Pork stewed with vegetables

Pork stewed with vegetables

Stew fits perfectly with vegetables, be it stewed, baked vegetables, or salad. Pork stewed with vegetables is a complete dish that does not need a side dish. It has a harmonious taste, seductive aroma and appetizing look. In addition, this dish is very satisfying. An additional advantage that will be appreciated by busy housewives is the ease of preparation.

Cooking Features

In order for pork stewed with vegetables to be perfect, you just need to know a few small secrets.

  • Old meat is cooked for a long time and still remains tough. For this reason, preference should be given to young pork: the old has fat from a yellowish hue, young - white. On this basis, you can choose meat suitable for stewing with vegetables.
  • Cutting pork for stewing should not be too small pieces, unless the recipe requires another. Usually pieces are made of one and a half to two centimeters, sometimes even more. Whatever the size of the pieces, they must be cut across the fibers. Then they quickly cooked, soaked in sauce and get soft and juicy.
  • A dish made from chilled or even steamed meat will be softer and juicier than that made from frozen. If you wish to extinguish the meat, which was in the freeze, it should be thawed slowly, and after that, marinate well for at least an hour or two.
  • The shape of slicing products described in the recipe is best preserved, since in this case the dish will look appetizing, which also has not the last meaning.
  • Stew pork preferably in a thick-walled pot or cauldron, or in extreme cases in a deep cast-iron frying pan. Pots and stewpots with thin walls are not suitable for this.

For the rest, the peculiarities of cooking pork stewed with vegetables will depend on the chosen recipe.

Pork stewed with vegetables - a classic recipe

Calorie dishes: 2186 kcal, per 100 g: 110 kcal.


  • pork tenderloin (scapula) - 0, 7-0, 8 kg;
  • carrots - 100 g;
  • onions - 100 g;
  • sweet pepper - 0, 5 kg;
  • tomatoes - 0, 3 kg;
  • dried basil - 10 g;
  • parsley and dill (optional) - 30 g;
  • vegetable oil - 80-100 ml;
  • salt - to taste;
  • ground black pepper to taste;
  • water - how much will leave.

Method of preparation:

  • Wash the pork, cut it into pieces of about 2 cm.
  • Wash, dry, and finely chop the greens with a knife if you use it. If not, go straight to the next step.
  • Remove the husks from the bulb. Wash the onions, pat dry, cut into small pieces.
  • At the peppers, cut the stalks, strike the seeds. Wash the peppers and cut into strips.
  • Peel and wash the carrot, grate it large. It is not forbidden to use the grater for Korean salads.
  • Fill the tomatoes with boiling water. After a couple of minutes, remove from the water and remove the cracked skin. Cut the flesh into small pieces of arbitrary shape.
  • Heat oil in a pan, fry the meat in it, salt it and pepper. When the pork changes its color (gray), put it in a pot or a cauldron where it will be stewed with vegetables.
  • In the same pan where the pork was stewed, put onions and carrots. Fry them for 7-8 minutes and shift to pork.
  • Place chopped peppers on the pork, above - slices of tomatoes.
  • Pour in enough water so that it completely covers meat and vegetables.
  • Put on the fire and extinguish under the lid 30 minutes after the water boils.
  • Add basil, greens, if necessary, add salt. Cover again and turn it off for another 10-15 minutes.

Pork prepared according to this recipe can be served as a separate dish, but it will also be well combined with potatoes, rice or buckwheat. When using the garnish dish will turn out even more satisfying.

Pork stewed with potatoes, zucchini and eggplants

Calorie dishes: 4616 kcal, per 100 g: 117 kcal.


  • pork - 1 kg;
  • potatoes - 0.5 kg;
  • carrots - 0, 2 kg;
  • onions - 0, 2 kg;
  • tomatoes - 0.5 kg;
  • sweet pepper - 0, 5 kg;
  • eggplant - 0, 2 kg;
  • zucchini - 0, 2 kg;
  • garlic - 3 cloves;
  • tomato paste - 50 g;
  • sugar - 50 g;
  • salt - to taste;
  • red pepper - to taste;
  • black pepper peas - 5 pcs .;
  • bay leaf - 2 pcs .;
  • vegetable oil - 100 ml;
  • water - how much will leave.

Method of preparation:

  • Cut the pork into medium sized pieces (2-3 cm each).
  • Cut the onion into half rings.
  • Peel the carrots, cut them in half lengthwise, cut into half rings. If you get a thin elongated carrot, then you can cut it with circles - so it will be even more beautiful.
  • Peel the seeds, wash the peppers, cut them into half rings.
  • Dice the washed tomatoes.
  • Peel the potatoes, cut each potato into 6-8 pieces.
  • Cut eggplant into cubes, sprinkle with salt. After 20 minutes, rinse in running water and dry.
  • Wash the zucchini, cut it into cubes. Cubes should be large enough, not less than a centimeter, as the vegetables will be stewed for a long time.
  • Cut the garlic into not too small slices.
  • Pour the oil into the pan (half indicated in the recipe), put the meat in it, fry until an appetizing crust. Transfer to a cauldron or thick-walled pot. Capacity is required rather capacious - on 4, 5-5 liters.
  • In another pan, fry the onions. Add sugar and tomato paste to it, stew for 10 minutes. Put on meat.
  • In a frying pan, where zazharka was preparing, pour a glass of water, then pour it into a container with meat.
  • Put on fire and extinguish a quarter of an hour after boiling.
  • Add vegetables, salt and pepper. Put peppercorns and bay leaves. Pour in about half a liter of water.
  • Stew for another hour under the lid, stirring pork with vegetables from time to time. If the water is evaporated, add a little more. The fire when extinguishing should not be too intense: the water in the pan should be slightly gurgling, but not boiling.
  • After the dish is ready, leave it under the lid for another quarter of an hour, after which it can already be laid out on plates and served to the table.

No garnish is required for cooked pork cooked with this recipe.

Pork stewed with vegetables and green peas

Caloric content of the dish: 2405 kcal, per 100 g: 99 kcal.


  • pork (non-greasy piece of a neck or shoulder blade) - 0.5 kg;
  • carrots - 0, 2 kg;
  • onions - 0, 2 kg;
  • sweet pepper - 0, 3 kg;
  • tomatoes - 0, 3 kg;
  • zucchini - 0, 3 kg;
  • fresh or frozen green peas - 0, 2 kg;
  • vegetable oil - 60 ml;
  • salt - 10 g;
  • water or broth - 0, 3-0, 4 l;
  • ground black pepper to taste.

Method of preparation:

  • Wash pork, cut into relatively small pieces (about one and a half centimeters).
  • Cut peeled onions and one carrot into small cubes.
  • Cut the rest of the carrot into small pieces.
  • Wash the courgette and cut into cubes and a half centimeters.
  • Cut the sweet pepper into small squares, after washing and removing the seeds. The red pepper looks the most beautiful in the finished dish.
  • If the peas are frozen, fill it with cool water to thaw for 10 minutes. Fresh just wash.
  • In a pan with butter, fry the meat pieces. You need to fry over high heat until golden brown appears.
  • Lay out the meat.
  • Put diced onions and carrots, fry them for 5 minutes.
  • Return the meat to the pan, fry it with onions and carrots on medium heat for another 5 minutes.
  • Pour in a glass of water, salt, pepper and simmer for half an hour under a lid.
  • Add the remaining vegetables, add water if necessary and simmer until the vegetables are soft.
  • Add green peas to them, stir and stew on a quiet fire for another 5 minutes.
  • Let the dish stand under the lid for another 10 minutes, then serve.

Pork stewed with this recipe with vegetables looks very elegant and appetizing. The taste of the dish also does not disappoint.

Video: pork stewed with vegetables - soft, tender, aromatic

Pork stewed with vegetables is a simple dish, nourishing and tasty. It is quite suitable for every day, and even if guests unexpectedly descend, they will be something to feed.

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