Pork stewed with gravy

It is not clear why some housewives do not like to cook pork dishes, although they eat sausage, pork, and lard.

After all, pork easily responds to all types of heat treatment: it can be fried, boiled, baked, stewed. At the same time, the meat is almost always juicy and soft.

It takes much less time to prepare pork dishes than beef dishes.

Pork does not need to be soaked in acetic marinade to get rid of the peculiar smell (as they do with lamb).

Of course, there are exceptions if, due to inexperience, the hostess purchases on the market the meat of an adult male - boar. If he was not neutered at one time, then his meat will smell unpleasant, give up urine (it will not be said to the table). And this smell is almost impossible to kill.

Therefore, having come to the market, do not rush to buy the first piece of pork that came to your eyes. Consider it carefully.

If the meat is pinkish in color, and the bacon is white, then you have young pork. The skin of such meat is thin, easily punctured with a knife. And sellers often demonstrate this to buyers.

Thick, hard skin, yellowish color of fat suggests that this meat is old. The surface of the meat should not be mucous, slippery. Smell the meat - it should not have a foreign smell.

Pork stew: cooking details

In stew, pork is very tasty. It is prepared with all sorts of sauces, the basis for which most often are tomatoes, tomato paste or ketchup.
Onions, carrots, bell peppers are best suited to vegetables for pork. They can be cut into both large pieces and very small ones. In the second case, in the process of quenching, they are boiled soft, and the gravy turns out to be a thick, almost homogeneous consistency.
Pork stew meat can be spicy, sweet and sour, very aromatic. It all depends on the spices and spices that you decide to add to the dish.
Pre-frying significantly improves the taste of meat.
Instead of tomatoes or tomato paste, you can add sour cream or cream to the gravy, but then you should not put very spicy herbs and spices. Bay sage, garlic, cumin, black pepper, dill are well combined with sour cream gravy.
Spices such as coriander, dill, tarragon, fennel, sage, marjoram, basil, onion, pepper, and cumin are well suited to pork in tomato sauce.
And if you add soy sauce to the meat, you will end up with an almost Korean dish.
Cook meat with gravy over low heat with a lid on the dishes. The liquid should only boil slightly.

Stewed pork with gravy: goulash

Ingredients:

pork - 600 g;
medium onions - 2 pcs .;
medium carrots - 1 pc .;
Bulgarian red pepper - 1 pc .;
tomato paste - 50 g;
sour cream - 50 g;
vegetable refined oil - 30 g;
salt;
black pepper - pinch;
bay leaf - 2 pcs .;
paprika - 1 tsp;
sugar - 0, 5 tsp;
water - about 2 glasses.

Method of preparation

Wash the meat in warm water so you better remove the dirt. Rinse with cold water, dry with a paper towel. Cut into 50 g pieces.
Pour oil into the pan, heat well. Fry meat on it.
Put a finely chopped onion on top of it. When he limp a little, mix.
Cut the carrot into small straws or grate with a special grater. Add to meat and onions. Cook for 3-4 minutes.
Place peeled and chopped bell pepper. Stir again. In the process of roasting, make sure that vegetables and meat are not burnt to the bottom, otherwise the taste of the gravy will be spoiled.
In a cup, combine the tomato paste with the sour cream, transfer it to the pan with the rest of the ingredients.
Put salt, sugar, bay leaf, paprika. Pour boiling water. Water should completely cover the meat. Close the lid, reduce the heat and simmer for 1 hour. Serve with mashed potatoes. Sprinkle with greens.

Pork stew with gravy: sweet and sour (Chinese dish)

Ingredients:

young pork - 600 g;
carrots - 1 pc .;
green Bulgarian pepper - 1 pc .;
canned pineapples - 150 g;
tomato juice - 150 ml;
soy sauce - 100 ml;
wheat flour - 1 tbsp. l .;
starch - 1 tbsp. l .;
vegetable oil - 50 g;
sugar - 2 tbsp. l .;
table vinegar - 40 ml;
salt.

Method of preparation

Pork wash, dry, cut into 1 cm wide cubes. Fold in a bowl, pour soy sauce, put flour and starch. Stir. Leave to marinate for 20 minutes.
Peel the carrots, wash them, cut them into large straws or grate them on a Korean grater.
Pepper seeds are removed, cut into strips.
Heat oil in a pan, put chopped carrots, mix, fry for three minutes. Add pepper and cook another 2 minutes. Do not fry it for too long, as roasted peppers acquire a taste that not everyone likes.
Slices or pineapple rings cut into pieces, combine with meat.
In another pan, fry the meat until golden brown, after separating it from the marinade. Make sure the pieces do not stick together.
In a separate bowl, mix tomato juice, vinegar and sugar. Put vegetables in a frying pan with meat, pour in tomato sauce. Salt to taste. Stew on low heat until soft. Thanks to the marinade and the finely sliced meat, the dish is ready in 10-15 minutes.

Pork stew with gravy: with mayonnaise and mustard

Ingredients:

pork - 600 g;
mayonnaise - 100 g;
finished mustard - 1 tbsp. l .;
onions - 1 pc .;
water - 150 ml;
any greens;
black pepper - pinch;
vegetable oil - 1 tbsp. l

Method of preparation

Cut the prepared pork into slices, fry lightly in butter.
Place the finely chopped onion, mix, and sauté until soft.
Mix mayonnaise with mustard, dissolve with warm water. Pour the sauce obtained meat. Simmer on low heat for 40-45 minutes. Add salt and pepper to taste. Sprinkle with chopped greens.

Stewed pork with gravy: garlic and soy sauce

Ingredients:

pork - 800 g;
soy sauce - 70 ml;
sugar - 1 tbsp. l .;
medium sized onions - 2 pcs .;
garlic - 2 cloves;
vegetable refined oil - 50 g;
bay leaf - 2 pcs.

Method of preparation

Pork wash, dry, cut into large strips. Fold in thick-walled dishes.
Put onion, cut into half rings, chopped garlic, bay leaf, sugar, pour oil, soy sauce. Mix well. Leave to marinate for half an hour.
Put on the stove, bring to a boil. Reduce heat to low, simmer until meat is tender.

Pork stew with gravy: ketchup and coriander

Ingredients:

pork - 500 g;
onions - 2 pcs .;
carrots - 1 pc .;
Bulgarian ketchup - 3 tbsp. l .;
sour cream - 1 tbsp. l .;
coriander - 1 tsp;
bay leaf - 2 pcs .;
salt;
refined sunflower oil - 1 tbsp. l

Method of preparation

Pork, wash, dry, cut into thin plastics. Lightly fry in vegetable oil.
Chop the onion in half rings, place on the meat. Do not mix yet, but proceed to cutting carrots.
Cut the cleaned and washed carrots in half, and then cut them into thin slices. Put in the pan with meat and onions, mix. Fry for 5 minutes, avoiding sticking to the bottom of the dish.
Put ketchup, sour cream, coriander. Pour in so much boiling water so that it covers the contents of the pan 1-2 cm.
Cover the dishes with a lid, make a small fire and simmer for about 1 hour - until the meat is soft. Five minutes before the meal is ready, salt it. Serve crumbly rice.

Pork stew with gravy: with wine

Ingredients:

pork - 500 g;
pork fat - 30 g;
tomato paste - 1 tbsp. l .;
flour - 1 tbsp. l .;
onions - 1 pc .;
white grape wine - 70 ml;
bay leaf - 2 pcs .;
peppercorns - 5 pcs .;
salt.

Method of preparation

Cut the pork into pieces, salt and fry in a pan with fat. Sprinkle with flour, stir, continue frying for another 5 minutes.
In a separate pan, save the onion, put it in a bowl with meat. Add tomato paste, salt, pepper, bay leaf. Pour in the wine. Cover the pan with a lid, simmer on low heat until the meat is soft. Salt to taste.

Tip: you can pour water or broth instead of wine, and replace tomato paste with ketchup.

Mistress of the note

The time allotted for stewing pork can vary from one to one and a half hours. You can not eat underdressed pork because of the possible presence of parasites in it (in particular, pork chain).

To extinguish can be used as one flesh, and meat on the bone (ribs). The main thing is to cut the fat, leaving only a thin strip, otherwise the sauce will be very fat and tasteless.

You can serve any side dish to stewed pork: mashed potatoes, crumbly rice, pasta, buckwheat.