If you want to quickly and deliciously cook dinner, then cook braised pork in your own juice. Although, in principle, you can use any varieties of meat, the main thing is to follow the recipe and you will get an excellent dish with gravy for any side dish.
In the photo, stewed pork Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
And as soon as the meat is not cooked! However, the easiest, healthiest and most delicious way is to stew. Therefore, today's recipe is especially suitable for supporters of healthy and proper nutrition. Stews have a number of benefits. Firstly, it retains its nutritional properties, while it does not have any harmful qualities. Secondly, it is much easier for our body to digest. Thirdly, in order to cook it, you do not need to be at the stove for a long time, making sure that it does not burn. The result will always be amazing, the meat will still be tender. Fourth, braising is a great way to soften tough meat. Since, when stewing, the meat protein is destroyed, and the meat becomes soft. It is impossible to achieve this result with ordinary cooking or roasting.
To make the meat especially tasty with a lot of gravy, I advise you to take it with layers of fat. In this recipe, I suggest using, in addition to standard seasonings, ground nutmeg and ginger powder. But you can add other spices to taste if you like, such as cloves or Provencal herbs. One of the important secrets of the dish is salt, namely, the meat should be salted only after it has let the juice out. This will prevent it from drying out and make it especially tender.
- Caloric content per 100 g - 235 kcal.
- Servings - 4
- Cooking time - 2 hours
Ingredients:
- Pork - 500-700 g
- Onions - 1 pc.
- Garlic - 2 cloves
- Ground nutmeg - 1 tsp
- Ginger powder - 0.5 tsp
- Bay leaf - 3 pcs.
- Peppercorns - 4 pcs.
- Refined vegetable oil - for frying
- Salt - 1 tsp or to taste
- Ground black pepper - 0.5 tsp or to taste
Cooking stew with onions in your own juice
1. Wash the meat under running water, dry with a paper towel and cut into bars or cubes.
2. Peel onions and garlic, wash and chop: onion - in half rings, garlic - in strips.
3. Heat a frying pan or saucepan with a non-stick coating with vegetable oil and send the meat to fry. Cook it over high heat so that it is immediately crusty, which will retain all the juiciness in it. Fry it for 5-7 minutes until golden brown.
4. Then add chopped onion and garlic to the meat.
5. Continue roasting the pork, stirring occasionally, but set the temperature to medium. Cook it until the onion is golden and transparent.
6. Then season the pork with salt and pepper, put the spices (bay leaf, nutmeg, ginger powder, peppercorns), pour drinking water and place the pot on the stove. Cover the food with a lid, bring to a boil, reduce the temperature and simmer the meat over low heat for 1 hour.
7. The cooked stew in its own juice can be served immediately. It goes well with boiled white rice, spaghetti or any kind of porridge. If you use a different type of meat, for example, beef, then it should be stewed for about 1.5 hours, and 40 minutes for chicken or veal.
See also a video recipe on how to cook a stew:
