Braised pork: recipes

Do you prefer savory and satisfying dishes that don’t require any special culinary skills? Then you will definitely like stewed pork. We suggest choosing a recipe for tender and fragrant meat from this publication. Here are tested production options with vegetables, mushrooms, and various sauces. Try any of them to appreciate the zest and zest of the combinations. Regardless of the recipe, the dish will turn out perfect under one condition - the pork must be fresh. Only in this case does it remain soft and juicy. If you overcooked the meat, don’t despair, use this tip: long stewing will help restore softness.

Pork stewed with onions

What could be simpler and simultaneously more difficult than warm and juicy pulled pork? The recipe with photos is easy to prepare. But it’s also easy to overcook or undercook the meat. It’s easier than usual to avoid all unpleasant moments by using a kitchen temperature gauge. When the temperature reaches 71 degrees, it’s time to turn off the heating. To keep it juicy, use a lot of onions. It's hard to think of a better spice for pork than this vegetable!

Use:

500 gr. pork shoulder;
3 medium sized onions;
3-4 tbsp. l. sunflower oil;
Salt, ground pepper, bay leaf - basic spices to taste.

Pork stewed with onions

How to cook:

Rinse the pork, cut into pieces the size of a walnut. The base spices that are included in all pork stew recipes are salt, pepper and a little bay leaf. But if you wish, you can add those that you like. Basil and coriander perfectly complement the taste and create a wonderful aroma.
Sprinkle the pieces of meat with ground pepper and spices to taste, stir gently, lightly massaging the meat with your fingertips.
Peel the onion, rinse. Chop the onion into thin half rings.
To make this, use a frying pan with high sides. Pour in sunflower oil and heat.
Place the pieces of meat on a hot surface. Try to maintain a small distance, as the diameter of the pan allows. The thing is that when the pieces of meat are not touching, they fry. If they touch each other, stewed pork immediately comes out. For this reason, it is better to repeat the recipe with photos step by step in a larger frying pan.
Fry the pieces until lightly browned on different sides, add all the onions directly to the meat.
Salt the contents of the pan, add 2-3 bay leaves.
Fry, stirring occasionally, until golden brown. On average, production will take about half an hour, which is enough to fry pieces of the recommended size.
To serve, we recommend preparing chopped greens.

Pork with vegetables

If you have any doubts about the ability to cook tender meat simply, we advise you to resort to long-stewing technology. In this way, even meat that has been previously thawed will turn out tender. The pork stew recipe described below will give you a hint on how to prepare such a meat dish. We advise you to calculate the production time with an allowance of 1-2 hours for marinating. This technique will help improve the taste of the meat.

Use:

0.5-0.7 kg. pork shoulder;
1 large carrot;
2 onions;
50 gr. celery;
50 gr. parsnip;
8 cloves of garlic;
4 tbsp. l. sunflower oil;
Greens to taste;
Salt, a mixture of peppercorns to taste;
Bay leaf, thyme, coriander.

Pork with vegetables

How to cook:

Rinse the meat and pat dry with water.
Peel the garlic, cut 3 cloves in half.
Make several cuts in the meat with the tip of a knife.
Stuff the meat with chopped garlic.
Crush pepper, thyme, coriander in a mortar. Add garlic, grind with spices into a paste.
Rub the meat with gruel. Even though this is a pulled pork recipe, you can also bake cooked meat in the oven. But first, it’s important to let it marinate.
Place the meat in a bowl, cover with film, and set aside to marinate for 2 hours.
While the meat is marinating, prepare the vegetables. Clean them, rinse them.
Coarsely chop the carrots into half rings.
Cut the onion into large strips.
Cut the celery and parsnip roots into cubes or large strips.
After marinating, heat a frying pan with sunflower oil.
Fry the pork on a hot surface until golden brown on both sides to create a delicious pork stew. The recipe with photos is prepared step by step in a saucepan or frying pan with high sides.
Remove the meat and add the carrots, celery and parsnips. Fry until lightly golden brown, stirring occasionally.
Add onions to the vegetables and cook until golden brown.
Salt the vegetables and stir.
Add pork to vegetables. Salt the meat, add bay leaf. Add 300-350 ml. water, bring the contents of the frying pan (or saucepan) to a boil.
After boiling, reduce the heat, simmer for 15 minutes, remove the bay leaf.
Cover the pan with a lid and reduce heat to low.
Cook the pork stew recipe for an hour.
Chop the greens before serving.
After cooking, cut the meat into slices and serve on a bed of stewed vegetables.
Sprinkle a pinch of herbs on top of the meat just before serving.

Asian style braised pork

Extreme culinary trends show enthusiasm for Asian cuisine. Unusual combinations of sour, sweet, spicy tastes delight lovers of gastronomic tests. And if you also consider yourself a fan of non-standard Asian flavors, we offer a recipe for stewed pork in spicy sauce.

Use:

500 gr. pork;
2 cm ginger root;
2-3 tbsp. l. sesame oil;
250 gr. chili sauce;
1 pepper;
1 tsp. ground ginger;
1 clementine (sweet tangerine);
1 tsp. cinnamon.

Asian style braised pork

How to cook:

Cut the meat into small medallions or medium-sized strips.
Peel the ginger and finely chop the root.
Wash the bell pepper, peel it, cut it in half, and chop the halves into strips.
Use sesame oil to create a fragrant pork stew. Cook the recipe with photos step by step in a hot frying pan with heated oil.
Place the meat, fry until crusty on both sides.
Peel the tangerine, then carefully remove the snow-white veins from each segment.
Remove the cooked meat to a plate, add the pepper, and fry over moderate heat until soft. This will take about 5 minutes.
Return the meat to the pepper, fry everything together for another 2 minutes, then add chili sauce, cinnamon and ginger.
Fry for 1-2 minutes, add tangerine slices.
Simmer for another minute or two - the dish is ready. Serve with a side dish of rice.

Pork stewed with mushrooms in wine

Even a culinary novice can repeat the recipe for stewed pork in the oven. Especially if we are talking about the usual technique, in which the ingredients are collected in a baking tray, poured with wine, covered with foil and sent for a long simmer at a relatively low temperature (170-180 degrees). In just 2 hours, you will have the unsurpassed smell of stew in your home, which will attract all family members. But what if there is not enough time? Then cook the pork stew in a frying pan. The recipe with photos is described step by step in detail so that anyone can cope with the task.

Braised pork

Bigos with beans

fresh cabbage – 400g; sauerkraut – 600g; pork – 400g; boiled-smoked sausage – 300g; smoked ribs – 300g; beans (boiled or canned) – 300g; onion – 1 pc.; salt - to taste; sugar - about 1 tsp; prunes – 100g; mad

Bigus

fresh cabbage – 400g; sauerkraut – 600g; pork and/or beef (pulp) – 400g; smoked sausages (hunting) – 300g; smoked ribs – 300g; onion – 1 pc.; salt - to taste; sugar - about 1 tsp; prunes – 100g; Madeira (sherry or

Cabbage in a sleeve with meat

fresh cabbage – 400g; carrots – 1 pc.; sweet bell pepper – 1 pc.; pork (boneless brisket) – 300g; salt - to taste; Suneli hops – 1 tsp.

Pork with mushrooms and cream

pork (pulp, boneless) – 500g; champignons – 250g; cream – 1/2 cup; sour cream – 2 tbsp; onion – 1 large onion; capers – 1 tbsp; tomato paste – 1 tbsp; Dijon mustard – 1 tbsp; olive oil – 2-3 tbsp; dried thyme

Pork in cream sauce

pork (pulp) – 500g; carrots – 1 pc.; onion – 1 onion; garlic – 6 cloves; flour – 1 tbsp; dill; vegetable oil; dark pepper (ground); salt - to taste; cream (fat content 10%) – 200 ml.

Meat with quince

(fillet) – 500g; onion – 1 pc.; quince – 2 pcs.; salt - to taste; butter for frying; vegetable oil for frying.

Sauerkraut with pork ribs and apple

pork (ribs) – 600g; onion – 1 pc.; cabbage (sauerkraut) – about 1 kg; vegetable oil - 50g; apple – 1 pc.; ground dark pepper - to taste; salt - to taste; flour – 70g; bay leaf – 2 pcs.; fresh greens (no matter what) - optional

Meat in white wine

pork – 2kg; fresh pork lard – 300g; onions – 5 pcs.; ground dark pepper – 1 pinch; salt – 2-3 pinches; bay leaf – 2 pcs.; snow-white table wine – 180 ml.

Green beans with meat in tomato

pork (ham, shoulder or neck without bone) – 300g; green beans – 200g; tomato paste – 70g; vegetable oil – 1 tbsp; salt - to taste; spices - to taste.

Stewed cabbage with meat

cabbage (fresh fork) – 900g; pork (ham or shoulder without bone) – 400g; onions – 2 pcs.; carrots – 1 pc.; tomato paste – 1 tbsp. l.; bay leaf – 3 pcs.; vegetable oil – 50 ml; salt - to taste; ground dark pepper - to taste; green

Sauerkraut with meat

pork (pulp, fatty) – 500g; sauerkraut – 500g; onions – 2 pcs.; salt - to taste; ground dark pepper - to taste; bay leaf – 1 pc.; vegetable oil - about 50 ml.

Stewed potatoes with meat and pickles

potatoes – 1.5kg; meat (pork or beef) – 400g; pickled cucumbers – 150g; carrots – 100g; cucumber pickle – 700g; bay leaf – 3-4 pcs.; tomato paste – 1 tbsp; salt - to taste; dark ground pepper – 1 pinch.

Pork in cream with cabanos and olives

pork (fillet) – 900g; cabanos sausages – 3 pcs.; salt – 1.5 tsp; dark pepper - to taste; maoiran (dried) – 1 tsp; flour – 1 tbsp. l.; pickled small onion – 1 jar (200g); olives (pitted) – 1 jar (230g); pickled cucumbers (roots

Mulgi cabbage (Mulgikapsad) in a slow cooker

sauerkraut – 1 kg; fatty pork (any pieces) – 700g; pearl barley – 1 cup; onions – 1 pc.; bay leaf – 1 pc.; pepper, salt, sugar - to taste; water

Hungarian meat with sweet pepper and chili

pork (neck) – about 2 kg; bell pepper – 4-5 pcs.: garlic; onions – 2 pcs.; chili – 2 pods; paprika, marjoram, thyme, cumin - to taste; tomato paste – 1 tbsp; wine vinegar - to taste.

Selyanka potatoes with sauerkraut

potato; sauerkraut; pork meat (neck or ribs); Bay leaf; peppercorns.

section: Potato dishes

Pork in milk

pork (neck, carbonate) – 700g; milk – 1 l; salt, curry powder - to taste; vegetable oil for frying; cheese (Gouda) – 5-7 thin slices

section: Pork recipes

Kentucky Burgoo - stew with lima beans

pork (shoulder or ribs), beef (stewed or fried), chicken legs, vegetable oil, green pepper (finely chopped), onions, carrots, celery, garlic, chicken broth, beef broth, tomatoes.

section: South American cuisine

Marinated stewed pork

pork, lard, roots and onions for stewing 10g, sauce, side dish, vinegar 6%, white grape wine, water, onions, carrots, parsley and celery, sugar and salt, bay leaf, allspice, cumin.

section: Pork recipes

Pork stewed Borisov style

pork, lecho, onions, rendered lard, garlic, potatoes, herbs, salt.

section: Pork recipes

Stewed pork with cabbage (Mulgi-kapsad)

sauerkraut, bacon or fatty pork, pearl barley, onions, sugar.

section: Estonian cuisine

Cabbage soup from canned stewed cabbage, beans and barley with pork

pork, stewed canned cabbage, beans, barley grits, vegetable oil, garlic, sour cream, herbs, salt.

Braised pork with pumpkin

pork (fillet), pumpkin (peeled), juniper (berries), garlic, white wine, brown sugar, parsley (chopped), vegetable broth, butter, salt.

section: Pork recipes

Braised pork pate

pork (stewed), potatoes, onions, mayonnaise.

section: Meat pates

Braised pork with fennel

olive oil, pork (cut into pieces), onion (chopped), garlic (crushed), tomatoes (canned, chopped), tomato puree, sugar, vegetable broth, fennel, zest.

section: Pork recipes

Pork stewed with paprika

onion (thinly chopped), pork (fillet), paprika, chicken or vegetable broth, sour cream.

Braised pork

You will be amazed at how tender and tasty this meat turns out. And for this you need to create quite a bit.

500-600 g pork ham (or shoulder, neck)
3 large onions
2+2 tbsp. spoons of soy sauce
4-5 tbsp. tablespoons vegetable oil
salt and pepper - to taste

Argentinian stew

There are many ingredients, each of which adds its own flavor to the dish. Very fragrant and tasty, how delicious! TO.

400-450 g pork pulp (neck, sliced, loin)
can of reddish canned beans
3-4 potatoes
200-300 g white cabbage
1-2 sweet peppers
2-3 tomatoes (fresh or canned)
2 medium onions
1 carrot
2 tbsp. spoons of tomato paste
2-3 teaspoons sugar
2-3 cloves of garlic
1 chili pepper (or chili powder)
salt - to taste
fresh herbs (or dried)
3-5 tbsp. tablespoons vegetable oil

Pork with mushrooms and tomatoes

This is such a wonderful and tasty stew that we have just prepared, and we highly recommend that you prepare this ordinary family dish.

500 g pork ham (or shoulder, neck, carbonate)
200 g champignons or oyster mushrooms (can be frozen)
tomatoes – 2-4 pcs., (400 g)
onion – 1 medium head
tomato paste – 1-2 tbsp. spoons
ground paprika – 1 teaspoon
dark pepper – 0.5-1 teaspoon
salt - to taste
sugar – 2-3 teaspoons
small bunch of greens, can be dried
vegetable oil – 2-3 tbsp. spoons

Pork with potatoes, green beans and corn

A very common version of stewed meat and potatoes, everyone’s favorite dish. Meat marinated in soy sauce is obtained.

450-500 g pork ham (shoulder)
4-5 tbsp. spoons of soy sauce
1-1.5 teaspoons of ready-made seasoning for meat
1 kg potatoes
150 g frozen green beans
1 can canned corn
1 large onion
1 carrot
salt and pepper - as needed
a bunch of dill and parsley (can be dried)
3-4 tbsp. spoons of vegetable oil

Stewed pork with potatoes and beans

We use canned beans, which reduces production time. We don’t do anything complicated: we cook according to the recipe.

1 kg potatoes
400-420 g pork ham (shoulder, neck)
1 large onion
1-2 carrots
1 teaspoon ground sweet paprika
0.5-1 teaspoon curry
1 teaspoon prepared meat seasoning
0.5-1 teaspoon utskho suneli (optional)
salt and ground pepper - to taste
bay leaf – 1-2 pcs.
2-3 tbsp. spoons of vegetable oil

Tyrolean stew

Reading the recipe, you catch yourself thinking that cooking according to it is lazy: fry the potatoes, meat and onions separately.

400-450 g pork leg (shoulder, neck, loin)
700-800 g potatoes
2 medium onions
1 bell pepper (can be frozen)
120-150 g green peas (canned or frozen)
140-200 ml cream 10-20% fat
1 teaspoon prepared meat seasoning
salt and pepper - to taste
fresh herbs - to taste
50-60 g ghee (or vegetable and butter)

Pork with tomatoes

This recipe doesn’t have enough ingredients, but you can feel the taste of each product, how good they are in the company of each other.

600-650 g pork ham (or shoulder, neck)
3 medium tomatoes
2 tbsp. spoons of tomato paste
1 teaspoon ground sweet paprika
0.5-1 teaspoon of hot seasoning for meat
2-3 teaspoons sugar
salt and ground pepper - to taste
parsley and dill, fresh or dried
2-3 tbsp. spoons of vegetable oil

Pork stewed with mustard and horseradish

Take a pork ham (shoulder, neck) and prepare tasty meat. And for this you don’t need anything special.

800-900 g pork ham
70-90 g prepared mustard
50-80 g grated horseradish
2 large onions
1-2 carrots
5-6 cloves of garlic
a bunch of greens (can be dried)
salt and pepper - to taste
250-350 ml meat broth (can be from a bouillon cube)
1-2 tbsp. spoons of vegetable oil
1-2 tbsp. spoon of butter

Chakhokhbili from pork

Like almost all famous dishes, chakhokhbili over time acquired variations in the initial goods and preparation of the dish. IN.

650-750 g pork ham or shoulder
2 onions larger than average
4-5 cloves of garlic
2 huge tomatoes (or 250 g canned)
2 tbsp. spoons of tomato paste
1-2 teaspoons sugar
bunch of cilantro, parsley, dill
bunch of green onions
0.5-1 teaspoon hops-suneli
2-3 pinches of Utskho Suneli
salt - to taste
2-3 teaspoons sugar
2-3 tbsp. spoons of vegetable oil

Pork with vegetables

We fry the meat, then alternately add and simmer vegetables, and soon the dish begins to smell intriguing, and this whole mixture.

Homemade braised pork

Homemade stewed pork is an unusual dish that takes a little time to prepare, but its unique taste will be a reward for your hard work. Usually, homemade recipes for making dishes differ significantly from the accepted ones. I was constantly surprised how a common dish changes, depending on the preferences of the hostess.

Making meat dishes requires a certain skill. In general, nothing complicated, and the prevalence of meat dishes in the world is proof of this. Depending on the ethnic, religious and other characteristics of different global cultures, the meat of some animals is often not eaten. But pork is the meat of domestic pigs, one of the most needed in the world. I read somewhere that pork is the most common ingredient in home and restaurant cooking.

Pork can be cooked in hundreds of methods. Fried pork with onions is a favorite home dish, especially with mashed potatoes and sauerkraut. From time to time we cook pork kufte - grilled minced meat cutlets with onions and cumin, or the usual dish of pork with rice. I also really like stewed pork in pieces or a whole piece, with a thick vegetable sauce.

Pork prepared by poaching or stewing for a long time with vegetables and spices is an excellent dish for a good lunch or dinner. In addition, stewing can make even the toughest or oldest meat incredibly tasty and tender.

Stewed pork with a thick sauce of fried vegetables, in which the meat is stewed, is cooked for up to 1 hour, without taking into account the preparatory preparation of the meat. To improve the taste of meat, it must be previously dry marinated in the consistency of fragrant spices and, I really like it, stuffed with garlic.

Ingredients for Stewed Pork

Pork shoulder 0.5 kg
Onion 2 pcs
Carrot 1 piece
Parsnip, celery 100 g
Garlic 3-4 cloves
Vegetable oil 4 tbsp. l.
Parsley, dill To taste
Salt, dark pepper, coriander, thyme, bay leaf, flour To taste

How to cook pulled pork

Pork stewed in large pieces ideally comes from meat that is not the fattest, with a minimum of films and connective tissue (The structure of tissues of living organisms is studied by the science of histology) . The shoulder blade fits perfectly, the back part. It is better not to eat the neck - this part of the pork carcass is quite fatty and will not retain its shape when stewed. For one serving of meat you need 250-300 grams.

Stuff the meat with garlic

Grind spices for meat

After marinating, roll the meat in flour and fry

Vegetables for sauce

Fry parsnips, celery and carrots until lightly browned

Add chopped onion and fry until soft

Place the fried pork in a saucepan

Cover the saucepan with a lid and simmer the pork with vegetables

A couple of minutes before it’s ready, add salt and pepper to taste

Pork with vegetables is served only hot