How to cook pork in a multivariate?

Meat preparation is often a difficult task for a young housewife - how to make it juicy and fragrant, not to overcook, but to bring it to the right condition? Meat, cooked in a frying pan, is very easy to spoil - just take a break for a couple of minutes, and it becomes dry and tough. The multivarker makes it easier to work, the meat does not burn and is cooked with minimal effort - it is enough to load the ingredients in the right sequence, set the desired mode, and after the time the dish will be ready.

Pork in a multivark in the "baking" mode

Pork is the main ingredient of meat in French, although the original recipe used veal. With pork, the dish is more satisfying and they can easily be fed a large family. Traditional ingredients - meat, onions, potatoes, béchamel sauce (which can be replaced with mayonnaise) and cheese. For a richer taste, you can add other vegetables - tomatoes, carrots, mushrooms. You can load the ingredients at once, keeping the order of the layers - meat, potatoes, onions, carrots or other vegetables (if you decide to add them to the recipe) the top layer of cheese with mayonnaise or cream. In order for the meat to acquire a ruddy and golden crust, it can be fried in the bowl of the multivark for five minutes, setting the appropriate mode. What to cook from pork in the multivark for the second? A multivarka can perfectly cook not only the first dishes. When you need to complement the dining table, you can make a pork goulash with paprika in a tomato sauce.
To do this, you just cut the meat into slices, prepare chopped onions, grated carrots, finely chopped tomato and greens. The multivariate is loaded with meat with vegetable oil, the baking mode is set, and the pieces of pork are roasted for 20 minutes. Then add flour, onions and carrots, and the roasting finishes for another 10 minutes. When a ruddy crust appears on the meat, the multivarker switches to "quenching" mode, and chopped tomato, paprika, tomato paste and, if necessary, butter are added to the bowl. The mass is diluted with hot boiled water and stewed for an hour. The prepared dish is decorated with greenery.

Pork in a multivark - in a bag for baking

The baking package allows you to do without vegetable oil during the preparation of meat, preserves its juiciness. To prepare a boiled pork in a multivark, you need to take a pork neck, a baking bag and a mixture of spices. A piece of meat rubbed with red and black pepper, add spices - basil, thyme, rosemary. Load in the sleeve for baking, make in its upper part a few punctures to exit the steam. They put the "Baking" mode and stand for 60 minutes. You can cook the boiled pork in a pressure cooker. However, the recipe for cooking cold-boiled pork in a pressure cooker takes more time, as it involves soaking the meat in the marinade for 24 hours. Marinade for boiled pork is prepared as follows: a tablespoon of salt is put on a liter of water, black pepper is added with peas and a bay leaf, brought to a boil in a pan or in a bowl of multivarks in the "soup" mode. After that, the boiled pork is baked in the same way as in the first recipe.

Pork neck recipe in multi-pressure cooker

From the pork neck, you can prepare a much tastier analogue of the store meat for cutting. The multivariate is suitable for this as well as possible - the dish is cooked quickly and without constant supervision, the pork is reliably roasted.

1. To begin with, the pork is washed and dried with a towel.
2. The piece must be deeply and often cut and rubbed with salt so that it gets inside the notches. They also need to put pieces of chopped garlic, bay leaf and cloves.
3. To meat does not fall apart, it is threaded.
4. Pork is sealed in a bag, sleeve or envelope for baking, and then placed on the bottom of the pressure cooker. At the top of the bag, you need to make three punctures to let the steam out.
5. The multi-cooker is switched on in the "oven" mode with a timer for 50 minutes. After that, the meat turns over, and is cooked in the same mode for another 20 minutes.
6. When the pressure cooker signals the completion of cooking, the meat will need to be cooled and can be served on the table.

Bon Appetit!