Pork azu with pickles and potatoes. Pork azu: the best recipes with pickled and pickled cucumbers, in Tatar style, with gravy, sour cream, without tomato paste, with potatoes, rice, zucchini and eggplant
The proposed hot dish has proven itself not only for its exceptional taste, but also for the fact that the products used for it are simple, affordable and inexpensive. We wash the pork meat, dry it with kitchen paper towels and cut into thin sticks.
Cooking azu in Tatar from pork begins with the right choice of meat. It is best to use the juicy neck, breast or gluteal part ("bull's eye"), the side of the ham. The ribs are not used, they have a lot of bones. The shoulder blade will not work, as it is harsh and dry, it needs to be stewed longer, otherwise it will be badly chewed. There are also a lot of ligaments and connective tissue in the shank, it is more suitable for cooking jelly.
A good choice is the loin (back part of the fillet), in which there are no tendons. After frying and stewing, it turns out to be soft and tender, although somewhat dry, since it contains few fatty layers. The freshness of the meat must be exceptional.
There are options for cooking dishes with offal (offal). If you want to taste the lean version, put squid, mushrooms.
Peel the onion, cut into strips. To prepare this dish, onions will take a lot, do not spare it. 
Pickled cucumbers must be cut into thin strips. Suitable as pickled, barrel cucumbers, and pickled. 
Sliced \u200b\u200bmeat, spread on a well-heated pan with the addition of vegetable oil. Fry over high heat until golden brown. Salt is not needed. 
We shift the fried meat into a pan with a thick bottom or cauldron. 
In the pan where the meat was previously fried, spread the onion. Fry for 2 minutes. 
Add tomato paste and tomatoes, previously peeled and grated. For lack of a choice, housewives sometimes use tomato ketchup, but I consider such a replacement to be inferior and undesirable. Mix, fry for 2 minutes. 
We shift the vegetable frying from the pan to the cauldron. I do not wash the pan, we will still fry potatoes on it. 
Add chopped pickles. 
Stir, add 2 cups of water. If there is any meat broth, you can add it, it will be much tastier. Cover the cauldron with a lid, simmer the ingredients over low heat for 20 minutes.
Some cooks use the brine left over from pickled tomatoes. However, remember that in this case you will need to salt the dish less, because the brine itself is slightly salty.
In the meantime, let's take care of the potatoes. It must be cleaned in advance, dried, then cut into cubes.
If you want to reduce the calorie content of the dish, reduce the composition of carbohydrates in it, you can stew pork azu without potatoes, adding only onions, cucumbers, tomato and spices to the meat. The less fatty meat you choose, the lower the calorie content will be.
Tatar sauce prepared without potatoes can be served with other side dishes, such as homemade noodles, boiled crumbly rice or risotto. In some Tatar families, a plate with chopped fresh vegetables and herbs is served with the azu.
If you decide to make the basics without potatoes, you can add 1 tbsp to it at the end of the preparation of the sauce. a spoonful of flour, fried in a dry frying pan. The flour will make the sauce thicker, not so watery. To avoid lumps during the addition, the flour is mixed with a small amount of broth, and then poured into the cauldron in a thin stream and quickly mixed. Bring it to a boil and turn off the heat.
We spread the chopped potatoes in a pan where meat and vegetables were fried before, salt a little. 
Fry the potatoes over high heat until golden brown, it will take about 10 minutes. 
After the meat is stewed, put in a cauldron, fried potatoes. Now add salt, black peppercorns, ground. Add bay leaf if desired. We add a little salt, since pickles are part of the dish, there is a risk of oversalting. Cover the cauldron with a lid again, continue to simmer for 7-8 minutes. 
Meanwhile, finely chop the peeled garlic and herbs. You can take any greens, to your taste - parsley, dill, cilantro, basil, green onions, etc. 
2-3 minutes before the end of the stew, put the garlic and herbs in a cauldron. 
A hot and fragrant second course can be served at the table. It is suitable for lunch and dinner. Serve with black or white bread, table wine.
Now that you know how to cook Tatar azu, you can try improvising with the addition of various types of meat and spices to your taste. Sets of Provence and Italian herbs have proven themselves well in this dish. There are recipes that involve the addition of carrots (grated or chopped straws), as well as sweet peppers. Good appetite!
Azu from pork is a dish that is prepared from a variety of products. You can do it from different types of meat, but it turns out more tender from pork. And if you want to get a delicious dish, add cucumbers or mushrooms.
According to this recipe, pork azu with pickles is fragrant and very tasty. Choose meat without films. The dish turns out high-calorie, spicy.
Ingredients:
- pork - 650 g;
- red pepper - 2 g;
- potatoes - 650 g;
- water - 350 ml;
- black pepper - 2 g;
- onion - 1 pc.;
- salt;
- pickled cucumber - 2 pcs.;
- flour - 35 g;
- tomatoes - 220 g;
- parsley - 20 g;
- oil - 110 ml;
- cilantro - 20 g;
- garlic - 3 cloves.
Cooking:
- Cut the meat into strips. It is recommended to make five centimeters in length, and one in thickness. Cut against the fiber. Then the meat will not spread during the cooking process.
- Heat oil in a frying pan. Place meat strips. Roast. The process will take about a quarter of an hour.
- Pour in water. Cover with a lid and steam for half an hour.
- Cut potatoes. The shape will need a straw. Fry separately with oil.
- Send the chopped onion to the meat. Stir and simmer for a quarter of an hour. If the pan gets too dry, add more oil.
- Send tomatoes to the meat grinder. Grind. You can use not only fresh, but also canned. Send to meat frying. Darken eight minutes.
- Add fried potatoes, chopped greens and finely chopped garlic cloves. Salt and sprinkle with pepper. Stir. Cover with a lid and simmer for three minutes.
How to cook a dish in a slow cooker
Azu in a slow cooker is the easiest cooking option.
Ingredients:
- pork - 650 g;
- pepper;
- onions - 2 pcs.;
- vegetable oil - 2 tbsp. spoons;
- salt;
- water - 2 multi-glasses;
- potatoes - 6 pcs.;
- garlic - 3 cloves;
- cucumbers - 3 pcs.;
- tomato paste - 2 tbsp. spoons.
Cooking:
- Cut the meat. Pieces should be portioned. Send to the bowl. Chop the onion. Send onion half rings to the meat. Pour in oil. Set the mode "Frying". Fry for a quarter of an hour without closing the lid.
- Chop cucumbers. Small pieces needed. Place in a bowl. Pour in the paste. Darken seven minutes.
- Finely chop the garlic cloves and place in a bowl. Pour in water.
- Set the "Extinguishing" mode. Timer - hour. After the signal, toss the potato cubes. Salt. Sprinkle with pepper.
- Turn on the timer for half an hour.
Azu from pork according to a traditional Tatar recipe
If you decide to surprise everyone with an original dish that will be tender and fragrant, then Tatar azu is what you need.
Ingredients:
- pork - 320 g;
- spices;
- onion - 1 pc.;
- sunflower oil - 2 tbsp. spoons;
- Bay leaf;
- carrot - 1 pc.;
- salt;
- tomatoes -1 pc.;
- water - 2 multi-glasses;
- red pepper - 1 pc.;
- potatoes - 650 g;
- tomato paste - 1 tbsp. a spoon;
- butter - 75 g;
- pickled cucumber - 3 pcs.
Cooking:
- Pork will be needed in the form of sticks, one centimeter in size.
- Pour sunflower oil into the pan. Place meat pieces. Fry for a quarter of an hour. Add chopped onion and chopped carrot. Fry.
- Cut cucumbers. Send the resulting semicircles for frying.
- Pepper will be needed in strips, and tomato - in cubes. Send to the pan. Pour in the paste. Darken a quarter of an hour.
- Throw in chopped garlic cloves. Stir. Cover with a lid and simmer for an hour and a half.
- Cut potatoes. Place in skillet and bring to a boil. Move to the meat along with the butter. Salt. Sprinkle with pepper. Add lavrushka. Sprinkle with spices. Stir. Darken a quarter of an hour.
Gravy cooking option
The recipe with gravy and vegetables will win your heart.
Ingredients:
- salt;
- pork - 750 g tenderloin;
- pepper;
- vegetable seasoning;
- onions - 2 pcs.;
- lavrushka - 2 sheets;
- carrot - 1 pc.;
- vegetable oil.
Cooking:
- Cut the cut. Heat the oil and fry the meat pieces.
- Chop the onion. Grate a carrot.
- Transfer the meatloaf to a saucepan. In the same pan from the meat, place the vegetables and fry. Send to saucepan.
- To fill with water. The content must be completely covered. Sprinkle with seasoning and add lavrushka. Salt. Sprinkle with pepper. Darken a quarter of an hour.
Azu from pork in pots in the oven
Cooking azu in pots is an exciting activity that will bring pleasure to the cooking process and taste.
Cooking:
- pork - 550 g;
- greenery;
- water - 240 ml of boiling water;
- potatoes - 5 pcs.;
- vegetable oil;
- cucumber - 2 pcs. salty;
- pepper;
- onion - 1 pc.;
- salt;
- garlic - 1 clove;
- sour cream - 1 tbsp. a spoon;
- tomato paste - 1 tbsp. a spoon.
Cooking:
- Cut the meat. Fry in oil. Sprinkle with pepper and salt.
- Chop potatoes. Fry in a skillet in oil. Salt and mix.
- Chop the onion. Cut cucumbers.
- Prepare pots. Lay out the laurel. Place meat. Cover with onions. Lay out potatoes. Place the last layer of cucumbers.
- Add tomato paste to sour cream. Pour in water. Pour the resulting mixture into pots. Sprinkle with chopped herbs.
- Place in oven. Bake an hour. 180 degree mode.
Hearty dish with potatoes
The meal is hearty and nutritious.
Ingredients:
- pork - 320 g;
- greenery;
- butter - 35 g;
- potatoes - 320 g;
- black pepper;
- onion - 110 g;
- water - 55 ml;
- wheat flour - 11 g;
- salt;
- cucumbers - 75 g;
- garlic - 1 clove;
- tomato puree - 35 g.
Cooking:
- Slice the pork flesh. Cut potatoes. Chop the onion. Cut the skin off the cucumbers and remove the seeds. Cut into straws.
- Place potatoes in a saucepan. Add onion pieces and cover with water. Simmer for seven minutes. Add meat. Throw cucumbers. Darken seven minutes.
- Sprinkle flour into tomato paste. In a mortar, crush the garlic and send it to the flour. Salt and sprinkle with pepper. Pour in the tomato puree. Mix. Pour into meat. Darken four minutes.
Pork azu with bell pepper
Pepper gives a special flavor to the dish, makes it more original and tastier.
Ingredients:
- pork - 520 g;
- pickled cucumber - 240 g;
- bell pepper - 270 g;
- salt;
- ground black pepper;
- meat broth - 260 ml;
- turmeric - a pinch;
- flour - 45 g;
- parsley - 12 g;
- carrot - 120 g;
- olive oil - 110 g;
- onion - 110 g.
Cooking:
- Cut vegetables. Small straw needed. Fry in oil.
- Cut pickled cucumbers. Throw in vegetables. Darken seven minutes.
- Soak the washed pork. Cut into pieces. Place with vegetables. Sprinkle flour. Stir fry until golden brown. Pour in broth. Sprinkle with seasonings. Salt. Cover with a lid. Darken a quarter of an hour.
Unusual recipe with red wine
This dish, exquisite in appearance and taste, deserves to take a place in an expensive restaurant. With a minimum of effort, you will prepare a gastronomic miracle that everyone will eat with great pleasure.
Ingredients:
- pork - 420 g;
- salt - 1 teaspoon;
- sweet pepper - 1 pc.;
- zira - 1 teaspoon;
- tomato paste - 4 tbsp. spoons;
- black pepper - 0.5 tsp;
- garlic - 3 cloves;
- butter - 55 g;
- red dry wine - 260 ml.
Cooking:
- Melt a piece of butter in a saucepan. Pour zira. Add pepper. Chop the garlic cloves and send to the oil. Pour in the paste. Simmer while stirring for three minutes. Pour in wine. Stir.
- Chop the meat. The pieces should be medium. Send to the sauce. Sprinkle with salt. Darken for half an hour.
- Grind the pepper. Throw in meat. Hold for a quarter of an hour.
Cooking with sour cream
This self-sufficient dish has long conquered the hearts of discerning gourmets.
Ingredients:
- pork - 750 g;
- flour;
- pepper;
- cucumber - 3 salted;
- salt;
- onion - 420 g;
- olive oil;
- sour cream - 260 ml.
Cooking:
- To prepare a real basics, the meat must be cut into long slices, for example, as they do for beef stroganoff and always along the fibers. If there is fat, then it must be cut off.
- Roll chopped meat pieces in flour. Place in hot skillet with hot oil. Roast.
- Chop the onion. The resulting semirings. Place on meat. Roast. Pour in boiling water.
- Grind peeled cucumbers. Send to the pan. Salt and sprinkle with pepper.
- Darken the hour. Pour in sour cream. Warm up.
With zucchini and eggplant
The dish turns out not only hearty, but also fragrant.
Ingredients:
- vinegar - 1 tbsp. a spoon;
- eggplant - 2 pcs.;
- hops-suneli;
- zucchini - 2 pcs.;
- pepper;
- pepper - 1 pc.;
- salt;
- pork - 520 g;
- onion - 1 pc.;
- carrot - 1 pc.;
- tomato paste - 2 tbsp. spoons.
Cooking:
- Chop the onion. Pass the carrots through a coarse grater. Eggplant and zucchini - sliced. Chop the meat. Pepper cut into pieces.
- Fry the onion. Add meat and other vegetables. Roast. Pour in some water. Simmer under the lid for half an hour. Salt. Pour in the paste. Sprinkle with pepper and seasonings. Pour in the vinegar. Cook for a quarter of an hour.
Cooking option with rice
Simple flavorful meat cooked with rice will be a wonderful dinner for the whole family.
Ingredients:
- flour;
- pork - 320 g;
- vegetable oil;
- rice - 210 g;
- lavrushka;
- black pepper;
- parsley - 15 g;
- onion - 1 pc.;
- tomato paste - 3 tbsp. spoons;
- salt;
- water - 210 ml;
- pickled cucumber - 1 pc.;
- rosemary;
- garlic - 3 cloves.
Cooking:
- Chop the onion. You should get half rings. Make cucumbers in the form of straws. Chop garlic cloves.
- Heat a frying pan with olive oil. Place onion. Roast. Chop meat and dip in flour. Send to the bow and throw a lavrushka. Fry for three minutes.
- Pour in the paste. Add cucumbers. And some garlic cloves. Pour in water. Salt and sprinkle with pepper. Stir and boil. Put out a quarter of an hour. Place the remaining garlic and toss in the chopped parsley.
- Boil rice grains. Pour oil into skillet. Place one garlic clove, pre-mashed. Drop rosemary. Darken three minutes. Take out the garlic and rosemary. Pour the resulting oil into the rice. Salt and stir. Place on a dish. Put cooked meat on top.
Azu is a traditional dish of Tatar cuisine. It is prepared from meat, potatoes and pickles in a spicy sauce. The classic Tatar recipe uses beef, lamb or young horse meat. For the Slavic taste, pork is more familiar, which does not spoil the taste of the finished dish at all. The meat must be fried until golden brown, and only then stewed in the sauce. Only pickles prepared without a drop of vinegar should be used in cooking. If the skin of cucumbers is tender, then you can not remove it. You need to know that potatoes remain solid in an acidic environment, so they must be fried separately and only then lowered into the sauce. Instead of tomato paste, you can take fresh, well-ripened tomatoes.
Butter is best for frying foods, although margarine and lard are also suitable. Be sure to sprinkle the finished dish with chopped dill or parsley. This will not only enrich it with vitamins, but also add a light spicy note.
Pork azu with pickles is a very tasty dish, but extremely high in calories. You should not get carried away by the beautiful half of humanity, concerned about extra pounds.
Ingredients
- for 4 servings:
- Pork (pulp) - 500 g;
- Pickled cucumbers (medium size) - 2 pcs.;
- Tomato paste - 2 tbsp. l.;
- Potatoes - 300 g;
- Onion - 2 pcs.;
- Garlic - 3 cloves;
- Black peppercorns - 5 pcs.;
- Butter - 2–2.5 tbsp. l.;
- Salt - to taste.
Preparation time - 10 minutes. Cooking time - 1.5 hours.
Cooking
Wash the pork pulp, dry it and cut across the fibers into cubes 2 cm wide and 3–4 cm long.
Put the meat in a frying pan with heated oil and fry until golden brown.
Peel the onion and chop finely.
Fry the onion in oil until light golden.
Put the onion and tomato paste to the meat, salt to taste.
Mix the mixture and pour hot water or broth so that the liquid only slightly covers the meat.
Close the pan with a lid and simmer the meat for 40-50 minutes over low heat.
Peel potatoes and cut into large pieces.
Fry potatoes in oil until half cooked.
Peel the pickled cucumbers, cut into 4 parts lengthwise and finely chop across.
Pickled cucumbers have a specific, "barrel flavor", which is not to everyone's taste. In order not to spoil the finished dish, it is best to fry them in a pan with a little butter before laying them.
Peel the garlic cloves from the dry shell and pass through a press or chop in a special garlic mill.
Add pickled cucumbers, potatoes, garlic and peppercorns to the meat.
Simmer everything together for about 15 minutes under the lid. Salt if necessary.
When serving azu, it is advisable to sprinkle with chopped herbs.
Azu in Tatar from pork is ideal for cooking in a slow cooker. To do this, you just need to put all the fried foods into the bowl of the appliance, pour over the prepared sauce and set the timer in the “Stewing” mode for an hour and a half. After the beep, the dish is ready to serve.
Recipes for cooking azu from pork.
Azu is a traditional Tatar dish. For its preparation, potatoes, rice, meat and vegetables are used. All the ingredients are mixed, and the meat allows you to create a savory rich sauce.
It is suitable for serving as a side dish, as well as a separate dish. Azu is prepared both for the festive table and for the daily diet. It has a high degree of saturation and does not require large financial costs.
There are hundreds of cooking recipes. We will consider a few of the most simple ones that even a novice hostess can use. We will also get acquainted with different ways of preparing basics, including using a slow cooker.
What part of pork meat is azu made from?
Traditionally, beef is used for this dish. However, pork meat is also often used. In this case, the dish will come out more fat and saturated. For cooking, you should choose the following parts of pork:
- collar
- shoulder blade
- Brisket
- Ham
- Loin
Pork for azu When buying, you must follow the following rules:
- Meat should be refrigerated but not frozen.
- When pork is defrosted, the taste of the dish will change dramatically, because when thawed, the meat fibers will become stiff, and the broth for the sauce will be bitter
- It is necessary to cook the dish in a dish with a thick bottom.
- Use the minimum amount of oil for frying, as pork is quite fatty
- The meat must be cut into strips of medium thickness, as large parts of the pork will not cook evenly.
- The neck or any other part can be pre-marinated with spices. In this case, the meat will become more fragrant and juicy.
How to cook pork aza in Tatar style in pots in the oven: sequence, step by step recipe
In the classic Tatar azu recipe, pickled or pickled cucumbers are used. Also, traditionally, the dish is cooked in a cauldron or a thick pan. However, if you do not have the necessary utensils on hand, pots can be used. In order to prepare azu at home, you will need the following ingredients:
- 1 kg potatoes
- 400 g pork
- 2 pcs. onion
- 1 large carrot
- 150 g tomato paste
- Spices as desired
- 5 tbsp crushed bay leaf
- 2 garlic cloves
- 200 g pickled cucumbers
- 1 tbsp flour
- Pork is cut into strips and fried until half cooked using oil
- Onions are peeled and cut into small cubes
- Grated cucumbers and carrots
- Potato cut into cubes
- Onions and carrots are fried with a minimum amount of oil
- Tomato paste is diluted with water and flour and brought to a boil.
- Garlic finely chopped and added to tomato sauce
All ingredients are placed in pots in the following sequence:
- Pork
- cucumbers
- Potato
- Carrots and onions
- Spices
- Tomato sauce
- Herbs or bay leaf
Azu is baked at a temperature of 180 ° C for 1 hour and 20-30 minutes.
How to cook pork azu with pickles and gravy in a slow cooker: recipe
A multicooker greatly simplifies the process of cooking. Azu in Tatar is also no exception. For this you will need:
- 700 g pork
- 450 g pickled cucumbers
- 30 g tomato paste
- 100 ml cucumber marinade
- 200 ml water
- Spices as desired
- 1 tsp ground ginger
- 2 pcs. bay leaf
To prepare, follow these steps:
- Pork is cut into cubes and fried in a slow cooker in the “baking” mode for 25 minutes
- Cucumbers are rubbed on a coarse grater and added to the meat
- Add water with tomato paste, marinade to the ingredients and continue to simmer
- The multicooker is switched to the “stewing” mode and spices are added after which, they wait 1 hour, periodically stirring the dish
As a side dish, you can serve potatoes, buckwheat, barley porridge or rice.
How to cook pork azu with pickled cucumbers?
Azu can become the main dish on the festive table. It saturates well and does not require a large number of ingredients. The cooking process takes about 1 hour and 30-40 minutes. For this you will need the following products:
- 1 kg potatoes
- 700 g pork
- 3 pcs. onion
- 5 pieces. pickles
- 4 garlic cloves
- 4 tbsp tomato paste
- 2 tbsp vegetable oil
- Spices as desired
- 1 bunch of parsley
- 250 ml water
- Pork is cut into thin strips and fried with the addition of vegetable oil until half cooked.
- Onions are peeled and cut into strips
- Fry in the same pan where the pork was previously cooked
- In the process of cooking, cucumbers are rubbed on a coarse grater and added to the onion.
- Tomato paste and spices are mixed, diluted with a small amount of water and seasoned with vegetables, after which they are stewed for 10 minutes
- Potatoes are peeled and cut into strips
- It is fried until half cooked with the addition of oil.
- Next, combine all the ingredients in a saucepan with a thick bottom and add a glass of water.
- Cooking a dish under a lid on a small fire
- For 5 min. before the end of the culinary process, you must put crushed garlic and cover the bowl with a lid
- After 50 min. from the moment you start cooking, you need to check the readiness of the meat
- After turning off the heat, add finely chopped parsley and cover with a lid for 10 minutes.
How to cook pork azu with sour cream?
Sour cream allows you to make the taste of pork more tender and piquant. However, in this case, cucumbers for the preparation of azu are not required. We will consider one of the simplest recipes that every housewife can use. For this you will need:
- 1 kg pork (it is better to take loins)
- 250 ml sour cream
- 200 g melted cheese (Camembert is ideal)
- 1 bunch cilantro
- 1 bunch of parsley
- 2 tbsp wheat flour
- Spices to taste
- 2 tbsp vegetable oil
- 4 tbsp suneli hops
The cooking process is as follows:
- Pork cut into thin strips and fried with oil
- As soon as the meat is covered with a crust, add 150 ml of water and continue to simmer
- Flour is fried in a dry frying pan
- Combine sour cream, suneli hops and flour
- Pour the sauce over the meat and continue to cook for 5 minutes.
- Processed cheese is rubbed on a coarse grater and mixed with the dish
- Parsley and cilantro finely chopped and combined with meat
- All ingredients are mixed, spices are added to them and covered with a lid, continuing to simmer for 5 minutes
- As a side dish, fresh vegetables or mashed potatoes are suitable for this basic.
How to cook pork azu with potatoes without tomato paste?
In the traditional Tatar azu recipe, fresh tomatoes or tomato paste are always used. However, if you do not have these ingredients on hand, you can cook the dish without them. We will consider one of the easiest ways. It will require:
- 1 kg potatoes
- 500 g pork
- 300 g pickles
- 1 large carrot
- 1 large onion
- Bay leaf
- 2 tbsp. l. sunflower oil
- 400 ml water
- Spices as desired
For cooking, you must follow these steps:
- Pork cut into small pieces and fried in sunflower oil
- Carrots and onions cut into strips and fried with meat
- Cucumbers cut into strips or rubbed on a coarse grater
- After the pork is fried, all the ingredients are mixed in a cauldron with a thick bottom.
- The components of the dish must be combined and poured with water.
- Next, you need to add spices and bay leaf, cover with a lid and simmer azu for 25 minutes. to readiness on a small fire
How to cook pork azu with rice?
Rice is perfect for making azu. In combination with pork, this dish can quickly and tasty saturate all family members. At the same time, the list of ingredients is available to everyone. To prepare azu with rice, you will need the following components:
- 1 cup rice
- 300 g pork
- 1 bulb
- 1 carrot
- 450 ml water
- 100 g wheat flour
- 100 g tomato paste
- 60 g sunflower oil
- Spices as desired
- 50 g marjoram
- 1 garlic clove
- A bunch of dill or cilantro
- 10 g butter
We carry out the cooking process by following the further points:
- Pork cut into small cubes
- Onions and cucumbers cut into strips
- A clove of garlic must be crushed under pressure
- Onions need to be fried for 2-3 minutes
- Pork is wrapped in flour and sent to the onion
- After the meat is covered with a crust, you need to add 200 ml of water, tomato paste, garlic and cucumbers. All components are stewed for 15 minutes.
- For 5 min. until pork is ready, add finely chopped cilantro or dill, as well as spices
- Rice should be poured with water (250 ml per 1 glass) and brought to a boil, after which it is boiled for about 10 minutes.
- Rice must be seasoned with a little butter
- After cooking, azu is served on a pad of rice.
How to cook pork azu with zucchini and eggplant?
In the summer, the number of fresh vegetables on our table increases significantly. They help diversify the diet, as well as charge with a supply of vitamins and minerals for the whole year. Azu with zucchini and eggplant is a wonderful dish that is suitable for both everyday use and for the festive table. For its preparation, the following ingredients are needed:
- Eggplant - 400 g
- Zucchini - 400 g
- Pork - 500 g
- Potato - 1 kg
- Bulgarian pepper - 4 pcs.
- Onion - 2 pcs.
- Water 600 ml
- Carrots - 2 pcs.
- Garlic - 5 cloves
- Sunflower oil - 100 ml
- Spices as desired
- Parsley - 1 bunch
The preparation process looks like this:
- Pork fried in a frying pan with oil
- Onions and carrots are peeled and cut into small cubes
- Garlic crushed under pressure
- Bell pepper cut into cubes
- All vegetables are fried in a pan until a crust forms.
- Potatoes are peeled and cut into cubes
- Put meat, potatoes, vegetables, garlic in a saucepan with a thick bottom and pour all the ingredients with water
- Azu is stewed under a lid over low heat for 30-40 minutes.
- For 5 min. spices and finely chopped herbs are added until ready
How much is the azu of their pork cooked in the oven and slow cooker?
Pork is a versatile product from which you can cook a huge variety of dishes. Azu in combination with this meat does not require much time and energy. Depending on each individual cooking method, the dish will be ready for the following period:
- To prepare the basics in a slow cooker, you must select the “quenching” mode and set the time - 40-50 minutes.
- If you cook this dish in pots - 1 hour and 20-30 minutes.
- In the case of cooking in a cauldron on the stove - 40-50 minutes.
- If you use a special form for wicking in the oven - 1.5 hours
- When cooking on an open fire - 30-45 minutes.
You must also consider the following rules:
- The larger the pieces of vegetables and meat, the longer it will take to complete the cooking process.
- Before you send the pork to stew with the main ingredients, it must first be fried in a pan or in a cauldron
- Greens should be added last, otherwise it will boil and spoil the taste and appearance of the dish.
- If you are using thawed meat, take more time to cook it as it may be dry.
- For azu, you need to use dishes with a thick bottom and high sides, because in the process of boiling the sauce you can stain the kitchen surfaces, and the ingredients may not be placed in a dish with a small volume
How to beautifully decorate the pork azu on the festive table: ideas, photos
Aesthetic appearance affects not only the taste of the dish, but also the first impression of the guests. There are several most advantageous ways to supply azu. Among the most popular are the following:
- General (the dish is taken out in the cauldron in which it was prepared or transferred to a large dish, from which each of those present takes their portion)
- Portion (for each guest, the host puts a few grams of treats)
- With a side dish (as an additional treat, you can serve fresh or lightly salted chopped vegetables and herbs to a plate with azu)
- With herbs (a few leaves of cilantro or parsley are placed on the dish)
- In pots (even if the azu was cooked in another dish, it can be divided into portions)
- With sauces (they are poured into special common or portioned dishes, and they should also complement the composition of the Tatar dish, so you can choose those that relate to this cuisine)
Azu has many ways of preparation and serving. Regardless of which recipe you use, remember that fresh pork, as well as neat little pieces, will help to achieve the perfect combination of all components of the dish. It is also important to monitor the degree of cooking of potatoes, meat or rice. After all, it is their taste that will create the main notes of the azu. And to complement the aroma and taste of the dish, you can add marjoram, suneli hops, cilantro, saffron, bay leaf, paprika or garlic.
Video : Azu in Tatar. But not just azu, but a magnificent azu
step by step recipe with photo
The main charm of pork azu is a spicy sauce with garlic flavor. Juicy, lard-laced pieces of pork will make the taste of the dish unsurpassed, and slices of ripe tomatoes are painted in a delicate orange color.
When cooking, dried potato wedges are fried separately until a golden stable crust is formed, which will not allow them to fall apart during the stewing process. To strengthen it, you can use starch breading.
Pickled cucumbers with a spicy dill smell will be the highlight of the pork meat dish, coupled with a bright vegetable platter. It is served exclusively hot.
Ingredients
- pork 300 g
- onion 1 pc.
- carrot 1 pc.
- pickled cucumbers 1-2 pcs.
- garlic 5-6 cloves
- potatoes 3-4 pcs.
- tomato 2 pcs.
- greenery
- vegetable oil 3-4 tbsp. l.
- ground black pepper
- ground coriander 0.25 tsp
- dry adjika 0.25 tsp
Cooking
1. Peel potatoes, rinse and dry with paper towels from excess moisture. Cut into slices. Pour vegetable oil into a deep frying pan (you can use a cauldron, wok, thick-walled pan), heat it well. Place potatoes in hot oil. Fry until golden brown on all sides over high heat for 5-8 minutes. Turn occasionally with a spatula to keep the pieces from burning. Put the fried potatoes on a separate plate.
2. To make the azu more satisfying, take meat with a layer of fat. Rinse the pork and pat dry with paper towels to keep the meat dry. Cut into small pieces. In the same pan, if needed, add a little more oil and heat well. Fry the pork for 5-8 minutes until golden brown on all sides over high heat. At first, the meat will begin to release juice, as it is fried, the juice will evaporate, and the pieces of pork will brown.
3. Peel the onions and carrots. Cut the onion into large pieces, grate the carrots on a large grater. Add vegetables to roast pork. Stir. Reduce heat to low and cook for 8-10 minutes until carrots and onions are soft. Stir from time to time.
4. Cut pickles into small cubes. Rinse and pat dry the tomato. Cut into small pieces. Add both ingredients to the skillet. Stir. Cover and simmer for 15-20 minutes.
5. When all vegetables are soft, add fried potatoes, garlic, passed through a press. Pour salt, ground black pepper, coriander, dry adjika. Stir and continue cooking in the same mode for 10-15 minutes.
6. Sprinkle with chopped herbs and turn off the heat. Azu is ready.
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