Roast pork in a multivark: without difficulty, fast and tasty. Roast pork with potatoes in a multivarquet at home

People who are interested in novelties in all spheres of life, including culinary, have certainly managed to acquire in their kitchen economy such a useful apparatus as a multivarker. And then podnakopit in the notebook a certain amount of curious recipes for the kitchen assistant. Beginners in this direction are offered to make the first record in a notebook and learn how to cook a roast of pork in a multivariate. Without such an appetizing dish, no family can manage, if only all of its members are not convinced vegetarians.

Delicious roasts

In fact, originally so-called fried without any additions and brawny meat. However, by the time of the day, the dish has significantly changed and grown with additional ingredients. To begin with, we offer you a very tender roast pork in a multivark in which the water for quenching is replaced by a light beer. From such a replacement, the end result is greatly won. First, two small onions and two cloves of garlic are crumbled. The multivarka is switched on in the baking mode, a couple of spoons of sunflower oil is poured into the bowl, and in both of them ten minutes are added both. Next, half a kilo of pork (preferably, the neck part), cut into cubes or cubes, is laid. Five minutes, until whitening, the meat is fried with vegetables in the same regime, after it is peppered, poured, poured a bottle of beer, and the lid closes. The roast of pork in the multivarquet should be on "Baking" for about forty minutes.

Roast with prunes

Here, the assortment of components is wider, and the algorithm of actions is different. To get a successful roast of pork in a multivarquet, cubes of meat (half a kilo) drop into the bowl with the heated oil, "Roast" is turned on, and for 7-10 minutes the pork blushes with stirring. Then pour finely chopped two onions and a whole garlic head (the amount can be reduced if you dislike it), and the process continues for another seven minutes. Next, a sachet of tomato paste is introduced, soon - about a glass of water, so that the meat is barely covered with it. On top of the evenly placed prunes without pits (a glass will go somewhere), a pair of bay leaves are stuck, and the last layer is potato slices (about a kilogram). The mode switches to extinguishing, the timer is set to an hour. After 45 minutes you can salt and pepper with a mixture of peppers.

Roast in a multicrew of pork with mushrooms

Another favorite and indispensable variation on this topic. First it is cut into small slices of meat and browned in the frying mode. Mushrooms need half as much as meat. Large champignons are cut along in half or quarters. Clean the hats - it's up to you, but, believe me, it's not necessary. When the pork gets an even tan, a chopped onion is poured into it, and in five minutes - mushrooms. Cooking with stirring continues in the same mode. When the mushrooms stop giving juice, potatoes cut into slices or thick straws are added - about the same as mushrooms were taken. The frying is carried out until a crust appears on them. Then, the roast pork in the multivark is savored with salt, bay leaf, pepper, a little water is poured in, the lid is closed. The unit is put into quenching mode. After half an hour the multivariate turns off, and the dish stays in it for another 10 minutes for flavoring.

Cooking at home

And here is another roast pork with potatoes in the multivark. The dish is called in different ways: both "hot at home" and "roast in a country way". The beginning of its implementation is standard: in the frying or baking mode, depending on the type of apparatus, the bow is made. However, further distinctions begin: the strips of Bulgarian pepper are added to the toasted basis - one third of meat is needed: large, red and fleshy. Then pork is introduced and fried with vegetables for about twenty minutes. After the tomato paste is added, and after 10 minutes. - slices of potatoes, paprika, black ground pepper, bay leaf, mustard in grains, salt and a little sugar. After stirring in the baking mode, the roast for another hour. There is its especially tasty sprinkled with herbs.

Pork plus liver

Very interesting is the recipe for roast pork in a multivarquet, in which meat and by-products are combined. For its implementation, a large bulb shreds squares, and carrots - straws. In the frying mode, they evenly browned, and then cleaned into a separate bowl. Instead of vegetables, cubes of thirds of a pork of pork and an equal amount of liver are placed in the bowl. When they blush and they return to the bowl vegetables, three spoons of not too fat sour cream and slices of a half kilo of potatoes are added. At the same stage, spices join the fry: half a spoonful of turmeric, one bay leaf, salt, you can - a mixture of peppers and granulated (or crushed) garlic. Water poured in - about two glasses, but its volume depends on the diameter of the bowl. Water is needed so much that it barely covers the contents. Turns on "Quenching", "Soup" or "Groats", depending on which model you use and which mode you prefer. The remaining time, which will hold your roast pork in the multivark - from 45 to 50 minutes. It affects the size of the pieces of embedded ingredients.