Juicy pork stewed with carrots and onions

Quenching is considered to be one of the safest ways to heat meat. The product prepared in this way does not contain carcinogens and is perfectly absorbed by the human body. As for the energy value of such dishes, it largely depends on the type of meat used. So, the caloric content of pork stewed with onions and carrots will range from 235 to 350 kcal per 100 grams.

Classic Edition

By the technology described below it turns out very juicy, tasty and useful meat. It can be served at a family dinner or dinner. And the best side dish for this dish will be sauerkraut or a salad of fresh vegetables. To your relatives could taste the fragrant pork stewed with carrots and onions, check in advance whether you have everything you need at hand. In this case, you will need:

• 800 grams of pork pulp.
• Large carrots.
• A pair of onion bulbs.
• 5 peas of sweet pepper.
• 3 tablespoons of refined lean oil.
• Salt and spices.

For the preparation of pork stewed with onions and carrots, it is advisable to use the scapular part of the carcass. Then the final dish will turn out to be less caloric and more tender.

Process description

Wash and dry the wiped meat cut across the fibers and sent to a heated frying pan, on the bottom of which is already poured a little lean oil. Almost immediately, brusches of carrots and half rings of onions are added to it. All this is poured, seasoned with spices and fried, not forgetting to stir the contents of the frying pan from time to time.

Once the ruddy crust appears on the pieces of meat, they are transferred to a pan and poured with boiled water so that it completely covers pork and vegetables. All this is seasoned with laurel fox and peas of sweet pepper and placed on a plate. Pork is cooked, stewed with carrots and onions, over low heat in a sealed container. Approximately in an hour the meat will soften enough, and it can be served for dinner.

Option with red wine

This nourishing and fragrant dish is ideal for a festive occasion. It is prepared quickly and without much trouble, so any newcomer will cope with this task. Since this recipe for stewed pork with onion and carrots involves the use of a certain grocery set, make sure beforehand that your kitchen will have everything you need. You should have at your fingertips:

• Kilo pork shoulder blade.
• A couple of large carrots.
• Onion bulb.
• ½ cup red wine.
• 100 milliliters of water.
• ½ teaspoon hops-suneli.
• 3 laurel leaves.
• Salt, fragrant spices and lean oil.

Sequencing

Washed and dried meat is cut into medium pieces and sent to a deep cast-iron frying pan. As soon as a rosy crust appears on the surface of the pork, it is poured with red wine and water, covered with a lid and tinned with minimal fire for one and a half hours.

In a separate frying pan fry the carrots and half-rings of onions. Prepared in this way, vegetables are spread in a container with softened pieces of meat. The laurel leaf, salt and hops-suneli are also sent there. All is well mixed and brought to the full. Pork is served, stewed with carrots and onions, in a hot form. As a side dish, often use friable long rice, mashed potatoes or fresh vegetable salad.