Pork meat is excellent for stewing. Delicate and juicy, it practically does not need additional processing (pickling). In addition, the product is prepared much faster than, for example, beef or lamb. Therefore, if you need a simple recipe for a delicious hot dish, then stewed pork is an ideal option.

Pork stewed with carrots and onions

 

For starters, consider the simplest dish. Most housewives prefer to cook stewed pork with onions and carrots. This option is considered the most popular today. For this recipe, perhaps the minimum set of ingredients is used:

  • quality meat (shoulder) - 0.8 kg;
  • carrots - 1 pc.;
  • table salt - 1 pinch;
  • onion - 2 heads;
  • allspice - 5 peas;
  • laurel leaf - 1 pc.;
  • refined sunflower oil - 50 g;
  • sweet peas ground - 2 g.

Step-by-step technology:

  1. Wash the pork shoulder and carefully divide it with a sharp knife into medium-sized pieces. So that the workpieces do not “shrink” during heat treatment, it is necessary to cut across the fibers.
  2. Peel and wash the vegetables. Chop the onion in half rings, and carrot in small cubes.
  3. Transfer the prepared ingredients into a deep frying pan with preheated oil and lightly fry until a tender golden crust forms on the meat. Salt with ground pepper can be poured immediately.
  4. Transfer the processed products to a pan and fill with water so that the liquid almost reaches the top layer. Add a leaf of laurel and allspice.
  5. Simmer under the lid over low heat for no more than an hour. Once the meat is really soft, the dish can be considered ready.

Pork cooked according to this recipe is well served for dinner with almost any side dish.

Cooking in a slow cooker

Owners of modern kitchen appliances to cope with such a job is much easier. You can very tasty stew meat in a slow cooker. There are a lot of options for creating the best dishes. A good example is a quality product cooked in a fragrant mustard-sour cream sauce. To work, you will need:

  • pork (boneless) - 1 kg;
  • salt;
  • table mustard - 100 ml;
  • sour cream (any fat content) - 400 ml;
  • onions - 200 g.

To prepare such a dish you need to step by step:

  1. Rinse and dry the meat well with a napkin. Cut pork into layers 1.5–2 cm thick, while removing unnecessary films and streaks (do not touch the fat).
  2. Place the blanks in a plastic bag and beat off a little with a kitchen hammer.
  3. Transfer the processed portions to the unit bowl. Turn on the “Frying” program and set it on the timer for 20 minutes. If the device does not have such a mode, then you can use "Baking". In this case, the time remains the same.
  4. Chop the peeled onion into large cubes. Upload it to the slow cooker a quarter of an hour after the start of processing. Mix the products and cook the remaining 5 minutes.
  5. In a separate bowl, combine the mustard with sour cream, adding a little salt and any spices (optional).
  6. Pour meat with prepared sauce and tightly close the appliance.
  7. Cook in the "Extinguishing" mode 40 minutes.

Pork in such a spicy filling is very tender and fragrant. The perfect complement to it will be boiled potatoes or vegetable stew.

With the addition of potatoes

In order not to waste time and energy on a separate side dish preparation, you can combine both processes and get stewed potatoes with pork at the same time.

 

For this option, you will need:

  • potatoes - 0.5 kg;
  • pork neck - 0.4 kg;
  • any vegetable oil;
  • onion - 1 pc.;
  • pepper;
  • carrot - 1 pc.;
  • salt;
  • garlic - 2 cloves.

It is better to cook such a dish in a deep pan with a thick bottom (or in a cauldron). To do this, go through just a few steps:

  1. Cut well-washed meat arbitrarily into small pieces (the form does not matter).
  2. Grind the peeled carrot on a grater with large holes, and chop the onion into cubes.
  3. Heat oil well in a pan. Once it begins to crackle, add prepared pork. Fry until a slightly visible crust is formed.
  4. Pour the chopped vegetables into the container and mix. Cook them with meat for another 6-7 minutes.
  5. Cut peeled potatoes into large cubes and pour over the products.
  6. Pour boiled water over the mass so that the liquid does not completely cover the contents of the pan. After boiling the composition, add salt, pepper and introduce the selected spices.
  7. Stew under the lid over low heat for 35 minutes.
  8. Finely chop or squeeze the garlic through a press. attach it to the meat with bay leaf, simmer for about a quarter of an hour.

During operation, it is necessary to ensure that the contents of the pan do not stop boiling. Only in this way the meat will turn out to be soft, and the potatoes will not turn into a mess.

How to cook with mushrooms

Lovers of forest gifts can be advised to cook stewed pork with gravy and fresh mushrooms. In this case, you will need:

  • pork - 500 g;
  • fresh tomatoes - 2 pcs.;
  • salt;
  • mushrooms - 220-250 g;
  • ketchup - 60 g;
  • onion - 1 pc. (not necessary);
  • sour cream - 75-100 g;
  • vegetable oil - 3550 g;
  • boiled water - 100120 ml;
  • pepper and any seasonings.

How to cook meat according to this recipe:

  1. Peel and wash the mushrooms, and then arrange the pieces in any form.
  2. Dice the onions.
  3. In a deep frying pan, heat the oil and fry the crushed products in it over medium heat until golden brown.
  4. Dice the well-washed pork and add to the mushrooms with onions. Stew under the lid for 10 minutes, not forgetting to stir occasionally.
  5. Dice the tomatoes and add to the total mass.
  6. Once the mixture boils, pour ketchup, slowly simmer under the lid for about 20 minutes.
  7. After that, salt, add sour cream, pepper and cook for up to 5 minutes.

Pork with mushrooms in aromatic gravy turns out to be unusually tender, very tasty and fragrant. An easy-to-execute recipe is suitable for both everyday and holiday menus.

Oven stewed pork with vegetables

 

You can also put out the pork in the oven. BUT to make the dish more juicy, it is advisable to cook meat with vegetables. There are many options. But it’s best to use the classic combination of pork and cabbage. There is one fairly simple way that even a novice housewife can handle. For work you will need:

  • pork (fatty or lean) - 0.5 kg;
  • vegetable oil;
  • cabbage - 1 kg;
  • carrot - 1 pc.;
  • salt;
  • onion medium - 1 pc.;
  • tomato - 1 pc.;
  • spices (pepper);
  • boiled water - 100 ml;
  • dill greens.

Cooking Method:

  1. Rinse and chop meat at random. Lightly fry in oil in a preheated pan, then tightly close the dishes, stew the dish in its own juice for about 20 minutes.
  2. Dice the onion and peeled tomato.
  3. Grind carrots on a grater with large holes.
  4. Thinly chop the cabbage.
  5. Attach the onion together with tomato and carrot to the meat, mix well the composition.
  6. Put cabbage on top of the slide.
  7. Pour boiling water over the components of the dish, close tightly and place in the oven, heated to 165–170 degrees. Simmer on low heat for 10-12 minutes. If the cabbage is of late varieties and is very dense, then it will take more time (up to half an hour). Fans of sweet and sour flavors can add 10 g of sugar and about 5 ml of vinegar 7–8 minutes before the end.
  8. Salt the finished dish, introduce the selected spices and mix the mass. Allow to stand under the lid for another 2-3 minutes.

Before serving, sprinkle generously with chopped fresh dill.

Original flavor with prunes

 

Fans of simple, but non-standard solutions should definitely like pork stewed in its own juice with prunes. There is one interesting recipe, which can perhaps be attributed to the budget options. For work, only such products will be required:

  • pork - 600-700 g;
  • salt - 10 g;
  • garlic - 1 clove;
  • laurel leaf - 1 pc.;
  • prunes - 1 barley;
  • allspice - 3 peas;
  • dried Italian herbs - 5 g;
  • ground pepper - 1 pinch.

Step-by-step instruction:

  1. Blot well-washed pork with napkins and then divide into medium-sized pieces. Films and cores are preferably cut.
  2. Transfer the prepared meat to a pan and pour water so that it reaches the upper level. At the same time add pepper peas, lavrushka and garlic.
  3. Throw previously washed prunes here. If the fruits have seeds, then they must be removed.
  4. Add all the spices and salt the products.
  5. Put the pan on the stove. Bring contents to a boil over medium heat.
  6. Cover the dishes, simmer the components of the food for an hour and a half with a minimum level of flame.

About 10 minutes before the dish is ready, you can check the taste. Add spices or salt if necessary. Serve preferably hot with boiled pasta, rice or mashed potatoes.

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