Stewed pork

The main way of cooking meat - stewing In Russian and many other kitchens, quenching has always been one of the main ways of cooking meat. But the word "stew" was adopted in our language relatively recently, because earlier such dishes were called wind instruments. And all because slightly fried for fat pieces of pork or vegetables poured broth, added herbs and spices and put to languish in the oven. While the dish came to readiness, the fragrant spirit stood not only in the house, but also in the street. Dishes cooked in this way are not only very tasty - they are much more useful and digested easier than fried. In addition, in stewed foods, more vitamins are retained, and no toxic substances and carcinogens are formed from the combustion of fats. Pre-frying is done in order to form a thin crust on the surface of each piece, which will not allow the juice to flow out of it and make the dish more tender and soft. If you are looking for a simple recipe for a hot dish, then stewed pork is just what you need. Pork is prepared much faster than beef. And the best side dish for stewed pork will be braised sauerkraut. And you can extinguish it both separately and together with pork, previously washed and added to the meat after it becomes soft enough.

The main way of cooking meat - stewing In Russian and many other kitchens, quenching has always been one of the main ways of cooking meat. But the word "stew" was adopted in our language relatively recently, because earlier such dishes were called wind instruments. And all because slightly fried for fat pieces of pork or vegetables poured broth, added herbs and spices and put to languish in the oven. While the dish came to readiness, the fragrant spirit stood not only in the house, but also in the street. Dishes cooked in this way are not only very tasty - they are much more useful and digested easier than fried. In addition, in stewed foods, more vitamins are retained, and no toxic substances and carcinogens are formed from the combustion of fats. Pre-frying is done in order to form a thin crust on the surface of each piece, which will not allow the juice to flow out of it and make the dish more tender and soft. If you are looking for a simple recipe for a hot dish, then stewed pork is just what you need. Pork is prepared much faster than beef. And the best side dish for stewed pork will be braised sauerkraut. And you can extinguish it both separately and together with pork, previously washed and added to the meat after it becomes soft enough.

Ingredients:

• Pork shoulder 800 g
• Onion 2 pcs.
• Carrot 1 pc.
• Pepper fragrant 5 pcs.
• Pepper black ground 0.5 tsp.
• Bay leaf 1 pc.
• Sunflower refined sunflower oil 3 tbsp. l.
• Salt 1 pinch

Instructions

• Step 1 The main products for stewing pork are onions, carrots and spices.
• Step 2 Wash the blade or other part of the pork and cut into pieces, across the fibers.
• Step 3 Cut the onions into half rings, and carrots into bars.
• Step 4 In a deep frying pan fry meat and vegetables in vegetable oil, adding salt and pepper to taste, until a golden crust is formed on the meat.
• Step 5 Then put everything in a saucepan and pour boiling water, so that the top layer only slightly covered the water. Add the scented pepper and bay leaf.
• Step 6 Let the boil, and then simmer on a very slow fire for 45-60 minutes under the closed lid, the meat should become soft.