Sooner or later, the time comes when the hostess thinks about expanding the menu of lunches and dinners. Particular preference is given to meat dishes, and pork is especially good at cooking. That's just for the preparation of delicious dishes from it requires certain dishes. Today we will talk about how to cook delicious pork in a cauldron. How to choose a cauldron? How to use this cookware in nature? And what can be cooked in a cauldron on a stove in a city apartment?
Right choice
Before plunging into the fragrant and tasty world of cooking, let's talk a little about choosing a cauldron. The first thing to pay attention to is the size of the dishes. It happens that, taking too small a volume, the housewives later regret the purchase. Too large - also not particularly pleased, as it takes up a lot of space. How to calculate the right one?
For a family of, say, 3 people, the best choice would be a cauldron with a 8 liter lid. If you choose dishes for a large company, plan to master recipes of pork in a cauldron in nature, then it is better to choose a kettle of liters for 15-18 and even more. For hiking, it is better to take dishes with a margin. In a large cauldron, you can cook a small portion of food, but in a small bowl a large portion will not work.
It is also very important to choose the right material. Noteworthy metals, of which quality cauldrons are made, are not so many. The best option, of course, remains cast iron. Pork in a cauldron from this alloy will not burn and cook perfectly.
The second most popular material is copper. Copper cauldrons have long been used in Asian countries for cooking. If you get a quality copy - feel free to buy.
In third place are aluminum cauldrons. This option can be considered, but, frankly, this choice is not the most successful, since aluminum utensils heat up very quickly and also cool quickly. And these are not entirely suitable indicators for cooking, especially meat.
There are also metal cauldrons with non-stick coating on sale. The choice, of course, is better than an enameled bowler, but still not credible. Perhaps it is better not to find copper or cast iron. Such a cauldron is not very cheap, but the purchase will serve the hostess for many, many years.
Pork in a cauldron with vegetables: ingredients
Let's start cooking. We offer perhaps the most popular recipe for cooking meat in nature after barbecue. If the correct dishes are chosen for the process of creating the dish, then the meat will turn out to be incredibly aromatic, soft, and the vegetables will quickly cook, remaining juicy.
You will need:
- 620 g pork tenderloin;
- small zucchini;
- a pair of large potatoes;
- 2 carrots;
- sweet bell pepper - 4 pcs.;
- 2 large tomatoes;
- olive oil;
- salt;
- Bay leaf;
- ground pepper;
- fresh greens.
Cooking features
Cooking does not require much effort:
- Set the dishes on fire. This recipe is perfect for both a home stove and a bonfire in nature.
- Pour olive oil into a well-heated cauldron.
- Chop the onions in half rings and send them to fry until half ready.
- As soon as the onion becomes soft, add the diced meat to it. It is necessary to fry pork until it begins to secrete juice.
- After that, you can send potato cubes, slices of bell pepper, thin zucchini petals, tomatoes to pork in a cauldron.
- Do not forget to put a bay leaf, a pinch of salt and pepper.
- We cover the dishes, note the time 40 minutes.
Braised pork with potatoes
Pork cooked according to this recipe in a cauldron on a stove will turn out to be much tastier. Yes, and cook much faster than over an open fire. For the dish, it is recommended to choose quality boneless meat.
Ingredients:
The composition of this dish does not require a variety of products. In order to get a delicious lunch, you just need to prepare:
- 680 g of pork;
- a pair of onions;
- 10 medium-sized potatoes;
- 4 cloves of garlic;
- a good pinch of salt;
- fresh greens;
- frying oil;
- fragrant oriental spices.
How to cook
- To begin with, we’ll rinse the meat well, removing it from the films, if any.
- Cut the pork into portioned cubes. We send it to fry in a well-heated cauldron, where aromatic sunflower oil already sizzles.
- After 5 minutes of frying the meat, you can add onions. If pork was prepared in a cauldron at the stake, then it would be better to cut onions into large rings. But since the hostess has the ability to quickly adjust the power of the fire, then a shallow shredder is also allowed.
- Peel and rub the carrots, and remove the peel of the potatoes and cut into large cubes.
- After the onions and meat are fried, add carrots to them. Do not forget to add salt, oriental spices (you can buy them at the market from Uzbeks or Tajiks), ground pepper.
- After 5 minutes, fill the meat with vegetables with water. It is important that the liquid covers the meat completely. As soon as it boils, reduce the heat and cover with a lid.
- Cook for 30 minutes. After that, add potatoes to the meat, which were previously sliced. You can add some more salt and seasonings.
- If the water has boiled completely, then we add it. It is recommended to add more liquid in the case when it is planned to get gravy, and not just stew.
- We cook the dish for another half hour. 3 minutes before the appointed time add garlic and herbs. Turn off the fire, but do not rush to open the lid. Let the dish stand for 20 minutes.
It turns out not only incredibly tasty, but very beautiful when serving pork in a cauldron (recipes from the photo prove this).
Conclusion
By the way, in these recipes you can use not only fresh meat, but also stew. This is very convenient when housewives living in private houses and having a subsidiary farm stockpile for the winter. If you use pork stew, the dish will cook 20-25 minutes faster, since the meat is ready.