Azu from pork: the necessary ingredients and cooking features

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Azu is a dish originally from Tatarstan. In the homeland, it is prepared from lamb or horse meat. Beef is often used, but pork is rarely used. But in other regions of Russia, where they also fell in love with this delicious second course, pork is often taken to prepare the basics. This meat is cheaper than beef and does not have a bright specific taste like lamb.

Required ingredients for the dish

To cook pork azu, the following ingredients are required: meat, potatoes, pickles, tomato paste. Usually, browned onions and fresh or slightly boiled garlic in the same broth are also placed in the azu. Tatars are used to having a spicy national dish. Other peoples put pepper in the azu at will. You can use black pepper, red or chili. In any case, this dish is special and unlike the others.

Cooking Features

How to cook pork azu? Of course, the dish has its own characteristics of preparation. Azu frompork is cooked a little longer, for example, Russian roast, the main component of which is also potatoes. Firstly, to prepare a Tatar dish, you need more ingredients, but each of them is most often already present in the refrigerator of any person. Secondly, most of these ingredients must first be cooked separately from each other, fried or stewed. Then combine them in one large bowl (cauldron or saucepan) and cook with the addition of water. It is for this reason that pork azu turns out to be unforgettably tasty. The difference between a quick meal and a carefully prepared masterpiece is immediately noticeable.

Pork azu with pickles "Favorite"

This is a classic azu recipe, but with pork instead of lamb. Azu from pork turns out to be very tasty, you can not even cut off all the fat. After all, fried bacon always adds a pleasant taste and nutritious fat content to dinner dishes.

Ingredients for pork azu with potatoes and pickles: 400 g meat, 800 g potatoes, 4 pickled cucumbers (without vinegar), 2 onions, 1 tablespoon tomato paste, black pepper, bay leaf, 3 large garlic cloves, s alt.

Cooking Pork:

1. Fry the meat well in a frying pan. Pour 2.5 liters of water into a saucepan and start heating.
2. Put the meat in boiling water, cook for 40 minutes.
3. Cut cucumbers into small pieces, put to meat.
4. Small pieces of potatoes fry in a pan until half cooked and put in the broth to the meat. Water should onlycover the potatoes, azu is the second dish. Saute the onion and also let it into the broth.
5. When the dish is cooked for another 20 minutes, you need to put tomato paste and all the above spices in the bowl. Add s alt to taste, boil for a couple more minutes.

Azu from pork in a slow cooker

Tatar national dish turns out great in a slow cooker. Vegetables remain cut into neat pieces, do not boil, they retain a real fresh taste. The meat is soft and juicy.

How to cook pork azu in a slow cooker? Let's describe all the details:

1. 500 g pork, cut into elongated small pieces. Finely chop one carrot and onion.
2. Set the multicooker to the third level of the "Frying" mode. Set the time to 20 minutes. Pour in sunflower oil, wait until it warms up, and then put the meat on the bottom. Fry the pork, stirring, and then put onions and carrots, as well as garlic (3 cloves) to the meat. All components continue to fry.
3. Chop pickled cucumbers (4 pcs.). Transfer the multicooker to the “Extinguishing” mode for 1 hour. Put cucumbers, a tablespoon of tomato paste, s alt, pepper, pour 200 ml of water into the cooking azu. Mix everything. Close the lid of the appliance and leave the dish to cook for half an hour.
4. Chop potatoes (1 kg) into long strips and put in a bowl. Add vegetable oil and 100 ml of water. Mix again and close the lid. In half an hour, the pork azu will be ready.

Azu withbell pepper

How to cook azu from pork with sweet pepper? Below is a good recipe.

Ingredients: 0.5 kg pork, 7 potatoes, 3 pickles, onion, carrot, 1 bell pepper, 2 tomatoes, sweet ground paprika, coriander to taste, bay leaf, pepper, sugar (half a teaspoon), s alt.

Cooking:

1. Pour sunflower oil into a large frying pan, fry pork cut into small pieces on it.
2. Grate carrots. In another pan, sauté the onions and carrots. Then add bell peppers to the vegetables. Fry everything together. Oil for frying can be poured from the pan with meat.
3. Combine all ingredients in a large frying pan. Grind tomatoes and cucumbers, put to the meat. Add spices, s alt and sugar, as well as a glass of water. Stir and cook over low heat for about 30 minutes.
4. Chop the potatoes and fry in the freed pan until soft. Transfer it to the meat. Hold all the ingredients in the boiling sauce for a little more.

How to decorate azu when serving?

• Tatar dish goes well with fresh herbs. Leaves of parsley, dill or cilantro can be put on plates with a dish.
• Those who cook pickle usually eat it with sour cream. Azu also contains pickles, which are in perfect harmony with this fermented milk product.
• Slices of fresh tomatoes will perfectly decorate the plates with the Tatar national dish. Azu is always cooked with tomato paste, so tomatoes are very appropriate.
• Always look goodfresh vegetables on plates. They are he althy and therefore do not spoil a quality lunch. In addition to the tomato, you can put a beautifully chopped cucumber on the edge of the plate.
• Azu in clay pots adds warmth to the home. It is better to cook the dish immediately in small containers so as not to shift it when serving.

For a change, some housewives do not add potatoes to the other components of the Tatar dish, but serve fried pieces separately. In this case, when frying potatoes, you need to add s alt to it, and you don’t have to s alt the pork at all, since the meat is cooked with a lot of pickles

Azu of pork with pickles is loved by both grown-up children and most adults. This is a he althy dish. It has a pronounced taste of garlic and pickles, which goes well with potatoes. Pork azu is a great dinner dish.