Pork - meat, from which you can cook many delicious and simple, and complex dishes. All kinds of marinades, various additional ingredients, various spices and sauces - all this goes well with pork, improving and enriching the taste of meat.
But it’s not at all necessary to compose complex recipes, because pork is a product, the preparation of which does not require special culinary skills and abilities, you can simply chop the meat, slightly salt and fry it in your own fat.
Today we will cook pork in a slow cooker: a short preparation of the components of the dish, and then the “miracle machine” will cook everything by itself.
Step-by-step pork recipe in a slow cooker - general principles
The basic principle of cooking pork is simple: preliminary preparation of the ingredients available in the house, laying the products in the multicooker bowl in a certain sequence, setting the desired mode: “frying”, “stewing”, “baking”, “steaming”.
Pork can be taken fresh or chilled. For cooking meat in a slow cooker, different parts are suitable: pulp, ribs, neck, ham, ribs. The meat is thoroughly washed, dried, cut into pieces of the desired shape, rubbed with spices and salt, or put on time in any marinade.
Next, the prepared pieces are laid out in the capacity of the multicooker and brought to readiness on any of the above modes. Additionally, you can put cereals, vegetables, herbs and other products in the bowl for meat.
1. Pork in a slow cooker: a step by step recipe in sweet and sour sauce
Ingredients:
• boneless pork fillet - one kilogram;
• soy sauce - 30 ml;
• garlic - five cloves;
• any mayonnaise - 200 grams;
• vegetable oil - four tablespoons;
• one orange;
• ten grams of black pepper and finely ground salt;
• sugar - 20 grams.
For soy sauce:
• soya grains - three handfuls;
• wheat flour - 30 grams;
• any broth - one glass;
• a piece of butter;
• 15 grams of salt.
Cooking method:
1. Rinse the pork fillet, cut all the films and tendons if necessary, cut the prepared pulp with medium slices about three centimeters thick.
2. Stir the meat with salt, pepper and put in the refrigerator all night to drink, so the finished dish will be much tastier and more aromatic. A little trick will help speed up the pickling process: slightly beat off the finished fillet, make punctures with a sharp knife in several places and carefully rub the salt and pepper - in this case, a couple of hours is enough for insisting.
3. Set the slow cooker to the “baking” or “frying” mode, depending on what type of slow cooker you have, for twenty minutes. Pour vegetable oil into the capacity of the multicooker, heat it, put the sliced pork slices. With continuous stirring with a wooden spatula, brown the meat until light brown.
4. Prepare soy sauce: pour soy beans in a metal container with cold water, boil over high heat until boiling. Then reduce the heat, remove the foam with a spoon and continue cooking until the grains soften. Put the cooked soya grains in a colander to make the glass water, cool them and grind in a blender to a mushy state. Pour flour into the pulp from soy beans, stir everything well. Melt the butter in a dry frying pan, cool it a little and pour into the cooked soya gruel, add a little salt. Stir thoroughly and put the gruel in a small container, pour any broth, for example, from vegetables, meat, fish or another, turn on a small fire and cook for five minutes. Turn off the heat, cool the mixture, strain through a sieve and can use. But, if you do not want to mess with the preparation of soy sauce, then you can buy it already ready in the store.
5. When the meat is fried, squeeze garlic to it through a press and pour in the cooled soy sauce, mix everything thoroughly and fry for another five minutes.
6. Squeeze the juice from the orange through a juicer or manually. Try to taste the orange juice, if it is very sour, then pour a little sugar in it, stir well, and if sweet, then you do not need to put sugar. Also, instead of juice, you can use citrus pulp, for this, peel the orange, remove the seeds, chop with a knife.
7. Pour the orange juice into the meat and add mayonnaise, stir well again, fry everything together, stirring occasionally, for another four minutes.
8. Switch the machine to the "quenching" mode, set the time to twenty minutes and fry until the multicooker sounds. If you want the meat to be juicier, then pour two large spoons of water to it.
9. Put the finished pork on portioned plates, next to which you can put some side dish, for example, mashed potatoes, boiled rice and another. Separately, place the slices of brown bread in the breadbox.
2. Pork in a slow cooker: a step by step recipe with vegetables
Ingredients:
• white cabbage - small forks;
• three small potatoes;
• one medium carrot;
• onion head;
• three cloves of garlic;
• pork tenderloin - 400 grams;
• vegetable oil and tomato paste - three tablespoons each;
• five grams of salt and freshly ground black pepper;
• dill, parsley - 4 stems each.
Cooking method:
1. Prepare all the necessary vegetables: separate the top leaves from the cabbage, rinse the head out under running water, cut into thin strips. Peel, wash, cut the potato tubers with medium cubes or diced as you like. Peel the carrots and onions, chop the onion with small crumbs, grate the carrots on a grater with small teeth.
2. Rinse the pork fillet, cut into strips.
3. Set the slow cooker to the "frying" mode, pour the vegetable oil into the bowl, put the chopped cabbage, fry it, stirring for half an hour. When the cabbage gets a beautiful ruddy color, put the potatoes to it and fry for four minutes.
4. Add carrots and onions to the potatoes and cabbage, fry for another four minutes.
5. Pour the entire contents of the multicooker container with 200 ml of water, slightly salt and, if desired, pepper with black pepper, switch the machine to the "quenching" mode and then darken for twenty minutes with the lid closed.
6. After the allotted time, lay prepared meat for all vegetables. If you want the finished dish to be richer, then before laying in the multicooker container, fry the pork in a clean frying pan for five minutes over high heat until a golden crust appears on its surface.
7. And the last ingredient, add garlic squeezed through the garlic, as well as tomato paste. Tomite in the same mode for no more than three minutes. Garlic is an indispensable ingredient of this dish, it gives pork a special unique flavor, but you can not add tomato paste, it all depends on your taste and preferences.
8. Put the prepared pork with vegetables on portioned plates, sprinkle with chopped parsley or dill. Put sliced pieces of white bread next to them in a separate flat plate.
3. Pork BBQ in a slow cooker: a step by step recipe
Ingredients:
• a large piece of pork pulp, ideally the neck;
• four onion heads;
• two large spoons of 9% vinegar;
• 30 grams of salt, allspice in ground form and seasoning for barbecue;
• ground hot pepper - optional;
• parsley, dill - half the bunch.
Cooking method:
1. Rinse the pork thoroughly, cut into slices four centimeters thick. Put chopped pieces of meat in a deep cup.
2. Prepare the marinade as follows: peel the onion heads, cut into thin strips, pour in acetic acid, a little water, pour salt, black, red pepper, ground and various spices to your taste, stir well.
3. Pour the marinade into the meat, mix again. Leave the pork under the lid in the refrigerator for five hours, or better overnight for a richer taste.
4. At the end of the time allotted for marinating, turn on the multicooker in the "bake" mode. Put the pickled meat in the capacity of the multicooker, set the time to about 25 minutes.
5. After the beep, open the lid of the multicooker, cut a piece of meat, if it is reddish inside, set the time for another ten minutes and fry. Ready meat should be soft and juicy. Optionally, meat during frying in a slow cooker can be poured with tomato sauce, sprinkled with lemon juice.
6. Put the finished home-made barbecue in a slow cooker on small flat plates, several slices per serving, next to each plate put three slices of fresh tomatoes and cucumbers. If you made kebab without sauce, then you can simply pour it when serving with kebab ketchup and sprinkle with finely chopped parsley and dill. Separately, in the plates, place the pickled onions in one and the sliced white bread in the second.
Step-by-step recipes for pork in a slow cooker: tricks and useful tips
• Pork always tastes better if you pre-marinate the meat. You can use spices, sauces, any marinades. If the time for pickling is sorely lacking, you can simply mix crushed garlic with salt and pepper and grate chopped pieces with this mixture.
• Do not assume that the spices indicated in the recipe drive you into a certain framework; you can safely replace some components with others using other herbs and spices, as well as choosing your own set of products for making sauces and marinades.
