves of garlic;

Tomato paste without salt - 150 g;

Soy sauce without salt - 250 ml;

Seasoning for meat dishes - 1 pack;

A bunch of parsley.

Cooking method:

1. Wash the ribs with cold water, separate them from each other, put them in a deep cast-iron frying pan.

2. In a separate cup, mix the tomato, soy sauce, honey, seasoning, garlic cloves squeezed through the press, stir well and pour into the pan to the ribs.

3. Put on a strong fire, bring to a boil.

4. Reduce the heat and simmer with frequent stirring for 50 minutes with the lid closed until the meat lags behind the ribs and the sauce thickens.

5. When serving, put the stewed pork ribs on a flat plate, pour over the sauce in which they were stewed, sprinkle with finely chopped parsley leaves.