In Russian and many other cuisines, stewing has always been one of the main ways of cooking meat. But the word “stew” itself has taken root in our language relatively recently, because earlier such dishes were called wind dishes. And all because pieces of pork or vegetables lightly fried in fat were poured with broth, herbs and spices were added and set to languish in the oven. While the dish reached readiness, the fragrant spirit stood not only in the house, but also on the street.

Dishes prepared in this way are not only very tasty - they are much healthier and easier to digest than fried ones. In addition, more vitamins are stored in stewed foods, and toxic substances and carcinogens from the combustion of fats are not formed. Pre-frying is done so that a thin crust forms on the surface of each piece, which will not allow juice to flow out of it and make the dish more tender and soft.

If you are looking for an easy recipe for a hot dish, then pulled pork is exactly what you need. Pork cooks much faster than beef. BUT the best side dish to stewed pork will be stewed sauerkraut. Moreover, it can be stewed both separately and together with pork, after washing and adding to the meat after it becomes soft enough.

How to properly and tasty cook stewed pork. Pork stew - general principles and cooking methods.

We all know perfectly well that pork can be cooked in a variety of ways, because this meat is almost impossible to spoil,

and the dishes prepared from it always turn out to be very tasty and satisfying. Pork is great for both everyday menu and for festive feast. If, in honor of any significant event, pork is traditionally baked in the oven, then for a quiet lunch in the circle of the closest relatives and friends, pork can simply be fried or stewed.
Stewed pork can rightfully be considered a dish of national Russian cuisine. Since ancient times, our ancestors have stewed this fragrant meat and delighted their households with delicious and hearty meal.
You can stew pork together with a variety of ingredients and additives, or you can serve it as an independent full-fledged dish, flavored only with a thick sauce or gravy. Of course, the first option for preparing this dish is more convenient and faster, because in this case you can significantly save precious time on preparing a separate side dish for meat. Pork can be stewed with all kinds of vegetables, mushrooms, rice and even fruits. Thus, you will always surprise your loved ones with new and original dishes.
If we talk about sauces in which pork can be stewed, then here the choice is also quite extensive and varied. Someone prefers to use meat or vegetable broth, someone - milk cream or sour cream for even more delicate taste, someone likes pork stewed in tomato sauce, and someone completely stews pork simply with the addition of water. In order to make pork more piquant, it can be stewed in red wine or beer, and some even stew it in some kind of fruit juice. In a word, any housewife will be able to choose for herself the most suitable and optimal option for preparing this dish.
Of course, the taste of the finished dish will always be different depending on what additional ingredients and sauces you use. Therefore, the preparation of stewed pork is a huge space for the most daring experiments and the search for new and original flavors.
In general, cooking pork, by whatever means, rarely causes significant and insurmountable difficulties and difficulties for anyone. This meat almost always turns out tender and soft without any special tricks and culinary secrets, unlike, for example, the same beef. Therefore, stewing pork is not difficult at all, and even a novice housewife can brilliantly cope with this task.
Even if something went wrong, or the preparation of the gravy did not work out, the meat will still turn out to be melting in the mouth due to its own fat, which will be released during the stewing process.

Pork stew - food preparation

As a rule, absolutely any part of the carcass is suitable for cooking stewed pork, so you do not have to run around the shops for a long time in search of meat tenderloin or loin. In addition, pork can be stewed even with bones; experienced culinary masters believe that it is pork on the bone that always turns out to be the most delicious and fragrant.
Before cooking, the meat should be thawed first, if it was bought frozen, and not fresh. After that, the pork is thoroughly washed under running water, if desired, the visible fat is cut off and the flesh is separated from the bones, and then cut into pieces of the desired size. Traditionally, pork is stewed in medium-sized pieces. Chopped meat is fried in a hot frying pan until it forms golden brown, vegetable oil at the same time, you should not add it, because the pork itself is quite fatty. Pre-frying pork is necessary so that the meat is “sealed” and does not lose all its juice during the subsequent stewing.
If desired, you can marinate the pork a few hours before cooking to make the meat even more tender. Although it’s not really necessary, pulled pork always turns out amazingly tasty anyway.

Pork stew - preparing dishes

You can stew pork in almost any dish in your arsenal. It can be a frying pan with high sides, and a goose, and an enameled pan, and a cast iron, and even an earthenware pot. Everything here will depend on where you are going to stew the pork: on the stove, in the oven or microwave oven. The most important thing is that the dishes you choose for stewing should be voluminous enough, and the meat pieces should not lie too tightly in it.
Pork stew - best recipes cooking

Recipe number 1. Pork stew in creamy sauce

Pork stew in cream sauce always turns out especially tender, has delicious aroma and slightly sweet aftertaste. This dish can also be served festive table.
To cook pork stew in a creamy sauce, you will need the following ingredients:
1. Pork - 500 grams.
2. fresh tomatoes- 3 pieces.
3. Bulgarian pepper - 2 pieces.
4. Onions - 2 heads.
5. Garlic - 3 cloves.
6. Dairy cream - 250 ml.
7. Vegetable oil - 2 tablespoons.
8. Salt, black ground pepper, spices and seasonings to taste.
Cooking instructions:
1. Pre-defrost the meat on the bottom shelf of the refrigerator, rinse under running water, dry with paper towels and cut into medium-sized pieces. We clean the onion from the husk, rinse and cut into half rings. We clean the Bulgarian pepper from grains, remove the stalk, rinse and cut into thin strips. We clean the garlic and pass through the garlic press. My tomatoes and cut into rings.
2. Heat a small amount of vegetable oil in a pan. First, fry the onion until golden brown. Then add the meat, mix and fry until golden brown. After that, we send chopped tomatoes to the pan, bell pepper and garlic, add salt, ground black pepper, your favorite spices and seasonings, mix and fry everything together for several minutes. Remove the pan from the heat and transfer its contents to a dish suitable for cooking in the oven.
3. Dilute the cream a little with boiled water and heat it in the microwave. Pour the meat with vegetables with the resulting mixture, cover the dishes with a lid or foil and send them to the oven preheated to two hundred degrees for forty minutes.
Serve hot pork in a creamy sauce with white boiled rice or mashed potatoes. Enjoy your meal!

Recipe number 2. Pork stew with cabbage

Pork stew with cabbage is a complete dish that is not difficult to cook.
To cook pork stew with cabbage, you will need the following ingredients:
1. Pork - 600 grams.
2. White cabbage- 800 grams.
3. meat broth- 350 ml.
4. Onions - 2 heads.
5. Tomato paste - 3 tablespoons.
6. Vegetable oil - 2 tablespoons.
8. Table vinegar - 2 tablespoons.
Cooking instructions:
1. Cut the cabbage into leaves, rinse thoroughly under running water, dry and cut into thin strips. After that, we crush the cabbage with our hands, salt and lightly sprinkle with table vinegar. In a frying pan with high sides, heat a small amount of vegetable oil, spread the cabbage, add the broth and simmer, stirring occasionally until the cabbage becomes soft.
2. At this time, let's prepare the rest of the ingredients. We clean the onion from the husk, rinse and cut into half rings. Wash the pork, pat dry and cut into small pieces. In a separate frying pan, heat a little vegetable oil, first fry the onion until golden brown, then add the pork, mix and fry everything together until it forms appetizing crust. After that, add tomato paste, slightly diluted with boiled water, salt, ground black pepper and seasonings, mix again and keep on fire for another couple of minutes.
3. Then we shift the pork with onions to the cabbage, mix and simmer everything together over low heat under a lid until cooked.
Pork stew with cabbage is ready and waiting to be served on the dinner table! Enjoy your meal!

Recipe number 3. Braised pork with pineapples

We bring to your attention a very unusual and original recipe cooking braised pork with pineapple. This dish will surely pleasantly surprise your household and will be a wonderful decoration not only for everyday, but also for a festive table.
To make Pineapple Pork Stew, you will need the following ingredients:
1. Pork - 600 grams.
2. Potato - 1 kg.
3. Canned pineapple- 2 banks.
4. Garlic - 3 cloves.
5. Fresh dill and parsley - 50 grams.
6. Prunes - 100 grams.
7. Salt, ground black pepper, spices and seasonings to taste.
8. Vegetable oil - 2 tablespoons.
Cooking instructions:
1. Defrost pork in advance, rinse under running water, dry and cut into medium-sized pieces. Peel the potatoes, cut out the "eyes", rinse thoroughly and cut into thin circles. Pineapples are best taken in pieces. If you have pineapple rings, then they will need to be cut. Drain syrup from pineapple. Prunes pour hot water for a while. Peel the garlic, rinse and cut into thin slices.
2. Heat a little vegetable oil in a pan and fry the pork until golden brown. If the meat is fatty, then you can fry it in a dry frying pan. Then add garlic cloves to the meat, mix and fry for a couple more minutes.
3. Put the fried meat with garlic, chopped potatoes, pineapple pieces and prunes into a glass dish or any other baking dish. Salt, add black ground pepper, spices and seasonings to taste. We mix everything well, cover with a lid and send it to the oven preheated to two hundred degrees for fifty minutes. Readiness should be checked by potatoes, if it is soft, then you can get it.
Ready meal serve on the table, garnished with finely chopped greens. Enjoy your meal!

Recipe number 4. Pork stew with green beans

1. Before direct stewing, pork must first be fried until golden brown. So the meat will retain all its juiciness.
2. Pork should be stewed over low heat so that the meat is languishing, and not fried.
3. To give pork a richer taste and aroma, it must first be marinated in wine, vinegar, mayonnaise, lemon juice or beer.




Eating meat contributes to the saturation of fats, the feeling of hunger comes much later than if you eat only low-fat and low-calorie foods. Fresh pork meat should be a uniform pinkish color, without iridescent patches. If the meat is darkish, then the animal was old, which means that it will take longer to cook.

When asked how much to fry pork, the most correct answer is until fully cooked. Since the pig is prone to infection with helminths, it is necessary to cook pork - fry, boil, stew - in the most thorough way. Experienced housewives, cooks do not keep track of how much time to fry pork in a pan, they determine readiness by a uniform fried crust, aroma. If you pierce a piece fried meat with a fork and a clear liquid of a light or slightly pinkish hue comes out of it, then the delicious juicy meat is ready.





But inexperienced cooks face the problem of how long to fry the pork so that, on the one hand, it remains juicy and does not dry out, on the other hand, to be sure that the meat is completely cooked. Let's reveal some secrets.

The cooking time of pork depends on which part of the body it is cut from. If this meat is from the neck, then it needs to be fried much faster than, for example, a piece of loin. Not coarsely chopped neck meat is fried for about 5 minutes on each side. It is better to fry on high heat.

To get juicy meat, you need to salt it immediately before use, right on the plate, or at the end of frying, when a golden crust appears. Otherwise, if the meat is salted in advance, all the juice will flow out of it and juicy dish won't work anymore.

Average frying time, regardless of body part: cut into small pieces of about 2x2 cm fry for five to seven minutes on each side. Pork, cut into thin sticks - no more than 3-5 minutes on each side.





In a barbecue, pork meat is fried over high heat, you need to turn it over at least three times. Pork ribs fried in a barbecue for about 20-25 minutes, tenderloin - up to half an hour, depending on the fire.

Fry in a frying pan until golden brown. Place the beaten meat, rolled in batter, into hot heated oil, fry over medium heat for 10 minutes. on one and 7-8 on the other side.

If the meat has been stored frozen for a long time, then it will take a little longer to cook it than fresh meat - about 5 minutes. It is necessary to lay the meat in the frying dish so that the pieces do not lie tightly, otherwise it will not be fried, but stewed meat.





If you fry pork with juicy vegetables, then it will be exceptionally juicy and fragrant. Fried meat with vegetables is called roast. First, vegetables are fried - eggplant, tomatoes, onions, if desired, you can add mushrooms - in 2-3 minutes. After the vegetables, place small meat pieces in the pan, everything is fried without covering with a lid for about 3 minutes. After frying, pour water into a bowl with meat and vegetables, cover with a lid and bring to a boil, then add herbs, spices and cook for another 10 minutes.

Very large pieces of meat are fried in a pan for up to an hour and a half. Whole pieces it is better not to fry, but to stew in the oven with vegetables - it will be easier to achieve full readiness. Steak - small pieces of fillet - fry for about 5-7 minutes. on each side, over medium heat.

Posted by: Anaid
The date: 27.01.2017 / 22:17

Every housewife has in stock such dishes that always help out. This is something that is not very difficult to prepare and that everyone in the household will definitely like. I have this any stew.

I cook it quite often, and I stew both beef and chicken in pieces. The recipes do not differ much from each other, first I lightly fry the pieces, and then add water, broth or tomato and carcass. Spices can be different: herbs, peppers, garlic, onions. There is always a new taste.

For me, stew is really very convenient and tasty dish, any side dish is suitable. It could be boiled potatoes, puree from it, pasta, buckwheat, rice. That is, you cook a certain portion of this meat for 2-3 days and alternate the side dish - very convenient.

Here is one of my options: pork stew in own juice with onions and garlic. Time for preparing– 1 – 1.5 hours, degree of difficulty- simply.

For cooking we will need:

1. Pork pulp - 500 g
2. Onion - 1 onion
3. Garlic - 4 - 5 cloves
4. Vegetable oil for frying - 1-2 tbsp. spoons
5. Salt - to taste
6. Black pepper

Wash the meat and cut it into pieces. No need to grind, medium-sized pieces.

Pour a little oil into the pan and fry the pieces of meat in it, salt.

Meanwhile, chop the peeled onion.

When the meat is browned a little, move it to a small saucepan, add water so that it almost covers the meat,

And then add the onion.

Stew meat with onions for about 40-50 minutes. At the same time, add ground pepper and salt - if necessary. Quantity to your taste - I like it spicier, so I do not regret pepper. Then peel the garlic and finely chop it.

Add chopped garlic and cook the meat for another 10 minutes. Serve with any side dish, sprinkle with herbs on top.

I wish you bon appetit!

Stewed pork is a traditional dish for Russian cuisine, it can be cooked with different ingredients - potatoes, vegetables, rice, mushrooms, dried fruits or nuts. The taste of pork largely depends not only on the added ingredients and sauces, but also on the skill of the cook.

Any part of the carcass is suitable for stewing, and not only soft pieces of pork, but also meat with a bone are fragrant.

As a rule, there are no special difficulties in preparing this dish, since the meat is very tender and juicy, the fat secreted by it can save the situation even if the sauce or marinade is not entirely successful. As a dressing, you can use white or red wine, beer, orange juice.

Pork stew - food preparation

As a rule, before cooking the pork is subjected to pre-cooking. In the event that we are talking about salted pork, it should be boiled so that the excess salt goes into the water. Raw pork is lightly fried in a pan, vegetable oil should not be added, the meat itself contains a fairly large amount of fat, which will be released during heat treatment (if less fatty pieces of pork are used, you can add a little lard or fat to the pan).

Quite often, raw pork is marinated several hours before cooking in special sauces, such as wine or vinegar with herbs and spices. This process makes the taste of meat more intense and interesting. Later, the dressing left over from marinating the pork can be used for stewing.

Pork stew - preparing dishes

Pork is stewed in a frying pan, cast iron, ducklings, enamel saucepan, earthenware and even glassware. You can cook the dish on open fire, stove, in a Russian stove or oven. The only condition is that the cooking container is spacious, in which case the meat will lie freely, boil softly without any problems and absorb all the flavor of the gravy.

Recipe 1: Pork Stew with Potatoes

Pork stew with potatoes is one of the most popular dishes among Russian housewives; it is prepared not only for the holidays, but also for an ordinary dinner.

Ingredients:
- 400 grams of pork;
- 500 grams of potatoes;
- 2 carrots;
- 2 onions;
- 2 tomatoes;
- greens (basil, dill, parsley);
- 2-3 bay leaves;
- 3-4 pieces of peppercorns;
- ground black pepper;
- meat seasonings (if necessary);
- salt.

We clean the potatoes, wash them, cut them into cubes, put them in a duck bowl, add water (the liquid should cover the potatoes completely), salt, put on a small fire, add bay leaf and peppercorns.

Meat cut into pieces of medium size, fry. Finely chopped onion and grated carrots are added to the pan to the meat, fry for 10-15 minutes.

We shift the meat and vegetables to the potatoes and simmer for 30-40 minutes. Add greens and ground pepper a few minutes before cooking.

After turning off the heat, cover the roaster with a lid and let the dish stand for 10 minutes.

Recipe 2: Pork with beer and vegetables

Beer perfectly complements pork, and, it is not at all necessary to drink it, it can be used as a dressing for meat.

Ingredients:
- 500 grams of pork;
- 1 carrot;
- 2 onions;
- 3 tomatoes;
- 1 sweet pepper;
- 1 glass of dark beer;
- 250 grams of sour cream;
- 200 grams of cheese;
- ground black pepper;
- salt.

Cut the pork into medium-sized pieces, finely chop the vegetables, grate the cheese. Fry the meat, put the vegetables and continue the frying process. Add salt and spices.

It is necessary to stew the dish for about an hour, a few minutes before it is ready, add beer and sour cream, turn off the fire, pour in the cheese. After thoroughly mixing the dish, you need to cover it with a lid and let it brew for 10-15 minutes.

Recipe 3: Pork Stew with Apples

Pork with apples is a classic combination that has been used by Russian chefs for many centuries.

Ingredients:
- 500 grams of pork;
- 80-100 grams of apples;
- 2 onions;
- 50 grams of fat;
- 30 grams of wheat flour;
- 3 tablespoons of cumin;
- salt.

Grate a whole piece of pork with salt, breaded in flour and fry in fat. Leave the meat in a stewing container, pour over the remaining fat in the pan, add cumin, finely chopped apples and fresh onion rings.

The meat is stewed until tender (about 2 hours). Pork must be put on a separate plate and continue preparing the sauce based on the liquid in which the meat was stewed.

The liquid from the container should be drained into a separate bowl, add flour, boil and strain through cheesecloth.

Pork is served on the table, cut into slices, the sauce is displayed in a separate bowl. As a side dish for pork stewed with apples, boiled potatoes, rice, fresh vegetables or sauerkraut.

Recipe 4: Pork Stewed with Prunes and Mushrooms

Meat with dried fruits is an unconventional dish, but no less tasty for that.

Ingredients:
- 250 grams of pork;
- 80 grams of prunes;
- 40 grams of dry mushrooms;
- 1 onion;
- 2 tablespoons tomato paste;
- 15 grams of pork fat;
- ground black pepper;
- salt.

Boil the mushrooms in salted water, cut into small pieces. Cut the pork and fry in a pan with fat. Soak prunes in water.

Put the meat, fried mixture of onions, carrots, tomato paste and mushrooms into a stewing container, add mushroom broth and simmer. 30 minutes before the readiness to put the prunes.

  • Ideal for extinguishing are considered pork neck and blade part.
  • Before heat treatment, it is better to marinate the meat, in which case the dish will turn out to be especially fragrant and soft.
  • Cooks advise adding peeled chestnuts to the meat when stewing, they improve the taste.
  • Braised pork is cooked on low heat.