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Braised Pork with Vegetables in a Slow Cooker
Instructions
First, be sure to rinse the pork in cold water. Wash it several times, then pat it dry with paper towels. Cut it into large or medium pieces. Season them generously with spices, salt to taste and mix well. Leave the meat to take up the spices and salt for at least 15–20 minutes.
Meanwhile, prepare the vegetables you need. Here I use onion, carrots and sweet pepper. This set of vegetables is quite enough to give you very tasty meat. Peel the carrots and onion and cut them into large pieces. Wash the pepper, remove the core and cut it into large or medium pieces, but not small ones, so they don't burn.
Pour the sunflower oil into the slow-cooker bowl (here a 5 l one) and set it to the frying mode. Put the prepared meat into the bowl and fry it with the lid open. This takes about 7–8 minutes. Stir the pork from time to time. It is important that it browns well.
After that, add the prepared vegetables to the bowl: carrots, pepper and onion.
Mix the meat with the vegetables, pour in the boiling water (or broth) and add spices and dried herbs to taste. Close the slow-cooker lid. Set the "stewing" mode.
Wait for the slow cooker to signal that the dish is ready. The braised pork with vegetables in a slow cooker is done. The dish stews in the slow cooker for about 35–45 minutes (the time depends on the specifications of your appliance).You can serve the finished dish either on its own or with a side. It goes well with all kinds of grains, spaghetti, rustic potatoes and so on.Bon appétit!
Tips
- 1
A 15–20 minute marinade lets the salt and spices work into the meat. Without it, the flavour stays only on the surface.
- 2
Frying at the start "seals in" the juices. Going straight to the "stewing" mode means the meat "boils" and ends up with a softer, more diet-style texture.
- 3
Cut the vegetables large so they don't fall apart while stewing. Small pieces turn to "purée" and lose their texture.
- 4
Keeping the lid open while frying "browns" the meat rather than "boiling" it. With the lid closed, the meat is stewed straight away, with no crust. The same principle works for other kinds of meat in a slow cooker.
FAQ
Which pork should I choose? +
Ideally, lean pork (tenderloin, ham or shoulder with the least fat). Alternatives: neck (fattier and juicier), carbonade (lean) or belly (for a fattier version). Pork that is too fatty is a poor choice, since we already add oil. Fresh pork is firm, pinkish-red in colour and has no grey film. Chilled is better than frozen; if frozen, defrost it in the fridge for 12–24 hours. Pieces of about 3–4 cm are ideal for stewing. Remove sinews and membranes, as they turn out tough. For a "diet" version, use tenderloin with no fat.
Which vegetables should I add? +
The classics: carrots, onion and sweet pepper (as in our recipe). Alternatives: diced potato (which turns it into a full meal), courgette (softer), aubergine (an Eastern note), tomatoes (which give a sauce), cauliflower or broccoli. Seasonal: pumpkin (in autumn), young courgette (in summer). Not suitable: fresh leafy greens, which go watery. Garlic is optional (2–3 cloves at the end of stewing); add fresh herbs when serving. For a "Russian" version, add button or porcini mushrooms; for a "Georgian" one, tomatoes and coriander.
How long does the dish keep? +
In the fridge, in a covered container, for 3 days. Reheat it in the microwave for 2–3 minutes, or in the slow cooker on the "keep warm" setting for 5 minutes. On the second day the dish "rests" and the flavour becomes richer. In the freezer it keeps for up to 1 month (in portions with sauce). Defrost it in the fridge for 8–12 hours, or reheat it straight away over low heat. Do not leave it at room temperature for longer than 2 hours, as meat in sauce spoils. The sauce will thicken in the fridge – that is normal, and it turns liquid again when heated.
What to serve the pork with? +
Sides: mashed potato, rustic potatoes, boiled rice, fluffy buckwheat, couscous, spaghetti or pearl barley. Fresh salads: cucumber, tomato and herbs; Greek salad; vinaigrette. Pickles: salted cucumbers, marinated mushrooms, sauerkraut. Sauces: sour cream with herbs, garlic, or spicy tomato. Serve it with black or rye bread to soak up the sauce. With a glass of dry red (Cabernet, Merlot) or a light beer it makes a hearty serving. For a "family lunch", serve it with mashed potato and sauerkraut; for a "children's" version, leave out the pepper and herbs. It also goes with a cup of herbal tea or fruit drink. It is a versatile meat dish for everyday meals and celebrations alike.
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