An authentic variant of cooking Tatar cuisine, aza, involves the use of beef or, in extreme cases, lamb. But on our vast spaces the food has long been adapted to our taste and in practice it is much more often cooked with pork, which does not prevent it from being even more tasty, rich and fragrant.
Recipe azu from pork with pickled cucumbers and gravy
Ingredients:
- pork (flesh) - 320 g;
- tomato paste - 35 g;
- onion bulbs - 240 g;
- potatoes - 820 g;
- pickled cucumbers - 215 g;
- garlic teeth - 2-3 pcs .;
- broth or water - 225 ml;
- sunflower oil refined - 95 ml;
- granulated sugar - 10-15 g;
- laurel leaves - 1-2 pieces;
- black pepper ground - 1 pinch;
- iodized salt.
Preparation
Preparing the preparation of azu from pork, rinse pork under running water and carefully dry it with napkins. After that, cut the meat slice into thin blocks or small cubes and send it to the thoroughly heated cauldron or sauté pan, pouring into it a little sunflower without the aroma of oil. While the meat is roasted, we clean and cut the onion bulbs with semicircles, and we remove the potato tubers from the skins, shred straws and fry them in a separate frying pan until crusty and soft.
To the already ruddy pork pieces lay the chopped onion, stand, stirring, for eight minutes, and then add the salted cucumbers chopped with straw, pour in a little bit of boiling water and let the dish under the lid for fifteen minutes, reducing the intensity of the fire to just below the average.
In the next step, we put tomato paste in a cauldron diluted with a glass of boiling water or hot broth, throw the crushed, previously cleaned garlic cloves, sprinkle a little sugar, throw bay leaves and a pinch of ground black pepper, mix and quench, cover the dish with a lid, until the meat is soft. Now we lay roasted potatoes, we savor the food to taste salt, we let it out for another three to five minutes and can serve, if desired, decorating with fresh herbs.
How to cook azu from pork in Tartar with raw potatoes in a multivariate?
Ingredients:
- pork (flesh) - 620 g;
- fresh tomato - 120 g;
- tomato paste - 30-40 g;
- onion bulbs - 240 g;
- carrots - 90 g;
- potatoes of medium size - 980 g;
- Bulgarian sweet peppers (preferably in different colors) - 2 pcs .;
- cucumbers of medium size - 290 g;
- garlic teeth - 4 pcs .;
- broth or water - 260 ml;
- sunflower oil refined - 35 ml;
- sugar - 1 pinch;
- laurel leaves - 1-2 pieces;
- ground pepper black - 1 pinch;
- ground pepper red - 1 small pinch;
- iodized salt.
Preparation
The first thing we will prepare properly is the pulp of pork. We wash the meat, dry it, cut it into blocks with a thickness of not more than one centimeter and put them into the multi-device capacity, after pouring a little sunflower oil into it and selecting the "Hot" or "Baking" mode on the device display. After ten minutes, we lay the peeled and diced bulbs and semicircles carrots and cook all together for another five minutes.
Salted cucumbers cut into strips, semicircles or simply pass through a large grater and add after the time to the meat with vegetables. Extend the previous mode for another ten minutes, then add
Now pour in boiled broth or just water, we sip azu with salt and two kinds of pepper, we throw leaves laurel and sliced garlic teeth, switch the device to the function "Quenching" and set the timer for an hour and a half.
Potatoes are added about thirty minutes before the completion of the whole process. It must be cleaned beforehand and cut into cubes.