Pork stew - 202 cooking recipes

To ensure that the pork meat ends up being as soft and tender as possible after heat treatment, you can resort to some secrets and tricks that can significantly improve its taste. Of course, the main condition is fresh pork, without veins, veins or unnecessary accumulations of fat.

The first secret. Before stewing pork, it can be marinated in any marinade based on vinegar, other acid, wine, mayonnaise, butter, sour cream, kefir, soy sauce, etc. It is enough to let it lie for about an hour under a film or lid.

The second secret. You can try to soften particularly “problematic” parts of the pork carcass using a kitchen hammer, that is, simply beat the meat. But don't overdo it.

The third secret. To ensure that the meat juices are securely sealed inside, before stewing the pork, you need to fry it in a hot non-stick frying pan without adding oil. Do this quickly, a minute or two for each side. The meat should already be cut into the desired pieces. A crust of a pleasant golden color should form on its surface.

You can stew pork in any container, on the stove, in the oven, in a slow cooker, in a frying pan or in a saucepan. It is advisable to strictly follow the instructions in the selected recipe, without disturbing the order of adding ingredients and adding salt and spices to the dish.

So, in some recipes for stewed pork, they will suggest cooking all the products together, without frying, with the gradual addition of new ingredients. For example: first onions, then meat, then potatoes, carrots, liquid to form sauce/gravy. In others, all ingredients are fried separately, then mixed in one container and then brought to perfection. At the last stage, it is advisable to simmer a dish that contains vegetables in addition to meat over low heat under a lid for several minutes.