Pork azu from pork - 3 cooking recipes

Classic Tatar azu is prepared exclusively from lamb. Horse meat, beef or veal can be used. Pork is not eaten in Muslim countries, so basic pork recipes are prepared and served by representatives of other religious faiths. Whether such a dish can be considered a basic dish is another question, we’ll leave it for posterity)) We’ll just try it ourselves, evaluate it and, if we like it, add it to our cookbooks.

As with the traditional one, pork azu can be cooked on the stove in a frying pan or saucepan, in a cauldron, in pots, in the oven or in a slow cooker. In addition to meat, this dish is usually added to: potatoes, onions, tomatoes, carrots and pickles. Since this is a type of stew, it can contain a variety of ingredients, including, for example, mushrooms or legumes. Tomatoes can be replaced with tomato paste.

All ingredients before stewing (and this is still more of a stew) need to be fried in oil until lightly browned. This will make the azu more juicy and flavorful. What spices to use is up to the cook’s choice. Salt and ground pepper are required, but dried herbs, spices, herbs like bay leaves, garlic, and so on - you decide for yourself.

Do I need to clarify that it is better to select tender, soft, juicy pork for this dish, without bones and a lot of fat? If you are unlucky with high-quality meat, if it is too tough, you can pound it or marinate it in a marinade that is neutral in taste (the same tomato paste or kefir).

Vegetables can be cut into slices, cubes, cubes - your choice. Bigger or smaller. You just have to remember that the basics are made with sauce, so don’t forget about the delicious gravy for it. If you add tomatoes, their juice will be enough for this. If you take tomato paste, dilute it with warm water or a decoction of vegetables or meat.