The best pork lagman recipe. Pork lagman - a European version of a Central Asian dish

13.12.2023 Seafood dishes

Lagman is an oriental dish that is most often prepared from beef or lamb. But pork lagman also has a wonderful taste. Depending on the amount of water, it can be prepared as a soup or as a main course.

Tip: all the components of lagman can be cooked together if you plan to eat everything at once. The noodles soften in the water and absorb it. In just a couple of hours it will not be soup, but an unpleasant porridge. If you plan to save some from lunch for dinner, it is better to choose a recipe where the noodles are cooked separately and poured before serving.

half a kilo of pork;
4 onions;
2 large tomatoes, eggs and bell pepper;
2 medium heads of garlic;
one carrot;
0.6 kg noodles;
2/3 cup vegetable oil;
a bunch of different greens;
water;
spices and salt.

Classic recipe for pork lagman:

Chop the peppers and carrots into small cubes, and chop the tomatoes finely too.
Chop the garlic with a knife, prepare the herbs and remove for a while.
Pour oil into a cauldron and heat to maximum. Carefully throw in the meat with onions and carrots. Fry for 15 minutes, stirring all the time.
Add peppers and tomatoes, cook for another 8 minutes. Then pour water and add garlic. Switch the heat to low and cook until done.
Fry the eggs separately, like an omelet. Cut it into strips.
Boil water, add a little salt and cook the noodles until fully cooked. Drain in a colander and rinse with cold water.
Lay out the noodles and pour over the meat sauce. Sprinkle the dish with omelette strips and chopped herbs. Can be served immediately.

Ingredients:

kilogram of pork on the bone;
4 handfuls of noodles;
2 peppers, onions and black radishes;
0.5 liters of homemade tomato juice;
3 small carrots;
5 cloves of garlic;
50 g cilantro;
vegetable oil for frying;
salt and seasonings.

Cooking instructions:

Rinse the meat and separate it from the bone, cut into medium-sized pieces of any shape.
Place the bone in a saucepan and add water. Boil the broth and remove the foam. Reduce heat to low and simmer for one and a half hours.
Peel the carrots and radishes and throw them into the pan.
Make tomato paste: boil the juice in a clean frying pan for 30 minutes. Cook over medium heat, stirring all the time.
Heat a deep frying pan with oil and add pork. Fry for a short time, until the first crust.
Cut carrots, radishes and peppers into strips. Onion in half rings, garlic in cubes.
Pour the tomato paste into the meat frying pan and cook over medium heat for 5 minutes. Stir all the time.
Add vegetables, stir well. Simmer over low heat for a quarter of an hour. Add a glass of broth and simmer for 30 minutes.
Pour 180 ml of broth into the pots. Place in a preheated oven for 60 minutes.
Place the noodles in them and cook in the oven until done. Remove and leave in another container for a while.
Place back into the pot with the meat mixture on top. Place in a hot, but turned off oven for 10 minutes.
Sprinkle the finished dish with chopped cilantro and serve.

What do you need:

0.6 kg pork meat;
0.5 l of water;
100 g vermicelli;
2 sweet bell peppers;
1 carrot and onion;
celery root;
2 spoons of tomato paste;
for frying Art. l. oils;
fresh parsley;
half a teaspoon each of salt and pepper.

Cooking lagman in a slow cooker:

Cut the pork meat into medium-sized pieces.
Fry it on the “Baking” program for half an hour.
Chop the celery and carrots into small cubes, and the onion into rings. Throw everything into the meat.
Cut the peppers into thin slices and place in a slow cooker. Sprinkle salt and pepper.
Set the “Quenching” program for one and a half to two hours. Fill the contents of the pan with water to the top mark.
Separately, cook vermicelli in a saucepan and place on plates.
Before serving, pour meat gravy over it and sprinkle with finely chopped parsley.

Delicious homemade lagman with pork

Ingredients:

kilogram of meat;
1 large tomato and pepper each;
1 medium carrot and onion;
0.4 kg long vermicelli or noodles;
half a package of ground coriander;
vegetable oil for lubricating noodles and frying;
hot red pepper – 5 g;
1 tsp. salt.

Recipe for delicious homemade lagman with pork:

Coarsely chop the meat and place in a frying pan with hot oil for a few minutes.
Cut the onion into cubes, tomatoes, carrots and pepper into strips.
Add vegetables in the following order: onion, pepper, carrot, tomato. There should be a 5 minute difference between each product. During this time, stir the contents a couple of times.
Simmer all the products for another 3-4 minutes and transfer them to the cauldron. Pour hot water and boil.
At this time, cook the noodles and let the water drain. Add just a little oil - then it will not stick together.
Add noodles to other ingredients and cook for about 20 minutes. Once ready, add seasonings and leave for 5 minutes.
Serve the lagman hot immediately after it is ready.

How to cook with eggplants

What to make it from:

400 g pork;
450 g special noodles;
1 large eggplant;
2 carrots, tomatoes and peppers;
1.5 large onions;
3 cloves of garlic;
120 ml vegetable oil;
a bunch of your favorite greens;
a little salt.

How to cook lagman with eggplants:

Wash and dry the meat, cut into medium-sized pieces.
Chop carrots and peppers into strips, tomatoes, eggplant and onions into cubes. Chop the garlic with a thin knife.
Heat the oil in a frying pan and add the onion, after 15 seconds add the pork to it. Fry the onion until golden brown.
Add eggplant, peppers, carrots and simmer for a quarter of an hour. Add tomatoes, salt and pepper.
Pour water and simmer for at least half an hour until the vegetables are completely cooked.
Cook the lagman noodles until done. Drain the water and place it in a deep bowl.
Top with gravy before serving. Chop the greens and sprinkle on top.

Step-by-step recipe with potatoes

Products you will need:

300 g each of meat and noodles;
200 g of tomatoes and potatoes;
2 small onions;
1 carrot and 1 sweet pepper each;
3 cloves of garlic;
a tablespoon of soy sauce;
sunflower oil;
seasonings and salt.

Recipe for pork lagman with potatoes:

Rinse the pork, remove the veins and cut into medium-sized cubes.
Cut carrots and peppers into strips, onions with garlic and tomatoes into arbitrary pieces. Coarsely chop the potatoes into cubes.
In a heated frying pan, fry the meat until browned. Pour in soy sauce and simmer for at least half an hour. As the liquid evaporates, add water 2 tablespoons at a time.
Throw in the onion, after 2 minutes the carrots and garlic. Stir for two minutes and add potatoes. Stir all the time, cook for 5 minutes.
Pour enough water so that the vegetables and meat are completely under it.
Add salt and pepper, bring to a boil. Simmer for 7 minutes. Add the tomatoes and peppers, cover the container and leave for 8 minutes.
Boil the noodles, remove the water and place on plates. Pour over the meat part of the dish, sprinkle with your favorite herbs and serve.

Pork lagman soup

What do you need:

half a kilo of meat;
0.2 kg special noodles;
2 small tomatoes;
2 large onions;
1 carrot and radish each;
sunflower oil;
6 cloves of garlic;
hot chili pepper, black pepper, cumin seasoning, coriander and paprika;
a level spoon of salt.

Cooking instructions:

Cut the washed and dried meat into pieces of any size and shape.
Heat oil in a cauldron and fry the meat until the color changes. Chop the onion and add to the meat. Stir occasionally to prevent the pork from burning.
Grind the garlic in a garlic grinder, cut the tomatoes into thin slices, radish and carrots into small cubes.
Send vegetables to the cauldron: carrots, radishes, garlic with seasonings. There should be a 10 minute difference between them. Cover and simmer for 8 minutes.
Add the tomatoes and simmer for 5-6 minutes. Pour as much water as for regular soup. Close the lid, set the heat to low and simmer until done.
Cook the noodles, drain the water and place on plates. Pour the finished soup over it, add some finely chopped herbs and serve.

Making noodles for lagman with your own hands

Products:

kilogram of flour;
2 chicken eggs;
0.4 l of water;
one and a half tablespoons of salt;
half a teaspoon of soda;
a glass of vegetable oil.

Noodles for lagman at home:

Heat the water - it should be warm. Pour into a deep container, add a spoonful of salt and stir.
Beat in the eggs and use a fork or whisk to make a homogeneous liquid.
Add flour and knead the dough until it has an even consistency.
Wet a towel with cold water and wrap it around the ball of dough. Set it aside for at least an hour. During this time, knead the dough a couple of times. Do not use flour.
When it becomes smooth, you can proceed to the next stage. Pour half a glass of water into a deep bowl, add soda and the remaining salt. Stir until they dissolve.
Rub the liquid into the dough: wet your hands and knead it, twist it. Repeat until the water runs out. It should become elastic and stretch well.
Make several long sausages from the dough and cut them into small pieces. Leave for 20 minutes under a damp towel.
Wet your hands thoroughly with oil. Roll out thin sausages again, no thicker than your finger. Grease the board with oil and place them on it. Leave under a damp cloth for a quarter of an hour.
Pull out a strip of dough and roll it out to the thickness of a pencil. Cover again and leave for a quarter of an hour.
Make spirals and set aside for 10 minutes. Take one and start stretching, passing through your fingers, twisting slightly. Make spirals again, but thinner, and set aside for 20 minutes.
Pull and pull the noodles through your fingers, making them even thinner. Then gradually roll it into an oval skein.
The cooking time for such noodles is 2 minutes. Once ready, it is drained, greased with oil and filled with meat gravy for lagman.

It will take longer to prepare lagman than regular soup. But the tasty result will please the whole family.

Lagman is the national dish of Central Asia. Lagman is prepared by different peoples living in China, Kyrgyzstan, Kazakhstan, Uzbekistan and other countries, and of course, each nation has its own lagman, prepared in a special way.

You can often find lagman, where even eggplants, beans, radishes and other products are added. The classic lagman recipe combines meat, onions, carrots, sweet peppers and sometimes tomatoes or tomato paste.

This dish turns out to be incredibly tasty and can be served either as a first course, adding more liquid, or as a second course, placing fried meat on top of pulled noodles and then stewed in broth with vegetables and spices.

You can prepare noodles for lagman yourself, making them long and stretchy. And if you don’t have time to prepare it, buy lagman noodles in the store. Its taste is no worse than homemade noodles prepared with your own hands. Today we use ready-made flat noodles for lagman.

Read more recipes for cooking lagman in a slow cooker.

Pork lagman - tasty and simple

Lagman is a traditional Chinese dish; it is noodles prepared in a special way with meat and vegetable sauce.

Lagman is valued for its taste, satiety and aroma; it can be found in home and restaurant kitchens, and there are a great many recipes for its preparation.

Traditionally, lagman is prepared from lamb, but not everyone likes its taste, so quite often you can try lagman made from beef or pork. This dish is simple, even novice cooks can prepare it.

A few words about noodles. The correct noodles for lagman are prepared independently, at home. This process requires time and patience, although the result always lives up to expectations.

According to the traditional recipe, the noodle dough is rolled into ropes and then stretched in the hands, twisting in different directions, to the desired thickness.

If you are not yet ready for such feats, you can buy special noodles in the store.

To prepare a delicious pork lagman, you will need:

Pork – 500 grams.
Noodles – 200 grams.
1 head of onion.
Carrots – 2 pieces.
Tomatoes – 2 pieces.
1 bell pepper.
Green radish - half (or 1 small turnip).
Potatoes – 2 pieces.
2-3 cloves of garlic.
Seasonings: cumin, coriander, black pepper, paprika, bay leaf.
Greens: cilantro, parsley.
Salt and sugar to taste.
Vegetable oil.

The composition of vegetables and seasonings in different recipes may vary depending on the preferences of the housewife. Legumes, cabbage, zucchini and eggplants are added to lagman.

Spices can also be different - some like anise or a mixture of peppers, others limit themselves to paprika. You can always adapt the recipe to your taste.

Preparing lagman:

Cut the pork into small pieces. Heat the oil in a saucepan or saucepan and put the meat there. It is important that the walls and bottom of your cookware are thick. To prevent the meat from sticking to the dishes, you can first add a little salt to the bottom. Now let's let the meat fry.
Cooking vegetables. First, peel and finely chop the onion and add it to the meat. When the onion turns golden, add the carrots cut into strips, and after ten minutes - the green radish.
Pour boiling water over the tomatoes, remove the skin and cut into thin slices. Cut bell pepper into cubes. Add peppers and tomatoes to the dish and cook for a few more minutes.
Chop the garlic as finely as possible, crush the cumin, coriander and pepper in a mortar. Add garlic and spices to the meat, add hot water or specially prepared broth, wait for it to boil and reduce the heat. Then add the bay leaf, close the dish with a lid and simmer for about forty minutes.
Cut the potatoes into cubes, put them in a saucepan, add salt and sugar, cook for fifteen minutes, then turn off the heat.
During this time, cook the noodles. Lagman noodles need to be boiled in a large amount of water, so choose a large saucepan. The water needs to be well salted. Homemade noodles will be ready in five minutes. If you are using store-bought noodles, check the cooking time in the recipe on the package. It is very important that the noodles are not overcooked.

Serve lagman:

Lagman is served in portions, it is served in deep plates, preferably bowls. Noodles are placed at the bottom, then meat and vegetables are added.
Everything is filled with broth. Pour the broth depending on how you are going to serve the lagman - as a soup or a main course. The composition is completed with finely chopped greens. Our pork lagman is ready.

Pork lagman

There are many recipes for making lagman. Many people add radishes, eggplants and zucchini to lagman (Uzbek recipe for example), but truly real sauce is prepared exclusively from onions, carrots, tomatoes, peppers, meat and spices.

Different meats are used, beef for beef lagman, lamb for lamb lagman (this is how Stalik Khankishiev prepares lagman)... Here we will look at the recipe for lagman with pork. This way you can even cook lagman in the Polaris multicooker.

To prepare pork lagman you will need:

Pork tenderloin – 500 gr.;
Fresh cabbage - 1 fork;
3 potatoes;
1 onion;
1 carrot;
1 tomato;
1 zucchini;
3 sweet peppers;
1 eggplant;
Tomato paste – 2 tbsp;
Table vinegar – 1 tbsp;
Bay leaf - 3 leaves;
3 peppercorns (allspice);
Garlic 5 cloves;
Salt;
Greenery;
Mayonnaise or sour cream;
Vegetable oil – 1 tbsp;
5-8 black peppercorns;
1 pack of noodles.

Let's start preparing the lagman. The pork recipe does not require any special preparation.

Cooking method:

Shred the cabbage into small strips.
Cut the meat into small pieces.
Peel the vegetables and cut into small cubes.
Heat vegetable oil in a deep frying pan and add meat, fry it until golden brown, stirring constantly.
Add cabbage to the meat, stir and let fry a little for 3 minutes.
Place the carrots and onions in the frying pan with the meat and cabbage and fry for 3 minutes, then add water and simmer for 20 minutes.
Add potatoes, zucchini, tomato, eggplant, sweet pepper, tomato paste, peppercorns and salt to the vegetables and meat. Add water and 1 tbsp. vinegar and simmer for 40 minutes, add bay leaf and garlic.
Boil the noodles in salted water so that they do not boil.

Place the noodles in bowls and place vegetables on top. And, if desired, add 1 tbsp to each serving. mayonnaise or sour cream, and sprinkle with finely chopped herbs on top. Lagman with pork can be eaten either with a fork or with chopsticks, “Chinese style”.

Pork lagman

Required:

Pork - 1 kg.
Onions - 2-3 pcs.
Carrots - 1-2 pcs.
Bell pepper - 2-3 pcs.
Potatoes - 3-4 pcs.
Garlic - 3 cloves.
Tomato paste (tomatoes) - 3-5 tbsp.
Water (broth) - 2 l.
Salt - to taste
Spices - to taste (ours are Abkhazian)
Adjika - to taste
Greenery
Bay leaf - 1-2 pcs.
Vegetable oil - for frying meat and vegetables
Boiled lagman noodles - for serving

How to prepare homemade lagman:

Today's lagman recipe will include pork. You can use absolutely any meat at your discretion, even lamb, beef or poultry. To fry all the components of the lagman, use a large frying pan. All ingredients need to be prepared, peeled, rinsed well and chopped. We cut the meat into cubes, approximately 2x2 or 3x3 cm in size, no larger. We also cut the potatoes into small cubes. Chop the onion finely (into cubes), and you can cut the carrots and bell peppers into short strips.
Pour vegetable oil into a frying pan or cauldron, heat it well and add the meat to fry until golden brown. 3-5 minutes of frying is quite enough. Place the semi-cooked meat in a prepared deep frying pan or cauldron.
Add vegetable oil to the pan again if needed and add the onion to fry for 2-3 minutes. Place in a cauldron with the meat. Next, fry the carrots in a frying pan and also add them to the total mass with the meat and onions. You also need to fry the carrots for 2-3 minutes with the addition of tomato paste and place them in a saucepan or cauldron. Fry the potatoes for literally 2-3 minutes in a hot frying pan and place them in a saucepan. Crush the garlic with the back of a knife, chop a little and place in a hot frying pan with oil for 10-15 seconds. Add aromatic garlic to the vegetables in a frying pan.
Add water (broth) to the cauldron and salt the lagman to taste, add hot pepper, spices and adjika if desired. You can also add bay leaf and chopped fresh herbs (dill, parsley, cilantro) for flavor. Place the lagman on medium heat to simmer for 1-1.5 hours, reducing the heat to minimum after boiling so that the mass simmers. Be sure to taste it and, if necessary, add any missing spices. The aroma throughout the apartment is stunning. Delicious lagman is ready after an hour of cooking. Some may need more time. We used pork for the lagman, so an hour was enough. Insanely delicious homemade lagman is almost ready.
Separately, we boil pulled homemade or ready-made noodles. Place in a colander and place in portions on plates.
Place the aromatic component of meat and vegetables on top. Here you already think about how you will serve the lagman - as a first course or vice versa, as a second course. I wanted to serve something in between, so be sure to put two utensils on the table: a spoon and a fork, to make it more convenient to eat our lagman. On top, if desired, decorate the lagman with a sprig of fresh herbs and bon appetit!

Pork lagman

Ingredients:

pork 500g
bow 1pc
carrots 2pcs
2 tomatoes
bell pepper 2 pcs
turnip 1pc
garlic 3 cloves
cumin 0.5 tsp
potatoes 2 pcs
greens to taste
salt, pepper, seasonings to taste
noodles 300g

Preparation:

Cut the pork into small pieces and fry in a frying pan until done. then add chopped onions, carrots, peppers, turnips and continue frying until the vegetables are ready.
Peel the tomatoes, cut into cubes and add to the vegetables, add chopped garlic, salt, pepper and spices to taste. Pour in a little water, cover with a lid and simmer for a few minutes over medium heat.
Separately, boil the noodles until tender and drain them in a colander.

Thick lagman with pork

This kind of lagman in a slow cooker is more like a stew or a roast; you can’t call it a soup. But, believe me, it’s difficult to find a tastier dish.

Soft pieces of pork that melt in your mouth, vegetables, long thin noodles and spices harmonize just perfectly.

To save your energy and time, we will tell you how to cook it in a pressure cooker.

Ingredients:

Pork (neck) – 0.5 kg;
Celery (root) – 1 pc.;
Onion – 1 pc.;
Potatoes – 3 pcs.;
Oil (sunflower or olive) – 50 ml;
Noodles (preferably homemade) – 250 g;
Bell pepper – 1 pc.;
Tomato paste – 100 ml (or 3 fresh tomatoes);
Spices for lagman (ginger, red pepper, dried garlic);
Fresh herbs (celery, parsley and dill).

Cooking method:

Rinse and dry the meat. Do not cut it too finely; the pieces should be large and juicy. Pour oil into the bottom of the multicooker pan, place the pork and fry in the “Baking” or “Frying” mode on all sides for 20 minutes until a golden crust appears. While the pork is browning, chop the vegetables. The onion should be cut into thin half rings, and the carrots and celery root into small cubes, as in the photo.
Add chopped vegetables to the fried golden meat and mix well.
Potatoes can be cut into cubes, like for a roast, or into thick strips, like bell peppers. Place them in the bowl on top of the meat.
Top the potatoes with seasoning and salt. The recipe does not indicate the amount of salt, it is a matter of your taste. The next stage is tomatoes. If you cook in winter, use tomato paste. And if there are fresh tomatoes in the refrigerator, then pour boiling water over them, peel off the skin and chop them with a knife. Add tomatoes to the slow cooker and stir.
Fill everything with water up to the mark on the pressure cooker bowl and set it to simmer for 1.5 hours.
While everything is simmering in the pressure cooker, boil the noodles. You can knead the dough and make it yourself or just buy egg noodles. 8 minutes of cooking is enough. It needs to be thrown in 2 minutes before the end of cooking.
When cooking is finished, add fresh chopped herbs.

Your household will often ask for such a simple, “homemade” lagman recipe. As soon as the lid of the pressure cooker is opened, the delicious smell will lure all members of your family into the kitchen.

Pork lagman

This dish comes from Uzbek cuisine. Try making pork lagman too. If you follow the original recipe, you definitely need jusai and chuzma.

Chuzma is homemade pulled noodles, and jusai is a plant that is both onion and garlic. But we don’t grow such a plant, and homemade noodles can be replaced with spaghetti.

How to cook pork lagman at home according to a step-by-step recipe with photos

I propose to prepare a national dish of East and Central Asia called lagman.

But we will do this in a slightly unconventional way, for which I apologize in advance to admirers of Central Asian cuisine.

To prepare it we will take pork, since not everyone likes lamb or beef. And we’ll replace homemade noodles with store-bought ones, which will significantly save our time.

As for vegetables, there is practically no definite norm for the use of one or another type; they are often placed in the lagman any seasonal vegetables. Lagman with pork is prepared quickly and easily, and the recipe with photos will help you do it step by step.

What you need to know before cooking

Kitchenware: cutting board, cauldron, colander.

Ingredients:

Cooking pork lagman

Take a cauldron or saucepan with a thick bottom, pour a little oil and set it to heat up.
The traditional recipe uses fat tail fat, but we are preparing lagman from pork, so we use a little pork fat.
Cut the fat into small pieces and put it in a cauldron.
Cut the meat into not very large pieces. When the fat has melted, add the meat and fry it on all sides. You need to fry everything over the fire more than average.
If you do not like very fatty dishes, then instead of fat you can add a little more oil.
While the meat is fried, peel the onion and cut it into half rings. Add to the meat and mix.
Cut the peeled carrots into strips, cubes or half rings, but not very finely. And also put it in a cauldron and mix.
Now cut the eggplant into cubes or strips and also send it to the cauldron. Mix. If desired, you can add radish.
Cut out the core with seeds from the pepper and cut it into medium cubes. We also chop chili or hot pepper. Traditionally, we put it in a cauldron and stir.
We chop the celery and do the same with it.
Those who like the richer taste of celery can use its root instead of stalks, which must be chopped in the same way as the other ingredients. You can also add some green beans, asparagus or green peas. Some people like lagman with Chinese or cauliflower.
First remove the skin from the tomato. To do this, cut them slightly and scald them with boiling water for a couple of minutes. After this, we clean it and also cut it into cubes and put it in the future lagman. Instead of tomatoes, you can take tomatoes in their own juice or a couple of tablespoons of tomato paste. By the way, the paste will give lagman more saturated color.
Chop the garlic, finely chop the fresh herbs and place in the cauldron. Here, too, there is controversy regarding the use of cilantro. I put all the greens that I have at the moment: parsley, dill, cilantro and green onions.
Add salt to taste and sprinkle seasonings. And also be sure to add one or two halves of anise, which can be ground with salt.
Mix everything. After one or two minutes, pour in hot water, adjusting the thickness of the pouring. Stir, reduce heat and cover with a lid. Simmer for 15-20 minutes.
And during this time we will prepare the noodles. To do this, boil water in a separate pan, add salt and add noodles. If you don’t have special noodles for lagman, which you can cook yourself or buy in a store, then take either egg or Italian noodles. In a pinch, regular spaghetti will do. Cook for about 5 minutes until tender and strain through a colander.
Using a similar recipe, you can make lagman in a slow cooker.
Place a portion of noodles in a deep plate and pour lagman on top. Sprinkle with fresh herbs and add a little fresh garlic if desired.
Enjoy your meal!
But for the adherents still traditional cuisine I recommend making lamb lagman. You may also like the national lamb shurpa.

recipe

If you still have questions about preparing lagman, I suggest watching a video with a detailed explanation.

In order to diversify your menu

Source: http://www.svoimirykami.club/gotovim-bistro/pervye-blyuda/supi/lagman-iz-svininy.html

Pork lagman

To select by ingredients, enter their names separated by commas, for example: potatoes, beef

Lagman is a traditional dish that is common among all the peoples of Central Asia.

There are many variations in the preparation of lagman, but it is usually made from lamb or beef.

I suggest you prepare pork lagman– soup with vegetables, noodles and meat.

Ingredients for making pork lagman:

Pork 500 grams.
Vermicelli or noodles for lagman 200 grams.
Onion 1 piece.
Red sweet pepper 1 piece.
Medium carrots 2 pieces.
2 tomatoes (or tomato paste - 4 tablespoons).
Potatoes 2 pieces.
Green radish 0.5 pieces (or yellow turnip).
Garlic 2 cloves.
Zira 1 pinch.
Greens (eg parsley, dill, green onions) to taste.
Vegetable oil for frying.
Salt to taste.

Products not suitable? Choose a similar recipe from others!

Inventory:

Cutting board
Thick-walled saucepan with lid or cauldron
A bowl
Spoon
Spatula
Colander
Pestle and mortar
Kitchen towel
Portion plates
Kitchen stove

Preparation of pork lagman:

Cut the meat with a knife on a cutting board into small cubes. Heat a cauldron or thick-walled pan with vegetable oil, throw a little salt into the oil (so that the meat does not stick to the bottom of the cauldron) and add pork there.

Cook the meat over medium heat about 25 minutes until we add all the vegetables to it. Peel the onion and cut it into half rings with a knife on a cutting board. To prevent onions from hurting your eyes, periodically rinse the knife under running cold water.

Add the onion to the cauldron and stir with a spatula. Peel the carrots and cut them with a knife on a cutting board into small cups. Add the meat to the cauldron and mix with a spatula. Peel the pepper from seeds and membranes, rinse and cut with a knife on a cutting board into small cubes.

Add to the cauldron and mix with a spatula. Peel the radish and cut it into small cubes with a knife on a cutting board. Add the meat to the cauldron, add salt to taste and mix with a spatula.

Wash the tomato and place it in a pan of boiling water. for 5 seconds, then take it out and peel it. Cut with a knife on a cutting board into small cubes and add to the cauldron with meat and vegetables. Grind the zira with a pestle and mortar.

This seasoning will give the broth an amazing aroma. Pour boiling water over the meat and vegetables, add cumin to the broth and cook over low heat during40 minutes. Cover the cauldron with a lid.

We wash the potatoes, peel them and cut them with a knife on a cutting board into small cubes. 40 minutes after the previous step, add potatoes to the broth. Leave to simmer over medium heat for 10-15 minutes until the potatoes are ready.

Taste the broth and add more salt if necessary. Rinse the greens under running cold water, then dry with a kitchen towel. Cut it very finely with a knife on a cutting board. Place the whole vermicelli, without breaking it, into boiling salted water.

As it heats up, the vermicelli itself will completely submerge in water, but it must be stirred with a spatula so that it does not stick together and stick to the bottom. Cook over medium heat about 10 minutes.

Then, over the sink, place the noodles in a colander and rinse with cold water. Return the vermicelli to the pan, pour in vegetable oil and stir with a spoon. Place the noodles on deep plates and pour in the prepared broth with pork and vegetables. Serve the lagman hot, garnished with fresh herbs. Also serve lagman with lavash or Uzbek flatbread. Bon appetit!

– – The traditional lagman recipe uses homemade noodles. If you want to make it yourself, then you will need premium wheat flour - 250 grams, water - 1 cup and a teaspoon of salt.

We dilute the flour with water in a bowl, add salt and knead the dough. Grease the top of the dough with vegetable oil and leave for 15 minutes. Then roll out the dough into a thin layer with a rolling pin, fold it 16 times and cut into thin noodles.

We also cook homemade noodles in salted water and rinse the finished noodles with water.

– – If you use a thin-walled pan and turn on high heat to stew vegetables and meat, they will become crispy. This is how Uyghur lagman is prepared.

– – At your discretion, you can add or omit various vegetables, legumes and use different types of meat to the filling for lagman.

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Source: https://www.tvcook.ru/recipes/lagmans/lagman-iz-svininy.html

Pork lagman recipe with photos at home

Delicious and satisfying Asian dishes have become an integral part of the modern European (and Russian) culinary school. One of the unusual, but undoubtedly appetizing dishes is lagman.

Its peculiarity is that it will be appropriate to serve both for lunch (as a first course, and for dinner, if you make it thick). In addition, the gravy formed during the cooking process can be used as a sauce for side dishes.

Step by step recipe

In order to prepare this hearty and tasty dish, you will need the following set of ingredients, which can easily be purchased in a store or market:

fresh pork (tenderloin without fat and bones) – 0.25 kg (250 g);
fresh ripe (but not too soft and watery) tomatoes (large) - 3-4 pcs.;
vegetables: paprika (also known as bell pepper; you can use different colors for Asian dishes) -2 pcs;
carrots and onions (the best option is to use white ones for flavor) – 1 piece each;
fresh garlic - 3 cloves (you can replace it with dried seasoning);
potatoes –300 g (2-3 tubers);
noodles (as an option for spaghetti) – 120 g (you can cook it yourself);
refined, deodorized sunflower oil – 0.3 cups (3 tbsp);
a set of spices and seasonings: salt, black pepper (crushed) (red if desired), dried paprika - all to taste.

Cooking time for lagman with pork is 2 hours.

Calorie content – 135 g (per 100 g of finished dish).

Home cooking steps:

Processing meat is an important stage; you will need to rinse it under warm water and cut it into portioned (small) pieces;
All vegetables from the recipe must be peeled, then chop the onion, cut the potatoes into cubes (medium size), grate (or cut) the carrots, cut the bell pepper into pieces (cleaning the core), tomatoes should also be cut into pieces;
Garlic (if fresh vegetable is used) must be passed through a press or finely chopped with a knife;
In different containers, fry chopped vegetables (except potatoes) and meat (until golden brown, but not burnt), using sunflower (optionally, olive) oil;
Then vegetables (previously stewed) and meat (almost completely cooked, which can be determined by the softness of the fibers) should be transferred to a saucepan or cauldron, add a little water (about 450 ml) and simmer over medium heat for about 25-30 minutes (you will need to add salt) ;
Separately, boil the noodles (or spaghetti), also adding salt to the water;
Place the potatoes with the vegetables and continue cooking for another 15 minutes;
Rinse the boiled noodles well so that they do not stick together and cool slightly;
Add garlic to vegetables and meat (2 minutes before cooking);
Then the noodles should be mixed with vegetables and meat, covered with a lid and left to “simmer” for another 10-15 minutes without heating.

Serve hot, you can sprinkle with fresh or dried herbs.

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Cooking lagman with pork in a slow cooker

In order to facilitate the process of preparing lagman and reduce time, you should use a multicooker. The ingredients for preparing the dish will be as follows:

pork – 0.5 kg;
paprika (bell pepper) - 3 pcs;
tomato juice or paste (you can use canned tomatoes in their own juice) – 170 g;
carrots and onions – 2 pcs each;
garlic (it is best to use fresh for this dish) – 3 cloves (you can replace it with dried seasoning);
potatoes (large, fresh) – 300 g (2-3 pcs);
eggplant – 2 medium-sized pieces (can be replaced with zucchini if necessary);
noodles (lagman, homemade, as a variant of spaghetti) – 120 g;
sunflower oil – 0.3 cups;
a set of spices and seasonings: salt, black pepper (red if desired), dried paprika - all to taste.

Cooking time: 70-80 minutes.

The calorie content of lagman is 130 kcal (calculated per 100 g).

First, boil the noodles (put them in a bowl, add water, add salt), select the “Soup” mode, set the timer for 20 minutes;
Wash and cut the meat into small cubes (to cook faster);
Wash, peel and cut all vegetables into cubes;
Pour a little oil into the bowl and fry the meat (the “Frying” or “Baking” mode, depending on the model), you will need to set the value for 8-10 minutes;
Chop the garlic;
Add it and the rest of the vegetables to the meat, mix and put on “Stew”, adding the remaining oil, water and all the spices (1-1.5 cups of water will be needed).
The time on the timer is 25-30 minutes.

The serving is formed as follows - noodles are laid out in a deep bowl, then a layer of meat and vegetables is placed on top of it. The gravy is added according to the calculation: more for the first, less for the second.

When preparing lagman with pork, you should use durum wheat noodles.

Not only the usual peppers, garlic and salt are suitable as seasonings, but also cumin and barberries - they will give the dish a characteristic taste and pleasant aroma.

If you prepare lagman noodles yourself, then the dough for it should be elastic.

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There are many recipes for making lagman. Many people, for example, add radishes, eggplants and zucchini, but a truly real sauce is made exclusively from onions, carrots, tomatoes, peppers, meat and spices. Different meats are used, beef for, lamb for (this is how Khankishiev cooks)… Here we will look at the recipe for lagman with pork. You can even cook it this way.

Pork lagman recipe

The proposed recipe is designed for 5-6 servings.
Cooking time: 1 hour 30 minutes.
Calorie content per 10g: 96.42 kcal, 3.86 g - carbohydrates, 7.03 g. – fat, 4.96g. – proteins.

To prepare pork lagman you will need:

Pork tenderloin – 500 gr.;
Fresh cabbage - 1 fork;
3 potatoes;
1 onion;
1 carrot;
1 tomato;
1 zucchini;
3 sweet peppers;
1 eggplant;
Tomato paste – 2 tbsp;
Table vinegar – 1 tbsp;
Bay leaf - 3 leaves;
3 peppercorns (allspice);
Garlic 5 cloves;
Salt;
Greenery;
Mayonnaise or sour cream;
Vegetable oil – 1 tbsp;
5-8 black peppercorns;
1 pack of noodles.

Let's start preparing the lagman. The pork recipe does not require any special preparation.

Cooking method:

Shred the cabbage into small strips.
Cut the meat into small pieces.
Peel the vegetables and cut into small cubes.
Heat vegetable oil in a deep frying pan and add meat, fry it until golden brown, stirring constantly.
Add cabbage to the meat, stir and let fry a little for 3 minutes.
Place the carrots and onions in the frying pan with the meat and cabbage and fry for 3 minutes, then add water and simmer for 20 minutes.
Add potatoes, zucchini, tomato, eggplant, sweet pepper, tomato paste, peppercorns and salt to the vegetables and meat. Add water and 1 tbsp. vinegar and simmer for 40 minutes, add bay leaf and garlic.
Boil the noodles in salted water so that they do not boil.

In general, the classic lagman comes from Central Asia. There are a huge number of lagman options. The dish is universal; lagman can be served both as a soup and as a main dish. I already wrote about this earlier in the article on beef lagman. Many people add radishes, eggplants and zucchini to the classic lagman, but real lagman sauce is prepared exclusively from onions, carrots, tomatoes, peppers, meat and spices. Various meats are used - beef, lamb, chicken.

Let's look at the recipe for making pork lagman today. We will serve lagman as a second dish, so I don’t indicate the amount of water in the ingredients, you need to look at the situation.

Ingredients

To prepare lagman you will need:

pork tenderloin – 500 gr.;
noodles - 450 grams;
fresh cabbage – 1 kg;
potatoes - 2-3 pieces;
onion - 1 piece;
carrots - 1 piece;
tomato - 1 piece
bell pepper - 1-2 pieces;
tomato paste – 2 tablespoons;
table vinegar - 1 tbsp;
bay leaf – 2-3 leaves;
- 2-3 pieces
garlic - 3-4 cloves;
salt, herbs - to taste
vegetable oil – 1-2 tablespoons;

Preparation

Step-by-step preparation of pork lagman:

Shred the cabbage into small strips.
Cut the meat into small pieces.
We clean the vegetables and cut them into medium slices.
In a deep frying pan or cauldron, heat the vegetable oil and add the meat to it, fry it until golden brown, stirring constantly.
Add cabbage to the meat, mix and fry for five minutes.
Add carrots and onions to the meat and cabbage and fry for five minutes, then add water.
Simmer for twenty minutes.
Add potatoes, tomatoes, sweet peppers, tomato paste, peppercorns and salt to the vegetables and meat.
Add water and one tablespoon of vinegar.
Simmer for forty minutes, then add bay leaf and garlic.
Meanwhile, boil the noodles in salted water until tender.
We lay out our pork lagman as follows: first place noodles in deep plates, then add meat and vegetables on top. And, if desired, add one tablespoon of sour cream to each serving.
Sprinkle the pork lagman with finely chopped herbs.

Pork lagman can be eaten with a fork or chopsticks.

Lagman is a very famous and popular Central Asian dish. The homemade pork lagman recipe is an adapted version of a delicious first course. After all, the basis of a real Asian soup is lamb, long homemade noodles and vegetables. Some people add radish. There are many different ways to prepare this wonderful dish, because the Chinese, Uzbeks, Kazakhs, Tajiks and even the Japanese consider it their national food.
In Russia, they really love this delicious Asian noodle soup. In national cafes and restaurants, pork lagman is served in large bowls with hot sauce or vinegar gravy. Surprisingly, almost every housewife can prepare this dish in her kitchen without much difficulty. Write down a simple recipe for pork lagman at home. This delicious dish will bring variety to your daily diet and will delight your household with its wonderful taste.

Ingredients:

carrots – 150-200 g (1 pc.);
onion – 250 g (2-3 pcs.);
pork – 0.4-0.5 kg;
noodles – 250 g;
vegetable oil – 5-7 tbsp;
tomato – 200 g (1-2 pcs.);
garlic – 100 g (4-5 cloves);
salt, red, black pepper;
coriander - whisper;
zira – whisper;
radish – 1 pc.

Making lagman at home from pork:

Let's prepare the products
To prepare lagman you will need boneless pork. The meat needs to be washed and cut into small pieces. It is better to wash, peel and cut vegetables in advance. We process the onions and carrots first, because they will go into the pan right after the pork. Cut the green radish into medium pieces.
We remove the skin from the tomatoes, but you can skip this step. Cut the tomatoes into thin slices.
Grind the garlic cloves with a garlic press.

Let's start preparing pork lagman at home
Take a cauldron or any other pan with thick walls. Pour about 2 cm of vegetable oil onto the bottom. Set the heat to maximum and let the oil warm up.
The pork pieces go into the pan first. They need to fry for about 4-7 minutes.
Then add the onion to the meat and mix well. After about 6 minutes, add the carrots. Simmer the mixture of meat and vegetables for 10 minutes. Then add the radish.

Fry over medium heat for another 12-15 minutes. It's time to add spices. Add cumin, salt, garlic, coriander, red and black pepper. Stir and simmer for another 4-7 minutes. One of the last ingredients will be tomatoes. They need to be placed on top, cook the lagman with pork for another 4-7 minutes.

Then you need to pour hot water into the pan. Mix all ingredients and bring to a boil. Next, reduce the heat and continue cooking the lagman with pork for another 5-8 minutes.

Noodles for lagman with pork need to be boiled for 3-4 minutes.

Traditionally, Central Asian soup is served in this way: first, a portion of lagman noodles is placed in a deep plate, and then it is filled with soup with meat and vegetables. Fresh herbs will be the best decoration for a delicious pork lagman with vegetables.

Now you know how to cook delicious pork lagman quickly and easily at home. Prepare this delicious soup for your family every day!

If you want to make lagman noodles with your own hands at home, watch the video