Step by step pork lagman recipe. There is a legend about how lagman appeared and spread

Lagman- This universal dish Uzbek national cuisine. That is, the name is Uzbek, but Uzbeks can argue about the components (because they don’t eat pork). But, undoubtedly, this dish deserves attention, it is tasty, fragrant, and is unlikely to leave anyone indifferent. If you want a real lagman, then replace the pork with beef (mutton), be sure to make the noodles yourself, and at the end you need to decorate the dish with cilantro.

The time to prepare the lagman is 90 minutes. Servings - 4

Ingredients:

• (pulp) - 0.5 kilograms
• Potatoes - 3 pieces
• Tomatoes - 2 pieces
• Carrot - 1 piece
• Onion - 1 piece
• Noodles - 150 grams
• Tomato paste - 1 tablespoon
• Vegetable oil (for frying) - 2 tablespoons
• Black ground pepper- 1/5 teaspoon
• Salt - 1 teaspoon
• Bay leaf - 3 leaves
• Fresh greens (parsley, dill) - 3 sprigs

Lagman with pork - recipe

For Asian food lagman we need pork pulp. Choose not fat, or cut out the fatty parts. You can take a shoulder blade, neck, hip part, or chop. We wash the meat well under running water, cold water. Ideally, you can leave the pork in the water for 25-30 minutes. Cut the meat into small pieces approximately 3 * 3 centimeters.

We put the pan on the fire. Pour 2 tablespoons of vegetable oil for frying, wait a couple of minutes until the oil heats up, and then transfer the chopped meat to the pan. Stir, then cover the pan with a lid. We continue to fry on low heat.

In the meantime, while acquiring golden crust we are preparing onion. We free him from the husk, wash with cold water and cut sharp knife into small pieces. Add it to the meat in the pan, and continue to fry over low heat.

Now it's time for fresh carrots. We wash it with a hard sponge, or scrape it with a knife. Then rub on a large grater. If desired, carrots can be cut into slices or cubes. Add carrots to the meat with onions, mix with a spatula, and continue to fry.

Next, you need to add tomatoes with meat and vegetables. We choose ripe juicy tomatoes, wash and cut into small pieces, about 1x1 centimeter. Now you can add them to the pan. Mix and fry for 4 minutes.

Done, or almost ready (but that's okay). The next step is quenching. Pour the contents of the pan into a heavy bottomed saucepan. We take fresh potatoes, we clean it, cut it into cubes and send it to the rest of the participants in the process.

To give the lagman a bright, saturated color, add a little tomato paste. 1 tablespoon will be enough.

Now you need to take care of a delicious, fragrant gravy, in which the components will reach full readiness. Pour boiled water into the pan until it covers the future lagman. Then add table salt, black pepper (preference should be given to freshly ground), and put Bay leaf. Cover loosely with a lid, and after boiling, cook for 20 minutes, not forgetting to stir.

Don't forget to prepare the side dish. Boil salted water in a saucepan and drop the noodles into it. You can take special noodles for lagman, or regular egg noodles. The ideal option is to cook the noodles yourself.

So that the store does not boil soft - you need to purchase it from durum varieties wheat, and cook the time that the manufacturer indicated on the package. Here our noodles are ready, drain the water, rinse it, if desired, you can add a piece of butter.

The advantage of lagman is that it can be used both as a first course and as a second course. That is, if we want lunch with big amount delicious, fragrant gravy - then we take a deep plate, put noodles on the bottom, and pour lagman on top. If we want a second course - a side dish with meat and vegetables, then we put all the beauty in a small plate. TO lagmanu with pork you can serve fresh herbs, or decorate a dish with it, after chopping. Bon appetit!

Lagman with pork. Photo

Lagman - National dish Central Asia. Lagman is being prepared different nations living in China, Kyrgyzstan, Kazakhstan, Uzbekistan and other countries, and of course, each nation has its own lagman, prepared in a special way. Often you can find lagman, where even eggplants, beans, radishes and other products are added. Classic recipe lagmana combines meat, onions, carrots, sweet bell peppers and sometimes tomatoes or tomato paste.

Lagman from pork - tasty and simple

Lagman - a traditional dish China, this in a special way cooked noodles with meat and vegetable sauce. Lagman is valued for its taste, satiety and aroma, it can be found at home and on restaurant kitchen, and there are a great many recipes for cooking. Lamb lagman is traditionally prepared, but not everyone likes its taste, so you can often try beef or pork lagman. This dish is simple, even beginner cooks can cook it.

A few words about noodles. The right noodles for lagman are prepared independently, at home. This process requires time and patience, although the result always justifies expectations. According to the traditional recipe, the dough for noodles is rolled into bundles and then pulled out in the hands, twisting in different sides to the desired thickness. If you are not yet ready for such feats, you can buy special noodles in the store.

To prepare delicious lagman pork, you will need:

• Pork - 500 grams.
• Noodles - 200 grams.
• 1 head of onion.
• Carrots - 2 pieces.
• Tomatoes - 2 pieces.
• 1 bell pepper.
• Green radish - half (or 1 small turnip).
• Potatoes - 2 pieces.
• 2-3 cloves of garlic.
• Seasonings: zira, coriander, black pepper, paprika, bay leaf.
• Greens: cilantro, parsley.
• Salt and sugar to taste.
• Vegetable oil.

The composition of vegetables and spices in different recipes may vary depending on the preferences of the hostess. Legumes, cabbage, zucchini and eggplant are added to the lagman. Spices can also be different - someone likes anise or a mixture of peppers, someone is limited to paprika. You can always customize the recipe to your taste.

Cooking lagman:

1. Pork cut into small pieces. Heat the oil in a saucepan or saucepan and put the meat there. It is important that the sides and bottom of your cookware are thick. To prevent the meat from sticking to the dishes, you can first throw a little salt on the bottom. Now let's fry the meat.
2. Cooking vegetables. First, peel and finely chop the onion, add it to the meat. When the onion becomes golden, add the carrots cut into strips, and after ten minutes - the green radish.
   Pour boiling water over the tomatoes, remove the skin and cut into thin slices. Bulgarian pepper cut into cubes. Add peppers and tomatoes to the dish and cook for a few more minutes.
3. Cut the garlic as finely as possible, crush the cumin, coriander and pepper in a mortar. Add garlic and spices to the meat, pour hot water or specially prepared broth, wait for it to boil and reduce the fire. Then we put the bay leaf, close the dish with a lid and simmer for about forty minutes.
4. Cut the potatoes into cubes, put in a saucepan, add salt, sugar, cook for fifteen minutes, then turn off the heat.
5. During this time, cook the noodles. Lagman noodles need to be boiled in in large numbers water, so choose a large saucepan. Water must be well salted. Homemade noodles will be ready in five minutes. If you're using store-bought noodles, check the recipe on the package for cooking times. It is very important that the noodles are not overcooked.

We serve lagman:

1. Lagman is served in portions, it is served in deep plates, it is better if they are bowls. Noodles are placed at the bottom, then meat and vegetables are added.
2. Everything is filled with broth. Pour the broth depending on how you are going to serve the lagman - as a soup or a second course. Finely chopped greens complete the composition. Our pork lagman is ready.

Lagman from pork

There are many recipes for making lagman. Many in lagman ( Uzbek recipe for example) add radish, eggplant and zucchini, but truly real sauce prepared exclusively from onions, carrots, tomatoes, peppers, meat and spices. Different meat is used, beef for beef lagman, lamb for mutton lagman (this is how Stalik Khankishiev cooks lagman) ... Here we will consider the recipe for pork lagman. So you can even cook lagman in a Polaris slow cooker.

To prepare pork lagman you will need:

• Pork tenderloin - 500 gr.;
• Fresh cabbage - 1 fork;
• 3 potatoes;
• 1 onion;
• 1 carrot;
• 1 tomato;
• 1 zucchini;
• 3 sweet peppers;
• 1 eggplant;
• Tomato paste - 2 tablespoons;
• Table vinegar - 1 tablespoon;
• Bay leaf - 3 sheets;
• 3 peppercorns (allspice);
• Garlic 5 cloves;
• Salt;
• Greenery;
• Mayonnaise or sour cream;
• Vegetable oil - 1 tablespoon;
• 5-8 black peppercorns;
• 1 pack of noodles.

We begin to prepare the lagman. The pork recipe does not differ in special preparation.

Cooking method:

1. Shred the cabbage into small strips.
2. meat cut in small pieces.
3. Peel vegetables and cut into large cubes.
4. Heat vegetable oil in a deep frying pan and put the meat, fry it until golden brown while constantly stirring.
5. Add cabbage to the meat, mix and let fry a little for 3 minutes.
6. Put carrots and onions in a pan with meat and cabbage and fry for 3 minutes, then add water and simmer for 20 minutes for 20 minutes.
7. To vegetables with meat, add potatoes, zucchini, tomato, eggplant, Bell pepper, tomato paste, peppercorns and salt. Add water and 1 tbsp. vinegar and simmer for 40 minutes, add bay leaf and garlic.
8. Boil the noodles in salted water so that they do not boil.

Put the noodles in bowls, put vegetables on top. And, if desired, add 1 tbsp to each serving. mayonnaise or sour cream, and sprinkle with finely chopped herbs on top. Lagman with pork can be eaten with a fork or chopsticks, “in Chinese”.

Lagman from pork

Required:

• Pork - 1 kg.
• Onion - 2-3 pcs.
• Carrots - 1-2 pcs.
• Bulgarian pepper - 2-3 pcs.
• Potatoes - 3-4 pcs.
• Garlic - 3 cloves.
• Tomato paste (tomatoes) - 3-5 tbsp.
• Water (broth) - 2 l.
• Salt - to taste
• Spices - to taste (we have Abkhazian)
• Adjika - to taste
• Greenery
• Bay leaf - 1-2 pcs.
• Vegetable oil - for frying meat and vegetables
• Lagman boiled noodles - for serving

How to cook home lagman:

1. Today's lagman recipe will be with the addition of pork. You can use absolutely any meat at your discretion, even lamb, even beef or poultry. To fry all the components of the lagman, we use a large frying pan. All ingredients must be prepared, cleaned, washed well and chopped. We cut the meat into a cube, approximately 2x2 or 3x3 cm in size, not larger. We also cut the potatoes into small cubes. We chop the onion finely (in a cube), and you can cut the carrots and bell peppers into not long strips.
2. Pour vegetable oil into a frying pan or cauldron, heat well and spread the meat to fry until golden brown. 3-5 minutes of frying is enough. We spread the semi-finished meat in a prepared deep frying pan or cauldron.
3. Add vegetable oil to the pan again if vegetable oil is required and spread the onions to fry for 2-3 minutes. We spread to the meat in a cauldron. Next, fry the carrots in a pan and also put them in the total mass of meat and onions. You also need to fry the carrots for 2-3 minutes with the addition of tomato paste and put in a pan or cauldron. Also fry the potatoes for literally 2-3 minutes in a hot frying pan and put in a saucepan. Crush the garlic with the back of a knife, chop a little and put on hot pan with oil for 10-15 seconds. Submit fragrant garlic to vegetables in a pan.
4. Add water (broth) to the cauldron and salt the lagman to taste, add as desired hot pepper, spices and adjika. You can also add a leaf of lavrushka and chopped fresh herbs (dill, parsley, cilantro) for flavor. We put the lagman on medium fire simmer for 1-1.5 hours, reducing the fire to a minimum after boiling, so that the mass languishes. Be sure to taste it, and if necessary, add missing spices. The aroma throughout the apartment is overwhelming. Delicious lagman is ready after an hour of cooking. Some may need more time. We used pork for the lagman, so an hour was enough. Insanely delicious homemade lagman is almost ready.
5. Separately, we boil drawn homemade or ready-made noodles. We recline in a colander and put in portions in plates.
6. Put the fragrant component of meat and vegetables on top. Here you already think about how you will serve lagman - as a first course or vice versa, as a second dish. I wanted to serve something in between, so be sure to bring two utensils to the table: a spoon and a fork, so that it would be more convenient to eat our lagman. From above, if desired, we decorate the lagman with a sprig of fresh herbs and enjoy your meal!

Lagman from pork

Ingredients:

• pork 500g
• bow 1pc
• carrots 2pcs
• tomatoes 2pcs
• bell pepper 2pcs
• turnip 1pc
• garlic 3 cloves
• zira 0.5 tsp
• potatoes 2pcs
• greens to taste
• salt, pepper, seasonings to taste
• noodles 300g

Cooking:

1. Cut the pork into small pieces, fry in a pan until tender. then add chopped onions, carrots, peppers, turnips and continue to fry until the vegetables are ready.
2. Peel the tomatoes, cut into cubes and add to the vegetables, add chopped garlic, salt, pepper and spices to taste there. Pour in some water, cover with a lid and simmer for a few minutes over medium heat.
3. Separately, boil the noodles until tender and drain them in a colander.

Thick lagman with pork

Such a lagman in a slow cooker is more like a stew or a roast, you can’t call it a soup. But, believe me, it is difficult to find a tastier dish. soft pieces melt-in-your-mouth pork, vegetables, long thin noodles and spices harmonize just fine. To save our strength and time, we will tell you how to cook it in a pressure cooker.

Ingredients:

• Pork (neck) - 0.5 kg;
• Celery (root) - 1 pc.;
• Onion - 1 pc.;
• Potato - 3 pcs.;
• Oil (sunflower or olive) - 50 ml;
• Noodles (preferably homemade) - 250 g;
• Bulgarian pepper - 1 pc.;
• Tomato paste - 100 ml (or 3 fresh tomatoes);
• Spices for lagman (ginger, red pepper, dried garlic);
• Fresh herbs (celery, parsley and dill).

Cooking method:

1. Rinse and dry the meat. Do not cut it too small, the pieces should be large and juicy. Pour oil into the bottom of the multicooker pan, put the pork and fry in the “Baking” or “Frying” mode on all sides for 20 minutes so that a golden crust appears. While the pork is browning, chop the vegetables. Onions should be cut into thin half rings, and carrots and celery root should be cut into small sticks, as in the photo.
2. Add chopped vegetables to the fried golden meat and mix well.
3. Potatoes can be cut into cubes, like a roast, or you can cut them into thick strips, like bell peppers. Put them in a bowl on top of the meat.
4. Season potatoes on top and salt. The recipe does not indicate the amount of salt, it is a matter of your taste. The next step is tomatoes. If you are cooking in the winter, then use tomato paste. And if there is in the refrigerator fresh tomatoes, then pour boiling water over them, peel off the skin and chop with a knife. Add the tomatoes to the slow cooker and stir.
5. Pour everything with water up to the mark on the pressure cooker bowl and set 1.5 hours of stewing.
6. While everything is languishing in a pressure cooker, boil the noodles. You can knead the dough and make it yourself or just buy egg noodles. 8 minutes of cooking is enough. It must be thrown 2 minutes before the end of cooking.
7. When cooking is over, add fresh chopped herbs.

Such a simple, “homemade” lagman recipe will often be asked by your household. As soon as the lid of the pressure cooker opens, the appetizing smell will lure all members of your family into the kitchen.

Lagman from pork

Ingredients:

- 0.5 kg of pork,
— ground coriander, salt, hot red pepper and allspice taste,
- 3 onions,
- 500 g spaghetti,
- 3 carrots,
- vegetable oil or fat tail fat,
— 1 green radish,
- a pod of green hot pepper,
- 4 tomatoes,
- some green onions, basil and celery,
- 2 pieces of red bell pepper,
- 2 green bell peppers
— 5 garlic cloves,
- 300 g green beans.

Cooking:

1. Immediately prepare all the components. Cut the washed pork into cubes fat tail fat if you have one, cut into small cubes. We cut the onion into half rings, and the radish with carrots into cubes. Remove the skin from the scalded tomatoes and also cut into cubes, and the beans with bell peppers into short sticks. We cut the garlic into four parts, and finely chop the greens.
2. We heat a thick-walled pan or a cauldron and melt fat tail fat there, then you need to remove the cracklings. We put the pork in a cauldron and fry it over high heat. Put the onion in transparent fat, stir, all the time and fry until golden.
3. Now we put the radish with carrots in the cauldron and cook until the carrot is dark. Then we place to total mass ingredients and beans, mix and fry for three minutes. Then add garlic and tomatoes.
4. Remove the seeds from the green pepper, cut it in half and also put it in the cauldron. Now let's salt everything, add spices and wait for it to boil away tomato juice. After that we put bell pepper, and fry everything for two minutes, stirring constantly.
5. Next, pour water into the cauldron, it should only cover all the products and after it boils, make the fire smaller, cover the cauldron with a lid and let it boil for fifteen minutes. Then put the greens and cook for another two minutes, turn off the fire, and leave the cauldron with the lid closed on the stove to brew.
6. Cook the spaghetti separately in a saucepan. Before serving, first put on a plate boiled noodles, and place the contents of the cauldron on top of it. Don't forget to water delicious gravy in which pork with vegetables was cooked.

Step 1: prepare the pork.

Cut the meat with a knife on a cutting board into small cubes. Heat a cauldron or a thick-walled pan with vegetable oil, throw a little salt into the oil (so that the meat does not stick to the bottom of the cauldron) and add pork there. Cooking meat over medium heat about 25 minutes until we add all the vegetables to it.

Step 2: prepare the bow.

We clean the onion and cut it with a knife on a cutting board into half rings. To prevent the onion from hurting your eyes, periodically rinse the knife under running water. cold water. Add the onion to the pot and stir with a spatula.

Step 3: prepare the carrots.

Peel the carrots and cut with a knife on a cutting board into small cups. Add to the cauldron to the meat and mix with a spatula.

Step 4: prepare the pepper.

We clean the pepper from seeds and partitions, rinse and cut with a knife on a cutting board into small cubes. Add to the pot and stir with a spatula.

Step 5: prepare the radish.

We clean the radish and cut it with a knife on a cutting board into small cubes. Add to the cauldron to the meat, salt to taste and mix with a spatula.

Step 6: Prepare the tomatoes.

Wash the tomatoes and put them in a pot of boiling water for 5 seconds then take it out and peel it. Cut with a knife on a cutting board into small cubes and add to the cauldron with meat and vegetables.

Step 7: Cook meat with vegetables.

Grind the zira with a pestle in a mortar. This seasoning will give the broth an amazing flavor. Pour boiling water over meat with vegetables, add cumin to the broth and cook for small fire during 40 minutes. We cover the cauldron with a lid.

Step 8: Add potatoes.

We wash the potatoes, peel and cut with a knife on a cutting board into small cubes. 40 minutes after the previous step, add potatoes to the broth. Let it cook on medium heat for 10-15 minutes until potatoes are ready. Taste the broth and add more salt if needed.

Step 9: Prepare the greens.

Rinse the greens under running cold water, then dry with a kitchen towel. Cut with a knife on a cutting board very finely.

Step 10: Cooking Pork Lagman.

Put the whole vermicelli without breaking into boiling salted water. As it heats up, the vermicelli itself will completely sink into the water, but it must be stirred with a spatula so that it does not stick together and stick to the bottom. Cook on medium heat about 10 minutes. Then, over the sink, put the vermicelli in a colander and rinse with cold water. We return the vermicelli to the pan, pour over the vegetable oil and mix with a spoon. We spread the vermicelli on deep plates and pour the prepared broth with pork and vegetables.

Step 11: serve pork lagman.

Serve lagman hot, garnished with fresh herbs. Also serve lavash with lagman or Uzbek flatbread. Bon appetit!

IN traditional recipe lagman used noodles home cooking. If you want to make it yourself, you will need Wheat flour v / s - 250 grams, water - 1 glass and a teaspoon of salt. We dilute the flour with water in a bowl, add salt and knead the dough. Lubricate the dough on top with vegetable oil and leave for 15 minutes. Then roll out the dough with a rolling pin into a thin layer, fold it 16 times and cut thin noodles. homemade noodles also cook in salted water and wash the finished with water.

If you use a thin-walled pot and turn on a strong fire to stew vegetables and meat, they will become crispy. This is how the Uighur lagman is prepared.

In the filling for the lagman, you can add or not include at your discretion various vegetables, legumes and use different types meat.

Calories: Not specified
Cooking time: Not indicated

Today we will cook pork lagman - hearty and incredibly tasty dish which is perfect for lunch. Lagman can be found in completely different interpretations - they cook lagman with chicken, beef, pork, and sometimes experiment with the addition of certain vegetables. My step by step recipe with photo. As for the submission, there are also several options. The first option - you can serve it as a first course, with the sauce in which the dish is prepared. The second serving option is as a second dish, there should no longer be sauce. I suggest you cook today classic version with pork, vegetables and yushka. Be sure to keep the classic lagman recipe in your culinary piggy bank.

- pork - 300 gr.,
- noodles for lagman - 80 gr.,
- potatoes - 1-2 pcs.,
- tomatoes - 1 pc.,
- bell pepper - 1 pc.,
- garlic - 2 pcs.,
- tomato paste - 2 tablespoons,
- carrots - 1 pc.,
- onion - 1 pc.,
- salt, pepper - to taste,
- vegetable oil - 30 ml.,
- greens - for serving.

How to cook with a photo step by step

Prepare all the ingredients according to the list. Peel carrots and onions, rinse vegetables and pat dry. Cut the carrot into small sticks, cut the onion into cubes.




Wash and dry the pork, cut into cubes or medium-sized pieces.




Heat a frying pan with vegetable oil, shift the carrots and onions, add the pork, fry for 3-4 minutes until all the ingredients are lightly browned.






Rinse and dry the tomato and bell pepper, peel the garlic cloves from the husk. Cut tomatoes, peppers and garlic into small cubes. Transfer the prepared ingredients to the skillet.




Peel and wash potato tubers, cut into large bars. Add potatoes to skillet with meat and vegetables.




Salt and pepper all ingredients to your liking.






In a separate bowl, dilute the tomato paste with warm water- add all the ingredients tomato sauce should lightly coat the ingredients. Simmer everything under the lid for 30-40 minutes over medium heat.




Boil the noodles separately, boil according to the instructions on the package.




After a while, add the cooked ingredients from the pan to the noodles, also chop and add fresh herbs. Mix all the ingredients, take a sample for salt and serve. Definitely try this one just as delicious.

Lagman has mass nutrients thanks to the vegetables and meat that are used to prepare the dish in question.

Useful properties of pork:

1. Vision improvement.
2. Help in the formation of blood cells in the human body.
3. Normalization of digestion.
4. Help in removing salts of heavy metals from the liver.

In addition, pork meat has positive impact on the central nervous system, immune, reproductive, cardiovascular systems.

Despite the mass positive qualities, eating pork can adversely affect human health.

• overweight;
• diseases of the gallbladder;
• duodenitis;
• ulcerative lesions;
• cholecystitis;
• pancreatitis;
• atherosclerosis;
• eczema;
• kidney diseases;
• cardiovascular pathologies.

Complexity, required products

The complexity of cooking pork lagman is considered medium. The cooking time of the dish is from one and a half to two hours (depending on which noodles are used). In the event that they are added pasta Store-bought ones take less time to cook.

For cooking, you can use both pork meat and lamb, beef, chicken.

As for vegetables, you can prepare any for a lagman. You can make your own noodles or buy them from the store.

When cooking lagman, it is necessary to ensure that the noodles are not overcooked.

How to cook a delicious pork lagman?

To prepare 5 servings, you will need the following ingredients:

• kilogram of pork;
• bulb;
• tomato;
• carrot;
• a spoonful of tomato paste;
• 3 garlic cloves;
• sweet pepper;
• a couple of potatoes;
• pepper, table salt, herbs (to taste);
• 50 g plums. oils;
• packing noodles for lagman.

Step-by-step pork lagman recipe in the photo:

1. Wash and dry paper towel pork meat, cut into thin strips.
   
2. Peel and chop the onion.
   
3. Pour oil into a hot pot, put meat pieces and onion mass. Mix ingredients.
   
4. Lightly fry over high heat, add spices, salt. Mix the ingredients, continue to fry until golden.
   
5. At this time, cut the tomato into strips.
   
6. Chop garlic cloves into small cubes this case you should not use a garlic maker for chopping a vegetable).
   
7. Add tomatoes and garlic to the cauldron, combine with meat pieces. Also fry on high heat, stirring often.
   
8. After that, add the peeled potatoes, chopped into cubes, mix everything.
   


9. Put the tomato paste and add dried herbs, mix the products. Pour boiled water over the workpiece, the border of which should be a couple of fingers higher than the meat with vegetables.
   
10. Simmer in a closed cauldron with minimal heat for 40 minutes.
11. Boil the noodles in salted water.
    
12. Add plums to boiled noodles. oil.
    
13. Put chopped fresh herbs in a cauldron for cooking.
    

Arrange the finished dish on deep plates, combining a portion of noodles with a meat base.

Nutritional value per 100 gr. dishes:

• proteins - 19 gr.;
• carbohydrates - 17 gr.;
• fat - 12 gr.

Calorie content - 138 kcal.

Cooking Siberian lagman. Video:

Cooking options

Lagman from pork in a slow cooker

Components:

• 500 g of pork pulp;
• 150 g noodles;
• a couple of heads of onions;
• pepper, salt, bay leaves (to taste);
• potatoes (1 pc.);
• a couple of carrots;
• tomato;
• three garlic cloves;
• a tablespoon of tomato paste;
• 100 grams of green beans.

Cooking pork lagman in a slow cooker:

1. Cut the washed pork into medium-sized sticks. Peel and chop vegetables.
2. Put the meat pieces in a slow cooker with rast. oil. Fry until golden brown.
3. Then add garlic and onion, fry until the onion mass is soft.
4. Next, place the remaining vegetables (except for green beans), tomato paste in the slow cooker. Mix ingredients. Simmer for ten minutes while stirring. Then add beans.
5. Half an hour after the start of cooking meat, pour in a liter of water, add bay leaves, pepper, salt.
6. Cook the dish under a closed lid for 1 hour, setting the "Extinguishing" mode.
7. While the base is being prepared, boil the noodles in brackish water.
8. After cooking, put the noodles in a deep plate, fill with broth with meat and vegetables.

Serve the finished dish with chopped cilantro or parsley.

Lagman from pork on a fire

You can cook lagman not only at home. It is worth preparing a dish in nature, on a fire. It turns out fragrant and unusually tasty.

Ingredients:

• 1200 g of pork meat;
• 2-3 tomatoes;
• three bulbs;
• 5-6 carrots;
• 6-7 potatoes;
• rast. oil;
• pepper, salt (to taste);
• ten star anise;
• noodles.

Manufacturing:

1. Heat a cauldron on a fire with the addition of rast. oil, fry a small peeled onion in it. After that, it must be laid out (because it will no longer be needed).
2. Cut the washed pork into medium pieces and fry in a cauldron with hot oil until golden brown, then add the chopped onion. Mix ingredients. Fry until the onion is golden.
3. Next, add red pepper, stir, fry for about 3-4 more minutes, stirring the food.
4. Put chopped tomatoes, mix. Cook for 5 more minutes.
5. Pour water into the cauldron until the ingredients are completely covered, then add star anise stars. Bring the workpiece to a boil, cook with minimal heat until the broth is saturated. After boiling and until the end of cooking, you do not need to stir.
6. Next, lay out the carrots, chopped into medium-sized cubes. After the broth boils again, add the potatoes (also cut into cubes).
7. Periodically, the workpiece should be salted, since the degree of salinity can change dramatically.
8. Boil the noodles.

Arrange the prepared dish on deep plates, combining a portion of noodles with broth, meat and vegetables.

Uzbek pork lagman

Components:

• 400 g of pork meat;
• a pair of bulbs;
• carrot;
• 2 bell peppers;
• three tomatoes;
• a pair of garlic cloves;
• 5 st. l. rast. oils;
• a couple of glasses of wheat flour;
• egg;
• ground coriander, cumin, paprika, pepper, salt (to taste);
• fresh parsley or cilantro.

Pork lagman recipe:

1. Cut the washed pork into medium-sized pieces. Chop the onion into half rings, pepper, tomatoes, carrots into cubes. Finely chop the garlic, chop the cilantro or parsley.
2. Heat a cauldron with three tablespoons of rast. oil, lightly fry the meat pieces in it.
3. Then put the onion mass, fry until golden. After that, add tomatoes to the cauldron, pepper, mix the ingredients. Fry a little.
4. Pour boiled water before covering the ingredients, salt. Simmer on low heat for about 25 minutes.
5. After the time has elapsed, place greens, spices, carrots, garlic and bell pepper in a cauldron. Mix the ingredients, leave to stew for another third of an hour. Add water as needed.
6. After 20 minutes, turn off the fire, leave the workpiece to infuse for another 20 minutes.
7. While stewing meat with vegetables, you should start cooking noodles. To do this, combine the sifted flour with an egg and a pinch of salt, then gradually pour in a third of a glass of water. Start kneading the dough.
8. Cover the kneaded dough with a bowl or towel and let it rest for 30 minutes.
9. After half an hour, divide the dough into four equal parts, make thin flagella out of them, lightly smear the rast. butter and put in a plate in a spiral shape. Cover the flour mass with a towel or cling film, leave for another quarter of an hour.
10. Then stretch each piece of dough into thin noodles.
11. Put the finished pasta into boiling water with the addition of table salt, cook about 5-7 minutes.
12. Put the finished noodles with a slotted spoon into a deep plate, add the base.

Sprinkle the finished lagman with chopped herbs.

How to make noodles? Video:

Ingredients:

• 400 g of pork meat;
• onion, carrot, head of garlic - 1 pc.;
• 150 g of eggplant and bell pepper;
• 350 g potatoes;
• 2 tomatoes;
• 100 g radish;
• a couple of liters of broth;
• fresh parsley;
• 200 g noodles for lagman;
• a couple of bay leaves;
• 60 ml sol. oils;
• pepper, salt (to taste).

Manufacturing:

1. Wash and cut the pork flesh. Fry in a hot cauldron with rast. butter until brown. After that, pour in water, simmer over moderate heat until tender. Water should be topped up as necessary.
2. Peel the tomatoes from the peel, grate.
3. Wash the remaining peeled vegetables, chop into small cubes, fry (with the exception of potatoes).
4. After the meat is ready, put the chopped potatoes, grated tomatoes and fried vegetables into the cauldron. Combine the components and pour the broth, which should be prepared in advance.
5. Add pepper, salt, bay leaves and chopped garlic to the cauldron. Simmer the dish in a closed cauldron for about 15 - 20 minutes.

Before serving, arrange the dish on deep plates, combining all the components.