Basic pork recipe. Pork azu with pickles and potatoes

A hearty oriental pork dish, a basic one, is easy to prepare at home if you use proven cooking recipes.

Pork azu, of course, is not a classic azu recipe, but nevertheless, as is usually and often the case, you can experiment. Azu according to this recipe turns out to be very tasty, tender, appetizing and, most importantly, satisfying.

Pork - 500 gr.
Pickled cucumbers - 6 pcs.
Onions - 1 pc.
Carrots - 1 pc.
Flour - 2 tbsp.
Tomato paste - 2 tbsp.
Garlic - 2 cloves
Sugar
Spices
Bay leaf
Pepper mixture
Vegetable oil
Dried herbs

Wash, peel and cut carrots, pickled cucumbers and onions into strips. Pour vegetable oil into a frying pan and place the chopped vegetables in it. Add spices, salt, a mixture of peppers and chopped garlic. Fry the vegetables in a frying pan for 10 minutes.

Place tomato paste in a bowl, add 1 teaspoon of sugar, a little pepper to taste and pour 100 ml. clean water. Mix.

Pour tomato paste into the pan with stewed vegetables and simmer for about 5 minutes.

We thoroughly wash the meat under water and cut it into thin strips. Place the chopped meat in a frying pan with vegetables and fry everything together for 15 minutes over low heat.

Now it's time to prepare the gravy. We will make it from flour and water. To do this, pour 100 ml into the container. clean water and add 2 tablespoons of flour into it, stirring constantly. Mix thoroughly so that there are no lumps left.

Pour the prepared gravy into the frying pan with vegetables and meat, stir and pour in another 1 glass of clean water. Add bay leaf and spices if desired. Cover the pan with a lid and simmer for 10 minutes.

After 10 minutes, remove the pan from the heat, for 10 minutes our dish is still infused, and then you can put it in portions on plates. You can use potatoes, rice or pasta as a side dish. That's it, pork azu is ready.

Recipe 2: Pork basics with pickles

Today we will prepare a very tasty and satisfying Tatar-style azu with pork pickles (recipe with photo). Its ingredients are quite simple and economical, they can be found in every kitchen. Azu is especially suitable for those who love aromatic and peppery oriental dishes. Follow the steps listed below exactly and the finished result will please everyone.

400 grams of pork;
6 potatoes;
2 onions;
4 pickled cucumbers;
3 tomatoes;
50 grams of butter;
ground black pepper to your taste;
hot red ground pepper to your taste;
3 cloves of garlic;
parsley to your taste;
green dill to your taste;
green onions to your taste;
salt to your taste;
400 milliliters of water.

The selected piece of meat must be thoroughly washed and cut into medium pieces.

Take half of the specified amount of butter and place it in a frying pan (first place it on the fire and heat it well).

Place pieces of meat into melted butter. Fry them until thin brown.

Place the finished fried meat in a separate bowl. Peel and cut the onion into thin half rings.

Then place the onion in the same pan in which you cooked the meat. Keep it on medium heat until golden brown.

Once the onion is ready, add the meat to it, salt and pepper to your taste.

Assemble the meat grinder and grind the washed tomatoes in it. You should now have tomato puree.

Take a suitable saucepan (preferably thick-walled) and place the onion with meat in it, and pour tomato puree on top.

Mix the ingredients well and turn the saucepan to medium heat. Cook everything until the excess tomato liquid has evaporated.

Then pour in the water, turn the heat down even lower and simmer everything for about forty to fifty minutes under the lid closed. At the end, the meat should be completely cooked (soft).

Meanwhile, peel the potatoes, rinse them and cut them into slices.

Put the frying pan back on the heat, put the remaining piece of butter in it, and add the potatoes. Fry it until half cooked.

Cut the pickled cucumbers into small and thin pieces.

When the meat becomes soft, add pickles and simmer the dish for another minute and a half.

Add the previously cooked potatoes. Keep the pan on the heat for another ten to fifteen minutes (on low heat) until the potatoes are done.

Chop the washed greens and garlic, chop everything finely and mix into one mass.

The fragrant basics are ready! Serve it to the table, arranging it in portions on plates. Sprinkle the mixture of herbs and garlic on top. Bon appetit!

Recipe 3, step by step: basic Tatar pork

Juicy finely chopped meat, stewed with sweet onions, potatoes, spicy aromatic garlic and pickles. All this is slowly simmered in tomato juice. But, despite the long cooking process, Tatar-style azu with pork pickles, the recipe with photo of which we offer, does not turn out overcooked, but retains a crumbly structure. Typically, this dish is made with beef, but in this recipe it is replaced with pork. Thanks to this, the food becomes especially juicy and tender. It is important to take cucumbers that have been pickled without special spices. Then the aroma of the basics will not be overwhelmed by third-party odors of spices or herbs.

300 g pork,
600 g potatoes,
2 -3 pickled cucumbers,
200 ml tomato juice (or tomato paste diluted in water),
2 cloves of garlic,
3-5 heads of onions,
salt and pepper - to taste,
greens - to taste.

We wash the piece of pork. Cut into thin strips or straws. Be sure to cut across the grain - this way it will turn out soft.

Fry covered with a little oil. Cook until it turns white and slightly browned.

Chop the onions into half rings and add to the pan. Fry for 6-8 minutes, stirring constantly.

We cut the cucumbers, as for Olivier salad, into small squares. Some people grate them to make it faster. But then such thin straws may not be felt in the finished basics.

We also chop the peeled garlic cloves with a knife. Add both ingredients to the onion and meat.

Fill with freshly squeezed or purchased tomato juice. Add salt and pepper, tasting. Record the time and simmer covered for about 10 minutes.

Transfer the vegetables and meat into a saucepan or cauldron. Add enough water to cover the food. Simmer over low heat. Cut the peeled potato tubers into strips. Fry it until half cooked and add it to the meat.

Add water again. Its level should be one finger higher than the potatoes. Let it simmer until fully cooked.

It is important to remove the pan from the stove before the potatoes fall apart.

Place on plates and sprinkle with finely chopped herbs. It could be parsley, cilantro or green onions.

Tips: If the meat is stewed for too long while remaining tough, you can speed up the process. To do this, simply place a small slice of black bread in the pan or add soda on the tip of a knife.

If you let the prepared Tatar-style azu made from pork and pickled cucumbers sit under the lid for ten minutes, it will turn out even more aromatic.

Bon appetit!

Recipe 4: pork basics with potatoes (step by step)

This traditional Tatar dish must be cooked in a cauldron. But unfortunately, I don’t have a cauldron, and yet I cook this dish according to the same principle by which a traditional dish is prepared, using a saucepan as a utensil and a frying pan for frying.

pork - 400 gr.;
potatoes - 6 pcs.;
onions - 2 pcs;
garlic - 3 cloves;
pickled cucumbers - 3 pcs.;
tomato paste - 1 tbsp;
salt - to taste;
ground black pepper - to taste;
davrovy leaf - 2 sheets;
water - 700 ml.

Wash the pork meat, cut into slices and lightly fry in a frying pan with oil.

Cut the onion into thin half rings.

Add chopped onions to the slices of meat, mix and fry everything together until the onions are ready.

Pickled cucumbers must be grated on a coarse grater.

Add grated pickles, tomato paste to the meat and onions, add water, mix and simmer everything together until the meat is completely cooked.

Meanwhile, wash, peel, cut the potatoes into slices and fry separately in oil until half cooked.

Place the potatoes with the meat, add chopped garlic, bay leaf, salt and pepper to taste.

Mix everything and simmer with the lid closed until the potatoes are completely cooked.

The finished dish is incredibly tasty and rich in flavor.

Recipe 5: Pork Basics with Milk Gravy

Meat (pork) - approximately 700-800 g
Pickled cucumbers - 6-7 pcs.
Carrots - 1 pc.
Onion - 1 pc.
Dried herbs (parsley, dill)
Mixed peppercorns - to taste
Salt - to taste
Flour - 1-2 tbsp.
Tomato paste - 2 tbsp.
Bay leaf - 1-2 pcs.
Sugar - 1 tsp.
Spices - to taste
Garlic - 2 teeth.
Vegetable oil
Water - 2 glasses

Cut carrots, onions and cucumbers into thin strips.

Place vegetables in a frying pan, add vegetable oil, add spices, salt and pepper to taste. Add chopped garlic to the vegetables and fry for 10 minutes.

Place tomato paste in a small container, add 1 tsp. sugar and pepper to taste. Add 100 ml of water and stir.

Pour the tomato mixture over the vegetables and simmer covered for another 5 minutes.

Meanwhile, cut the meat into thin strips. We send the chopped meat to the vegetables. Fry meat and vegetables for 15 minutes. over low heat.

Since I don't add potatoes to the basics, I'll make a flour gravy.

I put flour into a container and pour 100 ml of cold water. I mix everything so that there are no lumps, and pour the liquid into the base, stir and pour in another 1 glass of water. Add bay leaf and spices. Cover with a lid and simmer for another 10 minutes.

Serve this basic recipe with mashed potatoes or just boiled potatoes.

Recipe 6: pork basics in a slow cooker (with photo)

Pork pulp0.5 kg
Potatoes6 pcs.
Onion 1 pc.
Carrot 1 pc.
Garlic 3 teeth.
Pickled cucumber 3 pcs.
Tomato paste 2 tbsp.
Bay leaf 2 pcs.
Water 1 tbsp.
Greens 2 tbsp.
Spices to taste
Salt to taste
Vegetable oil in fact

Pour a little oil into the bottom of the multicooker bowl and add the meat, cut into small pieces.

Add salt and cook on “frying” mode until golden brown.

Then add the diced onion.

When the onion becomes soft, you need to add the carrots. I also chop it into small cubes.

When the vegetables are ready, add chopped garlic and diced cucumbers.

After a couple of minutes, add tomato paste and cook everything together for another 2-3 minutes.

While the meat and vegetables are cooking, I separately fry the diced potatoes, adding a little salt. Fry until the potatoes are browned.

At the end, add a glass of water, herbs, fried potatoes, bay leaves, spices and salt as needed. Cook everything together for about 15-20 minutes on the “stew” mode. The meat should be tender and the potatoes soft.

It turns out to be a very tasty and aromatic dish! Bon appetit!

Recipe 7, simple: how to cook pork basics

Azu is a bright representative of Tatar cuisine. A very simple and tasty complete dish. The most important thing is that there are few ingredients and they are available to every housewife.

meat 400 g
onion 1 piece
pickled cucumbers 3 pcs
garlic 4 cloves
potatoes 7 pcs
tomato paste 3 tbsp.
bay leaf 1 piece
salt and spices to taste
ground allspice to taste
sunflower oil 50 g

Traditionally, “azu” is prepared from lamb or beef and stewed in a cauldron, but my recipe is slightly modified, so I used pork and will stew it in an ordinary deep frying pan. Wash the meat and cut into strips or small oblong pieces. Let's dry.

Peel the potatoes and wash them. Cut the potatoes into large strips. The pieces should be larger, approximately the same size as the meat. Fry the potatoes in a frying pan until half cooked, turning occasionally. Let's add a little salt.

In a separate frying pan, fry the pork in a small amount of vegetable oil and add a little salt.

Peel and wash the onion and garlic cloves. Cut the onion into half rings and the garlic into large pieces. I always chop everything larger, but for those who don’t like it, chop the onion smaller and put the garlic through a garlic press. Add them to the meat, fry, stirring occasionally.

Cut the pickled cucumbers into small cubes. Add to meat. Add a couple of tablespoons of tomato paste and a little water. Mix everything well and add spices, pepper and bay leaf to taste. Simmer for a couple of minutes and add potatoes to the mixture. Gently mix and simmer until the potatoes are ready. It is important to taste the potatoes periodically to prevent them from falling apart.

"Azu" is ready. The meat turns out tender and aromatic, potatoes in the finished dish serve as an excellent side dish, and pickles give the dish a pleasant sourness. Pour the meat onto plates, decorate with finely chopped herbs and invite your family to the table) Bon appetit!

An amazing dish - pork basics - has already won recognition in many countries and is loved by chefs. It is credited with Tatar origin, supposedly coming from the distorted “azdyk”, which means “food”. In the original it is made from horse meat, but modern housewives have already invented many recipes, of which the most delicious is with pork.

How to cook pork basics with cucumbers?

The most delicious azu is made from pork, this is recognized by all experienced chefs. Tatars prefer lamb or beef, but it turns out less rich and satisfying. The dish is similar to regular meat gravy, only with an unusual twist - pickles! They add an unusual taste and slight piquancy.

Traditionally, the basics are prepared from pork and potatoes; tubers are as integral a component of the dish as pickles.
Meat and vegetables are fried in ghee.
Pickled cucumbers are cleaned of large seeds.
It is better to use the neck, side part of the ham - it is juicier.
You can replace pork with a loin with a small layer of fat.

Some researchers believe that the name of the dish has a Persian origin, and is translated as “a spicy mixture of sauce and meat.” Among the spices, the best additions to Tatar-style pork are hops-suneli, black, ground pepper and paprika, crushed barberry, and potatoes are served as a side dish.

Ingredients:

onions – 2 pcs.;
meat – 500 g;
carrots – 1 pc.;
water – 2 tbsp.;
sugar – 1 tsp;
cucumbers – 2 pcs.;
tomato paste – 2 tbsp. l.;
flour – 2 tbsp. l.;
garlic – 2 cloves;
dill - 1 bunch.

Preparation

Cut the meat, fry.
Pour water with bay leaf, simmer for 10 minutes.
Chop the onion and carrots, fry with tomato, sugar and salt.
Chop the cucumbers, add to the sauce, stir, sauté for 5 minutes with spices.
Fry the flour, add.
Add the flour and cucumbers to the meat and simmer for 20 minutes.
Add garlic, herbs, stir.
Pork azu should sit for 15 minutes.

Pork azu without cucumbers

Pork meat basics can be prepared without cucumbers, but the taste will need to be compensated with spices. A mixture of tomato paste and sour cream will add tenderness to the gravy; the garlic must be crushed. For such a dish, it is not potatoes that are suitable, but rice; it is boiled separately, although some housewives have tried to stew the cereal directly in the gravy.

Ingredients:

meat – 1 kg;
onion – 1 pc.;
flour - 3 tbsp. l.;
tomato paste – 2 tbsp. l.;
sour cream – 2 tbsp. l.;
greens - 1 bunch.

Preparation

Cut the meat, fry.
Chop the onion, add to the meat, simmer until soft.
Add flour, stir.
Pour water, add sour cream, tomato, simmer for an hour.
Sprinkle pork azu with herbs.

Pork azu without potatoes

The basic pork recipe includes different options; the meat can be stewed either with potatoes or cereal, or separately from them. Standardly, all ingredients are fried and then cooked together; many housewives compensate for the lack of potatoes with flour sauce or add flour or a little starch to the frying dish.

Ingredients:

meat – 700 g;
cucumbers – 6 pcs.;
onion – 1 pc.;
carrots – 1 pc.;
greens – 1 bunch;
sugar – 1 tsp;
flour – 2 tbsp. l.;
tomato paste – 2 tbsp. l.;
garlic – 2 cloves;
water – 2 tbsp.

Preparation

Chop carrots, onions and cucumbers and fry with spices.
Add tomato, sugar, simmer for 5 minutes.
Chop the meat and sauté with vegetables for 15 minutes.
Dilute flour with water and pour in.
Add bay leaf and spices, simmer for 10 minutes.

Another original recipe for pork basics with pickles - with ribs and potatoes. Experienced chefs believe that such meat has a sweetish, juicy taste; the main thing is to choose moderately fatty pieces and simmer longer so that the flesh comes off the bone well. The dish tastes like thick hodgepodge.

Ingredients:

ribs – 500 g;
potatoes – 1 kg;
cucumbers – 250 g;
onion – 1 pc.;
tomato paste – 2 tbsp. l.;
oil – 100 ml.

Preparation

Chop the ribs and fry.
Chop the onion and simmer with cucumbers and tomatoes.
Add roasting and seasonings, and potatoes to the meat.
Azu with pork ribs is stewed until the meat is soft.

Pork azu with rice

The dish is very easy to prepare according to the recipe described below. Initially, it was eaten without additives, but much later they began to supplement it with cereals. A very tasty homemade pork azu is made with tomatoes and rice, which absorbs fat without excess. It is better to cook in a cauldron or deep frying pan.

Ingredients:

rice – 450 g;
onions – 2 pcs.;
tomatoes – 6 pcs.;
meat – 450 g;
garlic – 2 cloves;
oil – 3 tbsp. l.;
cucumbers – 3 pcs.;
greens - 1 bunch.

Preparation

Boil the rice, cool.
Chop the meat, tomatoes, cucumbers and onions.
Fry the meat with onions until crusty, add vegetables, simmer until juiced.
Pour water, salt and pepper, cook for 25 minutes.
Add rice, sprinkle with herbs.
Infuse the basics with pork rice for 15 minutes.

A tender, melt-in-your-mouth treat will be made from the tenderloin; such a basic pork dish with gravy is not a shame to serve to guests; any side dish will go well with it. Instead of pickled cucumbers, you can put pickled or pickled cucumbers, with a lot of spices and herbs. It is better to buy pork pulp from the shoulder part.

Ingredients:

meat – 700 g;
cucumbers – 2 pcs.;
carrots – 1 pc.;
onion – 1 pc.;
tomato paste – 1 tbsp. l.;
potatoes – 6 pcs.;
garlic – 4 cloves.

Preparation

Cut the meat, fry.
Chop the cucumbers and add to the pork.
Add water and tomatoes, boil.
Chop the onion and carrots and add to the frying pan with spices and garlic.
Simmer for 20 minutes, then add chopped potatoes.
Keep on fire for another 20 minutes, leave.

A good base of pork with pickles is also obtained from the meat. The meat should be pink in color, without overflow. It is better if the fat is distributed evenly; it is worth buying pieces with skin; such meat remains juicier and more tender when cooked. There should be no more fat in the ham than pulp.

Ingredients:

pork – 500 g;
potatoes – 700 g;
onions – 2 pcs.;
cucumbers – 3 pcs.;
tomato paste – 1 tbsp. l.;
tomato – 1 pc.;
garlic – 3-4 cloves;
greens - 1 bunch.

Preparation

Chop the onion, tomato and cucumbers.
Fry the pork.
Sauté onion with tomato, tomato paste and cucumbers.
Transfer to the meat, add water, simmer for 20 minutes.
Cut the potatoes and fry them.
Add with spices and salt, simmer for 5-7 minutes.
Season with garlic and herbs.

Pork in the oven is called classic; with this preparation, the products are stewed in and maximally saturated with the aroma of spices. It is better to put peppercorns, cilantro, paprika. Spicy sauce is made from tomato paste with mayonnaise. It is more convenient to cook pork basics in pots in the oven.

Ingredients:

pork – 0.5 kg;
carrots – 2 pcs.;
ketchup – 2 tbsp. l.;
cucumbers – 6 pcs.;
mayonnaise – 2 tbsp. l.;
onions – 2 pcs.;
greens - 2 bunches.

Preparation

Chop cucumbers and meat, fry with salt and pepper.
Chop the onion and carrots and simmer.
Cut the potatoes and fry them.
Mix ketchup with mayonnaise.
Place cucumbers, meat, half the sauce, vegetables on the bottom of the pots, “cover” with the sauce.
Simmer for 30 minutes, sprinkle with herbs.

Pork azu in a slow cooker

The easiest way to make pork is in a slow cooker. Some housewives even add a little brine to the gravy, but then the dish needs much less salt. Tomato paste can be replaced with ketchup or sauce, but experienced chefs believe that such a replacement does not change the taste for the better.

Ingredients.

Pork is a more common meat in Russia than beef. It is more popular due to the combination of fat content and tenderness in one product, which is why many housewives prefer to cook Aza from pork, despite the fact that the use of such meat is a confident departure from the classic Tatar recipe. In the classic version, this dish turns out to be extremely spicy. Adjika and other spices are used to create it; lovers of “soft” Azu use only ground black pepper. This is how new recipes are born - every housewife cooks according to the rules of her kitchen.

Pork azu with pickles and potatoes

Pork azu is a hearty and complete dish, especially if you add potatoes to it. Then you can get a masterpiece of haute cuisine in large quantities - for the whole family. It’s not difficult to prepare the basics, the main thing is to try, then everything will work out.

Number of servings: 6 pcs.

Cooking time: 1 hour 30 minutes.

1 hour. 30 min. Seal

Bon appetit.

A simple recipe for pork with potatoes and pickled cucumbers

To prepare the basics for this recipe you will need potatoes and pickled cucumbers. The cooking process will not take much time, and the dish will ultimately turn out to be immensely satisfying and tasty.

Ingredients:

Pork pulp – 500 gr.
Onion – 3 pcs.
Carrots – 2 pcs.
Potatoes – 1 kg.
Pickled cucumbers – 2 pcs.
Vegetable oil – 5 tbsp.
Green onions – 1 bunch.
Ground black pepper - to taste.
Tomato paste – 1 tsp.
Garlic – 3 teeth.
Purified water.

Cooking process:

To prepare pork basics, heat 2 tablespoons of vegetable oil in a cast iron cauldron.
It needs to be cut into large cubes and placed in hot oil, fry on both sides until half cooked.
When frying pork, you need to peel the potatoes and cut them into cubes, put them in a saucepan and fry with the remaining oil.
Chop the peeled onion into small cubes and grate the carrots. Add vegetables to meat.
After a few minutes, add garlic passed through a press, finely chopped pickles and tomato paste.
Simmer the resulting dish until cooked, adding water if desired.
Add fried potatoes to the finished meat. Simmer the mixture for 10 minutes, sprinkle with herbs before serving.

A classic version of cooking pork basics

The national Tatar dish called azu has confidently entered the menu of Russian families. Just prepare it with some deviations from generally accepted rules. For example, traditional lamb was replaced with pork, but the taste did not deteriorate.

Ingredients:

Pork – 400 gr.
Pickled cucumber - 3 pcs.
Tomato sauce – 60 gr.
Garlic – 3 cloves.
Greens - a bunch.
Tomato – 3 pcs.

Cooking process:

Rinse the pork under running water and dry with paper towels. Cut the meat into equal-sized pieces. Sprinkle it with a mixture of black pepper and salt.
Peel the onion, cut into half rings, chop the parsley, pass the garlic through a press.
Cut the pickled cucumbers into strips or thin slices.
Add parsley and garlic to a solution of tomato paste and a small amount of water.
Pour boiling water over the tomatoes and plunge into cold water; such actions are necessary to remove the skin. The pulp needs to be cut into cubes.
Pour vegetable oil into a frying pan with high sides and add meat. Fry it until golden brown, then add vegetables.
Reduce the heat to low and simmer with the lid closed for 6 minutes.
Later pour in the diluted tomato paste along with the herbs. Cover with a lid and reduce the power of the stove. Simmer for about 20 minutes, once ready, let sit for at least 10 minutes.

A simple recipe for serving pork with mashed potatoes, buckwheat or rice.

Traditional Tatar azu

It is not so difficult to prepare a traditional Tatar azu so that the dish turns out delicious. You need to follow the basic rules for its creation. The main thing is to cook the meat well; it is the main ingredient of a culinary masterpiece.

Ingredients:

Onions 1-2 pcs.
Pork 500-600 g.
Bay leaf 1 pc.
Carrot 1 pc.
Water or broth 2 tbsp.
Sugar 1 tsp.
Potatoes 700-800 g.
Milk 1.5-2 tbsp.
Pickled cucumbers 2-3 pcs.
Salt.
Tomato paste 2 tbsp. l.
Flour 2 tbsp. l.
Garlic 1-2 cloves.

Cooking process:

To prepare the basics of pork, the meat must be washed under the tap and cut into thick pieces.
Pour vegetable oil into a saucepan and heat it on the stove. After the oil has split, you can put the meat in a saucepan and fry it over high heat until golden brown.
Pour a glass of clean water over the meat and add a bay leaf. Reduce the heat and leave the dish to simmer the meat under a closed lid for 15 minutes.
While the meat is cooking, you need to prepare the carrots and onions. Cut the onion into half rings and place in another frying pan with vegetable oil. Add a little sugar and water to the onion and simmer until transparent.
Grate the carrots on a coarse grater and add to the fried onions. Stir the mixture and fry until fully cooked. After the vegetables are ready, add tomato paste with salt and spices.
The composition is thoroughly mixed. Pickled cucumbers are cut into small cubes or grated on a coarse grater. Add to gravy. The mixture is mixed and simmered for about 10 minutes.
Then add flour to the mixture, mix the roast thoroughly and simmer for about 5 minutes. You can add any spices to your taste. After the gravy is ready, add it to the frying pan with the meat, stir and simmer for about 15 minutes. At the end of the cooking process, garlic passed through a press is added.

Azu prepared according to this recipe turns out incredibly tender and tasty, so it is best served with mashed potatoes.

Spicy pork azu

This basic recipe is considered quite successful; it contains spices, so it turns out spicy. You can prepare the dish very simply, the main thing is to follow the step-by-step instructions and have all the necessary components in your arsenal.

Ingredients:

Pork – 300 g
Onion - 2 pcs.
Potatoes - 6 pcs.
Cucumbers - 2 pcs.
Tomato paste - 1 tbsp.
Sugar - 1 tsp.
Salt – 1 tsp.
Black pepper – 0.5 tsp.
Bay leaf - 1 piece
Garlic - 2 pcs.
Vegetable oil - 6 tbsp.

Cooking process:

Rinse the pork under running water, cut into thin strips and fry in vegetable oil.
Peel and cut the potatoes into strips and fry in a separate frying pan. While the potatoes are frying, you can start preparing the gravy.
To the fried pork you need to add onion cut into half rings.
Fry both components together for 8 minutes, add salt and pepper. Grate the pickled cucumbers or cut into thin strips.
Add cucumbers to meat with onions, cover the saucepan with a lid. The dish needs to be simmered for about 15 minutes.
Add chopped garlic to the dish along with tomato paste. The sour taste can be removed by adding one spoon of sugar.
Pour the meat with water or broth and simmer covered for 15 minutes. If the meat is tough, you will need to simmer longer, adding water as needed.
Once ready, you can add the fried potatoes to the saucepan. All ingredients need to be mixed well, taste for salt and add spices to taste.

Pork azu with potatoes is a complete lunch or dinner for the whole family. Bon appetit.

Pork azu is an international meat dish based on a recipe from Tatar cuisine. Traditionally, lamb, veal or horse meat are used for it, but the cooking method does not change. Pork pairs perfectly with all the classic basic ingredients and makes it even more satisfying.

Before making the basics, the meat is thoroughly washed and cleaned of films and excess fat. The pork is cut fairly large and pre-fried in vegetable oil. Also, fresh or pickled cucumbers, tomatoes or tomato paste must be added to it. This gives the dish a slight sour taste, which is its main feature.

In addition to the taste of the pork itself, thick meat gravy is highly valued by gourmets from all over the world. To make it appear, the dish is filled with water or broth, adjika, sour cream, flour, herbs, seasonings, etc. are added. After this, the azu is stewed over low heat under a closed lid.

Pork basics are often prepared immediately along with a side dish. It could be rice, mushrooms or potatoes. However, you can cook the meat separately, serve it with fresh vegetables or as a full meal. To do this, use a regular frying pan, pots or slow cooker.

It is very easy to prepare the basics in a slow cooker, since it is ideal for dishes that require a long simmer. Once cooked, small pieces of pork can be served with any side dish, not limited to standard potatoes. Adjika can be replaced with any spicy tomato sauce or Tabasco.

Ingredients:

500 g pork;
2 onions;
3 pickled cucumbers;
1 tbsp. l. tomato paste;
2 tsp. adjika;
2 tbsp. l. vegetable oil;
1 tbsp. l. flour;
Salt pepper.

Cooking method:

Cut the pork into medium sized cubes.
Cut the pickled cucumbers into strips or cubes, finely chop the onion.
Set the multicooker to “Frying” mode and grease with vegetable oil.
When the oil is slightly hot, place the pork in a bowl and fry it until golden brown.
Add the onion and cook until translucent.
Pour pickled cucumbers into a multicooker saucepan, pour in adjika and tomato paste.
Add salt, pepper and garlic, passed through a press.
Dilute the flour in a small amount of clean water and pour into the rest of the ingredients.
Cook pork basics for 1 hour in the “Stew” mode under a closed lid.

Interesting from the network

The traditional Tatar recipe, of course, cannot include pork. However, this does not prevent you from borrowing the main cooking trends and adding a new ingredient to them. Pork azu will require a little less time than a dish with lamb or beef. The gravy will be even thicker and richer.

Ingredients:

500 g pork;
4 potatoes;
1 clove of garlic;
1 pickled cucumber;
1 tbsp. l. tomato paste;
1 onion;
Greenery;
Salt pepper.

Cooking method:

Cut the pork and potatoes into large pieces (straws), the onion into half rings.
Heat vegetable oil in a frying pan and fry the onion until transparent.
Place the potatoes in another frying pan and fry until golden brown.
Transfer potatoes to onions, add meat, stir.
Grate the cucumber on a fine grater and add to the rest of the ingredients.
Dilute tomato paste in water and pour over the dish.
Add water or broth to the pan until the liquid lightly covers the meat and vegetables.
Add salt and pepper to taste, stir again and cook over low heat.
When the potatoes become soft, add chopped herbs and garlic, remove from the stove.

Now you know how to cook pork basics according to a recipe with a photo. Bon appetit!

Pork azu is juicy, tender meat with an incredibly tasty and aromatic gravy. It can be cooked immediately with rice or potatoes, or you can add this delicacy to any other side dish. In any case, novice cooks will need a few professional tips on how to cook pork basics in the best traditions of Tatar cuisine:
In order for the potatoes to retain their shape in the basics, they need to be cut into large pieces and fried a little before preparing the dish;

Before adding pickles to the base, it is better to dry them a little with a paper towel;

It is also recommended to cut the pork for basics large enough to make the dish more textured;

To make the gravy thicker, add a little flour to it;

You need to cook the pork basics over low heat so that it simmers slowly, but does not boil.

Azu in Tatar

Try to prepare a delicious Tatar-style pork recipe using a simple, step-by-step recipe with photos and videos, as well as its preparation in a slow cooker.

1 h 5 min

190 kcal

5/5 (7)

Azu is a national Tatar dish, which is traditionally prepared from lamb, or at least beef. But I want to tell you how to cook Tatar-style pork. Pork is more familiar to many people, and it cooks much faster. This meat has another advantage - it is more tender. Azu is reminiscent of our meat gravy, but still it has its own “zest”.

This dish is prepared with pickles, which give it some piquancy. The taste of pork azu is somewhat reminiscent of hodgepodge, but very thick and without the flavor. In addition to cooking the basics on the stove, you can also cook it in a slow cooker. And now about all this in more detail.

Recipe for basic Tatar pork

List of required ingredients:

Onion	1-2 pcs.
Pork	500-600 g
Bay leaf	1 PC.
Carrot	1 PC.
Water or broth	2 tbsp.
Sugar	1 tsp.
Potato	700-800 g
Milk	1.5-2 tbsp.
Seasonings	Taste
Butter and vegetable oil	Taste
Salted cucumbers	2-3 pcs.
Salt	Taste
Tomato paste	2 tbsp. l.
Fresh herbs	Taste
Flour	2 tbsp. l.
Garlic	1-2 cloves

Kitchenware: two frying pans, cutting board.

Cooking procedure

We will start preparing the basics of pork by washing the meat under the tap and cutting it into thin slices.
Take a frying pan and put it on the stove to heat up. Pour in a little oil and add a piece of butter if desired.
When the oil is hot enough, add the meat and fry it on all sides over high heat until a light, golden brown crust appears.
Pour a glass of broth or water over the meat, add a bay leaf, reduce the heat slightly and leave to simmer. There is no need to cover with a lid.
While the meat is cooking, peel the onions and carrots. Cut the onion into half rings and place in another heated frying pan with oil. Pour sugar into the onion, mix and cook until transparent.
Cut the carrots into thin strips or grate them with a coarse grater and add them to the fried onions. Stir and continue cooking until everything is fried. When the vegetables are fried, add tomato paste, broth or water, salt, spices and mix. And instead of tomato paste, you can use any tomato sauce or ketchup.
Cut the cucumbers into small cubes or grate them with the coarse side of a grater and add them to the gravy. Stir and continue to simmer for another 5-7 minutes.
Then add flour and mix well. Thanks to this, the base will turn out thicker. Cover with a lid and simmer for about 5 minutes. For spices, you can add suneli hops, ground black pepper and paprika, as well as dried barberry if desired.
Then we transfer the gravy into the pan with the meat, from which almost all the liquid has already evaporated. Stir and cook for another 15-20 minutes.
At the very end of cooking, add garlic, passed through a press or chopped with a knife, as well as finely chopped herbs. Stir and turn off. Let it sit for about 15 minutes.
The garnish for the basics will be tender crushed potatoes. To do this, boil the peeled potatoes in salted water until tender.
Then drain the water, pour milk into the potatoes, add a piece of butter and bring to a boil.
After that, take a masher and mash the potatoes into a puree. If desired, add grated cheese and mix.
Place mashed potatoes on plates and top it with azu. Sprinkle with fresh herbs and serve.

Video

Watch the video for a detailed preparation of a delicious and satisfying Tatar national dish called azu, which is prepared from pork according to this recipe.

Also quick and easy to prepare.

Another variant

Prepare the meat and gravy in the same way as in the main recipe, and cut the potatoes into medium strips and quickly fry in a hot frying pan with butter until lightly browned. Transfer the potatoes to the meat, which has already been mixed with gravy, and simmer until done. You can also do it with baked potatoes; to do this, you can quickly bake them in cubes in the oven on a baking sheet, and you will also get a less high-calorie option.

Azu with pork in a slow cooker

Cooking procedure

To cook in a slow cooker, we take the same list of ingredients, but we will need a little less potatoes. About 6-7 medium pieces and you won’t need milk.

Cut the pork into small pieces. Heat the multicooker bowl in the “Stew” mode. Place the meat and fry on all sides.
Chop the onion into half rings and add to the meat. Mix. We also send carrots there, cut into thin strips or grated with a coarse grater. Mix and fry everything together a little more. Add flour and mix everything thoroughly.
Add tomato paste or ketchup to the bowl, pour in one or one and a half glasses of broth or water, salt to taste and sprinkle in spices: suneli hops, ground black pepper, paprika or other spices. Mix well, close the lid and switch the mode to “Stew” with a timer for 15-20 minutes. After five minutes, add cucumbers, cut into thin strips or grated on a coarse grater.
Cut the peeled potatoes into medium strips and put them in a slow cooker. Stir and add another 20 minutes on the timer in the same mode.
After the signal, add chopped or pressed garlic, chopped herbs, mix and close the lid. Turn off the multicooker and leave the basics to brew for 15 minutes.
Place on plates, sprinkle with fresh herbs and wish each other bon appetit.

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