You can cook pork with vegetables in a thousand ways. Of the many recipes, we have chosen some of the best - easy to prepare, from the simplest products, fast and tasty! Stew cooked with vegetables can be served not only for ordinary dinner, but also on a public holiday.

Pork stewed with vegetables in a pan

Cook the meat with eggplant and tomatoes in a pan. It will turn out very juicy, beautiful, tasty. The aroma coming from this dish will not leave indifferent eaters, and everyone will look forward to the readiness of this delicious meal!

Ingredients for cooking:

  • pork tenderloin - 600 g;
  • eggplant - 2 pcs.;
  • tomatoes - 3 pcs. fresh or can in own juice;
  • tomato paste - 1 tbsp. spoon (if you use tomatoes in your own juice, then it is not necessary);
  • mayonnaise - 2 tbsp. spoons;
  • Bulgarian pepper - 1 pc.;
  • chili pepper - 1 pod;
  • onion - 1 pc.;
  • salt;
  • basil - 6-7 leaves;
  • seasonings: ground red paprika, allspice, zira.

If there are no such seasonings, then use any others. Everyone who does not like spicy food is recommended to use universal seasonings from supermarkets (a mixture of vegetables and herbs, for example).

Do not be afraid to use chili, because all the sharpest in it is seeds, and we will remove them!

Cooking:

  1. Eggplant must be cut into cubes without peeling. Dissolve the salt in water (1 tsp is taken per 1 liter), soak the blue ones for an hour, then rinse under the tap. This procedure is required, because the vegetable is bitter, and you can remove an unpleasant taste only by soaking in salt water.
  2. While the eggplants are soaked, do not waste time, but go in for meat. Cut it into larger pieces, rinse. In a pan, heat the sunflower or olive oil, fry the pork to a crust.Pour a glass of water, salt, put seasonings, leave to simmer for 40 minutes, just during this time blue ones will do.
  3. Cut the onion into rings, the tomatoes into cubes. Peel both types of pepper from seeds, if you like it sharper, then leave a few grains of chili.
  4. Put all prepared vegetables in a meat pan. If you use fresh tomatoes, add tomato paste, if in your own juice, then pour the liquid from the jar into the pan. Put the mayonnaise, mix well, add another half a glass of water - the liquid should slightly cover all the ingredients. Simmer for 20 minutes at medium gas intensity.

At the end of cooking, add basil. If desired, use other greens: dill, parsley, green onion feathers. A side dish is not needed, but you can serve pork stewed with vegetables, with boiled potatoes.

Oven-baked meat

There is nothing easier than baking meat and potatoes in a baking sheet. It is tasty, fast, you will have more time for your affairs, because the dish is baked unattended.

Of the ingredients, the following will be required:

  • meat (pork) - 800 g (more or less is possible, it all depends on the number of servings);
  • potatoes - 1 kg;
  • onion - 1 head;
  • carrot - 1 pc.;
  • hard cheese - 100 g;
  • salt;
  • lemon - 1/2 pcs.;
  • mayonnaise - 2 tbsp. l

Use your favorite seasoning, fresh herbs. In cooking, you can do without carrots and cheese.

Stages of preparation:

  1. Cut the meat into large, but thin pieces. The thickness should be no more than 2 cm. Rinse, season with mayonnaise, salt and season, add lemon juice, leave to infuse for 10-15 minutes.
  2. While the meat is pickled, you need to peel the vegetables. Cut the potatoes into circles, onion rings, and grate the carrots on a coarse grater.
  3. Lubricate the baking sheet, put the potatoes, carrots on top of it, then meat, lastly onion. Cover the mold with foil or a cut baking sleeve. Place in the oven at 170-190 degrees for 40 minutes.

Grate the cheese, sprinkle the contents of the baking sheet with them, removing the foil. Bake another 10-15 minutes. If cheese has not been used, do not remove the foil until the end of baking, which lasts 50-60 minutes.

Chinese sweet and sour sauce

The meat cooked in sweet and sour sauce will not appeal to everyone: such dishes are “for everybody.”

If you are a fan of oriental cuisine, then pork with vegetables in Chinese is for you, you will appreciate the recipe.

From the products, take the following:

  • pork (without fat and bones) - 700 g;
  • zucchini - 1 pc.;
  • carrot - 1 pc.;
  • Bulgarian pepper - 2 pcs.;
  • garlic - 3 cloves;
  • soy sauce - 4 tbsp. l .;
  • honey - 3 tbsp. l (if not, then the same amount of sugar);
  • vinegar 9% - 2 tbsp. l .;
  • potato starch - 2 tbsp. l .;
  • water - 8 tbsp. l .;
  • sunflower or olive oil - 2 tbsp. l .;
  • chili pepper - 1 pc.;
  • ginger root is the size of a finger.

 

Salt is not required, as soy sauce is quite salty. But look at your taste preferences, you may have to add a little bit.

Cooking:

  1. Cut the meat into long and thin pieces along the fibers. Sell ​​garlic through a press, mix with 2 tbsp. l soy sauce, marinate the meat for an hour.
  2. If the zucchini is young, do not clean it. If large, there are seeds inside, then remove the peel, remove the soft center. Cut the zucchini into circles, and them into 4 parts.
  3. Peel the carrots and cut into strips, do the same with peppers (Bulgarian and chili).
  4. Make a sweet and sour sauce: mix honey / sugar, soy sauce (2 tbsp.), Vinegar and starch in water.
  5. Fry vegetables lightly in a pan, put them in a separate cup. In the same oil, fry the meat until cooked. Add vegetables to the meat, pour 1/4 cup of water, simmer for 20 minutes, the liquid should evaporate. Pour the sauce into the pan, it will begin to thicken, do not stop stirring. After 3-5 minutes, remove the pan from the heat, cover with a lid.

Traditionally, meat in sweet and sour sauce is served with boiled rice for a side dish.

Hearty Stew Recipe

The products are almost all the same as for the previous recipe.Only stew according to this recipe will be appreciated by everyone: the broth turns out to be classic, without an exotic taste.

Ingredients required:

  • pork meat - 500 g;
  • potato - 3 pcs.;
  • zucchini - 1 pc. large or a pair of small;
  • carrot - 1 pc.;
  • onion - 1 head;
  • garlic - 3 prongs;
  • tomato - 1 pc.;
  • salt and seasoning;
  • bell pepper - optional.

You can use a little tomato paste, but without it, the dish turns out to be very tasty, it will be an extra ingredient.

Cooking:

  1. Cut the meat into small pieces. Rinse.
  2. Peel all the vegetables, cut them into cubes (except for onions, it must be chopped in half rings).
  3. In a cauldron or in a deep frying pan, heat a little vegetable mala, fry the meat on it until tender. Put the pieces temporarily in a separate bowl, and fry the vegetables in the remaining oil in the following order: carrots with onions, zucchini, bell peppers, tomatoes and crushed garlic.
  4. Put the meat and potatoes to the vegetables, salt and add a pinch of seasoning. Pour a little water, half a cup will be enough. Stew until the potatoes are cooked under the lid.

Serve stew with mayonnaise, sour cream, fresh herbs. But even without additives, the dish tastes delicious!

Tasty pork with vegetables in a cauldron

You can’t help but cook this dish if you have a cauldron!

Incredibly tasty meat stew with vegetables is obtained in nature, because the peculiarity of the taste is given due to the aroma of the fire.

If you are not going to nature yet, then cook at home. It will still be very tasty and satisfying!

Ingredients for cooking:

  • pork - 800 g;
  • eggplant - 2 pcs.;
  • garlic - 4 cloves;
  • tomato - 2 pcs.;
  • pickled red beans - 1 can;
  • green peas - 200 g (fresh, frozen or pickled);
  • chili pepper - 1 pod;
  • basil - 8-10 leaves;
  • carrot - 1 pc.;
  • onion - 1 pc.;
  • salt, zira, ground paprika - to taste.

As in all other recipes, you can replace the prescribed seasonings with your favorite.

Cooking method:

  1. Cut the eggplant, without peeling, into cubes, soak in salt water (1 teaspoon of salt is used for 1 liter). After an hour, rinse under running water.
  2. Cut the meat into pieces for frying, rinse, put in a cauldron, into which you need to pour 1/4 cup vegetable oil. Fry over high heat, pour a little water, simmer until tender.
  3. Peel all vegetables, chop the onion rings or half rings, carrot slices, julienne pepper, tomato cubes. Sell ​​the garlic through a press, leave the eggplant in cubes. Drain the marinade from the beans, also from peas, if you took canned one.
  4. In the cauldron for meat, in turns, at intervals of 5-7 minutes, lay out: carrots and onions, eggplant, tomato with garlic, all other ingredients. Pour some water so that the dish is stewed and not fried, cook for 15 minutes.

You can serve just like that or, adding sour cream, dill.

How to cook goulash

Today, for us, goulash is a stew for which you need to prepare a side dish. But Initially goulash is a full-fledged dish of meat and vegetables. We will prepare it today. A dish came to us from Hungary, where shepherds prepared it in the fields at the stake.

Ingredients required:

  • pork - 800 g;
  • potatoes - 1 kg;
  • carrots - 2 large;
  • bow - head;
  • tomato - 1 pc.;
  • tomato paste - 2 tbsp. l .;
  • ground red paprika, salt and herbs.

Traditional goulash uses beef or lamb.

But today we cook pork, and this meat is stewed much faster!

Cooking:

  1. Rinse the meat, cut into large pieces.
  2. Cut the peeled potatoes into large pieces (4 or 6 parts possible), chop the carrots with cubes or round slices, and onions in half rings. Tomatoes do not need to be cleaned, just cut into cubes.
  3. In a cauldron or in a deep pan, first fry the onions and carrots, then add the meat. Cook until the pieces begin to crust, and there is no liquid left in the cauldron at all. At this point, add the tomatoes, tomato paste. Fry for 5-7 minutes, then pour a glass of water, cover, simmer for an hour.You can cook the meat for 30 minutes, but the longer it stews, the softer it turns out, which means it tastes better!
  4. Put potatoes in a cauldron, salt, add seasonings and greens. Pour in water so that each piece is covered, but only slightly. While stirring, bring to a boil, cook the potatoes to softness.

Pork stew with vegetables is an ideal option for dinner and lunch. The dish is juicy, with broth or sauce (depending on how much water you decided to pour during cooking), hearty. Be sure to try to cook meat in each of the described ways, because every time the same ingredients acquire new facets of taste and aroma. Bon Appetit!

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