Pork ribs stew. Pork stew with potatoes - fragrant traditions

Ragu is a stewed mixture of meat and vegetables.

By stewing the ingredients together, the dish is flavorful.

Depending on the consistency, the stew can be a side dish with gravy or thick soup.

Almost every European country has its own recipe for stew, but in our country we traditionally prepare stew from pork or other meat with potatoes.

Pork stew with potatoes - basic cooking principles

Pork is a soft, fatty meat that cooks fairly quickly, which is why it is most often used to prepare this dish.

Other vegetables, mushrooms or legumes are added to the pork and potato stew.

To prepare delicious stew, you must adhere to the order of laying vegetables. For example, eggplants or zucchini take much longer to cook faster than potatoes, so they are added when the potatoes are almost ready.

If tomatoes are used in the stew, it is better to remove the skin from them first. To do this, just pour boiling water over them and then transfer them to cold water.

Pork stew with potatoes is stewed and baked in the oven or slow cooker. This cooking method will save you a lot of time. The main thing is to properly lay out the meat and vegetables in layers.

The pork is washed, lightly dried and cut into small pieces. Potatoes and other vegetables are peeled, washed and chopped.

First, fry the meat, then gradually add vegetables, starting with those that take longer to cook. Chop the greens and sprinkle the finished dish with it.

Recipe 1. Pork stew with potatoes

Ingredients

Bay leaf;

ground black pepper;

bulb;

kilogram of potatoes;

sea salt;

carrot;

tomato sauce – 50 ml;

half a glass of sunflower oil;

half a kilogram of pork.

Cooking method

1. Wash the pork tenderloin, pat it dry with napkins and cut it enough in large pieces. Heat sunflower oil in a frying pan. Place the meat in it and fry until half cooked.

2. Peel the onion and chop into half rings. Wash the peeled carrots and cut into thin cubes.

3. Pour oil into the cauldron and place it on the stove. Place the onion and fry it in a cauldron until translucent, then add the carrots, stir and continue cooking until golden brown. Add tomato sauce and fried pork to the vegetables. Simmer everything together for another five minutes.

4. Peel, wash and cut large pieces potatoes. Place it in a cauldron. Add half a liter here drinking water and simmer until the potatoes are ready. Add some salt. A few minutes before the end of cooking, add peppercorns and bay leaves.

Recipe 2. Spring pork stew with potatoes

Ingredients

700 g fresh mushrooms;

fresh herbs;

800 g pork;

3 bay leaves;

1.5 kg of young potatoes;

allspice and black peppercorns;

5 carrots;

Provencal herbs;

7 onions;

a mixture of peppers and salt;

2 small heads of garlic;

5 young zucchini.

Cooking method

1. Rinse the new potatoes thoroughly with a brush, remove the thin film and dry slightly. Place it in a frying pan with hot sunflower oil. Season with salt, pepper and fry whole over high heat. Transfer to a bowl.

2. Rinse the pork, pat dry with napkins and cut into fairly large pieces. Fry in a frying pan where the potatoes were fried until delicious crust.

3. Chop the peeled onion into small cubes. Peel the carrots, wash them and cut them into small cubes. Coarsely grate a couple of carrots.

4. Rinse the young zucchini, wipe with a towel and cut into slices. Fry them until golden brown in a frying pan. Place in a bowl, add salt and sprinkle Provencal herbs.

5. Peel, wash and dry the mushrooms. Fry in hot oil with onions until cooked.

6. Into the deep ceramic mold Lay out all the ingredients, layering them with fried carrots and onions. Place meat on the bottom, place potatoes on top of it, sprinkle with allspice and black pepper, add bay leaves. Place the next layer of fried mushrooms. Cover everything with circles young zucchini. Pour in some hot drinking water. Lightly salt each layer.

7. Place the pan in the oven for a little over an hour at 200 C. A few minutes before it’s ready, remove the pan, add chopped garlic and stir. Serve with vegetable salad.

Recipe 3. Pork stew with potatoes in pots

Ingredients

600 g pork tenderloin;

vegetable oil;

6 potatoes;

12 peas of allspice;

3 tomatoes;

12 bay leaves;

a mixture of ground peppers;

bulb;

sea salt;

head of garlic;

mayonnaise – 50 g

Cooking method

1. Pork tenderloin wash, cut off the film, dry with napkins and cut the meat into pieces. Place it in a frying pan with hot oil and fry, stirring occasionally.

2. Chop the peeled onion into half rings and add it to the meat. Stir and continue frying until the onion is browned. Season the meat with pepper and salt. Distribute the cooked meat evenly among the pots.

3. Peel, wash and cut the potatoes into small cubes. Place it in the pots on top of the meat.

4. Wash the zucchini, wipe with a napkin and cut into pieces in the same way as potatoes. Spread evenly over potatoes.

5. Peel the garlic and chop it finely. Sprinkle the contents of the pots with it.

6. Wash the tomatoes and cut into slices. Place them on top of the zucchini and coat everything with mayonnaise. Add allspice peas and bay leaves to each pot. Salt, pour a little boiled water and close with lids.

7. Place the pots in the oven. Cook for a little over an hour at 200 C. Serve on a plate or directly in pots.

Recipe 4. Pork stew with potatoes and cabbage

Ingredients

pork tenderloin – 400 g;

drinking water – 300 ml;

lard– 200 g;

salt – 8 g;

large potato tubers – 6 pcs.;

sugar – 15 g;

two onions;

five peas of allspice;

two carrots;

bay leaves – 3 pcs.;

half a kilogram of cabbage.

Cooking method

1. Cut pork lard into small cubes. Place a cauldron on the stove. Place lard in it and melt it into cracklings.

2. Rinse the tenderloin, dry it with napkins and cut it into narrow strips. Place the meat in a cauldron, stir, and continue to fry everything together, covering with a lid over low heat.

3. Chop the cabbage into thin strips. Peel the onions and carrots. Wash the vegetables well. Grate the carrots coarse grater. Chop the onion into half rings.

4. When the meat is browned, place cabbage in a cauldron, add onion and grated carrots on top. Continue cooking, covered, stirring occasionally, until the cabbage has reduced in size by half. It should be toasted in places.

5. Cut the peeled and washed potatoes into cubes. Salt the cabbage with meat and sprinkle with sugar. Crush allspice and black peppercorns and add them to the cabbage. Place the potatoes in the cauldron, pour in a glass of boiled water and continue to simmer, covered, until the potatoes become soft and crumbly. Before serving, divide the stew into bowls and top with sour cream.

Recipe 5. Pork stew with potatoes and cauliflower

Ingredients

kilogram of pork tenderloin;

freshly ground pepper mixture;

eight potatoes;

three carrots;

four apples;

two heads of garlic;

head of cauliflower.

Cooking method

1. Wash a piece of pork tenderloin, dry it with napkins and cut into small cubes. Place the pork in a bowl, add salt and pepper, and stir. deep shape Grease with oil and place the meat in an even layer.

2. Peel, wash and cut the potatoes into slices. Place on top of the meat.

3. Peel the carrots, rinse and chop into thick pieces. Place it on the potatoes.

4. Wash and separate the cauliflower into florets. Place it on top of the carrots.

5. Wash the apples, cut out the core and cut them into four parts. Post them last layer in the form. Season each layer with salt and spices. Cover the pan with foil and place in the oven for two hours. Bake at 200 C.

Recipe 6. Pork belly stew with potatoes

Ingredients

half a kilo pork belly;

half a liter of drinking water;

kilogram of potatoes;

bay leaf;

five tomatoes;

ground pepper;

bulb;

carrot.

Cooking method

1. Wash the brisket, dry with napkins and cut into portions.

2. Peel and eat carrots and onions. Cut the carrots into thin strips. Chop the onion into half rings.

3. Heat vegetable oil in a frying pan. Place the brisket in it and fry until golden brown over moderate heat. Add chopped carrots and onions to the brisket and simmer everything together for about five minutes, stirring occasionally.

4. Wash the tomatoes, scald them with boiling water and remove the skin. Grind fresh tomatoes on a grater. Post it tomato puree into the frying pan. Stir and simmer for three minutes.

5. Boil water in a kettle. Peel the potatoes, wash and cut into small pieces. Place in a cauldron, add brisket with vegetables, salt, pepper and pour boiling water over the contents of the cauldron so that it completely covers the vegetables. Simmer covered over low heat for about forty minutes. Serve with pickled vegetables.

Recipe 7. Pork stew with potatoes and vegetables

Ingredients

half a kilogram of pork;

Bay leaf;

kilogram of potatoes;

ground pepper and coriander;

three bell peppers;

vegetable oil;

pod hot pepper;

tomato paste – 125 ml;

four tomatoes;

a bunch of dill and parsley;

two carrots;

five cloves of garlic;

three onions.

Cooking method

1. Cut the pork tenderloin into small pieces. Place the meat in a heated frying pan with vegetable oil. Fry it over intense heat until an appetizing crust.

2. Peel, rinse and chop the onion into small cubes.

3. Peel, wash and cut the carrots into slices.

4. Add chopped vegetables to the meat, stir and fry everything together for about two minutes.

5. Peel the zucchini and potatoes, wash and chop into small pieces. Transfer everything into a cauldron.

6. Scald the tomatoes with boiling water and remove the skin. Cut the tomatoes into small cubes. Place them in a cauldron and stir.

7. Peel the peppers from stalks and seeds and cut into squares. Peel the garlic and cut into thin slices. Grind the hot pepper.

8. Garlic, crushed pepper and tomato paste add to the frying pan with the meat, stir and simmer for a couple of minutes, stirring occasionally. Transfer the mixture of vegetables and meat into a cauldron, stir, add salt, pepper and two bay leaves. Pour in two glasses of boiled water.

9. Place the cauldron on maximum heat and boil, covering with a lid. Then turn the heat down to moderate and continue to simmer the vegetables and meat for another forty minutes. Ready dish sprinkle with finely chopped fresh herbs.

Cook the stew only in a cauldron or thick-walled pan.
Simmer vegetables and meat over low heat so that the dish does not boil intensely, but simmers.
Instead of fresh pork, you can use smoked brisket.
Chop the potatoes large enough so that you don't end up with porridge, since the meat takes longer to cook than the potatoes.

Step 1: Prepare the pork ribs.

Wash the pork ribs thoroughly under running water and place on cutting board. Wipe them dry with kitchen paper towels. Now, using a knife, cut the component into portioned pieces along the bones and transfer to a clean plate.

Step 2: prepare the carrots.

Using a knife, peel the carrots and rinse thoroughly under running water. Place the vegetable on a cutting board and cut into small pieces. For example, these could be cubes or bars. Transfer the crushed component to a free plate.

Step 3: prepare the onion.

Using a knife, peel the onion and rinse thoroughly under running water. Place the component on a cutting board and finely chop into squares. Pour the chopped onion into a clean plate. Attention: To make the onion flavor more pronounced in the dish, you can cut the component into four parts, and then chop it crosswise into small pieces.

Step 4: Prepare the green beans.

Rinse the beans under running water and place on a cutting board. Using a knife, cut each pod into several small pieces and immediately transfer to a clean plate.

Step 5: prepare the potatoes.

Using a knife, peel the potatoes and then rinse thoroughly under running water. Place the component on a cutting board and cut into small pieces. For example, these could be cubes or bars. Place the chopped vegetable in a small bowl and pour in regular cold water. This must be done so that the potatoes do not darken when exposed to air.

Step 6: Prepare pork ribs stew.

Pour vegetable oil into a dry cauldron and place on medium heat. Attention: The oil should fill the entire bottom of the container so that the meat can be fried in it. So, when everything is warmed up well, carefully place the pork ribs in the cauldron and sprinkle with meat spices, ground black pepper and salt to taste. Stirring occasionally with a tablespoon, fry the component on all sides until golden brown.
Immediately after this, add chopped carrots and onions to the cauldron. While stirring at the same time, fry the ingredients for 4–5 minutes.
Then put pieces of green beans into a container and add tomato paste. Mix everything thoroughly using available equipment and continue to simmer the dish for some more time. 5–7 minutes.

After the allotted time has passed, place the chopped potatoes in the cauldron. Having mixed everything well, place bay leaves on the surface of the dish and pour in regular cold water so that it half covers the potatoes. Cover the container with a lid, turn the heat to low and continue to simmer the stew until the last component is ready.

Immediately after this, turn off the burner and leave the dish to steep for some more time.

Step 7: Serve the pork ribs stew.

When the stew is out pork ribs When it's ready, put it on a special plate and serve dining table. If desired, the dish can be sprinkled with chopped fresh parsley and treated to household members along with slices of bread.
Enjoy your meal!

You can add any vegetables you like to the stew. For example, it could be zucchini, green pea, tomatoes and bell pepper;

In addition to the spices specified in the recipe, you can add any other seasonings to your taste. These are “Khmeli-suneli”, and paprika, and coriander, and ground red pepper on the tip of a knife;

To prepare a delicious juicy stew, you need to choose good quality meat. First of all, pay attention to the color of the pork: it should be light or dark pink, the lard should be white, and the meat itself should not be chapped.

IN classic stew meat and vegetables are lightly fried, then simmered until cooked own juice or pasta. Homemade stew pork with potatoes meets these requirements. To make the dish tasty and not overcooked, it is important to follow the order of adding the ingredients, the frying and stewing time. Total cooking time is 70-80 minutes.

Adviсe. Pork is ideal with a small amount layers of fat, they make the meat juicy. Only hard muscle tissue (if present) needs to be removed. The standard ratio of meat and potatoes is 1:1, but the proportions can be changed at your discretion.

Ingredients for 2 servings:

pork (pulp) – 250-300 grams;
potatoes – 250 grams;
onions – 1 piece;
water – 200 ml;
garlic – 1 clove;
bay leaf – 1 piece;
vegetable oil – 1 tablespoon;
carrots – 0.5 pieces;
tomato paste (fresh grated tomatoes) – 1 tablespoon (without a slide);
pepper, dill, parsley - to taste;
salt - to taste.

Potato and pork stew recipe

1. Rinse the meat in cold running water, dry paper towel or napkins, cut into pieces 2-3 cm thick. A sufficiently large thickness is needed so that the pork remains juicy after frying.

2. Pour vegetable oil into a hot frying pan. Fry the meat on high fire on all sides until a crust appears, stirring occasionally (about 5-7 minutes).

3. Place the fried meat (without fat) into a cauldron, stewpan or pan with a thick bottom.

4. Add salt, pepper and other spices. Pour in water (should cover the layer of meat).

5. Place the pan on the fire, bring to a boil, reduce power, cover with a lid and simmer over low heat.

Attention! Make sure that the dish gurgles, but does not boil too much, then the taste will be much better.

6. Chop the onion small pieces, then fry in a frying pan until golden color in the fat that remains after pork.

7. Add golden but still crispy onions to the pan with meat.

8. Cut the peeled carrots into 2x2 cm squares, combine with pork and onions.

9. Continue simmering over low heat for 30-40 minutes until the meat is soft (a fork can easily pierce the pieces through).

10. Peel and wash the potatoes, cut each tuber into 6-8 equal parts and add to the pan.

11. Pour in a little water, stir, simmer covered for 8-10 minutes until half cooked.

12. Add tomato paste, squeezed garlic, chopped parsley and dill to the future stew.

13. Mix carefully. Simmer for 4-5 minutes until done.

14. Remove the pork and potato stew from the stove, let it brew for 5-7 minutes, and serve hot. The dish goes well with fresh vegetable salads and homemade pickles.

IN Soviet cuisine Pork stew, which was prepared for the whole family, was especially popular. Modern housewives have a large selection of varieties of this dish– eat beef stroganoff, eintopf, goulash, stew with vegetables. It’s worth learning more about the secrets of preparing a delicious meat stew to please your family members.

How to cook pork stew

Useful knowledge How to cook pork stew at home will be useful to every cook, regardless of his abilities and skills. The first stage of cooking will be the preparation of the components - meat, vegetables and potatoes with spices. For dishes will suit pork pulp or meat with bone. Don't skip the ribs either. The meat needs to be chopped, lightly fried and simmered with vegetables and spices under the lid.

If you use frozen or old pork, it is worth marinating it in mustard, soy sauce or adjika. In the absence of these products, mayonnaise will do. For light aroma Garlic is added to the dish, and the meat is fried in any oil, including melted butter. Potatoes are an ideal companion for pork; it is better to choose a starchy variety so that it cooks in 15 minutes.

Vegetables, mushrooms and cereals are options for filling the stew. You can use potatoes, zucchini, eggplant, rice and cabbage. It will turn out delicious if you make a dish with pasta, and piquant with a pear. Great idea considered a dish made from pumpkin and pork. To make it work rich taste To the appetizer, add tomato paste, herbs, and spices. Used for stewing plain water or broth. A properly prepared dish has a thick sauce in which the pieces do not float.

Pork stew recipe

Find today suitable recipe preparing stew will not be difficult for any cook, because you can choose from the most various options. Pork with potatoes and vegetables in the oven or meat and zucchini in a slow cooker with gravy are suitable. Beginners to the culinary world should choose a recipe with photos described step by step in order to repeat all the steps exactly and amaze guests with a masterpiece of gastronomy.

In a slow cooker

Number of servings: 5 persons.
Calorie content of the dish: 150 kcal.
Purpose: for lunch.
Kitchen: author's.

Pork stew with potatoes in a slow cooker will be aromatic and rich, because the smells and juices of all the ingredients will combine in the bowl during cooking. Cubes of meat and potatoes are soft and tender due to long simmering, so even children will appreciate the snack, who will happily try it and ask for more. Treat your friends to it and serve it at festive table.

Ingredients:

pork – 0.35 kg;
potatoes – 1000 g;
tomatoes – 2 pcs.;
onion – 1 pc.;
bell pepper – 1 pc.;
greens - a bunch;
water – 150 ml;
tomato paste – 40 ml;
mayonnaise – 30 ml;
garlic – 2 cloves.

Cooking method:

Cut the meat into pieces, salt and pepper, add chopped onion. Marinate in mayonnaise for half an hour.
Grate the carrots, press the garlic, cut the peppers and tomatoes into pieces, and dice the potatoes.
Place all ingredients in a multicooker bowl, pour in water and tomato paste.
Cook on the stewing function for an hour.
When serving, garnish with herbs; for a side dish, it is better to choose mashed potatoes.

On the bone with potatoes

Cooking time: 1 hour.
Number of servings: 3 persons.
Calorie content of the dish: 167 kcal.
Purpose: for dinner.
Kitchen: author's.
Difficulty of preparation: medium.

How to make pork stew on the bone is useful for all cooks to know if they want to amaze loved ones and friends with a spectacular delicacy and serve it on the table as a treat. Meat with bones is ideal for this - it turns out soft and tender, and the addition of green beans, carrots and tomatoes makes it filling. If desired, you can make stewed vegetables with meat spicier by adding adjika.

Ingredients:

pork on the bone - half a kilo;
potatoes - half a kilo;
green beans – 0.4 kg;
carrots – 2 pcs.;
onion – 1 pc.;
tomatoes – 2 pcs.;
water – 400 ml.

Cooking method:

Chop the meat into pieces, simmer in a frying pan for half an hour under the lid, add the onion cut into half rings.
Add grated carrots, after 3 minutes add tomato slices. After 5 minutes, add the potato cubes, beans, salt and pepper. To fill with water.
Simmer for another half hour.

With potatoes

Cooking time: 1 hour.
Number of servings: 4 persons.
Calorie content of the dish: 151 kcal.
Purpose: for lunch.
Kitchen: author's.
Difficulty of preparation: medium.

A classic dish is pork stew with potatoes, which can easily be varied by adding vegetables. This recipe intends to add a touch of piquancy and sweetness through eggplant, tomatoes and onions. It wouldn’t hurt to add bell pepper and onions to create a delicacy that would not be too high in calories, but would be suitable for diet menu.

Ingredients:

pork - half a kilo;
eggplants – 4 pcs.;
tomatoes – 3 pcs.;
onion – 1 pc.;
potatoes – 3 pcs.;
carrots – 1 pc.;
water - glass;
vegetable oil – 40 ml;
Bell pepper– 1.5 pcs.

Cooking method:

Cut the eggplants into bars and soak in salted water.
Cut the meat into pieces and fry in oil. After 10 minutes, add chopped onion and grated carrots.
Cut potatoes into strips, tomatoes into slices, pepper into strips.
Add vegetables in pieces to the meat, pour in water.
Salt, pepper, simmer for half an hour.

With gravy

Cooking time: 1.5 hours.
Number of servings: 3 persons.
Calorie content of the dish: 178 kcal.
Purpose: for dinner
Cuisine: Irish.
Difficulty of preparation: medium.

When applying for festive dinner it is worth using the recipe for pork stew with gravy, which has a spectacular taste and rich aroma. The result is an Irish dish called stew - vegetables stewed with meat. It has increased satiety and pleasantly warms the body. The secret to cooking the right way is to use natural dark Guinness beer.

Ingredients:

pork – 0.55 kg;
dark beer - half a liter;
sweet pepper – 3 pcs.;
carrots – ½ pcs.;
celery – 1 stalk;
onion – 1 pc.;
garlic – 2 cloves;
nutmeg– 3 g;
dried paprika – 10 g.

Cooking method:

Cut the meat into cubes, lightly fry until golden brown.
Chop the onion, press the garlic, cut the celery into circles, grate the carrots, cut the sweet pepper into pieces.
Separately give onions with celery and peppers with carrots.
Mix all ingredients, add salt, season with spices, and pour in beer.
Simmer for an hour. Serve with boiled potatoes.

In pots

Cooking time: 1.5 hours.
Number of servings: 1 person.
Calorie content of the dish: 164 kcal.
Purpose: for dinner.
Kitchen: author's.
Difficulty of preparation: medium.

How to cook meat stew in pots, the instructions below will tell you. The result will be delicious stewed pieces meat, which, while in the oven, will be saturated with the juices and aromas of added vegetables and spices. It is better to serve the appetizer directly in the pot, allowing it to cool slightly. If desired, you can season the delicacy with sour cream and chopped herbs.

Ingredients:

potatoes – 2 pcs.;
ribs – 2 pieces;
onion – ½ pcs.;
carrots – 0.5 pcs.;
broth – 40 ml;
tomatoes – 0.5 pcs.;
butter – 30 g;
spices for pork – 10 g.

Cooking method:

Fry the chopped ribs in half the volume of oil, place them on the bottom of the pot on top of the other half of the oil.
Add chopped onion, tomato pieces, grated carrots, potato mugs.
Sprinkle with spices, salt, pour in broth.
Cook in the oven at 180 degrees for an hour.

With vegetables

Cooking time: 1 hour.
Number of servings: 3 persons.
Calorie content of the dish: 145 kcal.
Purpose: for lunch.
Kitchen: author's.
Difficulty of preparation: medium.

The recipe for stew with pork and vegetables assumes that multi-colored ingredients will be used to make the dish bright and attractive. Cabbage, carrots and onions are best suited for these purposes. Added apple, mustard and dill will add piquancy and slight spiciness. Small stewed pieces of vegetables will look appetizing on a plate.

Ingredients:

pork - half a kilo;
cabbage – 0.8 kg;
carrots – 1.5 pcs.;
tomato sauce – 100 ml;
water – half a glass;
onion – 150 g;
apple – 1 pc.;
dill – 30 g;
mustard – 15 g.

Cooking method:

Cut the meat into portions, rub with mustard, lightly fry. Sauté chopped onions, carrots and cabbage in the same oil.
Combine ingredients, add apple straws.
Fill tomato sauce, water, salt and pepper.
Simmer over low heat for 20 minutes, add herbs. Turn off the heat and leave covered for half an hour.

Stew with pork ribs

Cooking time: 1 hour.
Number of servings: 5 persons.
Calorie content of the dish: 154 kcal.
Purpose: for dinner.
Kitchen: author's.
Difficulty of preparation: medium.

The recipe below will teach you how to cook pork ribs stew. The ribs are more different tough meat than pulp, so they need to simmer longer. Helps reduce cooking time pre-roasting meat pieces. Pleasant taste achieved through the use of roasted vegetables, tomato paste and fresh dill. You can use any spices.

Ingredients:

potatoes – 0.6 kg;
ribs – 0.4 kg
carrots – 1 pc.;
onions – 2 pcs.;
water – 1/4 cup;
tomato paste – 20 ml;
dill - a bunch;
bell pepper – 1 pc.;
vegetable oil – 25 ml.

Cooking method:

Fry the chopped ribs in hot oil until lightly browned.
Add onion chopped into half rings, carrot sticks, potato pieces.
Add slices of bell pepper, pour in tomato paste, add water.
Salt, pepper, simmer for half an hour. Sprinkle with chopped dill.

Pork with cabbage and potatoes

Cooking time: 1.5 hours.
Number of servings: 6 persons.
Calorie content of the dish: 183 kcal.
Purpose: for dinner.
Kitchen: author's.
Difficulty of preparation: medium.

A fragrant and satisfying stew of pork with cabbage and potatoes, which becomes even tastier due to the addition of lard cracklings. It is best prepared in ceramic saucepan or cauldron to preserve the richness of aromas and tastes. The spectacular delicacy will not leave any of the guests indifferent, because its pleasant warming smell excites the appetite.

Ingredients:

pork – 0.4 kg;
lard – 170 g;
potatoes – 6 pcs.;
onions – 2 pcs.;
carrots – 2 pcs.;
cabbage - half a kilo;
bay leaf – 3 pcs.;
allspice– 5 peas;
sugar – 30 g;
salt – 15 g;
water – 300 ml.

Cooking method:

Cut the lard into narrow strips, melt, add pieces of meat.
Grate the carrots, chop the onion into half rings, and chop the cabbage into strips.
Add vegetables, after 20 minutes add potato pieces.
Salt, pepper, sugar and spices. Pour in water and simmer for another half hour.

Pork stew in the oven

Cooking time: 1.5 hours.
Number of servings: 4 persons.
Calorie content of the dish: 132 kcal.
Purpose: for dinner.
Kitchen: author's.
Difficulty of preparation: medium.

The recipe below will tell you how to cook a delicious pork stew in the oven. The baking process takes longer, but the result is vegetable dish with potatoes in the oven it will turn out extremely tasty and aromatic. Ideal companions for meat would be bell peppers, carrots, cauliflower and eggplants. Green peas with beans and tomatoes will add color, and spices will add heat.

Ingredients:

pork – 0.4 kg;
onion – 100 g;
carrots – 100 g;
sweet pepper – 100 g;
eggplants – 100 g;
cauliflower – 100 g;
frozen peas – 100 g;
green beans– 100 g;
potatoes - half a kilo;
tomatoes in their own juice – 250 g;
tomato paste – 10 g;
vegetable oil – 20 ml;
parsley - a bunch;
dried paprika – 20 g;
garlic granules – 5 g.

Cooking method:

Blanch the peas and beans, mash the tomatoes, cut the pork into cubes.
Cut the pepper into strips, carrots into rings, eggplant into half rings, onion into rings, potatoes into cubes, disassemble the cabbage into inflorescences.
Mix vegetables and meat, season with spices, salt and pepper. Place the mixture in a baking dish and cover with foil.
Bake at 180 degrees for an hour, open the foil, and cook for 10 minutes on the grill function. Sprinkle with parsley.

With zucchini and potatoes

Cooking time: 1 hour.
Number of servings: 4 persons.
Calorie content of the dish: 147 kcal.
Purpose: for lunch.
Kitchen: author's.
Difficulty of preparation: medium.

Pork with zucchini and home-made potatoes turns out to be tasty and satisfying, which many people like due to the combination flavorful meat, delicious potatoes and soft, sweetish vegetables. A simple snack It’s good to serve for lunch to quickly fill you up and get a dose of vitamins. Even children will not refuse it, because the meat will turn out moderately soft, and its taste will be complemented by pleasant starchy vegetables.

Ingredients:

pork - half a kilo;
potatoes – 800 g;
onion – 1 pc.;
carrots – 2 pcs.;
zucchini – 1 pc.;
tomato paste – 70 ml;
water – 50 ml.

Cooking method:

Cut the meat into pieces, fry on both sides, cover with a lid, simmer for half an hour.
Add salt, add water, add potatoes in pieces, after 10 minutes - grated carrots with zucchini strips, after 10 minutes - fried onions, tomato paste.
Add salt and pepper, after 5 minutes remove from heat and let it brew.
Serve tasty dish from stewed vegetables V thick sauce with rye bread.

To make a delicious pork stew, you should listen to the advice of professionals. Here's what chefs advise when preparing dishes from pieces of fried meat:

Fresh or frozen vegetables with mushrooms should be blanched, stewed or fried before adding to the main ingredients. This way the taste will become more expressive.
Instead of tomato paste, it’s good to take tomatoes in their own juice, tomato juice, mix them with sour cream or heavy cream in a 1:1 ratio.
To reduce cooking time, pre-fry the meat, cut into pieces, until half cooked. Frying is carried out in refined vegetable, butter, ghee or lard.
It is good to add coriander, basil, sage, savory, and hyssop to a dish of pieces of vegetables.

Video

Simple tricks for preparing a delicious pork and potato stew

Even the simplest dish can be turned into a real masterpiece culinary arts! In order to enjoy a delicious pork and potato stew, you need to know a few basic rules for preparing it. simple dish. Every moment is important: the order in which the products are added, the degree of frying and the simmering time. For example, if you add tomato paste to a stew first and then potatoes, it will cook for a very long time and will still remain hard. If you first boil the tubers until half cooked and only after that add the tomato, the potatoes will retain their integrity, turn out soft and will be ready instantly.

About spices, seasonings and other additions

The taste of the stew can be easily adjusted by adding your favorite spices. But it’s important not to overdo it here, because it’s too a large number of spices can kill the taste of meat, so do not put a lot of bay leaves or garlic. But instead of tomato paste, you can use grated canned or fresh tomatoes; the stew with the addition of cherry tomatoes, lightly browned in a grill pan or in the oven, will be especially tasty. Do not skimp on the greens - they will give the stew a special aroma and pleasant freshness, highlighting the taste of both the meat and the sauce.

Ingredients

pork pulp 500-600 g
vegetable oil 1 tbsp. l.
onions 2 pcs.
salt 0.5 tsp.
bay leaf 1-2 pcs.
mixture ground peppers 3 chips
water 400 ml
carrots 0.5 pcs.
potatoes 500 g
tomato paste 1.5 tbsp. l.
garlic 1 tooth.
dill 5 g
parsley 5 g

How to cook pork stew with potatoes

For preparing stew, pork pulp with a small amount of fatty layers is suitable, which does not need to be cut off - they will give the meat the necessary juiciness. You can only remove hard muscle tissue, if any. We wash the pork in cold water to remove dirt and small bone fragments that may have stuck to the surface of the meat during the chopping process. Be sure to dip the pork with a paper towel, which will remove excess moisture and provide beautiful golden brown crust during the roasting process.
We cut the meat quite coarsely - into pieces measuring 2 by 3 cm. Rough cutting will allow you to preserve the juiciness to the maximum during frying.
Heat the frying pan red-hot, pour in vegetable oil and lay out the meat. Fry over high heat without a lid on all sides so that the pork quickly acquires a uniform golden brown crust that will “seal” the inside of each piece. valuable juice- in general the process will take 5-7 minutes. If you cook more than 500-600 grams, then you should put the meat in the pan in portions so that it immediately begins to fry and does not stew in its own juices. We do not salt the pork during the roasting process! As soon as you smell the tantalizing aroma fried meat, the pan can be removed from the heat.
Pour the meat (without fat) into a saucepan, cauldron or pan with a thick bottom. Add salt, a mixture of ground peppers and bay leaves to it, fill it with cold water and put it on the stove - there should be enough water to cover the meat. As soon as the broth boils, reduce the heat to low and simmer the meat under the lid at a low simmer.
Cut the onion into medium cubes and fry in the fat that remains after the pork. The pan should also be well heated so that the onions quickly reach a golden color.
The onion should remain crispy, but turn golden and fully absorb the flavor and aroma. pork fat. Combine it with meat.
Peel the carrots, cut them into thin half rings and place them in a saucepan with the other ingredients and continue to simmer.
Cook for 30-40 minutes until the meat is soft. If the pork is tough, it may take longer to cook, so it is better to check the degree of doneness with a fork - it should pierce the pieces freely. Peel the potatoes, cut the tubers into 6-8 pieces and add them to the saucepan. The standard ratio of meat and potatoes in a stew is 1 to 1, but in principle, the amount of vegetables can be adjusted at your discretion.
Stir, add a little water and leave to simmer under the lid over low heat until half cooked - about 10 minutes.
Add tomato paste, finely chopped herbs and garlic. Mix gently and continue to simmer for another 5 minutes until the potatoes are fully cooked.
Let the finished pork and potato stew brew for a while and serve hot. You can complement the dish with homemade pickles or fresh vegetable salad.