Lazy pig with frozen vegetables in the Bork U700 multicooker

Category: Meat dishes
Lazy pig with frozen vegetables in the Bork U700 multicooker

Ingredients

Pork neck 1 kg.
Frozen vegetables (any)

Cooking method

  • This recipe is outrageously simple. Cut the meat into small pieces and put them in a cartoon. There is enough fat in the neck, so no oil is needed. Salt, pepper. Next: we take out any vegetables we like from the freezer. My version is in the order of the bookmark for meat (the quantity for each type - we make a boat with both hands and, how much fits, we send it to the cartoon) So, I have - a leek + a mixture of carrots with root celery + Bulgarian tricolor pepper + 0.5 kg of very red tomatoes + green peas + a few broccoli inflorescences. We DO NOT level anything with an even layer. Let there be a slide so that only leek and carrots get into the meat juice during cooking. The rest will be steamed and won't fall apart. Close the cartoon, turn on the "Extinguishing" mode. After 45 minutes ... TA-DAAAAA !!! (it was fanfare, who did not understand) The dish is ready! Combines with any side dish. Bon Appetit!

The dish is designed for

Lot

Time for preparing:

45 minutes

Cooking program:

Extinguishing

Note

The neck is soft but elastic. Because my husband loves so much. He calls the other "stew". If someone likes it more when the meat "melts in your mouth", then cook on the "Multi-cook" mode 102 deg. 1 hour. And even more with beef, about 1h 15min.

MariS
The pig is really lazy ... And it will be even faster in the pressure cooker!
The combination of vegetables is what I like.
Vei
Yes, I haven't stewed pork for a long time, I'm trying to buy more and more beef, it's tastier for us or something
Flax, I'm looking at what you use such interesting temperatures for cooking, here is 102C and 1 hour, why exactly 102C? Is it just a consequence of some successful experiment, the result of which you liked, or is there some clever theoretical basis here? )))
Elena Tim
Quote: Vei

Yes, I haven't stewed pork for a long time, I'm trying to buy more and more beef, it's tastier for us or something
Flax, I'm looking at what you use such interesting temperatures for cooking, here is 102C and 1 hour, why exactly 102C? Is it just a consequence of some successful experiment, the result of which you liked, or is there some clever theoretical basis here? )))
Yes, I am such a mysterious woman. And my temperature is half crazy! In fact, everything is much more prosaic. The fact is that the manufacturer of my multi indicates that the temperature during "Extinguishing" is slightly above 100 degrees. So I thought that if it were, for example, 105, then this temperature would be indicated, it is quite accurate. But half, well, like 102.5 or 101.5, it makes no sense to indicate. So they wrote "a little higher". Well, I went along the logical path, known to God alone, and put 102. Here we can set the time we need, after all, with "Extinguishing" it's only 45 minutes.
Vei
Wow, where did the manufacturer begin to indicate such classified information?
Elena Tim
Quote: Vei

Wow, where did the manufacturer begin to indicate such classified information?
Operation manual (such a gray, narrow little book). Page 20

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