There are many interesting and delicious recipes for pork. It can be fried, baked, cooked from it for filling pies - in any form the dish turns rich and flavorful because the meat itself is fat and nutritious enough.
Pork with potatoes, cooked in a multivark - this is one of the win-win recipes, which will please the children and, especially, men. And any mistress will be pleased with the simplicity of cooking and the fact that the evening can be held not in the kitchen, but to engage in more pleasant things.
Potatoes with pork in a multivark
Ingredients:
- meat - 0,5 kg;
- potatoes - 1 kg;
- onion - 1 piece;
- mushrooms - 400 g;
- carrots - 1 piece;
- garlic - 3 cloves;
- vegetable oil;
- salt, pepper, spices - to taste.
Preparation
First fry the garlic in "baking" mode for about 5 minutes, then add chopped onions and grated carrots, continue cooking in the same mode for another 8 minutes. Meat cut into small pieces, salt, pepper and throw in the multivarka to vegetables. Stew about 15 minutes. Then add the potatoes cut into small cubes, mushrooms and cook for 20 minutes, then switch to "quenching" mode and keep the meat in the multivarque for another 30 minutes.
The recipe for pork in a multivariate
Prepare meat in several ways - with the addition of a minimum set of vegetables - onions, potatoes, pork. But you can surprise the family by feeding them a tasty, satisfying and aromatic supper, if you add sour cream during the extinguishing process. Then the potato with pork in the multivariate will turn out very juicy.
Ingredients:
- meat - 0,5 kg;
- potatoes - 1 kg;
- onion - 1 piece;
- sour cream - 200 g;
- carrots - 1 piece;
- garlic - 3 cloves;
- vegetable oil;
- salt, pepper, bay leaf - to taste.
Preparation
In a bowl multivarka pour 3-4 tablespoons of vegetable oil and lay a finely chopped onions and grated carrots.
Smetana is bred with water and poured into roasted crusty meat. It is desirable that all meat is covered with liquid, then pork with potatoes in the multivark will be more juicy. Add our potatoes, sliced, chopped garlic and cooked in the "quenching" mode for about 1 hour. When serving on the table, sprinkle the dish with greens.