People interested in new products in all areaslife, including the culinary, probably managed to acquire in its kitchen facilities such a useful machine as a slow cooker. And even save up in the notebook a certain number of the most interesting recipes for the kitchen assistant. For beginners in this direction, we suggest making the first entry in a notebook and learning how to cook roast pork in a slow cooker. No family can do without such an appetizing dish, unless all of its members are staunch vegetarians.
Delicious roast
Вообще-то, изначально так называлось обжаренное without any additions and stewed meat. However, to the present, the dish has significantly changed and overgrown with additional ingredients. For a start, we bring to your attention a very tender roast of pork in a slow cooker, in which the water for extinguishing is replaced by a light beer. From such a replacement, the final result greatly benefited. First, two small onions and two cloves of garlic crumble. The slow cooker turns on in baking mode, a couple of spoons of sunflower oil is poured into the bowl, and in it for about ten minutes both of them are allowed. A pound of pork (preferably, of the neck), cut into cubes or cubes, is laid next. Five minutes, before whitening, the meat is fried with vegetables in the same mode, after it is pinned, salted, a bottle of beer is poured in, and the lid is closed. Roast pork in a slow cooker should simmer on the "Baking" for about forty minutes.
Roast with prunes
Here and the range of components is wider, and the algorithmaction is different. To get a good roast of pork in a slow cooker, cubes of meat (half a kilo) are lowered into a bowl with heated oil, the “Frying” is turned on, and 7-10 minutes the pork with stirring is reddened. Then, finely chopped two onions and a whole head of garlic are poured in (the amount can be reduced if you dislike it), and the process continues for another seven minutes. Next, a bag of tomato paste is introduced, soon - about a glass of water so that the meat is barely covered with it. The prunes are placed on top evenly without stones (a glass will go somewhere), a couple of bay leaves are stuck in, and potato slices (about a kilogram) are placed as the last layer. The mode switches to quenching, the timer is set for an hour. After 45 minutes, you can salt and pepper with a mixture of peppers.
Roast in a pork cooker with mushrooms
Another favorite and irreplaceable variation onmentioned topic. First, the meat is cut into small slices and browned in frying mode. Mushrooms need two times less than meat. Large champignons are cut along in half or quarters. It is up to you whether to clean hats, but believe me, this is not at all necessary. When the pork gets an even tan, chopped onion is poured to it, and after five minutes - mushrooms. Cooking with stirring continues in the same mode. When the champignons stop giving juice, sliced or thick julienne potatoes are added - about as many as the mushrooms were taken. Frying is carried out before the appearance of a crust on them. Then roast pork in a slow cooker is flavored with salt, bay leaf, pepper, a little water flows in, the lid closes. The unit is switched to extinguishing mode. After half an hour, the slow cooker is turned off, and the dish remains in it for another ten minutes to soak up the flavors.
Cooking at home
And here's another pork roast with potatoesmulticooker. The dish is called differently: both “home-style roast” and “country roast”. The beginning of its implementation is standard: in the mode of frying or baking, depending on the type of apparatus, frying is done onion. However, the differences begin further: stripes of Bulgarian pepper are added to the browned basis - one third is needed for a third kilo of meat: big, red and fleshy. Then pork is introduced and fried with vegetables for about twenty minutes. After tomato paste is added, and after another 10 minutes. - slices of potatoes, paprika, black pepper, bay leaf, mustard beans, salt and some sugar. After stirring in baking mode, the roast languishes for another hour. Eating it is especially tasty sprinkled with herbs.
Pork plus liver
A very interesting recipe for roast pork inMulticooker, in which meat and offal are combined. To implement it, a large onion is shred in squares, and a carrot is cut into strips. In frying mode, they evenly brown and then cleaned in a separate bowl. Instead of vegetables, cubes of a third kilo of pork and an equal amount of liver are laid in the bowl. When they become reddened, vegetables are returned to the bowl, three tablespoons of not too greasy sour cream and half a kilogram of potatoes are added. At the same stage, spices are added to the roast: half a spoonful of turmeric, one bay leaf, salt, or a mixture of peppers and granulated (or crushed) garlic. Water is poured in - about two glasses, but its volume depends on the diameter of the bowl. Water needs so much that it barely covered the contents. Turning on "Quenching", "Soup" or "Krupa" turns on, depending on which model you use and which mode you prefer. The remaining time that your roast pork in a slow cooker will spend is 45 to 50 minutes. It is influenced by the size of the pieces of the pledged ingredients.
