Pork in a cauldron: on the fire and on the stove. The most delicious recipes

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

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 in cooking. But for the preparation of delicious dishes from it, certain utensils are required. Today we will talk about how to cook delicious pork in a cauldron. How to choose the right cauldron? How to use this cookware outdoors? And what can be cooked in a cauldron on the stove in a city apartment?

The right choice

Before we plunge into the fragrant and delicious 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, having taken too little volume, the housewives later regret the purchase. Too big - 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 lid of 8 liters. If you choose dishes for a large company, plan to master pork recipes in a cauldron in nature, then it is better to choose a pot of 15-18 liters or even more. ForHiking is better to take dishes with a margin. In a large cauldron, you can cook a small portion of food, but in a small dish, a large one will not work.

It is also very important to choose the right material. There are not so many noteworthy metals from which high-quality cauldrons are made. The best option, of course, is cast iron. Pork in a cauldron made of 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 come across 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 cookware heats up very quickly and also cools down quickly. And these are not quite suitable indicators for cooking, especially meat.

Meet on sale and metal cauldrons with non-stick coating. The choice, of course, is better than an enameled bowler hat, but still does not inspire confidence. Perhaps better than copper or cast iron can not be found. 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 dishes for the process of creating the dish are chosen correctly, then the meat will turn out incredibly fragrant, soft, and the vegetables will cook quickly, remaining juicy.

You will need:

• 620 gpork tenderloin;
• a small zucchini;
• a couple of large potatoes;
• 2 carrots;
• sweet bell pepper - 4 pieces;
• 2 large tomatoes;
• olive oil;
• s alt;
• bay leaf;
• ground pepper;
• fresh greens.

Cooking Features

Effortless cooking:

1. Set the dishes on the fire. This recipe is perfect for both a home stove and a campfire in nature.
2. Pour olive oil into a well-heated cauldron.
3. Chop onions in half rings and send to fry until half cooked.
4. As soon as the onion becomes soft, add the diced meat to it. It is necessary to fry the pork until it begins to release juice.
5. After that, you can send potato cubes, slices of bell pepper, thin petals of zucchini, tomatoes to pork in a cauldron.
6. Don't forget to add bay leaf, a pinch of s alt and pepper.
7. Cover the dishes, note the time for 40 minutes.

Pork stew with potatoes

Pork prepared according to this recipe in a cauldron on the stove will turn out much tastier. And it will cook much faster than on an open fire. For the dish, it is recommended to choose high-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 needprepare:

• 680g pork;
• a couple of onions;
• 10 medium potatoes;
• 4 garlic cloves;
• a good pinch of s alt;
• fresh greens;
• oil for frying;
• fragrant oriental spices.

How to cook

1. First, let's wash the meat well, removing the films, if any.
2. Cut the pork into portioned cubes. We send it to fry in a well-heated cauldron, where fragrant sunflower oil is already hissing.
3. After 5 minutes of frying the meat, you can add the onion. If pork was cooked in a cauldron on a fire, then it would be better to cut the onion into large rings. But since the hostess has the ability to quickly adjust the power of the fire, fine shredding is also allowed.
4. Peel and grate the carrots, and peel the potatoes and cut into large cubes.
5. After the onions and meat are fried, add carrots to them. Do not forget to add s alt, oriental spices (you can buy them on the market from Uzbeks or Tajiks), ground pepper.
6. After 5 minutes, pour 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.
7. Cooking for 30 minutes. After that, add the potatoes to the meat, which were previously cut. You can add a little more s alt and seasonings.
8. If the water has boiled away completely, then add it. More liquid is recommended when you plan to have a gravy rather than just a stew.
9. Cooking the dish againhalf an 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 served pork in a cauldron (recipes with photos 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 who live in private homes and have a subsidiary farm make supplies for the winter. If you use pork stew, the dish will cook 20-25 minutes faster, as the meat will be ready.