Pork meat sauce is considered universal, because it can be served with any side dish of cereals, vegetables, pasta, etc. Prepares in 30 minutes, and even frozen in separate containers so that a ready-made dish is always at hand, and then they only reheat it at the right time in the microwave in literally 10 minutes.
It is permissible to buy not whole pieces of meat, but scraps - they are cheaper, and you do not have to clean them from veins and films, the main thing is to smell the product when purchasing. If the pork is greasy, then you don't need to use vegetable oil - just cut out pieces of bacon, chop and fry in a pan first. You will get melted fat - lard, on which you can then fry onions and pieces of meat.
Ingredients:
Pork - 400 g
Onions - 2 pcs.
Vegetable oil - 20 ml
Salt and pepper to taste
Hot water - 150 ml
How to cook:
1. Rinse a piece of pork, peel off the veins and films from it, cut into portions - the smaller they are, the faster they will stew. If you are not going to use vegetable oil, cut off the greasy veins and cut them separately into small cubes.
2. Preheat a skillet on the stove with maximum heat. Pour in vegetable oil or lay out the sliced bacon, heat to almost boil and add the sliced meat. Stir immediately to brown the meat chunks in oil and cover with a crust. Simmer for about 5-6 minutes, reducing heat to medium, then salt and pepper - the salt will draw the juice out of the pork.
3. Simmer the meat in your own juice for about 10 minutes. At this time, peel the onions and rinse each root vegetable under running water. Onions can be replaced with leeks or shallots.
4. Cut into two parts, and then into half rings. Add to the pan, add salt and pepper again, stir and simmer for another 5 minutes.
5. During this time, the juice secreted by the meat will completely evaporate, the onion and pork slices will be fried and acquire a golden crust.
6. Pour hot water into the container and reduce the heat to minimum.
7. Simmer the gravy for 8-10 minutes, until the meat is tender and the liquid itself is caramelized. If you like thicker gravies, mix 1 tbsp. wheat flour of the highest grade with 50 ml of cold water and add to the dish, let it boil for about 2 minutes and turn off the heating. Everything is ready!
Place the pork gravy in a bowl or gravy boat and serve. It is especially tasty with mashed potatoes, boiled rice / buckwheat and pasta.
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