Pork roast with potatoes is an almost win-win option. Suitable for any table and in any season. You can cook on a summer cottage and in a pot over a campfire. Well, if you get to the point without unnecessary difficulties and use a slow cooker? Do not hesitate - it will turn out just amazing!
Potato with pork in a slow cooker - general principles of preparation
• A wide selection of programs that the multicooker is equipped with, and products such as potatoes and pork can not only diversify the everyday menu. With this saucepan, you can nourish the whole family with a satisfying and tasty meal without spending a lot of time cooking and not messing around the stove. All the necessary heat treatments of products are produced in a multicooker under certain conditions.
• Baked, fried or stewed potatoes with pork in a slow cooker. Most often, dishes are prepared from sliced potato slices or slices. It is also rubbed on a coarse grater or left whole, cutting out the middle of the tubers in order to fill the notches with minced meat.
• The pork is thoroughly washed and dried with a towel. All films must be cut from the meat. It is advisable not to remove fat; it will give juiciness to the finished dish. The processed piece of pork is cut into pieces or minced with a meat grinder and then potatoes are stuffed. A more rich meat taste in a potato dish will turn out if you use pork ribs for its preparation.
• Very rarely, potatoes and meat are cooked on their own in a slow cooker. Vegetables are almost always added to the main ingredients. Their choice is diverse and depends on the specific recipe. Onions are always added to such dishes. It not only gives juiciness, but also saturates dishes with its taste and aroma.
Potato with pork in a slow cooker with tomato sauce
Ingredients:
• 600 gr. potatoes;
• 50 gr. pork neck;
• white onion - 200 gr.;
• a tablespoon of flour;
• vegetable oil - two spoons;
• a small bunch of young onions;
• unsalted thick tomato - 1 tsp;
• 250 ml of clean drinking water.
Cooking method:
1. Wash the pulp in water, cut off the edges of the vein and excess fat. First cut the flesh into 1.5 cm thick slices along the fibers. Then cut each slice across the fibers with 1.5 cm cubes.
2. Cut the peeled potatoes in half lengthwise, and each part with long cloves so that three slices emerge from one half.
3. Coarsely chop the bitter onion.
4. Rinse the onion feathers thoroughly with water and lay them on a towel. When they dry well, cut obliquely into small rings.
5. On the slow cooker, select "Fry", with a run time of 20 minutes and pour non-aromatic oil into the bowl. Dip slices of bitter onion into it and fry for 10 minutes, constantly stirring with a spatula.
6. After that, put pork to the onion and cook until the end of the program. Do not forget to systematically stir.
7. After the sound signal, lay the potato wedges in an even layer on the meat fried with onions. Add half a tablespoon of salt and pepper to taste. Pour 100 ml of filtered drinking water into the bowl and turn on the "Extinguishing" mode for half an hour.
8. Pour 150 ml of cool water into a glass and dilute the tomato in it. Pour the flour, mix thoroughly until smooth, with a fork and pour potatoes with it for 10 minutes before the timer stops. When adding a tomato, stir the contents of the bowl so that it spreads evenly throughout the dish.
9. When serving, sprinkle the potatoes with chopped young onions.
Potato with pork in a slow cooker - "Fragrant roast of pork ribs"
Ingredients:
• a pound of pork ribs;
• potatoes - 700 gr.;
• one carrot;
• garlic;
• vegetable oil, unrefined - 2 tbsp. l .;
• bitter onion.
Cooking method:
1. Finely chop the garlic with a knife, chop the onions in large half rings, chop the carrots into half rings.
2. Peel the potatoes and cut the tubers lengthwise. If potatoes are large - into 6 parts, smaller ones - into four.
3. Rinse the pork ribs. Large cut into two parts.
4. In the "Baking" mode, warm the non-aromatic oil well and dip the prepared ribs into it.
5. For a quarter of an hour, fry without stirring, then turn over and fry for another 10 minutes, without changing the mode.
6. Then add garlic, carrots and onions to the ribs. Turn the food over gently with a spatula several times and continue cooking for another quarter hour.
7. The meat is slightly fried, the vegetables are softened, now you can add potatoes. Put potato wedges in a bowl and pour a glass of cold water into it. Salt to your taste, you can slightly pepper.
8. Close the multi-pan lid and, without changing the selected mode, cook for 45 minutes. During this time, gently stir the contents of the bowl only a few times. Add water as necessary at your discretion.
Potato with pork in a slow cooker - "Homemade pork stew with cabbage"
Ingredients:
• one kilogram of potatoes;
• a pound of fresh white-headed woman;
• flesh of any part of pork carcass - 500 gr.;
• two small carrots;
• one large meaty tomato;
• 50 gr. butter or ghee (lard can);
• two glasses of water;
• Lavrushka - 2 small leaves.
Cooking method:
1. Chop the cabbage into thin strips. Transfer to a bowl, salt and wash with your hands.
2. Cut the potatoes into medium-sized cubes, the tomatoes into small cubes, and rub the carrots on a grater with large cells.
3. In small pieces, as for goulash, chop the pork.
4. Put the butter in the cooking bowl and dissolve it well on the “Baking” option.
5. Put slices of pork with carrots and cook for 20 minutes, stirring systematically. Do not close the lid.
6. Add slices of tomato, potato wedges, slaw, bay leaves. Salt, stirring and tasting, pepper.
7. Boil water and pour boiling water over the contents of the bowl.
8. Set the “Pilaf” option for one hour, close the lid of the device and cook until the end of the program, periodically stirring the dish.
Potato with pork in a slow cooker - "Homemade fries with sour cream"
Ingredients:
• 1 kg of potatoes;
• 500 gr. pork neck;
• two tomatoes;
• a small onion;
• non-aromatic vegetable oil;
• four tablespoons of 20% sour cream.
Cooking method:
1. Cut into cubes the size of a couple of centimeters, potatoes, tomatoes - a little smaller, and chop the onion as small as possible.
2. Wash the pork, dry with a towel and cut into a medium sized straw.
3. Turn the multicooker on the option "Frying" or "Baking", pour about 40 ml of non-aromatic oil into the cooking container and heat it well.
4. Then put slices of pork pulp into it and fry for about 10 minutes. Stir meat occasionally, it should not be fried, but only slightly covered with a golden crust.
5. Add the potatoes and onions to the pork, gently but thoroughly mix and fry for another seven minutes.
6. Then put chopped tomatoes and again everything is thoroughly mixed.
7. After about five minutes, salt the contents of the bowl and season with sour cream.
8. Set the cooking mode to "Extinguishing", and set the timer for 35 minutes. Cook the dish in the set mode under the lid. Stew the contents of the bowl three times during stewing.
Potato with pork in a slow cooker - "Grated potato gratin with meat"
Ingredients:
• four large potatoes;
• a pound of pork (pulp);
• ripe tomatoes - 2 pcs.;
• 100-150 gr. "Poshekhonsky" or "Kostroma" cheese;
• two tablespoons of 45% mayonnaise;
• two small onions;
• young dill;
• two tablespoons of vegetable, high-quality oil.
Cooking method:
1. Cut a piece of film flesh. If the meat has leftover tendons, remove them as well. Cut the pork into small pieces or strips and put in a cooking bowl with vegetable oil. No need to pour a lot of oil, just one and a half or two tablespoons.
2. Lightly salt, pepper to your liking. Apply a thin layer of mayonnaise and spread onion shredded in half rings on its surface. The finer they are sliced, the better.
3. Grate potatoes on the largest grater. If a lot of juice comes out of it, drain. Put the grated potatoes on the onion and grease it with mayonnaise.
4. On top of the mayonnaise layer, spread the tomatoes sliced into thin slices and sprinkle with finely chopped dill. Add a little salt again.
5. Sprinkle the contents of the bowl with large cheese crumbs and close the lid.
6. Set the timer to 40 minutes and start the multicooker on "Baking".
7. Do not mix the finished dish, but put it on plates, prying small pieces with a spatula.
Potato with pork in a slow cooker - "Braised kegs with pork"
Ingredients:
• potatoes poorly digestible - 10 medium tubers;
• 400 gr. pulp (neck);
• 2 heads of bitter onions;
• a small carrot;
• low fat sour cream - 3 tbsp. l .;
• two tablespoons of tomato or spicy tomato sauce;
• fresh herbs at your discretion.
Cooking method:
1. Rinse the potatoes well, cut a thin layer of peel and rinse well again. Carefully cut the middle of the tubers with a special tool or a thin sharp knife. Do not cut through the potatoes!
2. Chop one onion as small as possible, and rub the carrots coarsely with a grater. Spasseruyte vegetables on the "Fry" in oil, achieving a golden color, and transfer from the bowl to a separate bowl.
3. Chopped washed meat and chop together with the remaining onion using a meat grinder. Salt the minced meat and pepper, then knead thoroughly.
4. Take the potatoes prepared for stuffing. Fill the indentations with minced meat and transfer the tubers to the cooking bowl. Do not lay to one side, place the meat-filled holes up. To keep potatoes stable, cut off the convex bottom.
5. Mix the tomato with sour cream, dilute the mixture with cold water (160 ml - one multi-glass) and pour into a bowl with stuffed potatoes.
6. Set the timer to one hour and turn on the multi-pan on the "Extinguishing" option. Be sure to close the lid.
7. After the end of the set mode, put the stuffed potatoes on a large dish or on plates. Pour the sauce remaining in the bowl and sprinkle with chopped herbs.
Potato with pork in a slow cooker - cooking tricks and useful tips
• Potatoes, if the dish is cooked in a slow cooker, should not be chopped finely. It is desirable that the pieces are medium in size, otherwise it may “fall apart” during cooking.
• So that the potatoes are well cooked and not turned into porridge, you need to salt it at the very end of cooking.
• Warm the vegetable oil well before putting the meat into it and carefully dry the pieces of meat. Meat with droplets of liquid, falling into a poorly warmed oil, does not fry, but immediately begins to stew.
• To warm oil well in a slow cooker, it is enough to stand it on “Baking” or “Frying” for three minutes.
• Never leave a lavrushka in a finished dish. The food stored even for a short time will be bitter.
