Pork lagman; traditional step-by-step recipe for making at home

Pork lagman - a traditional step-by-step recipe for making it at home

Nowadays, the cuisine of Central Asia has become very necessary: ​​manti, pilaf, shurpa, and this is only an insignificant part of them. I also prepared all these dishes and carefully described them on the blog. So follow the links and don't forget to share with your friends. But now we will talk about another very popular recipe, the traditional pork LAGMAN. Friends, hello everyone!

I already talked about lagman here, but I cooked it from lamb back then, I even made a video on the recipe, you can watch it there, but now I would like to focus more carefully on the recipe specifically from pork. More people want and have begun to cook it specifically at home in a cauldron outdoors or at home in a saucepan. This is a dish for a large group, and if you still don’t understand how to treat and feed invited guests, then you have come to the right place.

Ready-made traditional pork lagman

This is not an ordinary dish and there are several secrets to making it, but once you master them, you can easily prepare it. For example, lagman is primarily noodles that are prepared by hand and using a certain method. But in the modern world, such noodles have begun to be sold in stores, so there is no longer any need to tinker with them. We will talk briefly about noodles, but will carefully focus on the sauce that is used to season the noodles...

If anyone thinks that lagman is soup, then he is deeply mistaken. After all, this dish belongs to the second group.

Pork lagman - traditional step-by-step recipe

Lagman noodles consist of 4 ingredients: water, salt, egg and flour. Almost everyone starts preparing dough with flour, but I believe that in order not to make a mistake with the mixture, it is best to first mix the watery ingredients, water, salt and egg, and then add flour evenly and watch until the dough becomes good and elastic. It must lag well behind the walls of the cup and not stick to your hands.

If you think that real lagman noodles are prepared using the pulling method, then you are again mistaken. Nowadays, when every kitchen has rolling pins, this is not necessary. It’s quite simple to roll out the dough thinly and cut into strips 1 cm wide. That’s all, the noodles are ready.

Before serving the finished lagman, boil the noodles in salted water and season it with the sauce, which I will now tell you about and show you how to prepare. So…

How to cook pork lagman at home

And we will start the recipe as always with the ingredients:

• Pork meat – 700 gr
• Carrots - 2 pcs.
• Tomatoes - 5 pcs. medium size
• Bell pepper - 2 pcs. (preferably 2 colors)
• Chili pepper - 1 pc.
• Onion - 2 pcs.
• Garlic - 1 head
• Potatoes - 5 pcs. medium size
• Seasoning for lagman - 1 tbsp. l.
• Salt - to taste
• Greenery

We begin to prepare the lagman by heating the cauldron powerfully. I don’t use oil in making it, and I always use lamb fat tail or ordinary lard, which needs to be roughly chopped and rendered.

By the way, the fries that come from lard, if you salt and pepper them, are quite tasty as a snack! Be sure to take note of this.

This time you can start eating vegetables. We peel the onions and carrots and cut them into small cubes, about 1 cm on a side. I like to cut them into cubes, but this cutting method is not necessary, you can cut them into strips, the main thing is that all the vegetables look similar.

There should be a relatively large amount of carrots in a traditional lagman. Take one huge one or several small ones.

You must realize that everyone has their own lagman and someone wants and can add eggplant, zucchini or even cabbage to it. The main thing is that it is a very rich sauce!

Literally, you also need to cut bell peppers, tomatoes and potatoes. Your lagman will look especially beautiful if you use vegetables of different colors, for example, take yellowish and reddish peppers.

Cooking pork lagman

When the roasting has finished cooking, it’s time to put the pork in the cauldron. You must first cut it into medium pieces, you can cube it, or you can cut it into sticks, whichever is more convenient for you to eat, it doesn’t matter.

The cauldron must be very hot so that the meat instantly sets and begins to fry. This is one of the advantages of a metal cauldron over an ordinary pan, because the temperature of the walls in it is much higher.

Once the meat is fried, add the onion and fry until golden brown, and then add the carrots. Now you need to mix well again.

As soon as the carrots change color, it’s time to add the bell pepper and after a few minutes you can throw in the tomatoes. They will immediately give a lot of juice and all the ingredients will begin to stew in it. Now our dish has become more based on the sauce that is poured over the noodles. But later, during the manufacturing process, we will still add boiling water to dilute the thickness.

It's time to add lagman seasoning and salt to taste. And for some spice, you can add chili pepper, but again, this is optional.

Let the vegetables simmer for a couple of minutes and add the potatoes.

Boil a kettle of water in advance and pour boiling water over the vegetables so that they are completely covered with it.

Simmer the sauce over low heat until the potatoes and carrots become soft. This is the final stage of production. Be sure to try the salt, at the moment there is still time before adding salt.

1 minute before turning off the heating, add finely chopped herbs and garlic. Because garlic tends to burn, it should be added at the very end.

And now, when everything is ready, take a deep plate and put some of the noodles in it, and fill it with sauce for the lagman.

Be sure to cut the greens and add diluted vinegar and ground pepper. Personally, I like to use traditional pork lagman with them.

OK it's all over Now. These are all the steps for making pork lagman at home. If you like a recipe, share it with your friends and classify it so as not to lose it. Well, if not, write the prerequisites in the comments.

How to cook pork lagman at home according to the usual recipe with photos

Tired of preparing 3-course family meals? Is everyone tired of the usual diet? Then you definitely need to try this excellent “two in one” recipe - both the first one is hot and the second one is hearty. Comrades, get ready to lick your fingers, because now we are preparing pork lagman!

Ingredients

How to choose the right ingredients

• Naturally, it is best to prepare noodles for lagman at home, but the process is complex and slow. If you can’t find special lagman noodles on sale, you can replace them with fettuccine pasta with a clear conscience.
• Radish is not an essential ingredient; if its taste bothers you, you can do without it.
• The flesh of pork shoulder is perfect for lagman, because this particular part of the carcass is more susceptible to stewing.

Lagman with pork step by step: recipe with photos

1. Cut 2-3 potatoes into medium cubes, 2 bell peppers into strips, and 2 tomatoes into slices.
   
2. Finely chop 2 onions.
   
3. Cut a small piece of radish (30 g) into small strips - it will add piquancy to the dish.
   
4. Chop 2 cloves of garlic using a knife.
   
5. Cut the pork into small pieces. Heat vegetable oil in a thick-walled casserole, place the meat in it, add salt and pepper and stir well.
   
6. After 2-3 minutes, add garlic to the meat. At this moment, the most important thing is not to lose your mind from the cool smell and finish cooking the dish to the end. Take courage and fry the meat with garlic for 5 minutes.
   
7. Add chopped onion to the cast iron and cook for another 5 minutes.
   
8. Add bell peppers, tomatoes and radishes to the meat. Don’t forget to stir the dish all the time!
   
9. When the vegetables are already fairly fried, add potatoes to the cauldron, and along with them - 2-3 teaspoons of tomato paste.
   
10. Stir everything, reduce the heat to medium, pour water (300-400 ml) over the meat and vegetables so that the food is barely covered, and leave to simmer quietly for 15 minutes.
    
11. While the sauce is simmering and spreading a killer-delicious smell throughout the kitchen, it’s time to boil the noodles in salted bubbling water (2 liters). If you purchased it from a store, carefully follow the manufacturer's instructions regarding cooking time.
    
12. That's all! The lagman is already assembled in a plate. To do this, place a portion of noodles in a deep bowl, generously pour meat sauce over it and enjoy a hearty hot lunch!
    

How to serve lagman correctly

• Naturally, lagman should only be eaten hot, piping hot, otherwise there will be neither the rich smell nor the scorching taste for which this dish is so famous. The noodles are poured with a soupy sauce just before serving.
• The dish can be decorated by sprinkling with freshly chopped herbs - parsley, dill or cilantro.
• If you pour much less gravy, then lagman can be served as the 2nd dish, and if more, then as the 1st.
• If you like everything spicy, don’t be afraid to sprinkle the finished noodles with finely chopped garlic and reddish hot pepper - the taste of the dish will only benefit from this.

Video recipe for making pork lagman at home

A real lagman, by definition, must be cooked by a man. Naturally, the beautiful half of the world's population will also successfully complete this task, but for this I advise you to carefully watch this video.

Secrets of delicious lagman

• Don't be fooled by choosing the right cookware. In a thick-walled metal cauldron, the taste properties of all lagman ingredients will be fully revealed. The only candidate for such a cauldron is the WOK.
• Under no circumstances should the noodles be overcooked, otherwise the dish will resemble an unappetizing porridge. Follow the “al dente” principle and your lagman will be beautiful!
• It is better to cut all the vegetables for the sauce into one size, then the dish will be not only tasty, but also beautiful.
• Experiment with spices, and no one will be able to accuse your culinary masterpieces of monotony. The taste of lagman is unsurpassed by basil, ginger root, turmeric, star anise, coriander and celery.

Options for making lagman

To understand which meat lagman works best with, you need to definitely try all the recipes!

If you are a fan of authentic recipes, then, naturally, you should experience the full taste of Central Asian cuisine and prepare lagman from lamb as it should be. Beef lagman will turn out to be less fatty than pork, so this version of the recipe is worth paying attention to for those who carefully watch the calories they absorb. Well, this dish made from chicken will be completely dietary. The combination of tender chicken meat and stewed vegetables that melt in your mouth will appeal to both children and adults, and even those who are constantly on diets.

Naturally, nothing can replace a good old cauldron, but in the formidable urban tropical thickets you have to find different options from time to time. The lagman recipe in a slow cooker will help out a young family, a student group, and all those who want to cook faster and easier without harming the property.

Homemade pork lagman

Cooking: 25 minutes

Pork lagman is a hearty dish that can be prepared with any number of vegetables and meat. If you want the lagman to be less fatty, then you can replace the pork with chicken fillet or beef.

Noodles for making lagman can be purchased ready-made or prepared at home. Naturally, with homemade noodles, the dish will be tastier.

Ingredients

• Pork – 300 g
• Tomato – 1 pc.
• Bell pepper – 1 pc.
• Salt – 3 g
• Ground dark pepper – 3 g
• Carrots – 1 pc.
• Onions – 1 pc.
• Bay leaf – 1 pc.
• Potatoes – 1 pc.
• Noodles – 50 g
• Vegetable oil – 30 ml

How to cook homemade pork lagman

Pour vegetable oil into a frying pan and place it over high heat. After a minute, add the diced pork to the pan and reduce the heat to low. Fry the meat for 5 minutes, stirring occasionally.

Cut the onion into cubes and carrots into slices. Place the vegetables in the pan with the fried meat.

Then add the diced tomato and bell pepper.

Peel the potatoes, cut into pieces, place them in a frying pan with the previous ingredients.

Pour enough water into the pan to cover all the vegetables. Add salt, bay leaf and pepper. Cover the pan with a lid and simmer everything together over moderate heat for 20 minutes, covering the pan with a lid.

In a separate pan, bring 250-300 ml of water to a boil, add the noodles. Stir. When the water boils, reduce the heat to low and cook the noodles for 7-10 minutes.

Drain the noodles and place them in the pan with the meat and vegetables. Stir.

Step-by-step recipe for making pork lagman at home

Asian cuisine is becoming increasingly popular these days. You won’t surprise anyone with either mastava or shurpa. Now we are preparing a dish that can be both the first and the second, depending on the thickness - lagman, but not from lamb, but from pork. Naturally, the recipe is far from canonical, but it has a number of advantages: it is prepared very simply, from available ingredients, and has a beautiful taste.

I note that this dish is prepared by Kazakhs, Uzbeks, Kyrgyz and Chinese. There is something similar in Japanese cuisine - ramen soup. To be honest, I haven’t tried it, and I cook lagman as the thickest one – for me it’s a quick second course, not a watery soup. In addition, for the usual version of lagman, you need to create the noodles without the help of others (I tried it once, it took me two hours). In general, with a purchased product it turns out no worse, and time is saved significantly. So let's start cooking!

Full list of ingredients

Since lagman is an Asian dish, spices play an important role, which give it a special and unusual taste.

How to choose the right ingredients

• Usually lamb is used for this dish, but regular pork will be a completely equivalent substitute. Try to choose parts that are not very fatty: sliced ​​meat, balyk, and loin will do. You can use a neck or spatula, but only if you remove excess fat.
• Be sure to choose the freshest greens: wilted or yellowed branches will not give the required smell.
• It is best to create lagman from special noodles, but if you don’t have them, it doesn’t matter what else will do . The basic rule is that pasta should not be small. It is better to choose long and fairly wide noodles.

Step by step recipe

To make it easier for you to figure out how to cook lagman with pork, I will write out the recipe with photos step by step, dividing it into stages.

Step 1

Vegetables and meat will come in handy.

1. Wash the pork, cut into medium cubes.
   
2. Heat a little sunflower oil in a deep frying pan and place the meat in it.
   
3. Peel the onions and carrots. Cut the onions into small pieces, grate the carrots on a large grater. Peel the garlic cloves and chop them.
   
4. When the pork is browned, season it with reddish and black pepper and add salt.
   
5. Add carrots, onions and garlic. Fry until the onion becomes translucent. Add sunflower oil as needed.
   
6. Peel and dice the bell pepper and add it to the pan. Stir all ingredients.
   
7. When the excess liquid has evaporated, reduce the heat and simmer briefly under the lid for about 5 minutes.
   
8. Add tomato paste and paprika and stir the mixture as needed.
   
9. Let the dish fry for 5-7 minutes over low heat, you can cover it halfway with a lid.
   
10. Pour water into the frying pan - you will need 1.5-2 cups of it, depending on whether you want to end up with soup or a second course.
    
11. Cover the pan with a lid so that the meat and vegetables simmer over low heat. Quite half an hour.
    

Step 2

You will need lagman noodles.

1. While vegetables and meat are stewing, boil water in a large saucepan.
2. Prepare the noodles as directed on their packaging. Usually, it is enough to boil it for 2 minutes after boiling. Place the finished noodles in a colander and let them drain.
   

Step 3

1. When the vegetable and meat dressing is ready, stir it into the noodles.
   
2. Sprinkle the dish with finely chopped herbs.
   

This lagman tastes best when roasted.

Video recipe for pork lagman at home

Pay attention to the following video. It shows how to prepare homemade lagman with pieces of pork.

Tips and advice

• To prevent the noodles from sticking together while the dressing is simmering, sprinkle a little olive or sunflower oil on it - one tablespoon will be enough.
• If you want to cook lagman very quickly, peel and chop the carrots and peppers in advance. They can be frozen and simply added to a dish at the right time (no need to defrost them in advance).
• To speed up the stewing process, pour boiling water over vegetables and meat rather than cool water.
• To give the dish an unusual taste, you can add a couple of finely chopped tomatoes along with tomato paste.

Other manufacturing options

You can prepare such a dish from other types of meat, for example, lagman from chicken or this dish from beef is very unusual. Fans of traditional dishes should make lagman, as well as lamb shurpa. Another method to give lagman a unique “Asian” taste is the introduction of spices. Try cooking it with cumin or a couple of star anise.

If you love vegetables, you can safely add eggplants, radishes and even legumes to the lagman. I don’t like them in this dish, I prefer pureed pea soup, but Asians often add beans to the soup.