Pork stew - the best recipes. How to properly and tasty cook stew pork.

Pork stew - the best recipes. How to properly and tasty cook stew pork.

Pork stew - general principles and methods of cooking

Pork stew is a traditional dish for Russian cuisine, it can be cooked with different ingredients - potatoes, vegetables, rice, mushrooms, dried fruits or nuts. The taste of pork depends not only on the added ingredients and sauces, but also on the skill of the chef.

Any part of the carcass is suitable for extinguishing, and not only soft pieces of pork but also meat with a bone are fragrant.

As a rule, there is no particular difficulty in cooking this dish, since the meat is very tender and juicy, the fat it secrets can save the situation even if the sauce or marinade was not entirely successful. White or red wine, beer, orange juice can be used as a dressing.

Stewed pork - food preparation

As a rule, before cooking, pork is pre-cooked. In that case, if we are talking about salted pork, it should be boiled so that excess salt goes into the water. Raw pork is lightly fried in a skillet, vegetable oil should not be added, the meat itself contains a fairly large amount of fat that will be released during temperature processing (if less fatty pieces of pork are used, you can add some fat or fat to the pan).

Quite often, raw pork is marinated several hours before cooking in special sauces, such as wine or vinegar with herbs and spices. This process makes the taste of meat more intense and interesting. Later, the remainder of the marinating pork, dressing can be used for stewing.

Stewed pork - preparation of dishes

Pork is stewed in a skillet, cast iron, duck, an enamel saucepan, earthenware and even glassware. You can cook the dish on an open fire, stove, in a Russian stove or oven. The only condition is that the cooking tank is spacious, in which case the meat will lie freely, without any problems, boil down and absorb all the flavor of the gravy.

Recipe 1: Pork Stewed with Potatoes

Pork stew with potatoes is one of the most popular dishes of Russian housewives, it is prepared not only for holidays, but also for an ordinary dinner.


- 400 grams of pork;

- 500 grams of potatoes;

- 2 carrots;

- 2 onions;

- 2 tomatoes;

- Greens (basil, dill, parsley);

- 2-3 pieces of bay leaf;

- 3-4 pieces of pepper peas;

- ground black pepper;

- meat seasoning (if necessary);

- salt.

Method of preparation

Peel the potatoes, wash them, cut them into cubes, put them into the morning meal, add water (the liquid should cover the potatoes completely), salt them, put on a small fire, add bay leaf and peppercorns.

Meat cut into pieces of medium size, fry. Finely chopped onions and grated carrots add to the pan to the meat, fry for 10-15 minutes.

We shift the meat and vegetables to the potatoes and simmer for 30-40 minutes. Add herbs and ground pepper a few minutes before cooking.

After turning off the heat, cover the dish with a lid and let the dish stand for 10 minutes.

Recipe 2: Pork with beer and vegetables

Beer perfectly complements pork, and, not necessarily to drink it, can be used as a gas station for meat.


- 500 grams of pork;

- 1 carrot;

- 2 onions;

- 3 tomatoes;

- 1 sweet pepper;

- 1 glass of dark beer;

- 250 grams of sour cream;

- 200 grams of cheese;

- ground black pepper;

- salt.

Method of preparation

Cut pork into medium-sized pieces, chop vegetables, grate cheese. Meat fry, put vegetables and continue the process of roasting. Add salt and spices.

It is necessary to simmer the dish for about an hour, a few minutes before the readiness should add beer and sour cream, turn off the heat, pour the cheese. Stir the dish thoroughly, cover it with a lid and let it brew for 10-15 minutes.

Recipe 3: Pork Stewed with Apples

Pork with apples is a classic combination that has been used by Russian cooks for centuries.


- 500 grams of pork;

- 80-100 grams of apples;

- 2 onions;

- 50 grams of fat;

- 30 grams of wheat flour; - 3 tablespoons cumin;

- salt.

Method of preparation

Grind a whole piece of pork with salt, breaded in flour and fry in fat. Transfer the meat to a stew pan, sprinkle the remaining fat on the pan, add cumin, finely chopped apples and rings of fresh onions.

Meat is stewed until tender (about 2 hours). Place the pork on a separate plate and continue cooking the sauce based on the liquid in which the meat was stewed.

The liquid from the tank should be drained into a separate bowl, add flour, boil and strain through gauze.

Pork is served on the table, sliced, the sauce is exposed in a separate dish. As a side dish for pork stewed with apples, boiled potatoes, rice, fresh vegetables or sauerkraut are served.

Recipe 4: Pork Stewed with Prunes and Mushrooms

Meat with dried fruits is an unconventional dish, but no less tasty.


- 250 grams of pork;

- 80 grams of prunes;

- 40 grams of dry mushrooms;

- 1 onion;

- 2 tablespoons of tomato paste;

- 15 grams of pork fat;

- ground black pepper;

- salt.

Method of preparation

Boil the mushrooms in salted water, cut into small pieces. Pork chop and fry in a pan using fat. Prune soak in water.

Put meat, fried mix of onions, carrots, tomato paste and mushrooms into the container for stewing, add mushroom decoction and simmer. 30 minutes before ready to put prunes.

Pork stew - useful tips from experienced chefs

  • Pork neck and shoulder part are considered ideal for extinguishing.
  • Before heat treatment, the meat is better marinated, in which case the dish will turn out to be especially fragrant and tender.
  • Culinary experts advise adding peeled chestnuts to meat while stewing, they improve the taste.
  • Stewed pork is cooked over low heat.
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