How to cook pork ribs with vegetables. Pork ribs stewed with vegetables

Pork with stewed vegetables is one of the most successful combinations! During the stewing process, potatoes, carrots and other vegetables are soaked meat juices and the resulting fat, while the meat remains juicy, soft and flavorful.

During the cooking process, it is important to follow the sequence of adding the products - only in this case the potatoes will retain their shape and will not boil over. If desired, in addition to carrots and bell pepper, you can add green beans, champignons and any other vegetables at your discretion.

Ingredients:

• pork ribs- 800 g;
• potatoes - 5 pcs.;
• carrots - 1 pc.;
• onion- 1 PC.;
• bell pepper- 1 PC.;
• water - 1 tbsp.;
• tomato paste - 1 tbsp. l.;
• Bay leaf- 1 PC.;
• salt - 0.5 tsp;
• mixture ground peppers- 2 wood chips

Preparation

1. We wash the pork ribs in cold water, thus removing small fragments of bones that could have formed during the chopping process. Using a paper napkin, remove excess moisture, then cut the ribs into sections - 1-2 ribs per serving. Salt, pepper and leave to marinate for 10 minutes at room temperature.

2. In a hot frying pan, fry the ribs for 5-6 minutes on each side until cooked through. golden crust. During the frying process, fat should form; if it is not enough, you can add 0.5 tbsp. l. vegetable oil.

3. Place the fried ribs into a saucepan, and in the frying pan where they were fried, lightly simmer the onion cubes along with coarsely chopped carrots. Fry vegetables on high fire until lightly browned - this will give ready-made dish more rich taste and aroma.

4. Place the vegetables in the pan with the pork ribs, pour in 0.5 cup cold water and put on medium heat. Simmer under closed lid within 30 minutes.

5. After the specified time, add potatoes, cut into large cubes.

6. Add water to cover the potatoes, add tomato paste and bay leaf, salt to taste. Tomato paste added at this stage, while the potatoes are still raw, will prevent them from boiling. Cover the pan with a lid and simmer over low heat for another 20 minutes until the potatoes are ready.

Calories: Not specified
Cooking time: Not indicated

When choosing pork for meat in the meat aisles, pay attention to ribs with a thin, barely noticeable bone and a high layer of meat on them. This is a riblet - the outermost part of the ribs, very tasty meat that easily comes off the bones and turns out to be very, very tender. Usually pork riblet is cooked with vegetables or baked in the oven with potatoes. But be sure to cover the mold with a lid and add water or broth so as not to dry out the tender meat. There is almost no fat on the riblet, so to fry the meat you will need lard, lard or refined vegetable oil.

Ingredients:

- pork riblet – 700 g;
- onions – 3 pcs;
- carrots – 1 piece (large);
- sweet bell pepper – 2 pcs;
- tomatoes – 3-4 pcs;
- lard – 2-3 tbsp. spoons;
- water or broth – 1 glass;
- ground red paprika – 1.5 tbsp. spoons;
- basil, thyme – 1 teaspoon each;
- ground black pepper - to taste;
- salt - to taste.

Recipe with photos step by step:

Rinse the ribs thoroughly cold water and cut so that each piece has a bone and meat.

Heat lard in a deep saucepan or chop lard (lard) in small pieces and melt away the fat. Remove the cracklings from the saucepan. Place pieces of meat in the fat and fry over medium heat until lightly browned.

While the meat is frying, cut the onion into half rings. Add it to the meat and fry until translucent.

When the onion just starts to turn golden, pour in a glass of boiling water, season the meat with spices and add a little salt (you can add more salt later). Cover with a lid and simmer over low heat for about 40 minutes. Stewed rack of pork ribs with vegetables at the end of cooking they should become completely soft and the liquid should almost evaporate.

By the way, if you have a multicooker, you can cook using this device.

Chop the carrots into thin slices in advance. In addition to carrots, you can add pumpkin, if, of course, the pumpkin is in meat dishes you greet.

Cut the stalk around the circumference of the sweet pepper, remove it and shake out the seeds. The pepper can be coarsely chopped, into slices, or cut in half and then chopped into strips.

Add chopped carrots to the almost finished braised pork ribs. Simmer until desired degree of softness.

Place bell pepper in a saucepan. Simmer the pork ribs with vegetables over low heat for several minutes.

Peel the tomatoes and grate them on a fine grater. Add to vegetables and meat. Warm up and lightly fry the tomatoes to enhance the flavor of the vegetables. If necessary, add salt and broth or water.

Serve the stewed pork ribs with hot vegetables, with a side dish of boiled rice, buckwheat, potatoes or pasta. If a heavy meal is not expected, you can make the dish light or simply cut the vegetables into pieces.




Bon appetit!

Step 1: Prepare the ribs.

Step 2: fry and simmer the ribs.

After 3 – 4 minutes Place the ribs in hot oil and fry them until golden brown, stirring occasionally with a kitchen spatula.

After the ribs are browned, pour 100 milliliters of purified water into the cauldron, cover it with a lid and simmer the pork 12 – 15 minutes, and at this time we prepare the vegetables.

Step 3: prepare the vegetables.

Step 4: cook the ribs in a cauldron with vegetables.

After this, remove the cauldron from the heat, place it on a cutting board, previously placed on the countertop, and leave the dish under the lid for another 10 – 12 minutes. Then, using a slotted spoon, place the aromatic food on plates and serve the ribs with vegetables to the table.

Step 5: serve the ribs in a cauldron with vegetables.

If the ribs are very fatty, there is no need to cut off excess fat from them, just fry them in a cauldron without oil. And if the ribs are a bit dry, you should replace the vegetable oil with pork rendered lard, so that the dish turns out not only tasty, but also satisfying;

When preparing this dish, you can use any spices and herbs intended for meat or vegetables;

If desired, fried vegetables and ribs can be poured with a mixture of water, tomato paste and sour cream, you get a very rich and tasty gravy;

This dish can be cooked on the grill.

Calories: Not specified
Cooking time: Not indicated

Although fried pork ribs are considered very high-calorie dish, but if you choose the “correct” ribs, then there will be little fat on them, just enough to fry all the products with virtually no added oil. But there will be not so little meat. And how tender and tasty it will be, really melting, juicy, aromatic!

Cook pork ribs in a pan with vegetables. I also prepared a recipe with a photo for you, in which I described everything step by step.

For frying, choose a rib strip that has a wide layer of meat with thin layers of fat, occupying no more than a third, if you look at the height of the ribs. Then, at the very beginning of frying, a sufficient amount of fat will melt from the layers, it will saturate both the meat and vegetables. Choose vegetables according to the season. Anything will do: zucchini, eggplant, Bell pepper, cauliflower, carrots with onions. It’s better to avoid potatoes, but if you think that this dish definitely needs potato side dish, then make or steam a few jacket potatoes.

Ingredients:

- pork ribs of moderate fat content – ​​500-600 g;
- eggplants – 1 large;
- carrots – 1 piece;
- onions – 2 pcs;
- sweet pepper – 2 pcs;
- ginger (fresh root) – 3 cm (or 0.5 teaspoon ground);
- garlic – 3 cloves;
- tomatoes – 2-3 pcs;
- vegetable oil – 1 tbsp. spoon;
- salt - to taste;
- red pepper (ground paprika) and black pepper – 0.5 teaspoon each.

How to cook with photos step by step

How to fry pork ribs in a frying pan with vegetables.

We cut the rib strip into separate pieces so that each one has a bone surrounded on all sides by meat and fat.




Rinse the chopped meat with cold water and place in a deep bowl. Salt, season with paprika (you can replace it hot chili) and black pepper. Grate the ginger root on top of the meat using a grater with the smallest holes. Set aside half the grated ginger; we will add it to the vegetables later. Mix the ribs, rubbing in salt, spices, ginger. Cover and leave to marinate for 15 minutes. At this time, we clean all the vegetables and set the potatoes to boil if they are to be served as a side dish.




Pour a spoonful of oil into a deep frying pan so that the ribs do not stick to the surface while the fat is rendered. Fry over high heat, turning and browning on each side until golden brown. Then reduce the heat to minimum. The ribs will continue to cook without our participation, and we will take care of the vegetables.






Cut the carrots into circles and then into strips. Cut the onion coarsely into half rings or feathers.




Partially cut off the skin of the eggplant and cut the flesh into cubes, not very thin. Cut the sweet pepper into strips, also not very thinly.




First add the onion to the fried ribs, keep the heat low. Fry the onion until transparent. Add carrots and fry for about five minutes until the cubes are saturated with oil.






Pour in the sweet peppers and turn up the heat a little so that the juice that the pepper gives during frying evaporates faster.




Add eggplants. Leave the heat to medium, stirring, and fry the vegetables until the eggplants become almost transparent and very soft.




Cut the tomatoes into small slices. Together with finely chopped garlic and grated ginger, add to the ribs with vegetables. Salt to taste. Cook for another three minutes, warming up and lightly frying the tomatoes.




Serve fried pork ribs with vegetables hot, piping hot - they are the most delicious! A side dish is unlikely to be needed, but if among the eaters there are lovers of meat and potatoes, then serve separately hot potatoes or do mashed potatoes. Better yet, prepare