Roast pork is a popular and favorite dish that is often found on the table of experienced housewives.
For beginners, cooks often get something like a meat and vegetable stew instead of a fragrant roast - a dish, though tasty and just as satisfying, but still not the desired roast.
In order for the dish to succeed, not to dry out, not to burn, it did not work out in the form of soup, you need not only to select the right amount of ingredients, but also to choose the right dishes for cooking.
This is usually a cauldron, clay pots, stewpans, but, as it turned out, it is especially successful and does not require special knowledge; it turns out roast pork and potatoes in a slow cooker. Due to the long languor in a closed container, the dish really comes out very fragrant, tender and tasty.
Pork Roast - General Cooking Principles
Choose high-quality meat for roasts, the necklace is an ideal option - it is quite fat and especially tender. Before cooking, be sure to wash the pork, cut films, tendons, and dry them if necessary. Cut the meat is usually not too large, but not small cubes.
Vegetables for roast can take any, usually potatoes, carrots, onions, garlic. Also often put tomatoes, eggplants, zucchini, zucchini, peas and others to taste. Often add mushrooms. All this is cleaned, washed and cut into pieces a little less than meat.
According to the classic recipe, roast requires pre-roasting of all ingredients, including vegetables, but due to the fact that you have to cook in a slow cooker, you can skip this step. Only pork itself lends itself to roasting, so that the meat is cooked at the same time as the vegetables and does not work harshly. But if you wish, you can fry and vegetables.
Butter for cooking can be used any: vegetable or creamy. Vegetable less calorie, but in butter roast pork turns out tastier.
1. Roast pork in a slow cooker
Ingredients:
• 600 grams of pork;
• 700 grams of potatoes;
• onion;
• two carrots;
• 50 grams of ghee;
• 2-3 cloves of garlic;
• salt, ground pepper, paprika;
• bay leaves;
• chopped fresh greens.
How to cook:
1. We melt butter in “Baking” mode.
2. Put the onion sliced into melted butter, stirring slowly, for 7-8 minutes.
3. Rinse the pork and cut into small cubes, transfer the meat to the onions.
4. Fry, stirring occasionally, for 15-20 minutes.
5. While the pork is cooked, peel and chop up all the other vegetables: potatoes - large cubes, carrots into straws.
6. Add to the meat potatoes and carrots, chopped garlic, salt, pepper, spices and chopped greens.
7. Fill all ingredients with water or meat, vegetable broth so that all products are covered.
8. Stew in the appropriate mode for 1.5 hours, adding laurel leaves in 5 minutes.
9. Serve, pre-mixed and taken out bay leaves, sprinkled with fresh herbs to taste.
2. Roast with potatoes, pork and mushrooms in a slow cooker
Ingredients:
• a pound of pork;
• 300-400 grams of champignons;
• 700-800 grams of potatoes;
• red sweet pepper;
• 150 grams of canned green peas;
• 2-3 cloves of garlic;
• vegetable oil;
• leaves of laurel, pepper, spices, salt, greens.
How to cook:
1. Wash my pork, clean all the vegetables, rinse the mushrooms.
2. Cut all the ingredients in the same, not small, but not too large cubes, chop the garlic in any convenient way.
3. In the preheated oil in the bowl put the meat. Stir-fry it in the Baking mode for about 10 minutes.
4. Add the garlic, fry for a minute, then put the pepper and carrots. Stir and fry for another five minutes.
5. Put the mushrooms, continue to fry for 3-5 minutes.
6. Lastly, add potatoes, green peas, salt, and spices.
7. Pour in some water, focusing on your taste. 8. Close the lid, cook, setting the mode “Quenching” 60 minutes.
9. A few minutes before the end of cooking put the chopped greens.
3. Roast pork with mushrooms in a creamy sauce in a slow cooker
Ingredients:
• 500 grams of pork;
• 500 grams of mushrooms;
• large onion;
• kilogram of potatoes;
• 100 grams of sour cream;
• 100 ml of cream;
• glass of water;
• vegetable oil;
• salt, spices, bay leaves.
How to cook:
1. Wash the meat, cut into cubes of medium size.
2. Mushrooms, if required, clean, rinse, cut into several parts.
3. With the potatoes, remove the rind, cut into bars.
4. Clean the onion and chop into small cubes.
5. In a small bowl, mix the cream, sour cream, water and salt with spices.
6. Turn on the multicooker in the “Baking” mode.
7. First, heat the butter, then lay out the meat, fry on all sides for 10 minutes.
8. Add the mushrooms. Fry, stirring, another 15 minutes.
9. Put the potatoes, a little salt, mix.
10. Fill all with creamy sauce.
11. Cook, stirring occasionally, 50 minutes in the same mode.
4. Roast pork with cheese in a slow cooker
Ingredients:
• kilogram of pork;
• five large tubers of potatoes;
• two bows;
• two carrots;
• 1-2 Bulgarian sweet peppers;
• three tomatoes;
• butter;
• 230 grams of hard cheese;
• 140 grams of sour cream;
• salt, spices.
How to cook:
1. Cut the washed pork into small cubes, fry it in vegetable or olive oil for 20 minutes, setting the mode “Baking”.
2. We clean and shred all vegetables: onions - in small cubes, peppers, carrots and potatoes in slices of the same size as meat, and tomatoes - in slices.
3. We rub cheese on a large segment of the grater.
4. Now, in order to lay out all the prepared ingredients, add some salt to each layer on the roasted meat: first onions, then carrots, potatoes, spices, peppers, tomatoes.
5. Pour sour cream, mix it with a glass of water, sprinkle with grated cheese. 6. Cook first half an hour in the “Baking” mode, then another 40 minutes in the “Quenching” mode.
7. Before serving, stir fry thoroughly.
5. Roast pork with tomatoes
Ingredients:
• 1-1,2 pork;
• three onions;
• five large tomatoes;
• a pound of potatoes;
• salt, pepper, vegetable oil.
How to cook:
1. Cut the pre-washed pork in portions not in small pieces, salt. Fry in the “Baking” mode, pour in a little vegetable oil until golden brown.
2. Add the onion cut into quarters and the tomatoes cut in small slices. Fry, stirring for 5-6 minutes.
3. Put the chopped potatoes, all salt, pepper, pour a half cups of hot water.
4. Set the Quenching mode for 1 hour and 20 minutes.
6. Roast with potatoes, pork and prunes in a slow cooker
Ingredients:
• a pound of pork;
• one onion and carrot;
• 5-6 tubers of potatoes;
• 150 grams of prunes without pits;
• salt, spices, oil for roasting.
How to cook:
1. Wash the meat, cut into slices and gently repel so that it turns out soft and juicy. Salt and pepper each piece of meat.
2. Rinse prunes and pour boiling water for 10 minutes to soften. After another wash and cut into strips.
3. Pour the oil into the bowl, turn on the “Baking” mode.
4. As soon as the oil “hiss”, lay out the pork, fry, stirring, for about 15 minutes.
5. Add carrots grated on a large or medium grater and onion half rings. Fry, just stirring, for another 15 minutes.
6. Put to the meat with vegetables peeled and cut into large cubes potatoes and prepared prunes.
7. Pour in almost a full glass of hot water, prepare for one hour by switching the program to “Quenching” mode.
7. Roast pork in a slow cooker with zucchini
Ingredients:
• 1 kg of pork;
• 1.5 kg of young zucchini;
• onion;
• 200 grams of sour cream;
• 50 grams of flour;
• salt pepper.
How to cook: 1. Fry the washed, dried and sliced meat in a greased bowl of the multicooker on the “Baking” mode for 20 minutes.
2. Add chopped onion, fry, stirring, to soften the vegetable.
3. Put sour cream pounded with flour, salt and spices. Mix well, fry for about 6-8 minutes.
4. Put the zucchini sliced in large cubes, add greens if desired.
5. Switch the slow cooker to the “Quenching” mode, the dish will be ready in 40 minutes.
6. Serve as a separate dish or with baked, boiled potatoes.
Roast pork and potatoes in a slow cooker - tricks and tips
• Meat will be soft if, before cooking, cut it across the fibers and slightly beat.
• Mushrooms are perfectly combined with pork, so you can safely add this ingredient to the roast. You can choose a product both greenhouse and forest. Mushrooms are pre-washed, cleaned if necessary.
• Do not be too zealous with spices, it is enough to put just a little pinch to give a light aroma, otherwise they will interrupt the taste of the other ingredients.
• To give the roast an even more interesting look and taste, sprinkle it a few minutes before the cheese is ready. Just choose solid, high-quality cheeses without any additives.
• If you do not really like boiled, stewed garlic in a dish, but you like the aroma, put it not at the beginning of cooking, but at the very end.
• Serve the pork roast only hot, and when it is cold it loses its flavor. For this reason, this dish is not prepared for future use, only for one time.
