Roast pork with potatoes is almost a win-win. Suitable for any table and in any season. You can cook on the dacha taganka and in a pot over a campfire. Well, if you approach the case without any difficulties and use the slow cooker? Do not hesitate - it will turn out just amazing!
Potato pork in a slow cooker - general principles of cooking
• A wide choice of programs that the multicooker is equipped with and products such as potatoes and pork allow not only to diversify the everyday menu. With such a saucepan, you can feed the whole family nourishingly and tasty without spending much time on cooking and not fiddling around the stove. All necessary heat treatment of products produced in a multi-cooker in certain modes.
• Potatoes with pork in a slow cooker are baked, fried or stewed. Most often, dishes are prepared from sliced or sliced potatoes. It is also rubbed on a large grater or left intact, cutting out the middle of the tubers to fill in the dredging with minced meat.
• Pork is thoroughly washed and dried with a towel. With the meat must cut all films. It is desirable not to remove the fat, it will give the finished dish juiciness. Processed piece of pork, cut into pieces or grind with a meat grinder into stuffing, which is then filled with potatoes. A more intense meat taste in a potato dish will be obtained if pork ribs are used to make it.
• Very rarely, potatoes with meat in a slow cooker are cooked on their own. Vegetables are almost always added to the main ingredients. Their choice is varied and depends on the specific recipe. Onions are always added to such dishes. It not only adds juiciness, but also additionally saturates dishes with its taste and aroma.
Potato with pork in a slow cooker with tomato gravy
Ingredients:
• 600 gr. potatoes;
• 50 gr. pork neck;
• white onion - 200 gr .;
• tablespoon flour;
• vegetable oil - two spoons;
• a small bunch of young onions;
• unsalted thick tomato - 1 tsp;
• 250 ml of clean drinking water.
Cooking Method:
1. Rinse the pulp in water, cut off the margins and excess fat. First cut the pulp into slices 1.5 cm thick along the fibers. Then cut each chunk across the fiber into half-cubic cubes.
2. Cut the peeled potatoes in half lengthwise, and each part into long cloves, so that three slices come out of one half.
3. Big chop bitter onions.
4. Onion feathers thoroughly, rinse with water and place on a towel. When they dry well, cut diagonally into small rings.
5. On the slow cooker, select “Frying”, with a run time of 20 minutes and pour non-aromatic oil into the bowl. Dip the bitter onion into it and fry for 10 minutes, constantly stirring with a spatula.
6. After that, put the pork to the onions and cook until the end of the program. Do not forget to systematically stir.
7. After the beep, place the potato wedges in a uniform layer on the fried meat with onions. Add half a tablespoon of salt and pepper to taste. Pour 100 ml of filtered drinking water into the bowl and turn on the “Quenching” mode for half an hour.
8. Pour 150 ml of cool water into a glass and dilute the tomato in it. Pour the flour, stir the mixture until homogeneous with a fork and pour the potatoes with it for 10 minutes before the timer stops. When adding a tomato, stir the contents of the bowl so that it spreads evenly over the dish.
9. When serving, sprinkle potatoes with chopped young onions.
Potato with pork in a slow cooker - “Fragrant roast pork ribs”
Ingredients:
• half a kilo of pork ribs;
• 700 g potatoes;
• one carrot;
• garlic;
• Lean oil, unrefined - 2 tbsp. l .; • bitter onion.
Cooking Method:
1. Finely chop the garlic with a knife, chop the onion with large half-rings, cut the carrot into halves of the rings.
2. Peel the potatoes and cut the tubers lengthwise into slices. If the potatoes are large - 6 parts, smaller - four.
3. Rinse the pork ribs. Large cut into two parts.
4. In the “Baking” mode, warm the non-aromatic oil well and put prepared ribs into it.
5. Fry for a quarter of an hour, without stirring, then turn over and fry for another 10 minutes without changing the mode.
6. After that add garlic, carrot and onion to the ribs. Several times gently turn all the products with a spatula and continue cooking for another quarter of an hour.
7. The meat is slightly fried, the vegetables are softened, now you can add potatoes. Put the potato slices in a bowl and pour in a glass of cold water. Salt to your taste, you can slightly pepper.
8. Close the cover of the multicastry and, without changing the selected mode, cook for 45 minutes. During this time, only a few times gently stir the contents of the bowl. Add water as necessary at your discretion.
Potato with pork in a slow cooker - “Homemade pork stew with cabbage”
Ingredients:
• one kilogram of potatoes;
• a pound of fresh squirrel;
• pulp of any part of pork carcass - 500 gr .;
• two small carrots;
• one large fleshy tomato;
• 50 gr. butter or ghee (lard can be);
• two glasses of water;
• Lavrushka - 2 small sheets.
Cooking Method:
1. Chop the cabbage into thin strips. Transfer to a bowl, salt and crush.
2. Cut the potatoes into medium-sized bars, tomatoes into small cubes, and rub the carrots on a grater with large cells.
3. In small pieces, as for goulash, cut the pork.
4. Put the oil in the cooking bowl and dissolve it well on the “Baking” option.
5. Put the pieces of pork along with the carrot and cook for 20 minutes, stirring systematically. Do not close the lid. 6. Add tomato slices, potato wedges, shredded cabbage, bay leaves. Salt, stir and taste, pepper.
7. Boil water and fill the bowl with boiling water.
8. Set the “Pilau” option for one hour, close the lid of the device and cook until the end of the program, periodically stirring the dish.
Potato with pork in a slow cooker - “Homemade roast with sour cream”
Ingredients:
• 1 kg of potatoes;
• 500 gr. pork neck;
• two tomatoes;
• small onion;
• non-aromatic vegetable oil;
• four spoons of 20% sour cream.
Cooking Method:
1. On cubes, the size of a couple of centimeters, chop the potatoes, tomatoes - a little smaller, and chop the onion as small as possible.
2. Rinse the pork, towel dry and cut into medium-sized straws.
3. Turn the multicast pan on the “Frying” or “Baking” option, pour about 40 ml of non-aromatic oil into the cooking container and heat it well.
4. Then put the pieces of pork pulp into it and fry for about 10 minutes. Occasionally mix the meat, it should not fry, but only slightly covered with a ruddy crust.
5. Add to the pork potatoes with onions, gently but thoroughly mix and fry for another seven minutes.
6. Then put chopped tomatoes and again everything is thoroughly mixed.
7. After about five minutes, salt the contents of the bowl and season with sour cream.
8. Set the cooking mode to “Quenching”, and set the timer to 35 minutes. Cook the dish in the set mode under the lid. During the fire, stir the bowl three times.
Potato with pork in a slow cooker - “Casserole of grated potatoes with meat”
Ingredients:
• four large potatoes;
• half a kilo of pork (pulp);
• ripe tomatoes - 2 pcs .;
• 100-150 gr. “Poshekhonsky” or “Kostroma” cheese;
• two spoons of 45% mayonnaise;
• two small bulbs;
• young dill;
• two spoons of vegetable, high-quality oil. Cooking Method:
1. Cut from a piece of pulp film. If there are remains of tendons on the meat, remove them too. Cut the pork in small pieces or strips and place in the cooking bowl with vegetable oil. No need to pour a lot of oil, one and a half or two tablespoons is enough.
2. Lightly salt, pepper to your taste. Apply a thin layer of mayonnaise and spread the onion shredded in half rings on its surface. The thinner they are cut, the better.
3. Potato rub on the largest grater. If a lot of juice comes out of it, drain it. Put the grated potatoes on the onion and smear it with mayonnaise.
4. Lay the sliced tomatoes on top of the mayonnaise and sprinkle with finely chopped dill. Lightly salt again.
5. Sprinkle the contents of the bowl with a large cheese crumb and close the lid.
6. Set the time for 40 minutes on the timer and start the slow cooker on “Baking”.
7. Do not mix the finished dish, but fold it on plates, prying small pieces with a spatula.
Potato with pork in a slow cooker - “Stewed barrels with pork”
Ingredients:
• potatoes poorly boiled soft - 10 medium tubers;
• 400 gr. pulp (neck);
• 2 heads of bitter onions;
• small carrot;
• sour cream of low fat content - 3 tbsp. l .;
• two spoons of tomato or non-spicy tomato sauce;
• fresh greens at the discretion.
Cooking Method:
1. Rinse the potatoes well, cut off the peel with a thin layer and rinse well again. Carefully cut out the middle of the tubers with a special device or a thin, sharp knife. Do not cut the potatoes through!
2. As small as possible, chop one onion, and rub the carrot coarsely with a grater. Save the vegetables on the “Fry” in oil, achieving a golden color, and transfer from the bowl in a separate bowl.
3. Slice the washed meat and grind it with the remaining onion using a meat grinder. Salt the minced and pepper, then knead thoroughly. 4. Take the potatoes prepared for the stuffing. Fill the grooves with minced meat and put the tubers in the cooking bowl. Do not lay to the side, put the meat-filled holes up. To keep potatoes stable, cut the convex bottom.
5. Mix the tomato and sour cream, dilute the mixture with cold water (160 ml - one multi-glass) and pour into a bowl of stuffed potatoes.
6. Set the time on the timer for one hour and turn on the multicast on the “Quenching” option. Be sure to close the lid.
7. After the end of the preset mode, place the stuffed potatoes on a large platter or on plates. Pour the remaining sauce in the bowl and sprinkle with chopped herbs.
Potato pork in a slow cooker - cooking tricks and helpful tips
• Potatoes, if the dish is cooked in a slow cooker, do not chop finely. It is desirable that the pieces were medium in size, otherwise it may “fall apart” while cooking.
• So that the potatoes are well cooked and not turned into porridge, salt it at the very end of cooking.
• Heat the vegetable oil well before putting the meat in it and carefully dry the meat pieces. Meat with droplets of liquid, getting into the poorly heated oil, does not fry, but instantly begins to stew.
• In order to warm up the oil in a slow cooker, it is enough to keep it on “Baking” or “Frying” for three minutes.
• Never leave Lavrushka in the finished dish. Stored even for a short time with her food will be bitter.
