Pork azu is a dish of Tatar cuisine, and this dish has been around for several centuries. The word “azu” comes from the Tatar “azdyk”, which means food, or food. For a long time, the Tatars had meat in abundance and was their main food. It is believed that even during the development of new areas, in the process of land conquests, with developed vegetable growing and plant growing, a harmonious combination of the taste of meat and vegetables was discovered. Since then, in addition to meat, an integral ingredient in the basics is stewed vegetables. Initially, azu was prepared mainly from beef and horse meat. This article presents a variety of pork recipes with step-by-step preparation.
Pork azu - traditional recipe
The basics are prepared in a cast iron cauldron, which allows you to accommodate a large volume of ingredients, as well as fry and stew at the same time.
The main ingredients of the dish are classic recipe are:
- 500 g pork;
- 6-7 potatoes;
- 2 onions;
- tomatoes 3 pieces;
- 200 g vegetable oil;
- 2 cups of any meat broth;
- 3-4 pickled cucumbers;
- seasonings for meat, any suitable to taste;
- 3-4 cloves of garlic;
- 1 bay leaf.
Step-by-step preparation
First of all, you need to prepare all the ingredients for cooking.
- Rinse the meat well with water, be sure to remove the film and cut into small cubes.
- Cut the onion into thin rings or half rings.
- Peel the potatoes and cut into strips.
- Remove the skin from the tomatoes, cut into small pieces and mash with a fork, or you can chop with a blender.
- Chop the pickled cucumbers into cubes or grate them on a coarse grater.
Let's start cooking
- Pour vegetable oil into a cauldron and fry the pieces of meat until a crust forms. Salt and pepper.
- After 5-7 minutes, add the onion rings, stirring occasionally until the onions are soft.
- Add chopped tomatoes, grated pickles to the onions and meat and pour in the meat broth. Simmer briefly under the lid.
- Next, add the chopped potatoes, add finely chopped garlic and bay leaf. Simmer everything together for another 30 minutes.
- The dish is ready. Bon appetit.
Other basic recipes
Another option for preparing pork basics:
- Rinse 500 g of pork first and remove the film. Next, chop into pieces and fry in a cauldron with vegetable oil 20 minutes until a crust forms.
- Pour a small amount of hot water over the meat and simmer covered for 15 minutes.
- After evaporating the excess water, add 2 pieces of onion, cut into half rings, mix everything and cook until it becomes soft.
- Mix 200 g of tomato paste with water in a 1:1 ratio. Add tomato mixture to meat and onions.
- Pre-fry 5-6 medium potatoes and add to the rest of the ingredients.
- Salt everything and add spices to taste.
- Cover with a lid and simmer over low heat for 20-30 minutes. After complete readiness, let the dish stand for a short time in a state of simmering.
without potatoes:- Cut 500-700 g of pork into large pieces and fry them in vegetable oil in a separate frying pan.
- Peel 1 carrot, 2 onions and 2 tomatoes, chop finely.
- In another frying pan, fry 2 tbsp. flour, stirring frequently until it turns brown.
- Grate 5-6 pickled cucumbers on a coarse grater.
- Grease the cauldron with vegetable oil. Place the fried pieces of pork and prepared chopped vegetables there. Fry for 10 minutes and simmer covered for another 5 minutes.
- Pour 2 cups of meat broth and add toasted flour. Mix well.
- Add spices, 3-4 finely chopped garlic cloves, 1 bay leaf and salt.
- Cook the basics under a closed lid for 20 minutes until the meat is cooked.
with eggplant:
with beans:
Recipe with mushrooms:Secrets of preparing a delicious dish
If you follow some tricks when preparing the basics, you can get a truly tasty dish:
1. If the meat continues to be tough after a long stew, then you should add a small piece of black rye bread.
2. It is better to use a pickled cucumber that is crispy and strong, otherwise it will turn into mush when stewed.
3. It is better to use fresh tomato or tomato paste, but not ketchup.
4. Garlic should be added to the dish shortly before it is ready. It adds piquancy to the dish.
5. After the basics are completely ready, you should leave it under the closed lid for another 20 minutes.
Video recipe
You can watch the video on how to cook pork basics:
Every housewife simply needs to prepare the traditional Tatar dish azu. With pork, the dish turns out tender, satisfying and, due to pickles and garlic, piquant.
Azu is traditional dish Tatar cuisine. It is prepared from meat, potatoes and pickles in hot sauce. The classic Tatar recipe uses beef, lamb or young horse meat. For the Slavic taste, pork is more familiar, which in no way spoils the taste of the finished dish. The meat must be fried until golden brown, and only then simmered in sauce. Only pickled cucumbers prepared without a drop of vinegar should be used in cooking. If the skin of the cucumbers is tender, then you don’t have to remove it. You need to know that potatoes remain hard in an acidic environment, so they must be fried separately and only then dipped into the sauce. Instead of tomato paste, you can use fresh, well-ripened tomatoes.
Best used for frying foods butter, although margarine and rendered pork fat will do. Be sure to sprinkle the finished dish with chopped dill or parsley. This will not only enrich it with vitamins, but also add a light spicy note.
Pork azu with pickles is a very tasty dish, but extremely high in calories. The fair half of humanity, concerned about extra pounds, should not get carried away with it.
Taste Info Meat main courses
Ingredients
- for 4 servings:
- Pork (pulp) – 500 g;
- Pickled cucumbers (medium size) – 2 pcs.;
- Tomato paste – 2 tbsp. l.;
- Potatoes – 300 g;
- Onions – 2 pcs.;
- Garlic – 3 cloves;
- Black peppercorns – 5 pcs.;
- Butter – 2–2.5 tbsp. l.;
- Salt - to taste.
Preparation time – 10 minutes. Cooking time – 1.5 hours.
How to cook Tatar-style pork with pickles
Wash the pork flesh, dry it and cut it across the grain into cubes 2 cm wide and 3–4 cm long.
Place the meat in a frying pan with heated oil and fry until golden brown.
Peel the onion and finely chop.
Fry the onion in oil until lightly golden.
Add onion and tomato paste to the meat, add salt to taste.
Stir the mixture and add hot water or broth so that the liquid only slightly covers the meat.
Cover the pan with a lid and simmer the meat for 40–50 minutes over low heat.
Peel the potatoes and cut into large pieces.
Fry the potatoes in oil until half cooked.
Peel the pickled cucumbers, cut into 4 pieces lengthwise and thinly slice crosswise.
Pickled cucumbers have a specific, “barrel flavor,” which is not to everyone’s taste. In order not to spoil the finished dish, it is best to fry them in a frying pan with a small amount of butter before serving.
Teaser network
Peel the garlic cloves from the dry shell and pass through a press or grind in a special garlic mill.
Add pickles, potatoes, garlic and peppercorns to the meat.
Simmer everything together for about 15 minutes under the lid. Add salt if necessary.
When serving, it is advisable to sprinkle the basics with chopped herbs.
Tatar-style pork azu is ideal for cooking in a slow cooker. To do this, you just need to put all the fried foods in the bowl of the device, pour in the prepared sauce and set the timer in the “Stew” mode for an hour and a half. After the beep, the dish is ready to be served.
Pork azu with pickles will be moderately high in calories, satisfying and spicy.
Juicy pork is used as the main meat ingredient in this recipe. which we first lightly fry to obtain a more pronounced and rich taste. The recipe also contains a standard set of vegetables. carrot. onions and garlic. We will use tomato paste or fresh tomatoes to make the dish more juicy. This ingredient diversifies the taste of fried vegetables. To add piquancy and sourness, add a couple of pickled cucumbers to the meat. At the final stage, we will stew both vegetables and meat. This dish will be very tasty if you cook it at home in a cauldron.
A step-by-step recipe with photos of preparing Tatar-style pork with pickles will tell you in more detail about each stage. From it you will also learn what spices should be added to a thick broth and how long the dish should be simmered.
Let's start cooking.
Ingredients
- Pork
(800 g) - Onion
(1 piece) - Carrot
(1 piece) - Garlic
(4 cloves) - Pickles
(2-3 pcs.) - Bay leaf
(2-3 pcs.) - Ground black pepper
(2 pinches) - Refined vegetable oil
(2 tbsp.) - Table salt
(to taste)
Cooking steps
To prepare a real Tatar dish, we need a cauldron or frying pan with a very dense bottom. Cut the pork into fairly small pieces and pour it onto the bottom of the frying pan, add vegetable oil and fry the meat until golden brown.
Peel the carrots and cut them into not too thin strips and add them to the meat. Chop the peeled onion with a sharp knife and add it to the pan. We peel the garlic cloves and squeeze them with a press into the rest of the vegetables or finely chop them with a knife. Mix the ingredients thoroughly and lightly fry.
Add a few tablespoons of tomato paste or mild ketchup to the pan.
Add a few glasses of water to the meat and vegetables, add spices to taste and salt, as well as a bay leaf. Cover the cauldron or frying pan with a lid and simmer the dish over low heat for 40 minutes.
We wash the pickled cucumbers and cut them into long cubes.
Place the pickled cucumbers into the boiling broth and add a few pinches of dried dill.
Cover the pan again with a lid and simmer the meat for another 6-8 minutes until cooked.
You can use pasta or potatoes as a side dish for meat. We serve the dish and serve it to the table. Pork azu with pickles is ready.
What to cook with meat - recipes
pork basics
1 hour 10 minutes
110 kcal
5 /5 (1 )
Pork azu turns out to be very satisfying with a rich taste. It can be served with various side dishes and salads. I often cook basics for lunch or dinner. My family especially likes pork basics in pots. Now I will share with you how to cook pork basics in the oven and in a frying pan. And I also want to tell you how to cook Tatar-style pork from pork.
Recipe for basic Tatar pork
We will need: cutting boards, two frying pans, knives, bowls.
Ingredients
Cooking steps
- Clean the pork and cut into medium cubes.
- Cut onions, pickles and carrots into small cubes.
- Heat in a frying pan sunflower oil, add the meat and cook until golden brown.
- When the meat turns golden brown, add water, add a bay leaf and simmer for 25 minutes.
- While the meat is stewing, heat the sunflower oil in another frying pan, add the onion and lightly fry.
- Add carrots and tomato paste to the onion and simmer for two minutes.
- Sprinkle with paprika, pour in water, add sugar and add salt. Stir and simmer for another 6 minutes.
- Add pickled cucumbers to the sauce in the pan, stir and simmer for 5 minutes.
- To thicken the sauce slightly, add a little flour and stir.
- Mix the sauce with the meat, add chopped garlic, add a little more salt to taste and simmer for 6 minutes.
Video recipe for basics with pork and pickles
In this video you will have the opportunity to familiarize yourself with the process of cooking basic Tatar pork. Take a look and see that the dish with an exotic name is actually easy to prepare.
https://youtu.be/Gr2T_WExKtU
Azu with pork and potatoes
- Cooking time: 65 minutes.
- We will need: three frying pans, a sieve or meat grinder, bowls.
- Number of servings: 4.
Ingredients
Cooking steps
Video recipe for pork and potatoes
In this video you will have the opportunity to familiarize yourself with detailed recipe pork basics. If you want to try this dish with potatoes, be sure to watch the video recipe.
Azu Tatar style with pork
https://youtu.be/xHtxkSiPFhU
2017-03-31T12:40:06.000Z
Pork azu in pots
- Cooking time: 65 minutes.
- You will need: pots, three frying pans, bowls.
- Number of servings: 4.
Ingredients
Cooking steps
- Peel the pickled cucumbers and finely cut them into cubes or strips.
- Clean the pork and cut into medium pieces. Heat a little sunflower oil in a frying pan, add the meat and cook for 8 minutes. At the end of cooking, add a little salt.
- Cut the carrots and onions into strips and fry in a frying pan with heated sunflower oil for 6 minutes.
- Cut the potatoes into arbitrary pieces. Heat sunflower oil in a separate frying pan, add potatoes, add chili and fry until golden brown.
- Prepare the filling in a bowl by mixing mayonnaise and ketchup.
- We heat the pots in the oven and begin to lay out the products in layers. Place pickled cucumbers on the bottom, then pork, grease with filling and add bay leaf. Lay out the next layer of onions and carrots, then potatoes and cover with filling.
Friends, one of my favorite dishes oriental cuisine, which has become familiar far beyond the borders of the homeland, is Tatar. Tatar housewives prepare it “for every day”, and skillfully replace the ingredients, and each time they get an interesting new stunning result. The basis of the dish is meat, which does not necessarily have to be the one adored by the Tatars - lamb. The classic recipe includes beef and horse meat. However, in world cooking, azu is prepared from pork, veal, chicken, etc. Mushrooms are often added, and azu is almost always replete with spices. Today we will prepare Tatar-style pork from pork, and we will have a recipe with pickled cucumbers.
Secrets of preparing delicious basics in Tatar style
If you have not yet heard about this culinary masterpiece and decide to try it, then it is better to conduct the tasting not in a restaurant, but at home. But in this case, you first need to get acquainted with the basic tricks of preparing a Tatar hit, of which there are not many.
- The ingredients in the dish can be changed as much as you like, but in any version you should always leave them unchanged: meat (any), pickles and onions. Other ingredients, such as potatoes, carrots and garlic, can be added at your discretion and in any proportions.
- The Tatar basics involve the use of tomatoes, and it doesn’t matter in what form it will be. You can use both tomato paste and regular tomatoes.
- The classic recipe for the basics in Tatar suggests that before mixing all the ingredients in one bowl, they must be subjected to heat treatment. You can speed up the process by using two frying pans.
- Separate preparation of the components allows you to achieve a thick consistency of the food and the ideal shape of the products. If you cook the ingredients all together, the vegetables will disintegrate and the dish will turn out liquid.
When you have learned all the subtleties of the East in preparing the basics in Tatar style, let’s look at the recipe with step by step photos in what order the dish should be prepared.
Ingredients
Pork – 700-800 g
Pickled cucumbers – 3 pcs.
Onion – 1 head
Carrots – 1 root
Potatoes – 2 tubers
Allspice peas – 3-4 peas
Garlic – 2-3 cloves
Tomato paste – 2-3 tbsp. l.
Bay leaf – 3 leaves
Salt with black ground pepper– to taste
Refined vegetable oil - for frying
How to cook basics in Tatar style
1. First of all, let's prepare all the products. We clean the meat, remove films and veins, otherwise they will make the finished dish tough. Cut the pork into medium-sized pieces. Don't chop it too finely, otherwise it will cook and lose its juiciness.
Peel the potatoes, rinse and cut into 1.5 cm cubes.
Remove the husk from the onion and chop a quarter into rings.
Peel the carrots and garlic and cut into bars.
Place the pickled cucumbers in a sieve to drain all excess liquid and cut into rings about 3-5 mm thick.
2. Heat a frying pan with vegetable oil and let the meat fry. Cook it over high heat for no more than 5-7 minutes, while not forgetting to stir it. 
It should be covered with a golden brown crust, which will seal the juice in the pieces.
3. Add onions and carrots to the meat.
4. Turn on a moderate flame and fry the food, stirring, for about 10 minutes.
5. Then add pickles, garlic and tomato paste.
6. Stir and pour in 100 ml of drinking water.
7. When the azu boils over high heat, reduce the temperature, add bay leaf, peppercorns and simmer the dish for 15 minutes.
8. At the same time, fry the potatoes in another frying pan until half cooked and golden brown.
9. Place the fried potatoes in the frying pan.
9. Stir, season with salt and pepper and continue to simmer for another 15-20 minutes.
10. Tatar-style pork azu is ready, it should be served hot, sprinkled with herbs: parsley, cilantro, onion, dill. In some Tatar families, the meal is served with chopped fresh vegetables or a plate of pickles. However, the basics are so self-sufficient that they do not need a side dish.
The finished dish has a slightly salty-sour taste and a slight aroma of pickled cucumbers. I advise everyone to cook this masterpiece dish! I wish you bon appetit and new culinary treats in the kitchen!
Video recipe for basics in Tatar style in a slow cooker
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Sincerely, Lyubov Fedorova.