Tender pork pulp delivers less worries than other meat, and if you use new-fangled devices like a multicooker, then everything is extremely simple. Well, the taste of the dish will depend on the recipe chosen, the exact adherence to it and, of course, on the quality of the starting products.
Stewed pork in a slow cooker - general principles of preparation
• Pork must be properly prepared before stewing. The pulp is washed in cold water with a whole piece. Then dry and carefully inspect. There should not be small fragments of seeds left in it. Then with a sharp knife cut off all the films and the remnants of the tendons. Fat can not be cut. Cut according to the recipe, but if there are no clear instructions, cut at your discretion. To make the pork slices softer, cut the meat perpendicular to the fibers.
• You can stew pork in a slow cooker both independently and with other products. Often vegetables, pineapples or mushrooms are added to the meat, both fresh and dried.
• The "Stewing" mode on a multicooker is used not only for preparing pork for a side dish, but also for independent dishes, such as stews, chinakhs or snack roll. In a slow cooker, you can prepare homemade stew.
• "Multi-pan" allows you to stew meat without much hassle. All that is needed for cooking: food, a knife, a cutting board and a few extra bowls. Pasteurization of stews in jars can be done in a slow cooker on "Stew".
Stewed pork in a slow cooker with vegetables and mushrooms - "Ragu"
Ingredients:
• pork pulp - 800 grams;
• two tablespoons of plum jam;
• onion head;
• 40 gr. dry mushrooms;
• 120 ml of red wine (dry);
• one large carrot;
• petiole celery - 230 gr.;
• garlic - 3 cloves;
• a spoon of flour;
• a set of "Provencal herbs" - 1 tbsp. l .;
• a teaspoon of caraway seeds;
• five tablespoons of olive or high-quality refined oil;
• ground paprika, sweet - 1 tsp.
Cooking method:
1. Rinse the pulp and wipe it dry with a paper towel. Cut the pork into small cubes, put in a bowl. Sprinkle with Provencal herbs and sweet paprika. Pepper, add salt to your taste. Stir the pieces of pulp and set the bowl aside for a while.
2. Rinse the mushrooms well and fill them with warm water.
3. Cut celery into thin rings, garlic slices, and carrots into small strips. Chop the onion as finely as possible.
4. On the "Roasting" slightly warm half of the olive oil and fry the chopped vegetables in it until completely softened.
5. Put the vegetables in a separate bowl, and pour the remaining oil into the bowl and fry the pork in it a little.
6. Squeezed soaked mushrooms well and put to the meat.
7. Add sautéed vegetables, caraway seeds and pour all 500 ml of hot water.
8. Turn on the multicooker for 1 hour and 50 minutes, changing the "Frying" mode to the "Extinguishing" function, and cook with the lid closed, occasionally stirring the contents of the bowl. 20 minutes before cooking, add plum jam and wine.
9. At the end of cooking, sprinkle everything with flour, intensively, but gently stir and quickly bring to a boil.
10. Serve with any garnish.
Braised pork in a slow cooker - "Beer Loaf Snack"
Ingredients:
• a pound of pork pulp (neck);
• 150 gr. walnut cores;
• fresh champignons - 150 gr.;
• two onions;
• 50 ml of soy sauce, always dark, sauce;
• fat cream - 60 ml;
• three cloves of garlic;
• 100 ml of dark beer;
• two tablespoons of wheat flour;
• two small pinches of ground coriander.
Cooking method:
1. Wash the pork neck, dry well. Cut the meat perpendicularly to the fibers in thin layers and beat each with a culinary hammer.
2. Transfer the chopped pieces of pork into a bowl, lightly salting and pouring each with soy sauce. Place for half an hour in a cold place.
3. Finely chop the onion and fry in a bowl in sunflower oil until soft, cool.
4. Cut the walnut kernels with a knife as finely as possible. Cut the champignons into small pieces, the smaller the better.
5. Mix the cooled onion with mushrooms and nuts. Add crushed garlic. Slightly add salt, pour coriander, flour and mix well all the ingredients.
6. Remove the pork from the refrigerator and place the pieces on the table in a continuous layer. There should be no gaps between the pieces.
7. Distribute the filling evenly over the meat. Wrap with a roll and pull in several places with culinary thread or twine.
8. Transfer the roll to the brew bowl, pour the beer and run the “Braising” option on the multicooker for one hour.
9. Put the finished roll on a serving dish, remove the threads and cut into thin circles.
Georgian stewed pork in a slow cooker with vegetables - "Chinakhi"
Ingredients:
• pork (pulp with fat) - 500 gr.;
• one medium-sized eggplant;
• head of a bitter onion;
• 450 gr. potatoes;
• one pepper of sweet pepper;
• four garlic cloves;
• several branches of cilantro, parsley, dill, basil;
• three ripe tomatoes;
• seasonings - to your liking;
• 72% butter - 30 gr.
Cooking method:
1. Cut the flesh into small pieces. It is not necessary to cut fat, it is enough to remove dense films and the remnants of tendons.
2. Transfer the pork to the cooking bowl and sprinkle the meat with seasonings selected to your taste.
3. Cut the tomatoes crosswise on the side of the stalk. Scald with boiling water and carefully peel. Cut one tomato into small slices and transfer to meat. Grind the other two in the same way and put in a separate bowl.
4. Run the “multicooker” in the “Stewing” mode for one hour and cook the pork under the closed lid.
5. Cut all the greens and garlic as small as possible, mix. Add finely chopped onion, softened butter. Lightly salt, pepper, you can add a little "For meat" spices.
6. Cut the eggplant across into two pieces and cut each one across again, but do not cut to the end. In the cuts, lay the filling of greens, how much will fit.
7. Cut the peeled peppers into large pieces, chop the remaining onion into strips. Cut the potato into large slices.
8. After an hour of stewing, put a layer of potatoes on top of the meat. Lay onion on it, the stuffing left over from the eggplant, and sweet pepper. Put eggplant and laid tomatoes in the last layer.
9. Close the lid again and turn on Extinguishing for one hour.
10. Mix the finished dish well and sprinkle abundantly with finely chopped greens.
Stewed pork in a slow cooker with prunes to garnish
Ingredients:
• 800 gr. pork (pulp);
• approximately 60 ml of soy sauce, only light, sauce;
• one large carrot;
• sweet peppers - 2 pcs.;
• bitter large onion;
• spice mix "For meat dishes";
• 200 gr. pitted prunes.
Cooking method:
1. Cut the washed, wiped and dried piece of pulp into medium-sized pieces.
2. Rinse the prunes well and cut each berry in half.
3. On a coarse grater, grate the carrots. Chopped seeds and onion chop with narrow half rings.
4. Mix half a liter of filtered drinking water with soy sauce. Add spices. Do not rush to salt, first take a sample. Usually, salt in soy sauce is enough.
5. Pour two tablespoons of non-aromatic vegetable oil into the cooking container. Put the pork in it. On it, put onions with carrots, bell peppers and, lastly, prunes.
6. Pour in water mixed with soy sauce and spices and close the lid of the multi-pan.
7. Select the "Extinguishing" option on the panel, set the timer for one and a half hours and turn it on.
8. Serve the finished dish with any side dish. Pork stewed according to this recipe goes well with potatoes, pasta, rice or boiled cauliflower.
Stewed pork in a slow cooker with pineapple cheese
Ingredients:
• pork neck - 600 gr.;
• cups of canned pineapples - 4 pcs.;
• 150 gr. Russian cheese;
• half a large spoon of brewed mustard.
Cooking method:
1. Cut the pork across the fibers so that four pieces come out. Well beat off each, put in a bowl and pour syrup from a jar of pineapple. Put the load on top and put it in the cold for forty minutes.
2. After that, put the pieces of meat on the bottom of the cooking bowl and put pineapple on each ring. Rub the cheese into a large crumb.
3. Dilute the mustard in half a glass of water. Pour the mixture with meat and cook for one hour on the "Stew".
Braised pork in a slow cooker - "Homemade Stew"
Ingredients:
• one and a half kilograms of pork pulp (boneless);
• three leaves of lavrushka;
• ten peas of black pepper;
• one and a half teaspoons of small table salt.
Cooking method:
1. Thoroughly washed meat, cut into small pieces. Be sure to pre-cut the remains of the films and tendons from the pulp. Thin layers of fat can be left.
2. Put the pork in a slow cooker, add the washed leaves of parsley, peas of pepper and salt, mix.
3. Lower the cover and lock the handle. On the panel set the cooking mode "Beans". Set the pressure level to 3, the timer stops after 2 hours.
4. After stopping the program, open the lid and transfer the stew to sterile glass containers, which are covered with boiled lids.
5. Wash the brew pan and place filled containers in it. Keep the containers with the lid closed for 40 minutes stewing.
6. Then, carefully pull it out and roll it tightly. Place the cans on the blanket with their lids down and wrap tightly. Keep it until cool.
7. Store homemade stew in the refrigerator or cellar.
Slow-cooked pork stew - cooking tips and tricks
• Even prolonged stewing in a slow cooker will not soften the coarse films and tendons left on the meat. Therefore, try to remove all unnecessary as best as possible. If you like lean dishes, remove fat.
• Champignons can be replaced with any fresh mushrooms: oyster mushrooms or forest.
• Dry mushrooms can not be soaked, but boiled for a quarter of an hour. After that, they should be well-drained mushroom broth and squeeze slightly.
• If you need to add water to the cooking dish, it can be replaced with broth or vegetable broth. It will have a richer taste.
• Pre-packaged homemade stew only in sterilized jars and cover with sterile lids before pasteurization. If the containers do not fit into your multicooker, pasteurize the stew on a fire.
