Pork stew is a dish that is found in many cuisines of different nations. It is very easy to prepare and takes little time. Most often done in combination with vegetables. Dishes with potatoes and cabbage are especially popular. How to cook pork stew?
Dish Features
With meat and potatoes, the recipe of which is described below, it turns out very tasty. Both adults and children will like this dish. However, for the preparation of stews, only quality products. The meat must be fresh. This will make the stew more tender. It is best to use meat on the bone. Thanks to this, the taste of the finished dish will be more saturated.
For pork stew, you definitely need to prepare a side dish. After all, the bones occupy a considerable volume, and after their removal there will be little meat left, which will be enough to feed only a few people. Such meat is ideally combined with boiled rice and mashed potatoes.
What will be needed?
So, how is vegetable stew prepared with meat and potatoes? The recipe for this dish can be mastered by every housewife. To prepare the stew you will need:
- 500 grams of pork.
- 50 grams of vegetable oil.
- 2 heads of onions.
- 4 cloves of garlic.
- 1.5 cm ginger root
- 1 quince fruit.
- 1 carrot.
- 2 tomatoes.
- Herbs are dry. In this case, it is better to use mint, thyme, oregano, basil.
- Ground red and black pepper.
- Parsley root and celery stalk.
- Greens are fresh.
- Salt.
Food preparation
To cook pork stew, you should carefully prepare all the products. First you need to rinse the meat in running water. This will remove all bone fragments. Pieces of pork should be placed on a paper towel folded in several layers. The meat must be dry. If the pieces are large, then they must be cut.
While the meat is drying, you can prepare the vegetables. Onions, quince fruit and carrots should be peeled. After that, it is worth grinding them. Onions and quince can be cut into cubes, no more than 1 centimeter thick, grate the carrots on a coarse grater, cut the celery root into pieces. Tomatoes must be poured hot water, preferably with boiling water, and leave for a few minutes. After the specified time, you need to remove the peel from the vegetables, and then chop and place in a separate bowl. The root of ginger and parsley should also be chopped, finely chopped.
Thermal processing of meat
When the food is prepared, you can start the cooking process. Pork stew with vegetables will turn out more fragrant if the ingredients pass through heat treatment separately. The first thing to do is to get into the meat. Place a frying pan on the fire. Pour vegetable oil into it and heat until a bluish haze appears. After that, put the pieces of pork into the container. The meat should be fried until golden brown on both sides.
Spread the pork in the heated oil in parts. Otherwise, the meat will be stewed. As a result of this, a golden crust will not appear on the product, and all the juice will flow out. The meat may become dry and tough.
Transfer the cooked pork pieces to a bowl. It is also necessary to pour water here. The liquid should only slightly cover the pieces of meat. In the pan you need to add salt, pepper, chopped quince, ginger root and parsley, celery stalk. The food container should be placed on a small fire. Its contents should be brought to a boil and simmer for 40 minutes.
Adding vegetables
Pork stew is almost ready. Now we need to add the rest of the products. Put onions and carrots in a pan with heated oil. Vegetables should be fried until golden brown. In this case, the products must be stirred regularly so that they do not burn. When the carrots become soft, chopped tomatoes should be added to the pan. Simmer the vegetables for another 10 minutes.
Approximately 10 minutes before the pork stew is fully cooked, add herbs and spices to the pot with meat. Ready pork stew should be removed from heat. At the end, garlic, previously passed through a press, fresh chopped herbs should be added to the dish. The container with the stew must be tightly closed with a lid and left for 5 minutes. During this time, the product should absorb the aromas of herbs.
Ragout with potatoes
Pork stew with potatoes is a hearty dish made from lean meat. In this case, you should use the brisket. To prepare the dish you need:
- 500 grams of pork.
- 4 tbsp. spoons of tomato paste.
- 7 potatoes.
- 2 carrots.
- 2 heads of onions.
- Parsley root.
- 50 grams of margarine.
- 1 st. a spoonful of wheat flour.
- A pinch of ground black pepper.
- 1.2 liters of water.
- ½ teaspoon of salt.
What to do with meat?
Pork should be washed, dried and cut into pieces. Put the meat in a preheated pan and gently fry it for 10 minutes. You don't need to add oil.
Separately, it is worth heating the water, and then pour it into a container with pork. Add tomato paste to this as well. Everything should be simmered until half cooked. This takes about 15 minutes.
After the specified time, the pork should be removed from the sauce and transferred to a saucepan, the volume of which is 3 liters. Put a dry and clean frying pan on the fire, and fry the flour in it until golden brown. This takes less than a minute.
Final stage
In the sauce that remains after stewing the meat, add the fried flour, pepper and salt. The mass must be mixed well. Carrots, onions and potatoes should be peeled, washed, and then cut into cubes no more than 2 centimeters thick.
Prepared vegetables must be fried in margarine for 15 minutes. After that, the products should be placed in a container where the pork is located. All this must be poured with sauce and 1 glass of water. Stew stew with pork for half an hour under the lid.
If you want to feed your family hearty meal with a balanced composition of vitamins, minerals and nutrients, then vegetable stew with rice and meat will perfectly cope with this task. The beauty of this dish is that you can cook it from any available products, experiment endlessly, and delight your family with a new taste every time.
Secrets of delicious vegetable stew with rice and meat
The more different vegetables in the stew, the better, it will turn out not only very tasty, but also very healthy. Meat and rice will be soaked with vegetable juice, becoming very tender and appetizing.
You can take any meat for vegetable stew. Great for pork, beef, chicken. For a stronger flavor, you can add a little ham or sausage to the meat.
Many housewives have come to the conclusion that the tastiest stew is obtained if you take equal parts of pork and beef. Pork gives the dish juiciness, and beef - a unique meat flavor.
If you want the vegetable stew to be hearty, then cook it not in water, but in meat broth.
Rice for stew is better to take white, oblong, steamed.
Very tasty and unusually obtained stew with rice, meat, potatoes and sauerkraut, which is pre-fried in vegetable oil.
If you add garlic to the stew, then do it at the very end so that the dish does not lose the garlic flavor.
If you are cooking vegetable stew with rice and meat in winter period, then you can buy a bag of frozen mixed vegetables in the store.
How to cook vegetable stew with rice and meat
The whole process of preparing the stew takes an hour and a half. The dish has not very high calorie content, is easily digested and does not leave behind a feeling of heaviness and discomfort.
To make six-serving stew, we need:
- Half a kilo fresh meat(pork and beef in equal parts).
- A glass of long rice.
- Three potatoes.
- Three bulbs.
- One zucchini.
- Half a cabbage.
- Two carrots.
- A glass of beans.
- One bell pepper.
- Dill, parsley.
- Two tomatoes or a spoon tomato paste.
- Sunflower oil for frying.
- Salt, pepper, bay leaf.
Cooking steps:
- Soak beans overnight cold water. In the morning we wash and put to boil.
- We cut the meat into small pieces and fry in a thick-walled cauldron with a small amount of vegetable oil. The meat should be golden brown on all sides. We take out the ruddy meat pieces on a plate.
- In the same cauldron, fry the carrots (grate on a medium grater or cut into thin strips).
- After four minutes, add the diced onion and fry for another two minutes.
- Pour boiling water over the tomatoes, remove the skin, finely chop and send to fry. We push for five minutes.
- Fry the cabbage over low heat separately in a pan with vegetable oil. When it acquires a soft golden color - pour into a cauldron.
- Almost ready beans are also sent to a cauldron.
- Throw in the fried meat.
- Potato, zucchini, Bell pepper clean, cut into cubes and pour into a saucepan with meat and vegetables.
- Rinse the rice well and send to the stew. Add some water or meat broth, salt, pepper. You can add one bay leaf if you like.
- Cover the cauldron with a lid and simmer over low heat until all ingredients are fully cooked. If necessary, add a little water so that the vegetables do not burn.
- At the end of cooking, you need to get the bay leaf and add finely chopped greens.
Cooking time: 30 minutes .
Difficulty: ok
Ingredients
- pork fillet 500g
- rice 200g
- carrot 500g
- olive oil 2 tbsp.
- black ground pepper
- 2 garlic cloves
- ginger root
- 2 tbsp soy sauce
- 1 tsp honey
- 1 tsp sesame oil
There are situations when it is necessary to prepare tasty dish for a short period of time. A small grocery set and a bit of imagination will be the keys to achieving the goal. There are many options for cooking dishes from rice and pork, and this suggests that dishes with different taste characteristics can be prepared from the same main components. Here is one of them: pork stew with ginger and rice.
A full-fledged, easy-to-prepare second course will be prepared for a relatively short time, given all the technological features of cooking and following their sequence. In order for the stew to turn out delicious, it is worth taking fresh, high-quality products. You should also adhere to the recipe and do not change the amount of ingredients, then the predicted taste will be the one you need.
Pork stew with ginger and rice is suitable for both an ordinary family dinner and a festive table.
How to cook
- 1 Prepare the marinade: Place the peeled and finely chopped garlic and ginger in a small bowl. Add soy sauce, honey and sesame oil. Mix all components.
- 2 Wash the meat and pat dry with paper towels. Cut the meat into thin strips and pour over the marinade. Stir and leave for two hours, then fry for olive oil cold pressed.
- 3 Boil the rice in salted water until tender.
- 4 Cut the prepared and peeled carrots into thin slices. Blanch in salted water for about 3 minutes, then drain in a colander and pour over with cool water.
- 5 After all the ingredients are prepared, combine them and fry until cooked. Add salt and pepper to taste. Serve to the table, sprinkled with finely chopped greens. You can also sprinkle with green onions.
First, second, garnish ...
Tired? There is a dish that can replace all this and make your stay in the kitchen easier!
Pork stew can be served for lunch or dinner. To prepare it, you do not need to dirty mountains of dishes and one cauldron is enough.
Conveniently? Not that word!
Pork stew - general principles of cooking
For stew, you can use not only the pulp, but also pork with a bone. These are mainly ribs, as they lend themselves to neat cutting. The meat is pre-fried, sometimes stewed under the lid in its own juice. Then additional ingredients are added to it.
What is the stew made with?
To taste add tomato paste, spices, herbs. Fats are used for frying food. When quenching, liquid is added. It can be water or broth, but in small quantities. V ready dish pieces of food should not float freely. The sauce is thick, and sometimes completely absent.
Recipe 1: Pork stew with potatoes and adjika
Recipe for fragrant pork stew with real adjika. The dish is fatty, spicy and insanely delicious. 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 spoons of adjika;
Salt pepper;
300 ml of water.
Cooking
1. We wash the pork. Cut into cubes and throw into a cauldron or deep stewpan. If the meat is without fat, then you can add a little oil. Fry until the juice is released, then cover and simmer for twenty minutes. No need to add liquid.
2. While the pork is stewing, we prepare all the vegetables. We clean the carrots, cut lengthwise into two parts and cut across in semicircles. We cut the onions into cubes, the potatoes too, but larger. Peel the garlic and just chop finely.
3. Open the pork. If moisture remains, then add fire and evaporate. As soon as the meat starts to fry, add the onion to it. Let's brown.
4. Add a spoonful of flour. Stir quickly so that it does not grab lumps. We fry for half a minute.
5. Now it's the turn of adjika and garlic, mix them well with meat and warm them up.
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: Pork stew on the bone (ribs)
Ribs are used to make bone-in pork stew. With them, the dish turns out to be rich, satisfying and very appetizing.
Ingredients
0.6 kg of potatoes;
0.4 kg of ribs;
1 large carrot;
2 onions;
2 spoons of tomato paste;
1 bunch of dill;
1 bell pepper;
2-3 tablespoons of oil;
Cooking
1. We take a cauldron and put it on the stove, add oil and heat it up.
2. Wash the ribs, dry and cut one by one. If they are long, then chop into pieces of ten centimeters. Throw in a cauldron.
3. While the ribs are fried, you need to clean and cut all the vegetables. Onions in half rings, carrots in strips, and potatoes in large pieces.
4. As soon as the ribs begin to brown, add the onion. After a minute, carrots and fry together until a beautiful shade is acquired.
5. Add the tomato, stir and fry for a couple of minutes.
6. Spread the previously prepared potatoes and immediately add the bell pepper.
7. Fill the contents of the cauldron with boiling water. Water should not cover the potatoes, pour in a little less, otherwise the stew will turn out to be liquid. Salt, pepper, put any spices and cover. Boil potatoes until soft.
8. At the end, add a chopped bunch of dill, turn it off.
Recipe 3: Pork stew with buckwheat
To prepare this pork stew, in addition to vegetables, you will need buckwheat. The dish is juicy and nutritious. We use boneless pork.
Ingredients
0.5 kg of pork;
1 carrot;
0.3 kg of buckwheat;
1 onion;
3 tomatoes;
40 ml of oil;
2 cloves of garlic.
Cooking
1. We cut the pork into small cubes, 1.5 centimeters are enough. Throw in hot oil and fry until golden brown.
2. Add chopped onion and chopped carrot. It is not necessary to rub it, otherwise the pieces will boil. We cut bigger. We fry.
3. Remove the skin from the tomatoes by dipping them in boiling water for half a minute. Cut into cubes, send to pork with the rest of the vegetables.
4. We wash the buckwheat, drain the water and fall asleep in the future stew.
5. Now it remains to add chopped pepper, spices and pour water. Better to use boiling water. The liquid should cover the stew by three centimeters. Instead of water, you can use any broth.
6. Cover the stew and cook until the cereal is ready. Then turn off and let it brew for a quarter of an hour before serving.
Recipe 4: Pork T-bone Stew with Green Beans
The recipe for an unusual bone-in pork stew, for which you will need green beans. If frozen pods are used, 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;
2 tomatoes;
400 ml of water;
Salt, oil.
Cooking
1. Pour a little oil into a thick-walled pan, heat it up and lay out the pork. Before this, the meat must be washed and cut into large bones. If ribs are used, then you can simply cut them with a knife.
2. Cover with a lid and simmer for half an hour. After the liquid has evaporated, the meat will begin to sizzle. Time to add the chopped onion.
3. Next, we throw in the carrots, cut into slices, and after three minutes, the tomatoes cut into slices. We fry for another five minutes.
4. Throw potatoes mixed with beans. Salt and pepper everything, add 300 grams of water.
5. Cover, stew pork stew until tender.
Recipe 5: Pork Stew with Eggplant
For cooking summer stew with pork you will need young eggplants and others seasonal vegetables. You can use meat on the bone, such as 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 the eggplant into cubes and soak in very salty water. We let them stand so that bitterness comes out of them.
2. Meanwhile, cut the meat. If pulp is used, then in cubes, like eggplant. If the pork is with a bone, then we simply chop it into portions.
3. We throw the meat into a cauldron and fry with the addition of oil.
4. Add onions to it, and then carrots.
5. Cut potatoes into strips, tomatoes into slices, pepper into strips.
6. Lay on top of vegetables in a cauldron: potatoes, then squeezed eggplants, pepper and tomatoes on them. Pour a glass of boiling water, it is better to immediately salt it, you can pepper it a little.
7. Cover and simmer the stew for half an hour. Extend the time if necessary.
Recipe 6: Pork T-bone Stew with Cabbage and Apple
For cabbage pork stew on the bone, it is better to take the ribs. They must be washed in advance, cut, if the bones are long, then we chop into pieces of 10 centimeters. Such a stew can be cooked with fresh and sauerkraut, or you can use a 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;
1 apple;
1 spoon of flour;
1 spoon of mustard.
Cooking
1. Rub the ribs with mustard, then sprinkle with flour on top and fry. The oil must be heated to a haze so that an appetizing crust appears on the ribs. We shift the meat into a saucepan.
2. In the same pan, sauté chopped onions and carrots, then add cabbage and fry lightly. If needed, add more oil. We shift to pork.
3. We wash the apple, cut it into strips and also send it to the stew.
4. Add tomato sauce, half a glass of water, spices, stir and cover.
5. 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 under the lid for half an hour.
Recipe 7: Ukrainian Pork Stew with Rice and Cabbage
In Ukraine, this stew is called Kapustnyak. A wonderful hot dish for lunch or dinner. We use pork pulp, pieces with bones will not work.
Ingredients
0.3 kg of meat;
0.5 cup round rice;
1 carrot;
0.5 head of cabbage;
0.3 cups of oil;
2 cloves of garlic;
1 spoon of tomato;
1 bulb.
Cooking
1. Immediately rinse the rice and soak in ice water for five minutes, but for now we are doing the rest of the ingredients.
2. Pork should be cut into 1 cm cubes, and then fried in oil.
3. Shred carrots with onions and add to the meat, fry together for a couple of minutes.
4. Add a spoonful of tomato, and after a minute a glass of water. Let it boil and throw in the rice, boil for six minutes.
5. Shred the cabbage and put it in the stew, salt, pepper and cover.
6. Cook until cooked, at the end add chopped garlic cloves. Sprinkle with herbs.
Recipe 8: Potted Pork Stew with Bone
To cook pork stew in the oven, you will need ordinary clay pots, as well as ribs. This is the number of products per serving.
Ingredients
2 potatoes;
1-2 pieces of ribs;
0.5 bulbs;
0.5 carrots;
40 ml of broth;
0.5 tomatoes;
30 grams of oil;
Cooking
1. Divide the butter in half. Fry the pork on one side. Brown the pieces on both sides until a delicious crust.
2. Put the remaining oil in a pot, and then the fried pork.
3. Add the chopped half of the onion, tomato and carrot.
4. Fill the pot with potatoes from above.
5. Sprinkle with spices, salt a little and pour in 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.
If frozen pork or the meat of a middle-aged animal is used for the stew, then it can be pre-marinated. It is best to grate the pieces with mustard a couple of hours before cooking, soy sauce or adjika. You can use a mixture of these ingredients. And if there is nothing suitable, then ordinary mayonnaise is suitable for pickling.
To give light fragrance fresh garlic, optionally squeezing a clove into the stew. You can simply rub the plate with a chopped slice, which will reveal its aroma when in contact with a hot dish.
When frying pork, you can use any oil or just rendered fat. But it will turn out especially tasty and fragrant with ghee, which you need quite a bit.
Potatoes are different. Varieties with a high starch content have a high cooking speed. Sometimes 15 minutes is enough. If there is little starch in the potato, then even after 40 minutes it can remain tough. For stews, it is better to use starchy varieties.
