Pork stewed with tomatoes and onions

Pork stewed with tomatoes and onions

The sweet-sour taste of tomatoes stewed with onions goes well with pork. This sauce best emphasizes the taste of pork. For this reason, pork stewed with tomatoes and onions, like almost everyone. This dish is especially tasty if you cook it in the harvest season of fresh vegetables, but you can do it with canned tomatoes.

Cooking Features

Like any dish, pork stewed with tomatoes and onions has its own secrets. Without their knowledge, the taste of it may not turn out the way you want to get. Therefore, before proceeding to the preparation of pork stewed with tomatoes, it does not hurt to pay attention to some points:

  • Young meat, if it is extinguished, is the most tender and tasty. If you get an old pork, it will be prepared for a long time, but after that it will remain a little tough. Therefore, preference should be given to young pork, which can be determined by a small amount of fiber and white color of lard.
  • If the meat is frozen and then thawed and extinguished, it will taste rather dry. More pork, not the former in the freeze. If it is not possible to stew fresh or chilled pork with tomatoes and onions, it should be thawed gradually, submerging it in cool water. Therefore, if you plan to cook a pork dish, remove it from the freezer in advance.
  • The quality of vegetables is no less significant than the quality of meat. Pick ripe, unspoiled tomatoes, strong medium-sized onions, covered with shiny husks.

The cooking technology of pork stewed with tomatoes and onions may depend on the recipe chosen. There are many such recipes.

Pork stewed with tomatoes and onions

Composition:

  • pork shoulder - 1 kg;
  • tomatoes - 0.5 kg;
  • onions - 100 g;
  • Bulgarian pepper - 0, 5 kg;
  • tomato sauce - 25 ml;
  • garlic - 1 clove;
  • flour - 20 g;
  • salt, pepper - to taste;
  • vegetable oil - how much will leave.

Method of preparation:

  • Mix flour with salt and pepper.
  • Wash the pork, dry it and cut into pieces like goulash.
  • Dip pieces of meat in flour and fry in butter until golden brown.
  • Cut the onion into half rings and place in the meat. Fry them together until the onions become translucent.
  • Pass the garlic through a press and mix with the tomato sauce, pour it into the meat. Add water so that it barely covers the meat. Extinguish 15 minutes under a lid over low heat.
  • While the meat is stewing, prepare the tomatoes. They need to pour boiling water, then remove, cool down in cold water and clean. Cut tomato pulp into cubes.
  • After peeling the seeds, cut it into strips.
  • Fry the peppers for 5 minutes in a separate pan.
  • Add the tomato pieces to the pepper, simmer for 10 minutes.
  • Transfer the tomatoes and peppers to the cauldron with meat.
  • Continue stewing for another quarter of an hour.

The dish prepared according to this recipe comes out very tasty and juicy. It can be done not only in summer, but also in winter, replacing tomatoes and paprika lecho.

Pork stewed with tomatoes and green onions

Composition:

  • low-fat pork - 0, 6 kg;
  • onions - 100 g;
  • green onions - 100 g;
  • fresh tomatoes - 0, 2 kg;
  • parsley - 100 g;
  • salt and spices - to taste.

Method of preparation:

  • After washing and drying a piece of pork, cut it into cubes of medium size, put them in a cauldron.
  • Peel the onion and cut into small cubes, send it to the meat.
  • Cut the tomatoes into small cubes without peeling them. Put them in a container of pork.
  • Salt, cover with water so that it covers the contents of the cauldron, and stew on low heat for one and a half hours. If necessary, mix and add water so that the pork does not burn.
  • Add spices, finely chopped green onions and parsley. Simmer for another 10 minutes and remove from heat.

Before serving, sprinkle a nice dish with fresh green onions, garnish with parsley sprigs. According to this recipe, stewing pork is best in summer. The advantage of the recipe is the rejection of butter and roasting meat, so that the dish turns out to be the most useful.

Pork stewed with canned tomatoes and onions

Composition:

  • pork pulp - 1 kg;
  • canned tomatoes in their own juice - 0, 75 l;
  • onions - 150 g;
  • salt, herbs, spices - to taste;
  • vegetable oil - on demand.

Method of preparation:

  • Wash the pork, dry it and cut into portions.
  • In a frying pan, heat the oil and fry the pork on both sides for 7 minutes in a fairly intense flame.
  • Peel a couple of onions, cut them into half rings and add to the meat. Fry, occasionally turning the meat until the onion half rings become golden in color.
  • Transfer the meat and onions to a thick-walled pot. Pour about half a glass of water into it. Put on low heat and extinguish 15 minutes after the water boils.
  • Salt, add spices and herbs. Put the tomatoes out of the jar, pour the remaining tomato juice in the jar.
  • Simmer for 15 more minutes under a lid.

This dish is best served with a side dish of roasted potatoes or mashed potatoes. However, it combines well with rice and pasta.

Pork stewed with tomatoes and onions is soft, nourishing and juicy. It can be served with almost any side dish, including vegetable stew.

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