Pork in pots. Video
Pork in pots can be safely considered one of the traditional dishes of Russian cuisine, taking into account only one aspect: in the old days it was cooked in the oven. But even in the oven, it turns out no worse, and the variety of recipes allows you to cook meat not only in its pure form.
Pork in pots: video recipe
For its preparation, take: – portioned pots; – 1 kg of pork tenderloin or ham; – 2-3 onion heads;
– 0,5 liters of not too thick sour cream; – vegetable oil; – 100 g of water; – salt, spices to taste.
Cut the meat into bars about 2 by 2 cm in size, chop the onion in half rings, lightly fry the meat and onions in butter until a crust appears, mix everything with sour cream and liquid, salt, add spices and put in pots. Place them in the oven for 40 minutes.
If there is no time to be present at the stove and stirring the meat during frying, you can put all the ingredients in pots at once, but in this case, increase the cooking time to an hour and be prepared for the meat to be stewed
For a dish according to this recipe you will need: – 0,5 kg of pork; – 0,3 kg of fresh mushrooms; – 0,5 kg of sour cream; – 30 g of vegetable oil; – 1-2 heads of onions;
– 1 large carrot; – salt pepper.
Cut the meat into strips, the onion into half rings, fry them in vegetable oil. Rinse the mushrooms separately, if they are small, fry them whole, pre-chop the large ones. Cut the carrots into strips, fry until half cooked. Put a little sour cream on the bottom of the pots, then a layer of meat with onions, a layer of mushrooms and carrots, grease each of them with sour cream.
Add 2 tablespoons of water or broth to each of the pots, then put the meat in the oven for 30 minutes. If you want to diversify the recipe, then mix the water with a tablespoon of tomato paste, which will give the meat a different flavor.
Any part of the flesh without bone and veins is suitable for cooking meat, but the pork neck is most tender in pots.
– 0,5 kg of pork tenderloin; – 5-6 large potatoes;
– 0,5 l of meat or mushroom broth; – 2 onion heads; – 100 g of hard grated cheese; – vegetable oil, salt, spices.
Cut the pork and potatoes into pieces of the same size, but not too large. Fry the meat in oil, add chopped onion to it, mix with potato sticks and put everything in pots, salt and add spices. Pour broth over the roast and place in the oven for an hour.
Check the stock level in the pots periodically and if it evaporates faster than the potatoes can cook, add more liquid. Instead of broth, you can also use plain water, but then the potatoes will turn out to be less saturated. A few minutes before turning off the oven, pour some cheese into each pot, which forms a juicy crust on the dish.