Pork is one of the main types of meat used by modern housewives. Dishes from it can be prepared according to a variety of recipes, using all the variety of types of heat treatment. Braised pork turns out to be soft, tender, juicy. It can be used for children's, dietary, everyday and festive table.
Cooking braised pork according to any of the proposed recipes will not cause difficulties, and the result will pleasantly surprise you, subject to a number of conditions. First, the choice of meat. You need to approach this stage of cooking with all responsibility. The freshness of the meat is not even discussed. It is good if it is steamed or chilled. Undoubtedly, the dish will turn out delicious from meat that was frozen before cooking. But it is believed that this slightly impairs the taste of the finished food.
Secondly, the preparation of the products used to prepare the meat dish. All vegetables must be washed, peeled, and chopped according to the recommendations in the recipe. Why is this done? Matching the shape and size of chopped vegetables and meat will make the cooking time of these products optimal, and the appearance of the food will be aesthetically pleasing. It is also better to measure liquid and free-flowing ingredients in advance. This will help you avoid the hassle of cooking and allow you to put the food you want in the pot on time.
Third, take out and place all the necessary utensils and utensils on the table. Several bowls, a spice mill, a cutting board and a few knives, a spoon and a stand for it - all this should wait in the wings on the table. Otherwise, while stewing pork, you will have to open kitchen cabinets in a hurry, look for the right things, soiling and dropping everything around.
So, everything is ready, we proceed to the embodiment of our culinary ideas.
Stew with vegetables for children
Pork can be introduced into the diet of babies from the age of three. But at the same time, it is worth remembering that hot spices are harmful to the children's stomach, as well as very salty and fried foods. But pork stewed with vegetables will diversify the children's table and become a source of nutrients and vitamins. Stewed pork is served for children for lunch, because This food is quite heavy and the child's body takes a long time to digest it. The choice of a side dish for this dish depends on the preferences of the child and the balance in the menu.
Ingredients:
300 g pork tenderloin;
1 onion;
1 carrot;
vegetable oil for frying;
water;
salt to taste.
Rinse and dry the meat. Cut it into small pieces and place in a preheated pan. Fry the meat, stirring occasionally, until the color changes. It should turn white, it should not be upholstered with a golden crust.
Pour water into the pan so that it should cover the meat, bring it to a boil. Reduce heat, cover skillet and lid, and simmer pork for about 40 minutes. Remember to stir the meat and make sure that the water does not completely boil away. If this happens, add some hot water to the pan. It is not worth pouring cold water at this moment, the meat can become tough.
Grate the carrots on a coarse grater, cut the onion into thin strips. Add vegetables to meat and simmer until cooked. Season with salt to taste 15 minutes before the end of cooking.
The braised pork prepared according to this recipe turns out to be soft, juicy, and chews well. It is also suitable for diet food.
The addition of various vegetables to it will help diversify the taste of pork cooked in this way. It can be peeled and suitably chopped zucchini, bell peppers, tomatoes, leeks. You can add either one specific vegetable or a mixture of them.
Korean style pork stew with carrots
A very simple and easy-to-prepare dish that will captivate you with its taste and speed of preparation.
Ingredients:
1 kg of pork;
200 g of Korean carrots;
1 large onion;
vegetable oil for frying;
salt.
Pork neck is good for preparing this dish. But you can take any other type of meat, depending on your preference. Wash the pork, dry it with a paper towel. Cut the meat into strips, removing films and veins, if they come across.
Heat vegetable oil in a frying pan. Put the meat in it and fry, stirring occasionally, until a light golden crust appears.
Transfer the fried meat to a saucepan along with the juice that has evolved. Add thinly chopped onions and chopped Korean carrots there. Simmer pork over low heat until tender.
Check the dish for salt. Sometimes, if the carrots were very salty, additional salt is not required for the meat. The spices in Korean carrots are also enough to make the dish flavorful.
This is how, with a minimum of effort, a simple, but very tasty and original dish is obtained.
Pork stewed in tomato juice
This dish will help out when you need to receive a large number of guests. It is not labor-consuming, requires a minimum of attention, turns out to be soft with a characteristic tomato aftertaste.
Ingredients:
5 kg of pork neck or ham;
1 kg of onions;
0.5 liters of tomato paste;
water;
salt;
2 bay leaves;
10 black peppercorns.
Wash the pork. For this dish, you need to cut it coarsely, into cubes with a side of about five centimeters. Do not be afraid that such large chunks will be uncomfortable to eat. The meat will be so soft that the fibers can be easily separated from the piece with a simple fork.
Put the chopped meat in a large saucepan or cauldron, put on fire. Peel the onion, cut into half rings, add to the meat.
Dilute tomato paste in one and a half liters of water. Pour the resulting mass into a bowl with meat. Add water so that it is two centimeters above the pork level. Instead of diluted tomato paste, you can pour tomato juice over the meat.
Cover the dish with a lid and bring to a boil. Carefully remove the lid, reduce the heat. Use a slotted spoon to remove the formed foam.
Simmer pork in tomato juice for 1 hour over low heat. Then add bay leaves and black peppercorns. After 30 minutes, add salt to the dish and simmer for another 30 minutes.
White bread, herbs, any side dish are well suited to such pork. The meat turns out to be quite spicy, but not spicy.
Braised pork with cabbage
Pork and white cabbage are a traditional combination of products in the cuisines of many nations of the world. Braised pork with cabbage is a hearty dish, the recipe of which has been known for several hundred years. Boiled hot potatoes are ideal as a side dish.
Ingredients:
0.5 kg of pork;
1 kg of cabbage;
1 large carrot;
1 onion;
4 tablespoons tomato paste;
3 cloves of garlic;
a mixture of peppers;
vegetable oil for frying;
water;
salt.
Wash the meat, cut into small pieces. You can use not only pulp in this dish, but also pork ribs. Put a non-stick frying pan or a thick-walled saucepan on the fire, pour vegetable oil into it. As soon as the oil is hot, carefully place the meat in the dish. Be careful, water and hot vegetable oil will splash a lot. Do not burn yourself!
Fry the meat over high heat, stirring it until golden brown. It is not necessary to reduce the fire. Fast roasting will keep the meat juicy. You cannot salt it at this stage. In this case, a large amount of water will be released, the meat will be stewed, and not fried.
Peel and wash the garlic, cut it into small cubes and place in a saucepan with the meat. Wash the white cabbage, remove the top leaves, remove the stump, chop finely. Fry cabbage with meat and garlic for 10-15 minutes. Remember to stir the food to prevent it from sticking to the bottom and sides of the crockery.
Peel the carrots, grate on a coarse grater. Chop the peeled onion. Fry the onions and carrots in a separate frying pan until soft in a little vegetable oil. Place vegetables in a saucepan with meat and cabbage. Add tomato paste and hot water there so that it is 1 cm higher than meat and cabbage.
Mix everything well, cover, bring to a boil. After that, remove the lid, reduce the heat to low. Salt the dish to taste, season with freshly ground pepper mixture. It is better not to add other spices, keeping the characteristic taste of stewed cabbage and meat.
Continue cooking until fully cooked (40-50 minutes).
A little trick: to add spice to stewed pork with cabbage, you can add grated apple to the pan 20 minutes before being ready.
Braised pork in a slow cooker in a large piece
Pork stewed in a large piece in a slow cooker can easily replace sausage and purchased meat delicacies on your table. It can be served as a main hot dish. Chilled pork chopped into slices is a great part of a hearty sandwich or part of a festive cold cuts.
A multicooker used to cook pork in a large piece will free you from standing at the stove for a long time. The meat in it turns out to be especially soft and tender.
Ingredients:
1 kg pork neck or boneless loin;
3 cloves of garlic;
0.75 tsp salt;
spices for pork.
Rinse the meat under running cold water, pat dry with a paper towel.
In a small bowl, mix the grated garlic, salt, pork spices. A mixture of several types of pepper works well here. You can add any seasonings to taste. But be careful! If using ready-made spice mixes, check to see if they contain salt. If there is salt in the seasoning, you need to add less than the recipe. So the finished dish will not be too salty.
Grate the prepared meat with a mixture of garlic, salt and spices. Put it in a deep bowl, cover with cling film. In the refrigerator, meat should be marinated for at least a day. During this time, it must be turned over several times, pouring the resulting juice.
Put the pickled meat in a roasting bag. If the pork has a layer of fat, it should be on top. Then, melting during stewing, the whole piece of meat will be saturated with it. Tie the ends of the baking bag on top. When stewing meat, the juice will not leak out, but will remain inside the bag.
Put the bag of meat in the multicooker bowl. Add water until it reaches the middle of the bag. With a power of 860 watts in the "Braising" mode, we cook pork for 2 hours.
After completing the work of the multicooker, it must be turned off. Without opening the lid, let the meat cool slightly for one hour. Then remove the pork bag onto a deep plate. Place the pork in a separate tray. Drain the resulting juice, it can be used to prepare the first and second courses.
If you plan to use pork, stewed in a large piece, as a hot dish, you can immediately serve it on the table. If it will be used on sandwiches, refrigerate it for 2-4 hours before slicing. Chilled, the meat will cut better.
