Many people like to cook pork. This is not surprising, because it is combined with vegetables, and with mushrooms, and cereals, and pasta, that is, with almost any side dish. Dishes from it are suitable both for a holiday, and for everyday life. In addition, cooking pork is easy, and it takes less time than cooking beef and other meats. Pork stewed in a slow cooker, without any special tricks on the part of the cook, is soft and juicy for a relatively short period of time.
Cooking Features
Almost everyone can cope with cooking pork stew in a slow cooker, however, if you want to get a perfect dish - juicy, tender, aromatic - it makes sense to use the recommendations of experienced chefs.
- Truly tasty dishes are made only from high-quality products. Not too fatty flesh with a small amount of fat, which has a light shade without yellowness - this is exactly what is needed to make juicy stewed pork.
- Fresh meat is preferable to frozen meat, but if you defrost pork correctly, you will get a no less tasty dish from it. Defrost meat preferably in the refrigerator, at least - at room temperature. Professional cooks never defrost meat in warm water or in a microwave, although this speeds up the process.
- Before cooking a piece of meat must be well washed, remove the veins and film, the remnants of bones. Fat, if not too much, you can leave. After processing, the meat should be rinsed again, be sure to dry with a kitchen towel and chop. Cut pork across the fibers - this is the main condition. The size and shape of the pieces are usually indicated in the recipe.
Following the above recommendations, even an inexperienced cook can deliciously put out pork in a slow cooker, all that remains is to choose the right recipe.
Pork in tomato sauce, stewed in a slow cooker
Composition:
- pork (tenderloin) - 1 kg;
- tomato juice - 0, 35 l;
- bulb onion - 150 g;
- garlic - 2 cloves;
- vegetable oil - 50 ml;
- salt, black pepper, rosemary - to taste.
Method of preparation:
- Wash, dry and cut a piece of meat into cubes of about 2 cm.
- Peel the onion and cut into thin half rings.
- Pour oil into the bowl of the multicooker, start the cooking or baking program, depending on the model of your multicooker, for 20 minutes.
- After a couple of minutes, put the onion in the butter and fry it for 3-4 minutes.
- Add pork, fry it with onions until the end of the program. The cover at this time is not necessary to lower.
- Finely chop the garlic, sprinkle pork on it.
- Salt, season, cover with tomato juice.
- Lower the cap. Select the program “Quenching”. Run it for 1 hour (this is usually the default time).
Serve pork cooked according to this recipe with a side dish. If the side dish is served differently each time, this dish will never pall.
Pork stewed in a slow cooker in a creamy mustard sauce
Composition:
- pork (pulp) - 1 kg;
- sour cream - 0, 4 l;
- mustard (sauce) - 100 ml;
- bulb onion - 0, 2 kg;
- salt - to taste.
Method of preparation:
- Wash pork, blot with a napkin and cut into medium sized pieces (about one and a half centimeters). Fat is sure to leave, but the film and the veins must be removed. Fold the meat in the bag and beat off with a culinary hammer.
- Put the pieces of meat on the bottom of the multicooker and run the “Frying” program for 20 minutes. If in your multicooker this mode is not provided, then instead of it, you can choose the baking mode, turning it on for the same time.
- While the pork is fried, prepare the onion by peeling it and cutting it into small pieces. 15 minutes after the start of the program, add onions to the meat and fry everything together for another 5 minutes, that is, until the end of the program.
- Add salt and spices to your sour cream, mix with mustard. Fill the meat with this mass, lower the lid and run the quenching program for 40 minutes.
Pork in this recipe is spicy and savory. It is well served with a side dish of potatoes and stewed cabbage, with vegetable stew.
Pork stewed in a spicy sauce in a slow cooker
Composition:
- pork - 0, 6 kg;
- meat broth - 0, 3 l;
- sour cream - 100 ml;
- onions - 0, 3 kg;
- butter - 50 g;
- red ground pepper - 2-3 g;
- ground paprika - 20 g;
- salt - to taste.
Method of preparation:
- Wash a piece of pork, remove the tendons and films, check that there are no bone fragments on the meat. Wash again, dry and cut into two-centimeter cubes.
- Peel the bulbs. Cut into small cubes.
- Put oil in the multicooker bowl. Turn the Frying program (or “Baking”) on for 20 minutes.
- When the butter has melted, put onion in it and fry it for 5 minutes.
- Add the meat and fry it until the program ends.
- Sprinkle meat with salt, paprika and hot pepper.
- Stir and add broth. Turn on the Cooking program (or Soup); when the broth boils, stop the program.
- Put sour cream on and, without stirring, run the “Quenching” program for 40 minutes.
Pork in this recipe is very appetizing, with a savory taste and aroma. It is served with a side dish.
Pork stewed with vegetables and mushrooms
Composition:
- pork pulp - 0, 8 kg;
- plums or prunes without stones - 10 pcs .;
- bulb onion - 100 g;
- dried mushrooms - 40 g;
- dry red wine - 120 ml;
- carrots - 100 g;
- stalked celery - 0, 2 kg;
- garlic - 3 cloves;
- Provencal herbs - 10 g;
- salt - to taste;
- wheat flour - 20 g;
- cumin - 2-3 g;
- ground paprika - 5 g;
- water or broth - 0, 5 l;
- olive oil - 100 ml.
Method of preparation:
- Pork wash well and dry thoroughly with a napkin. Cut into two-centimeter slices.
- Sprinkle the pork cubes with paprika, cumin, salt and Provencal herbs, mix well and set aside for a while.
- Wash the mushrooms and fill them with warm water so that it covers them completely or even slightly above their level. Leave to swell for an hour, then rinse again and allow to drain.
- Bulbs, peeled, cut into 4 pieces. Chop into thin quarter rings.
- Peel the carrots and grate them on a grate for Korean salads or simply cut them into thin strips.
- Wash and slice celery into small pieces.
- Pour 50 ml of olive oil into the multicooker bowl. Put onions, carrots and celery in it, as well as garlic sliced into thin plates. Turn on the slow cooker in cooking (or baking) mode for 10 minutes and fry the vegetables with the lid open.
- Remove the vegetables from the multicooker, pour the remaining oil into it and put the meat into it. Turn on the same program for 20 minutes.
- 10 minutes after the start of the program, add mushrooms to the meat.
- When the program finishes, add sliced plums or prunes. It is even better to grind them in a blender. Plums or dried fruits can also be replaced by plum ketchup. Pour in some broth. Turn on the extinguishing program for 1 hour.
- 10 minutes after the start of the program, add the remaining broth and vegetables, continue to simmer another 40 minutes. Pour in the wine and stew for another 5 minutes.
- Pour in flour and mix well. Extinguish before the beep, which will announce that the slow cooker has finished its work.
This spicy and very tasty dish is unlikely to leave anyone indifferent. It can be prepared for the holiday to surprise guests. Garnish for this dish is not needed.
Pork stewed in a slow cooker can be very different - it all depends on the ingredients used. But in any case, it will be tender and juicy, exuding a seductive smell of freshly prepared meat.
