A great option for a simple holiday dish is pork stew with butter and pears. The pear gives the meat a delicate light sweetness, and the boletus complement the flavoring bouquet and nutritional value of the dish.
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
As you know, pork goes well with many products. A particularly successful combination of different types of proteins, for example, mushrooms and meat. The mushroom aroma gives the pork a special taste, and using different varieties of mushrooms, you can get interesting new dishes. So that the products in one dish do not clog each other, then they must be fried or boiled separately before stewing. And only then connect the components together.
For the preparation of such dishes, experienced chefs recommend using the following varieties of mushrooms: white mushrooms, champignons, boletus, mushrooms, boletus, morels, boletus, chanterelles. These types of mushrooms do not require lengthy preparation. And the characteristic bitter taste inherent in some species can be removed by pouring hot water over the mushrooms.
As for pork, certain processing conditions must be adhered to. First, the meat is washed under a stream of flowing water, and not soaked in water. Second, salt draws juices out of pork, so you shouldn't add salt to it at the beginning of cooking. Third, the frozen piece is washed with cold water, placed in a convenient container and kept until completely thawed.
- Caloric content per 100 g - 165 kcal.
- Servings - 3
- Cooking time - 40 minutes
Ingredients:
- Pork - 250 g
- Butter - 200 g
- Pears - 1 pc.
- Onions - 1 pc.
- Vegetable oil - for frying
- Salt - 0.5 tsp or to taste
- Ground black pepper - a pinch
- Any spices and spices to taste
Cooking braised pork with butter and pears
1. Wash the meat in one piece so that the water does not wash out the nutrients. Peel it from the film, and if you do not like fatty foods, then cut off the fat. Then dry the pork with a paper towel and cut across the fibers in portions.
2. Heat a frying pan with vegetable oil until cola and put the meat to fry. Cook it over high heat for literally 7-10 minutes, turning it occasionally so that the pieces are covered with a characteristic golden crust. You do not need to salt it, otherwise the salt will draw out all the juice from the pork, from which the dish will be dry.
3. Meanwhile, put the mushrooms in a strainer and wash them. Pat dry with a paper towel and cut into slices. When cutting food, stick to one shape: cubes, bars, etc.
4. In the same pan where you fried the meat, fry the mushrooms for about 10 minutes over medium heat.
5. Peel, rinse and chop onions.
6. Saute the onion in vegetable oil until transparent.
7. Wash the pears, remove the pits and cut the tails.
8. Heat pears in oil over medium heat. Do not cook them for long so that they stay in shape and do not disintegrate.
9. In a frying pan, combine all prepared fried foods: meat, mushrooms, onions and pears. Season them with salt, ground pepper and your favorite spices. I used dried parsley, dried basil, ground nutmeg, and a spoonful of soy sauce.
10. Stir and simmer for about 10 minutes over low heat. Serve hot with any side dish like spaghetti or boiled rice.
Note:
for cooking pork and mushroom dishes, it is advisable to use a cast-iron, aluminum, enamel pan, or stainless steel or Teflon-coated dishes. The most ideal option is cast iron. Thanks to its thickened walls, the ingredients warm up evenly and slowly without burning.
See also a video recipe on how to cook pork stewed with mushrooms in sour cream sauce.
