Braised pork for the festive table

Almost any holiday can not be imagined without a good table, and a table without meat dishes is far from popular. That is why pork has always been popular, despite the fact that it is fat and high-calorie meat. The most delicious and nutritious dish is pork stew with gravy. This dish is quite simple to prepare and the products are used most affordable, but the taste turns out to be excellent. In addition, braised pork is much more useful than roasted meat and tastier: among tomatoes among tomatoes, it becomes fragrant and tender. We suggest getting acquainted with the recipe for stewed pork and taking this recipe for armament. Of course, it will not be a revelation, but it will bring to the habitual dish new notes of taste that you did not know about before. Before proceeding to direct preparation, prepare such products:

- 800 gr. Pork tenderloin ;

- 4 tablespoons of vegetable oil (preferably olive oil);

- 2 bulbs of medium size;

- 2 carrots;

- 5 pieces of large potatoes;

- 1 tablespoon with a hill of flour;

- 100 grams of green peas (preferably frozen, but not necessarily);

- 2 cloves of garlic;

- 1 glass of tomato juice;

- black peppercorns, bay leaf, salt and soy sauce - to taste.

The flesh of pork should be fat enough and buy it better not in the supermarket, but in the market. From animals grown on natural forage, meat is tastier and more useful, especially as it is always possible to find suitable meat in the market. Also pick up suitable dishes - it should be with thick walls. It can be a pan, a cast-iron frying pan, a deep saucepan or a cauldron. The best option when stewed pork is cooked in a cast iron, some urban residents use it even in an electric or gas oven. Although in some cases, braised pork in a multivarquet is the simplest and most affordable option. So, we warm up the sauté pan on the fire and pour the vegetable oil there in sufficient quantity so that our dish does not get burnt. The amount of vegetable oil can be slightly reduced if pork is very oily.

While the oil is warming up, the meat needs to be washed, drained and cut into small pieces. Then it needs to be fried in hot oil until a ruddy crust, but do not overdo it, as this can lead to burning of the product. It is not necessary to try to roast it strongly, as the meat becomes dry. At this time, peel the onion and carrots, cut the onions into half rings, and carrots - mugs or slices. Finely chop the garlic. Stewed pork will only benefit if in addition to traditional vegetables, to add to it a string bean or Bulgarian pepper - experiment! Naturally, you better know what vegetables the invited guests prefer, but if there is no such option or you simply prepare a surprise, then it's okay. Pork dishes are always delicious and appetizing!

Next, you need to remove the meat from the stewpan, and on the remaining fat fry the onions and other vegetables. Then sprinkle the vegetables with flour, lay the meat and mix.
Cut the potatoes into a large cube and lay them over the meat and vegetables. Add peas, peppers, laurushku, salt to taste, if desired, you can add caraway seeds. Then add soy sauce, tomato juice (preferably homemade) and pour all the meat broth, and in its absence - with boiling water, so that it covers the entire contents, but no more.
Bring the contents to a boil, then cover with a lid and put in a preheated oven for a small fire, so that the meat with the vegetables would languish, and not boil. After 1-1,5 hours, braised pork is ready for consumption. As you can see, there is nothing difficult to prepare this dish, so do not be afraid that you will not succeed. Feel free to start cooking, and your guests will forever remember you as a great cook!