First, second, side dish ...
Tired of it? There is a dish that can replace all this and make it easier to stay in the kitchen!
Pork stew can be served for lunch or dinner. For its preparation, you do not need to dirty the mountains of dishes and just one cauldron is enough.
Conveniently? Not that word!
Pork stew - general principles of cooking
For stew, you can use not only pulp, but also pork with bone. Basically, these are ribs, as they lend themselves to accurate cutting. The meat is pre-fried, sometimes stewed under a lid in its juice. Then add additional ingredients to it.
What is the stew prepared with:
• vegetables;
• cereals;
• mushrooms.
For taste, add tomato paste, spices, herbs. Fats are used to fry foods. When quenching, add liquid. It can be water or broth, but in small quantities. In the finished dish, slices of products should not float freely. The sauce is thick, and sometimes completely absent.
Recipe 1: Pork Stew with Potatoes and Adjika
The recipe for fragrant pork stew, which goes real adjika. The dish is oily, spicy and insanely tasty. Pork pulp is used.
Ingredients
• 0.5 kg of pork;
• 2 onions;
• 0.7 kg of potatoes;
• 1 spoon of flour;
• 1 head of garlic;
• 2 carrots;
• 2 tablespoons adjika;
• salt pepper;
• 300 ml of water.
Cooking
1. Wash the pork. Cut into cubes and pour into a cauldron or deep saucepan. If the meat is fat free, you can add a little oil. Fry until juice is released, then cover and simmer for twenty minutes. No need to add liquid.
2. While pork is being stewed, we prepare all the vegetables. We clean the carrots, cut lengthwise into two parts and cut across in semicircles. Dice onions, potatoes too, but larger. Peel the garlic and chop it finely.
3. Open the pork. If moisture remains, then add heat and evaporate. As soon as the meat begins to fry, add onions to it. Let’s brown.
4. Add a spoonful of flour. Quickly stir so that it does not catch lumps. Fry for half a minute.
5. Now it’s the turn of adjika and garlic, mix them well with meat and warm.
6. It remains to add potatoes and carrots. Fill with hot water to be salted.
7. Cover the stew and simmer under the lid. On average, it takes half an hour. But we focus on the softness of carrots and potatoes.
Recipe 2: Boneless Pork Stew (Ribs)
To cook pork stew on the bone, ribs are used. With them, the dish turns out to be rich, satisfying and very tasty.
Ingredients
• 0.6 kg of potatoes;
• 0.4 kg of ribs;
• 1 large carrot;
• 2 onions;
• 2 tablespoons of tomato paste;
• 1 bunch of dill;
• 1 bell pepper;
• 2-3 tablespoons of oil;
• spices.
Cooking
1. Take a cauldron and put on a stove, add oil and heat.
2. Rinse the ribs, dry and cut one at a time. If they are long, then chop in pieces of ten centimeters. Throw in the cauldron.
3. While the ribs are fried, you need to peel and cut all the vegetables. Onions in half rings, carrots in strips, and potatoes in large slices.
4. As soon as the ribs begin to brown, add the onion. After a minute, carrots and fry together until a beautiful shade.
5. Add the tomato, stir and fry for a couple of minutes.
6. Spread the previously prepared potatoes and immediately add the Bulgarian pepper.
7. Pour the contents of the cauldron with boiling water. Water should not cover the potatoes, pour a little less, otherwise the stew will turn out liquid. Salt, pepper, put any spices and cover. Cook until soft potatoes.
8. At the end, add the chopped bunch of dill, turn it off.
Recipe 3: Pork Stew with Buckwheat
To cook this pork stew, in addition to vegetables, you will need buckwheat. The dish is juicy and nutritious. Use boneless pork.
Ingredients
• 0.5 kg of pork;
• 1 carrot;
• 0.3 kg of buckwheat;
• 1 onion;
• 3 tomatoes;
• 1 pepper;
• 40 ml of oil;
• spices;
• 2 cloves of garlic.
Cooking
1. Cut the pork into small cubes, 1.5 centimeters is enough. Throw in hot oil and fry until rosy color.
2. Add shredded onions and chopped carrots. You do not need to rub it, otherwise the pieces will boil. Cut larger. Fry.
3. Remove the skin from the tomatoes by dipping boiling water for half a minute. Dice, send to pork with other vegetables.
4. We wash buckwheat, drain the water and fall asleep in the future stew.
5. Now it remains to add chopped pepper, spices and pour water. Better use boiling water. The liquid should cover the stew for three centimeters. Instead of water, you can use any broth.
6. Cover the stew and cook until the cereal is ready. Then turn it off and let it brew for a quarter of an hour before serving.
Recipe 4: T-Bone Pork Stew with String Beans
The recipe for an unusual pork stew on the bone, for which you need string beans. If frozen pods are used, then the addition of liquid to the dish can be reduced.
Ingredients
• 0.5 kg of pork on the bone;
• 0.5 kg of potatoes;
• 0.4 kg of beans;
• 0.2 kg of carrots;
• 1 onion;
• 2 tomatoes;
• 400 ml of water;
• salt, oil.
Cooking
1. Pour a little oil into a thick-walled pan, heat it and spread the pork. Before this, the meat must be washed and chopped large bones. If ribs are used, you can simply cut them with a knife.
2. Cover and simmer for half an hour. After evaporation of the liquid, the meat will begin to grind. It's time to add chopped onions.
3. Next, pour the carrots, cut into circles, and after three minutes, cut into slices of tomatoes. Fry for another five minutes.
4. Throw potatoes mixed with beans. All salt and pepper, add 300 grams of water.
5. Cover, stew pork stew until cooked.
Recipe 5: Pork Stew with Eggplant
To cook summer stew with pork, you will need young eggplant and other seasonal vegetables. You can use meat on the bone, for example, ribs or tenderloin.
Ingredients
• 0.5 kg of pork;
• 4 eggplants;
• 3 tomatoes;
• onion head;
• 3 potatoes;
• 1 carrot;
• 4 tablespoons of oil;
• 1-2 sweet peppers;
• salt, spices.
Cooking
1. Immediately cut eggplant in small pieces and soak in very salt water. Let’s stand so that bitterness comes out of them.
2. Meanwhile, chop the meat. If pulp is used, then with cubes, like eggplant. If pork with bone, then just chop in portions.
3. Throw the meat in a bowl and fry with the addition of oil.
4. Add onions to it, and then carrots.
5. Potatoes cut into strips, tomatoes into slices, pepper into strips.
6. Lay on top of vegetables in a cauldron: potatoes, then squeezed eggplant, pepper on them with tomatoes. Pour a glass of boiling water, it is better to salt it immediately, you can pepper a little.
7. Cover and simmer the stew for half an hour. If necessary, extend the time.
Recipe 6: T-Bone Pork Stew with Cabbage and Apple
For cabbage pork stew on the bone, it is better to take ribs. They need to be washed in advance, cut, if the bones are long, then chop into pieces of 10 centimeters. This stew can be cooked with fresh and sauerkraut or use the mixture, it will be even tastier.
Ingredients
• 0.5 kg of pork;
• 0.8 kg of cabbage;
• 0.1 kg of carrots;
• 0.1 kg of tomato sauce;
• 0.15 kg of onion;
• spices;
• butter;
• 1 apple;
• 1 spoon of flour;
• dill;
• 1 tablespoon of mustard.
Cooking
1. Rub the ribs with mustard, then sprinkle flour on top and fry. The oil must be heated to a haze, so that an appetizing crust appears on the ribs. We transfer the meat to the pan.
2. In the same frying pan, pass the shredded onions and carrots, then add the cabbage and lightly fry. If necessary, add more oil. We shift to pork.
3. Rinse the apple, cut into strips and also sent to the stew.
4. Add tomato sauce, half a glass of water, spices, stir and cover.
5. We put on a slow fire and simmer the stew for about twenty minutes.
6. Open, add dill, turn off the heat and let it brew for half an hour under the lid.
Recipe 7: Ukrainian-style pork stew with rice and cabbage
In Ukraine, this stew is called Kapustnyak. A wonderful hot meal for lunch or dinner. We use pork flesh, with bones, the slices will not work.
Ingredients
• 0.3 kg of meat;
• 0.5 cups of round rice;
• 1 carrot;
• 0.5 heads of cabbage;
• 0.3 cups of oil;
• 2 cloves of garlic;
• 1 spoon of tomato;
• 1 onion.
Cooking
1. Immediately rinse the rice and soak in ice water for five minutes, but for now we deal with the rest of the ingredients.
2. Pork should be cut into 1 cm cubes and then fried in oil.
3. Shred the carrots with onions and add to the meat, fry together a couple of minutes.
4. Add a spoonful of tomato, and after a minute a glass of water. Let it boil and pour rice, boil for six minutes.
5. Shred the cabbage and put it in the stew, salt, pepper and cover.
6. Cook until tender, add chopped garlic cloves at the end. Sprinkle with herbs.
Recipe 8: Potted Pork Stew
To cook pork stew in the oven, you will need ordinary clay pots, as well as ribs. This shows the number of products per serving.
Ingredients
• 2 potatoes;
• 1-2 pieces of ribs;
• 0.5 onions;
• 0.5 carrots;
• 40 ml of broth;
• 0.5 tomatoes;
• 30 grams of oil;
• spices.
Cooking
1. Divide the oil in half. Fry pork on one side. Brown the pieces on both sides to a delicious crust.
2. The remaining oil is put in a pot, and then roasted pork.
3. Add the chopped half of the onion, tomato and carrot.
4. Top fill the pot with potatoes.
5. Sprinkle with spices, salt a little and pour the broth. You do not need to add much so that the stew does not turn out liquid. Instead of broth, you can use sour cream in the same amount.
6. Cover the pots, put in the oven at 180 ° C and forget about them for an hour.
Pork stew - useful tips and tricks
• If stews use frozen thawed pork or meat of a middle-aged animal, it can be pre-marinated. It is best to grate pieces with mustard, soy sauce or adjika a couple of hours before cooking. You can use a mixture of these ingredients. And if there is nothing suitable, then ordinary mayonnaise is suitable for pickling.
• To give a light aroma of fresh garlic, it is not necessary to squeeze a clove into the stew. You can simply grate a plate with a chopped slice, which will reveal its aroma in contact with a hot dish.
• When frying pork, you can use any oil or just melted fat. But it will turn out especially tasty and aromatic with ghee, which you need quite a bit.
• Potatoes can be different. Varieties with high starch content have a high cooking speed. Sometimes 15 minutes is enough. If the potato has a little starch, then after 40 minutes it can remain stiff. For stews, it is better to use starchy varieties.
