As if all were not afraid of pork because of the high content of cholesterol in meat, in fact it is uniquely delicious in baked, fried or stewed by precisely the characteristic fatty layer. Prove it by the following recipes of stewed pork in a multivariate.
Braised pork with potatoes in a multivariate
Ingredients:
- onion - 330 g;
- bacon - 55 g;
- pork (scapula) - 1,7 kg;
- the root of parsnip is 85 g;
- sage leaves - 6 pcs .;
- Calvados - 125 ml;
- chicken broth - 420 ml;
- apple cider - 380 ml;
- potatoes - 730 g;
- apples - 240 g;
- flour - 25 g;
- Dijon mustard - 10 g.
Preparation
In a dry but warmed-up "Bake" bowl of multivarks, put pieces of bacon and let the fat from it completely be drowned. As soon as the pieces of bacon are browned, fry the cubes of pork with hot fat. When the meat grabs a crusty crust, you can put potato, parsnip, onion and apples to it. Fry the vegetables and pork together for no more than 6-7 minutes, then sprinkle the contents of the multiquot bowl with flour, let it grab for another minute and fill it with Calvados, broth and cider. Before switching to "Quenching", season the dish with mustard, and then leave it to languish for 1.5 hours.
Pork stewed in sour cream in a multivariate
Ingredients:
- natural pork sausages - 310 g;
- vegetable oil - 15 ml;
- onion - 85 g;
- garlic - 3 teeth;
- potatoes - 340 g;
- chicken broth - 750 ml;
- bacon - 65 g;
- cream - 230 ml;
- young cabbage - 180 g;
- pinch of paprika.
Preparation
Slice the raw natural sausage with thick pieces. Heat the oil in a bowl and fry pieces of sausage with bacon for about 5-6 minutes to make them light golden in color. To the browned sausages, put the onion rings, passed through the garlic press and cook for 3 more minutes. Add the diced potato tubers, chopped cabbage, wait another minute and fill everything with a mixture of cream and chicken broth. Pinch paprika in the final and you can switch to the "Quenching" mode. Stewed pork with sauce in the multivarquet is prepared an hour and a half.
Pork stewed with vegetables in a multivariate
Ingredients:
- pork (scapula) - 950 g;
- carrots - 130 g;
- tomato puree - 380 ml;
- sweet pepper - 190 g;
- chicken broth - 440 ml;
- laurel leaves -3 pcs .;
- potatoes - 130 g;
- dried basil - pinch;
- garlic - 6 teeth;
- onion - 110 g.
Preparation
First, save the garlic and onions in the "Baking" mode. To the roast, put the diced spatula cut into cubes and let it brown. Add the tomato puree, broth, laurel, basil, garlic to the ruddy pork and cook everything on the "Quenching" for about half an hour. To the semi-prepared meat stew put the sweet pepper, potatoes and continue cooking for another 15 minutes.
Stewed pork is best served immediately after cooking, along with a slice of fresh bread, but even in a chilled form the meat stew has a wonderful taste.
Pork stewed with mushrooms in a multivariate
Ingredients:
- vegetable oil - 30 ml;
- onion - 110 g;
- garlic - 1 tooth;
- pork (tenderloin) - 950 g;
- Dried oregano, mustard - 2 teaspoons each;
- a pinch of nutmeg;
- wine vinegar - 35 ml;
- oyster mushrooms - 930 g;
- cream - 65 ml;
- butter - 45 g;
- capers - 12 pcs.
Preparation
As usual, the first thing to brown the pieces of pork on the "Bake". To the meat we add butter and half-rings of onion. Once the last ones reach the half-ready level, put the garlic, and then add muscat, oregano and mustard. Give the spices "open" in oil and pour the pork mixture of wine vinegar and broth. Switch to "Baking" and simmer the meat for an hour and a half, add mushrooms, leave the dish for another hour, and serve with cream and serve capers before serving.