Pork in tomato sauce

["Multipovar" - 20 minutes]

Pork in tomato sauce

Category: Meat dishes

Ingredients
Pork	600 g
Onion	1 PC
Garlic	taste
Salt	taste
____
Tomato sauce:
____
Thick tomato juice	1 liter
Large onion	3 pcs
Large carrots	2 pcs
Sugar	taste
Spices, ground in a mortar:
- sea salt	1 tsp
- cardamom boxes	3 pcs
- coriander	10 peas
- nutmeg	1/3 tsp
- allspice	4 peas
- juniper	4 peas
- dried basil	3-4 pinches

Cooking method

• Pre-frying was done in a saucepan, who wants to exclude an extra link, then you can also fry in Kukushka on the "High pressure" mode, necessarily on Turbo!
  
• The temperature is highest in this mode.
  
• 
  
• 1. Fry the pork.
  
• 
  
• 2. After the pork, fry the onion.
  
• 
  
• 3. Add salt and spices.
  
• 
  
• 4. Select a program "Multipovar" - 20 minutes
  
• 
  
• 5. At the end of the program - exactly 20 minutes later - open the lid and add:
  
• 
  
• - tomato sauce 100-150 ml,
  
• - garlic
  
• 
  
• 6. Put on again "Multipovar" for 10 minutes
  
• 
  
• 
  
• 
  
• 
  
• 
  
• 
  
• Tomato sauce: (made in advance)
  
• 
  
• 1. Fry a lot of onions and carrots.
  
• 2. Pour a liter of thick homemade juice and boil.
  
• 3. Purée the resulting mass with a blender.
  
• 4. Put on the stove again, add:
  
• - spices, ground in a mortar,
  
• - sugar to taste
  
• and boil for 10 minutes.
  
• 
  
• The good thing about the sauce is that its taste goes well not only with meat, it is amazingly suitable for stewed cabbage and pasta.
  

Note

Bon Appetit

Thank you, the meat looks so beautiful. I think the sauce can also be made in a cuckoo. Have you tried it?

No, I haven't tried it in Kukushka, my hand with this sauce is too sharpened under gas

[julifera]

julifera Vkuuusno probably

[sazalexter]

sazalexter

Yes, it is terribly tasty, especially if you pour macaroons or couscous with such gravy, and in general turns any porridge from ordinary into a fairy tale

[Pork in tkemali with juniper]

Pork in tkemali with juniper


Pork - 500-600 gr
Bow - 1 huge or 2 medium
Mustard peas - 1 tsp
Tkemali red - 4-5 tbsp spoons
Juniper - 4-5 peas
Salt
Tkemali did not do it herself - she bought a finished product in METRO, called "Grandfather Datiko" - classic red tkemali. It is not as sour as green, the meat in it has a touch of real Georgian barbecue on the fires.
Juniper enhances this smell. Of course, you could leave it all in the tkemalka for an hour and run it into the barbecue and it would be wow, but to drive the barbecue in a day or two is too much
Therefore, we stew in Kukushechka

1. Fry meat and onions.
2. Crush sea salt with juniper in a mortar.
3. Separately, lightly detail the mustard.
4. Add all these spices to the meat and onions, add salt if necessary.
5. Select a program "Multipovar" - 30 minutes

Everything, you can start trying right from the saucepan

["Stew"]

Today I was no longer making 500-600 grams, but a whole kilogram of meat and decided on this occasion to try the regime "Stew".
I thought it was just about 40 minutes, which is what is needed for a whole kilogram

Conclusions:

- the "Stew" program works a little more actively than "Multipovar";
- the meat is overcooked

- I like the "multi-cook" for meat more !!!

He is both more gentle and costs less time.

But about the thick homemade juice, can you give more details?

[samanta]

But about the thick homemade juice, can you give more details?

samanta, we have an old Mriya, that is, a combine, and its juicer produces thick tomato juice, and not as clean and elegant as a store diluted tomato paste called "Tomato Juice"