How to cook a delicious pork azu. Azu from pork - culinary fantasies based on Tatar cuisine

Description

Pork azu with pickles it will turn out moderately high-calorie, satisfying and spicy.

Juicy pork is used as the main meat ingredient in this recipe, which we will lightly fry beforehand to get a more pronounced and rich taste. Also in the recipe there is a standard set of vegetables: carrots, 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 spice and sourness, add a couple of pickled cucumbers to the meat. At the final stage, we will stew both vegetables and meat. Such a dish will turn out very tasty if you cook it at home in a cauldron.

A step-by-step recipe with a photo of cooking azu in Tatar from 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 much to stew the dish.

Let's start cooking.

Ingredients

• 
  (800 g)
• 
  (1 PC.)
• 
  (1 PC.)
• 
  (4 cloves)
• 
  (3-4 tablespoons)
• 
  (2-3 pieces)
• 
  (2-3 pieces)
• 
  (2 pinches)
• 
  (3 pinches)
• 
  (2 tablespoons)
• 
  (taste)

Cooking steps

To prepare a real Tatar dish, we need a cauldron or a frying pan with a very dense bottom. We cut the pork into small enough pieces and pour it onto the bottom of the pan, add vegetable oil and fry the meat until golden brown.



Peel the carrots and cut into not too thin strips, add to the meat. Chop the peeled onion with a sharp knife, add it to the pan. We clean the garlic cloves and squeeze them with a press to the rest of the vegetables or finely chop them with a knife. Thoroughly stir the ingredients 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, put spices to taste and salt, as well as bay leaf. We cover the cauldron or pan with a lid and simmer the dish over low heat for 40 minutes.



We wash the pickled cucumbers and cut into long sticks.



We send pickled cucumbers to a boiling broth, add a few pinches of dried dill there.



Cover the pan again and simmer the meat for another 6-8 minutes until tender.



As a side dish for meat, you can use pasta or potatoes. We serve the dish and serve it to the table. Pork azu with pickles is ready.



Bon appetit!

Recipes for cooking azu from pork.

Azu is a traditional Tatar dish. For its preparation, potatoes, rice, meat and vegetables are used. All the ingredients are mixed, and the meat allows you to create a savory rich sauce.

It is suitable for serving as a side dish, as well as a separate dish. Azu is prepared both for the festive table and for the daily diet. It has a high degree of saturation and does not require large financial costs.

There are hundreds of cooking recipes. We will consider a few of the most simple ones that even a novice hostess can use. We will also get acquainted with different ways of preparing basics, including using a slow cooker.

What part of pork meat is azu made from?

Traditionally, beef is used for this dish. However, pork meat is also often used. In this case, the dish will come out more fat and saturated. For cooking, you should choose the following parts of pork:

• collar
• shoulder blade
• Brisket
• Ham
• Loin

When buying, you must follow the following rules:

• Meat should be refrigerated but not frozen.
• When pork is defrosted, the taste of the dish will change dramatically, because when thawed, the meat fibers will become stiff, and the broth for the sauce will be bitter
• It is necessary to cook the dish in a dish with a thick bottom.
• Use the minimum amount of oil for frying, as pork is quite fatty
• The meat must be cut into strips of medium thickness, as large parts of the pork will not cook evenly.
• The neck or any other part can be pre-marinated with spices. In this case, the meat will become more fragrant and juicy.

How to cook pork aza in Tatar style in pots in the oven: sequence, step by step recipe

In the classic Tatar azu recipe, pickled or pickled cucumbers are used. Also, traditionally, the dish is cooked in a cauldron or a thick pan. However, if you do not have the necessary utensils on hand, pots can be used. In order to prepare azu at home, you will need the following ingredients:

• 1 kg potatoes
• 400 g pork
• 2 pcs. onion
• 1 large carrot
• 150 g tomato paste
• Spices as desired
• 5 tbsp crushed bay leaf
• 2 garlic cloves
• 200 g pickled cucumbers
• 1 tbsp flour

• Pork is cut into strips and fried until half cooked using oil
• Onion peeled and cut into small cubes
• Grated cucumbers and carrots
• Potato cut into cubes
• Onions and carrots are fried with a minimum amount of oil
• Tomato paste is diluted with water and flour and brought to a boil.
• Garlic finely chopped and added to tomato sauce

All ingredients are placed in pots in the following sequence:

• Pork
• cucumbers
• Potato
• Carrots and onions
• Spices
• Tomato sauce
• Herbs or bay leaf

Azu is baked at a temperature of 180 ° C for 1 hour and 20-30 minutes.

How to cook pork azu with pickles and gravy in a slow cooker: recipe

A multicooker greatly simplifies the process of cooking. Azu in Tatar is also no exception. For this you will need:

• 700 g pork
• 450 g pickled cucumbers
• 30 g tomato paste
• 100 ml cucumber marinade
• 200 ml water
• Spices as desired
• 1 tsp ground ginger
• 2 pcs. bay leaf

To prepare, follow these steps:

• Pork is cut into cubes and fried in a slow cooker in the “baking” mode for 25 minutes
• Cucumbers are rubbed on a coarse grater and added to the meat
• Add water with tomato paste, marinade to the ingredients and continue to simmer
• The multicooker is switched to the “stewing” mode and spices are added after which, they wait 1 hour, periodically stirring the dish

As a side dish, you can serve potatoes, buckwheat, barley porridge or rice.

How to cook pork azu with pickled cucumbers?

Azu can become the main dish on the festive table. It saturates well and does not require a large number of ingredients. The cooking process takes about 1 hour and 30-40 minutes. For this you will need the following products:

• 1 kg potatoes
• 700 g pork
• 3 pcs. onion
• 5 pieces. pickles
• 4 garlic cloves
• 4 tbsp tomato paste
• 2 tbsp vegetable oil
• Spices as desired
• 1 bunch of parsley
• 250 ml water

• Pork is cut into thin strips and fried with the addition of vegetable oil until half cooked.
• Onions are peeled and cut into strips
• Fry in the same pan where the pork was previously cooked
• In the process of cooking, cucumbers are rubbed on a coarse grater and added to the onion.
• Tomato paste and spices are mixed, diluted with a small amount of water and seasoned with vegetables, after which they are stewed for 10 minutes
• Potatoes are peeled and cut into strips
• It is fried until half cooked with the addition of oil.
• Next, combine all the ingredients in a saucepan with a thick bottom and add a glass of water.
• Cooking a dish under a lid on a small fire
• For 5 min. before the end of the culinary process, it is necessary to put crushed garlic and cover the bowl with a lid
• After 50 min. from the moment you start cooking, you need to check the readiness of the meat
• After turning off the heat, add finely chopped parsley and cover with a lid for 10 minutes.

How to cook pork azu with sour cream?

Sour cream allows you to make the taste of pork more tender and piquant. However, in this case, cucumbers for the preparation of azu are not required. We will consider one of the simplest recipes that every housewife can use. For this you will need:

• 1 kg pork (it is better to take loins)
• 250 ml sour cream
• 200 g melted cheese (Camembert is ideal)
• 1 bunch cilantro
• 1 bunch of parsley
• 2 tbsp wheat flour
• Spices to taste
• 2 tbsp vegetable oil
• 4 tbsp suneli hops

The cooking process is as follows:

• Pork cut into thin strips and fried with oil
• As soon as the meat is covered with a crust, add 150 ml of water and continue to simmer
• Flour is fried in a dry frying pan
• Combine sour cream, suneli hops and flour
• Pour the sauce over the meat and continue to cook for 5 minutes.
• Processed cheese is rubbed on a coarse grater and mixed with the dish
• Parsley and cilantro finely chopped and combined with meat
• All ingredients are mixed, spices are added to them and covered with a lid, continuing to simmer for 5 minutes
• As a side dish, fresh vegetables or mashed potatoes are suitable for this basic.

How to cook pork azu with potatoes without tomato paste?

In the traditional Tatar azu recipe, fresh tomatoes or tomato paste are always used. However, if you do not have these ingredients on hand, you can cook the dish without them. We will consider one of the easiest ways. It will require:

• 1 kg potatoes
• 500 g pork
• 300 g pickles
• 1 large carrot
• 1 large onion
• Bay leaf
• 2 tbsp. l. sunflower oil
• 400 ml water
• Spices as desired

For cooking, you must follow these steps:

• Pork cut into small pieces and fried in sunflower oil
• Carrots and onions cut into strips and fried with meat
• Cucumbers cut into strips or rubbed on a coarse grater
• After the pork is fried, all the ingredients are mixed in a cauldron with a thick bottom.
• The components of the dish must be combined and poured with water.
• Next, you need to add spices and bay leaf, cover with a lid and simmer azu for 25 minutes. to readiness on a small fire

How to cook pork azu with rice?

Rice is perfect for making azu. In combination with pork, this dish can quickly and tasty saturate all family members. At the same time, the list of ingredients is available to everyone. To prepare azu with rice, you will need the following components:

• 1 cup rice
• 300 g pork
• 1 bulb
• 1 carrot
• 450 ml water
• 100 g wheat flour
• 100 g tomato paste
• 60 g sunflower oil
• Spices as desired
• 50 g marjoram
• 1 garlic clove
• A bunch of dill or cilantro
• 10 g butter

We carry out the cooking process by following the further points:

• Pork cut into small cubes
• Onions and cucumbers cut into strips
• A clove of garlic must be crushed under pressure
• Onions need to be fried for 2-3 minutes
• Pork is wrapped in flour and sent to the onion
• After the meat is covered with a crust, you need to add 200 ml of water, tomato paste, garlic and cucumbers. All components are stewed for 15 minutes.
• For 5 min. until pork is ready, add finely chopped cilantro or dill, as well as spices
• Rice should be poured with water (250 ml per 1 glass) and brought to a boil, after which it is boiled for about 10 minutes.
• Rice must be seasoned with a little butter
• After cooking, azu is served on a pad of rice.

How to cook pork azu with zucchini and eggplant?

In the summer, the number of fresh vegetables on our table increases significantly. They help diversify the diet, as well as charge with a supply of vitamins and minerals for the whole year. Azu with zucchini and eggplant is a wonderful dish that is suitable for both everyday use and for the festive table. For its preparation, the following ingredients are needed:

• Eggplant - 400 g
• Zucchini - 400 g
• Pork - 500 g
• Potato - 1 kg
• Bulgarian pepper - 4 pcs.
• Onion - 2 pcs.
• Water 600 ml
• Carrots - 2 pcs.
• Garlic - 5 cloves
• Sunflower oil - 100 ml
• Spices as desired
• Parsley - 1 bunch

The preparation process looks like this:

• Pork fried in a frying pan with oil
• Onions and carrots are peeled and cut into small cubes
• Garlic crushed under pressure
• Bell pepper cut into cubes
• All vegetables are fried in a pan until a crust forms.
• Potatoes are peeled and cut into cubes
• Put meat, potatoes, vegetables, garlic in a saucepan with a thick bottom and pour all the ingredients with water
• Azu is stewed under a lid over low heat for 30-40 minutes.
• For 5 min. spices and finely chopped herbs are added until ready

How much is the azu of their pork cooked in the oven and slow cooker?

Pork is a versatile product from which you can cook a huge variety of dishes. Azu in combination with this meat does not require much time and energy. Depending on each individual cooking method, the dish will be ready for the following period:

• To prepare the basics in a slow cooker, you must select the “quenching” mode and set the time - 40-50 minutes.
• If you cook this dish in pots - 1 hour and 20-30 minutes.
• In the case of cooking in a cauldron on the stove - 40-50 minutes.
• If you use a special form for wicking in the oven - 1.5 hours
• When cooking on an open fire - 30-45 minutes.

You must also consider the following rules:

• The larger the pieces of vegetables and meat, the longer it will take to complete the cooking process.
• Before you send pork to stew with the main ingredients, it must first be fried in a pan or in a cauldron
• Greens should be added last, otherwise it will boil and spoil the taste and appearance of the dish.
• If you are using defrosted meat, take more time to cook it as it may be dry.
• For azu, you need to use dishes with a thick bottom and high sides, because in the process of boiling the sauce you can stain the kitchen surfaces, and the ingredients may not be placed in a dish with a small volume

How to beautifully decorate the pork azu on the festive table: ideas, photos

Aesthetic appearance affects not only the taste of the dish, but also the first impression of the guests. There are several most advantageous ways to supply azu. Among the most popular are the following:

• General (the dish is taken out in the cauldron in which it was prepared or transferred to a large dish, from which each of those present takes their portion)

• Portion (for each guest, the host puts a few grams of treats)

• With a side dish (as an additional treat, you can serve fresh or lightly salted chopped vegetables and herbs to a plate with azu)
• With herbs (a few cilantro or parsley leaves are placed on the dish)

• In pots (even if the azu was cooked in another dish, it can be divided into portions)

• With sauces (they are poured into special common or portioned dishes, and they should also complement the composition of the Tatar dish, so you can choose those that relate to this cuisine)

Azu has many ways of preparation and serving. Regardless of which recipe you use, keep in mind that fresh pork, as well as neat little pieces, will help to achieve the perfect combination of all components of the dish. It is also important to monitor the degree of cooking of potatoes, meat or rice. After all, it is their taste that will create the main notes of the azu. And to complement the aroma and taste of the dish, you can add marjoram, suneli hops, cilantro, saffron, bay leaf, paprika or garlic.

Video : Azu in Tatar. But not just azu, but a magnificent azu

But, like many recipes, this one has also undergone changes and began to be prepared from other types of meat, including pork. The principle of preparation will be the same. Pork cooks faster, it turns out soft, and the dish is rich and rich.

Let's talk a little about the ingredients of the dish first. What part of the carcass is better to take? Any boneless flesh will do: shoulder, neck, loin, etc. Cucumbers must be salty, pickled ones are not very suitable in this case. The number of cucumbers depends on their size. In any case, this is one of the main components of the dish, so you should not feel sorry for them. The ratio of potatoes / meat / cucumbers should be approximately 1 / 1 / 0.5.

According to the technology, these ingredients are fried separately, so the oil consumption is quite large and the dish, accordingly, turns out to be very satisfying. But I would strongly recommend that you follow the rules, and not put out everything together. How to do this, I will show in detail, step by step.

What do we need to prepare azu

• pork pulp - 400g;
• potatoes - 5-6 tubers;
• onion - 1 pc;
• flour - 1 tablespoon;
• pickled cucumbers - 2-3pcs;
• tomato paste - 1 tbsp;
• garlic - 1-2 cloves;
• vegetable oil - 4-5 tbsp.
• salt - to taste;
• ground black pepper - to taste.

How to cook azu with pork cucumbers

1. We wash the meat, be sure to dry it with paper towels to remove excess moisture and cut into cubes. Their size (length) is about 4 centimeters.
2. My potatoes, peel and cut into large strips, about the same size as pork. In order not to darken while put in a bowl and fill with water.
   
3. Onion. It is advisable to take a large onion. We cut it into “feathers”, large, as in the photo below.
   
4. Cucumbers cut into large cubes.
   
5. We start roasting. Pour 2 tablespoons of oil into the pan, heat it very well and put the meat. You need to fry it well, from all sides. If you see that there is a lot of meat and it will be cramped in the pan, then it is better to do it in parts. Salt is not necessary yet and fry until cooked too. Salt draws juices out of the meat, making it dry, so it is better to add it at the end of the entire cooking process. In addition, since cucumbers are salty, you can make a mistake with the amount of salt, so we will salt later.
   
   
6. We take out the fried pulp from the pan into a plate and set aside for now.
   
7. In the same fat put the onion. We pass it, stirring until a beautiful golden color.
   
8. Place on a plate with pork.
   
9. In the same pan, add the remaining oil (if necessary) and put the potatoes. Cook it over high heat for 5-7 minutes, stirring often, until a crust forms on the surface. And also put it in a separate plate.
   
   
10. And return the meat with onions to the pan. I put flour.
    
11. Stir, fry for 1-2 minutes and add the tomato. In order for it to retain a bright color in the finished dish, fry for at least 5 minutes. The heat can be turned down a bit.
    
12. I put cucumbers. And already on moderate heat, cook with them for 5 minutes.
    
    
13. Add finely chopped garlic.
    
14. And fried potatoes. If it is not fried beforehand, then the dish will be prepared much longer, since the potato dupes in an acidic environment.
    
15. Stir, pepper, salt a little, taste and add as much salt as needed. Turn the fire down to low. Cover with a lid and cook for another 10 minutes. Stirring occasionally, make sure that the dish does not burn. If you want to get gravy, then after adding the potatoes, add 2/3-1 cup of boiling water from the kettle.
    

That's all! The dish is ready. We have prepared a thick, fragrant pork azu. When serving, sprinkle it with finely chopped fresh herbs.

Pork azu is an international meat dish based on a recipe from Tatar cuisine. Traditionally, lamb, veal or horse meat is used for it, but the cooking method does not change. Pork pairs perfectly with all the classic azu ingredients and makes it even more satisfying.

The meat, before making the basics, is thoroughly washed and cleaned of films and excess fat. Pork is cut rather large and pre-fried in vegetable oil. Also, fresh or pickled cucumbers, tomatoes or tomato paste must be added to it. This gives the dish a slight sour taste, which is its main feature.

In addition to the taste of pork itself, thick meat sauce is highly valued by gourmets from all over the world. For its appearance, the dish is poured with water or broth, adjika, sour cream, flour, herbs, seasonings, etc. are added. After that, the aza is stewed over low heat under a closed lid.

Often pork azu is cooked immediately with a side dish. It can be rice, mushrooms or potatoes. However, you can make the meat on its own, serve it with fresh vegetables, or serve it as a full meal. To do this, use an ordinary frying pan, pots or a slow cooker.

It is very easy to prepare azu in a slow cooker, because dishes that require long languishing are ideally obtained in it. After cooking, small pieces of pork can be served with any side dish, not limited to standard potatoes. Adjika can be replaced with any spicy tomato sauce or Tabasco.

Ingredients:

• 500 g pork;
• 2 onions;
• 3 pickles;
• 1 st. l. tomato paste;
• 2 tsp adjika;
• 2 tbsp. l. vegetable oil;
• 1 st. l. flour;
• Salt pepper.

Cooking method:

1. Cut pork into medium sized cubes.
2. Cut pickled cucumbers into strips or cubes, finely chop the onion.
3. Set the multicooker to the "Frying" mode, grease with vegetable oil.
4. When the oil warms up a little, put the pork in a bowl and fry it until golden brown.
5. Add onion and bring it to transparency.
6. Pour pickled cucumbers into a multicooker saucepan, pour adjika and tomato paste.
7. Add salt, pepper and garlic, passed through a press.
8. Dilute the flour in a small amount of clean water, pour to the rest of the ingredients.
9. Cook azu from pork for 1 hour in the "Extinguishing" mode under a closed lid.

Interesting from the network

The traditional Tatar recipe, of course, cannot include pork. Nevertheless, this does not prevent us from borrowing the main cooking trends and adding a new ingredient to them. Azu from pork will require a little less time than a dish with lamb or beef. In this case, the gravy will be even thicker and more saturated.

Ingredients:

• 500 g pork;
• 4 potatoes;
• 1 clove of garlic;
• 1 pickled cucumber;
• 1 st. l. tomato paste;
• 1 onion;
• Greenery;
• Salt pepper.

Cooking method:

1. Cut the pork and potatoes into large pieces (straws), onion into half rings.
2. Heat vegetable oil in a frying pan and fry the onion until translucent.
3. Place potatoes in another pan and fry until golden brown.
4. Transfer the potatoes to the onion, add the meat, mix.
5. Grate the cucumber on a fine grater and add to the rest of the ingredients.
6. Dilute tomato paste in water, pour over the dish.
7. Add water or broth to the pan so that the liquid lightly covers the meat and vegetables.
8. Salt and pepper to taste, mix again and cook over low heat.
9. When the potatoes become soft, add chopped herbs and garlic, remove the bowl from the stove.

Now you know how to cook pork azu according to the recipe with a photo. Bon appetit!

Azu from pork is juicy tender meat with insanely tasty and fragrant gravy. It can be cooked immediately with rice or potatoes, or you can add this delicacy to any other side dish. In any case, a few professional tips on how to cook pork aza in the best traditions of Tatar cuisine will come in handy for novice cooks:

• In order for the potatoes to keep their shape in the azu, they must be cut into large pieces and fried a little before preparing the dish;
• Before adding pickles to the azu, it is better to dry them a little with a paper towel;
• Pork for azu is also recommended to be cut large enough to make the dish more textured;
• To make the gravy thicker, add a little flour to it;
• You need to cook pork azu over low heat so that it slowly languishes, but does not boil.

Azu has become an international dish and no matter what kind of meat is used to prepare it, it always turns out delicious. This time I took a soft pork fillet, so I didn’t have to cook the dish for a long time. It is better to take cucumbers for azu not pickled, but salted. Cook and enjoy!

Ingredients:

Pork cut into large strips. Fry in vegetable oil.

Peel the potatoes and also cut into strips. Fry separately in a pan in vegetable oil, until golden brown. Set aside.

While the potatoes are fried, finish with the gravy. Add the onion to the fried pork. Fry everything together for 8 minutes, lightly salt.

Pickled cucumbers can be grated or finely chopped.

Add cucumbers to meat with onions. Cover and let simmer slightly for 15 minutes.

Add chopped garlic and tomato paste to the saucepan. Neutralize the acid with a spoonful of sugar, if desired. Pour a glass of water or broth and leave to simmer covered for 10-15 minutes. If the meat is harsh, then stew longer and add water or broth as needed. You can add black pepper and bay leaf.

When the gravy thickens slightly, add the fried potatoes. Mix everything and heat for another 3-5 minutes. Taste for salt and add anything missing.

Azu with pork is ready.

Arrange the dish on plates. You can sprinkle with herbs.

Bon appetit!

And another photo of pork azu.