Pork in the oven cooks relatively quickly. Pork is remarkable in that you can experiment with it, try different cooking methods, temperature conditions, a set of spices, etc. And yet, this meat has its own laws, the secrets of cooking. According to the composition of the ingredients, the following dishes are distinguished: pork with potatoes in the oven, pork in the oven with cheese, pork with mushrooms in the oven, pork with tomatoes in the oven. Pork potatoes in the oven are used more often than other products. because this combination most fully meets our traditions and preferences. According to the method of heat treatment and heat preservation, the following options are possible: pork in foil in the oven, pork in pots in the oven, pork in the sleeve in the oven. Housewives use different ways of cutting and decorating meat and get: pork in a piece in the oven, pork chop in the oven, pork roll in the oven, pork pork in the oven, pork steaks in the oven, pork roast in the oven, French pork in the oven . The French-style pork recipe in the oven stands apart, because. is a favorite dish of many admirers of this meat. Just like pork skewers in the oven. Although it differs from barbecue cooked on coals and in the air, it is very good.
Pork baked in the oven retains juiciness and flavors. Even a beginner can bake pork in the oven. Roasting pork in the oven is not such a laborious process. And a very appetizing dish is obtained at the exit: juicy and tasty pork in the oven. It's impossible to resist!
Pork dishes in the oven are varied. How to cook pork in the oven will tell recipes with photos. For example, "pork in the oven" - a photo of the cooking process will help you get an excellent result. If you are planning to make some original pork in the oven, a recipe with a photo of such a dish is all the more useful. Often looking for a simple recipe for pork in the oven. But if you carefully read our recipes, you will understand that they are not complicated and quite suitable for quick cooking. Such, for example, is the recipe for pork with potatoes in the oven and others.
If you have prepared your own versions of the “pork in the oven” dish, be sure to post the recipes with photos on our website. Your experience will be useful to others. Using photos in recipes helps housewives. The recipe for pork in the oven with a photo will be remembered faster, you will immediately want to cook it. Pork meat in the oven acquires such an unforgettable and irreplaceable taste that you want to cook it all the time. I would like to experiment. By the way, this is how new versions of this dish appeared: meat in French in the oven from pork, pork in foil baked in the oven, pork marinated in the oven. Oven pork recipes are expanding and multiplying thanks to the delights of home cooks.
Many people know how to cook pork in the oven deliciously, how to properly bake pork in the oven or bake pork in foil in the oven, but it’s still worth checking out our recipes. There you will find a lot of interesting things, and for sure you will find something new for yourself.
Let also some tips for cooking pork in the oven help you:
Be sure to rinse the meat from the store, but do not soak. It is best to quickly pour over a piece of pork with hot water, then also with cold running water. Be sure to dry the meat before cooking. If there is water on the meat, it will simply be stewed;
If you want to get the taste of meat in the end, and not spices, it is better to use only salt, black pepper. You can gradually add bay leaves, onions, cloves, allspice, lemon zest to pork;
Frozen meat is best thawed naturally. It is desirable that the thawing process takes place slowly in the refrigerator, in the lower compartment. It is undesirable to accelerate this process in the microwave or under running water, this will negatively affect the juiciness and taste of the dish. Remember that the cooking time of thawed meat is reduced. Fresh takes a little longer to cook.
After seasoning the meat with spices, coat it with vegetable oil on both sides. This will help keep the juices in the meat.
Meat dishes, combined with a vegetable side dish, are a godsend for any housewife. Such a meat treat is prepared quite simply. The main thing is that the ingredients that make up the dish are of good quality. It remains only to cut and send to the oven.
Tomatoes, but when there are a large number of vegetables, the dish becomes much tastier and juicier. The important thing is that when using the oven, the vitamins in vegetables are preserved much better than when cooked. If you add mushrooms to vegetables, then the dish will sparkle with new flavor notes.
Delicious pork baked in the oven with tomatoes in foil, with an Italian accent
According to this recipe, the meat is very juicy, tender and just melts in your mouth. Prepare this dish, it will please you with a bright taste and will decorate your table
We will need:
- Pork neck - 1.8-2 kg
- Tomatoes - 500-600 g
- Garlic - 3 cloves (15 g)
- Olive oil - 1 tbsp. l. (15-20 g)
- Mixture of spices "Italian herbs" (optional - "Provencal herbs") - to taste
- Salt - to taste
- Pepper - to taste
Cooking:
Let's prepare a piece of fresh meat, wash it well, get rid of all kinds of veins. We will make cuts, approximately in one portion piece
We disassemble the garlic into teeth, peel it, cut it into circles. Rinse the tomatoes, get rid of the stalk, chop in circles
We cover the baking sheet with foil, grease with oil, sprinkle with spices and salt. We send the meat to the foil. Insert slices of tomato and garlic into the cuts. Top with salt, pepper, sprinkle with spices
We wrap the edges of the foil, tie it with any thread, such as twine. We heat the oven to 180-190 degrees, bake the meat for 1.5-2 hours. We open the foil, take out the meat on a flat dish covered with lettuce leaves. Enjoy your meal!
Roast pork with vegetables in clay pots with cheese crust
You can cook roast in clay pots, it will be a delicious and satisfying dinner. Cooking time is minimal, costs are even less. It is necessary to prepare meat, potatoes and pots
We will need:
For 2 pots of 0.9 l:
- Pork (pulp) - 500 g
- Potato - 500 g
- Butter - 40 g
- Onion - 1 pc.
- Carrot - 1 pc.
- Hard cheese - 100 g
- Ketchup - 3 tbsp. l.
- Milk - 150 ml
- Salt - to taste
- Ground black pepper - to taste
Cooking:
Cut pork into small cubes
Peel the potatoes, rinse under water, cut into pieces
We clean the onion from the husk, chop into small cubes. We clean the carrots, rub on a coarse grater.
For the sauce, you need to mix milk, ketchup, season with salt, black pepper. Mix everything well
Lubricate the pots with soft butter, put the meat on the bottom
Next we send pieces of potatoes, for juiciness and taste, a few cubes of butter
Then we send finely chopped onions, carrots
Pour the prepared sauce, cover with lids, send to a cold oven. Next, turn on the oven, set the temperature to 200 degrees. From the moment of heating, leave the meat with vegetables for an hour. Grind cheese on a coarse grater
After an hour, we take the pots out of the oven, sprinkle with grated cheese. Let bake for 15-20 minutes, until crusty. Delicious, fragrant pork roast is ready. Enjoy your meal!
A simple pork recipe with tomatoes, carrots, onions and mushrooms, in the oven in the sleeve
We will need:
- Pork pulp - 500 gr.
- Potatoes - 6-8 pcs.
- Mushrooms - 300 gr.
- Bulgarian pepper - 1 pc.
- Bulb - 1 pc.
- Carrot - 1 pc.
- Tomatoes - 3 pcs.
- Garlic - 3-4 cloves
- Soy sauce - 3-4 tbsp. spoons
- Salt, pepper - to taste
- Greens for serving.
Cooking:
Grind the pork into pieces, send it to a deep bowl. We wash the mushrooms well, cut into two parts. We clean the onion from the husk, rinse well, chop into half rings. Put the mushrooms and onions to the pork. Add soy sauce, mix everything well. Cover the container with the contents of the towel and set aside to marinate for 40 minutes
We clean the carrots, wash them, chop them into circles. Peppers and tomatoes get rid of the stalk, chop coarsely. We disassemble the garlic into teeth, chop into thin slices. Peeled potatoes cut into large pieces
Mix marinated pork with vegetables and mushrooms, salt and pepper to taste. We mix everything well. We fix the baking sleeve from one end, fill it with prepared ingredients and tie it. We cut in several places so that steam comes out, we send it to a baking sheet
We put in an oven preheated to 180 degrees, bake for 1.5 hours. We take out the baking sheet, carefully cut it in the middle, put it on a dish, sprinkle with chopped herbs. Serve to the table, bon appetit!
How to cook pork stew with vegetables in the oven
Pork with vegetables is always hearty and very tasty, a worthy dish for lunch or dinner. Hot has a rich color and amazing aroma. A particularly tasty dish is obtained if we use freshly harvested vegetables. As a side dish, you can serve boiled pasta or cereals.
We will need:
- Pork pulp - 600 gr.
- Fresh tomatoes - 300 gr.
- Bulgarian pepper - 1 pc.
- Large onion - 1 pc.
- Carrot - 1 pc.
- Garlic clove - 1 pc.
- Ground coriander - 0.5 tsp.
- Vegetable oil for frying;
- Salt, ground black pepper - to taste;
- Fresh parsley and basil to taste.
Cooking:
Wash and clean vegetables well
Rinse the pork well, blot with paper towels from excess moisture, chop into small pieces
Grate the tomatoes on a coarse grater, the skin should remain in the hands, we will not need it
Fry the meat in hot sunflower oil until golden brown
We send chopped onion and carrots to the meat, fry all the ingredients for several minutes, stirring occasionally.
Then pour in a little boiled water, send it to stew in the oven, heated to 200 degrees. Simmer until tender about 30 minutes
When the meat becomes soft, send the tomato puree to the pan, mix well. Add spice salt, simmer for another 15 minutes. Add finely chopped greens, let it brew. Serve with boiled spaghetti. Enjoy your meal!
Easy Recipe for Delicious Pork Roasted with Honey Mustard Glaze
Pork with honey, mustard and soy sauce is perfect for the festive table. So hot, it will be a great decoration for the New Year's table
We will need:
- Pork neck - 1-1.5 kg
- Olive oil - 30 ml
- Salt to taste
- Black peppercorns - 40 g
For glaze:
- Honey - 80 g
- Mustard - 80 g
- Soy sauce - 50 ml
Cooking:
We tie the meat with twine, pour half the olive oil, season with salt, chopped black peppercorns
Put the meat in a mold, pour over the remaining oil, bake in the oven at 160 degrees for 1.5 hours
Let's do the icing, for this we mix the mustard with honey until smooth, stir in the soy sauce
We take the meat out of the oven, remove the twine, pour over the icing. We send it to the oven for another 15 minutes. Enjoy your meal!
Pork baked in the oven with vegetables and cheese
Pork turns out very tasty not only in a sleeve or foil, but also in an open form. Try it and you will definitely like it
We will need:
- Carbonade - 800 gr.;
- Sunflower oil - 1 tbsp;
- Water - 150 ml;
- Salt - to taste;
- Garlic - 2 cloves;
- Tomatoes - 4 pcs.;
- Eggplant - 2 pcs.;
- Fresh greens - to taste;
- Hard cheese - 150 gr.
Cooking:
Cut the carbonate into slices, put on a greased baking sheet. Sprinkle with salt and crushed garlic on top.
Now let's take care of the vegetables, wash them well, peel them. Cut the tomatoes into thin circles, spread on the meat
Eggplants, if desired, clean, cut into circles, spread on meat with tomatoes in an even layer. Add a little salt on top, if desired, pour with mayonnaise or add water so as not to make the dish even more greasy. We send the baking sheet to the oven preheated to 200 degrees, bake until half cooked
We take out, sprinkle with grated cheese, lower the temperature a little, bring the meat to readiness. Sprinkle the finished dish with finely chopped herbs and serve. Enjoy your meal!
Cooking in the oven pork with vegetables in an edible plate
Delicious and hearty dinner - meat in a plate of dough, with vegetables and mushrooms
We will need:
- Pork fillet - 340 g
- Mushrooms - 200 g
- Tomato - 1 small
- Sweet pepper - 1 small
- Onion - 1 medium
- Garlic - 1 clove
- Tomato paste - 1 tbsp.
- Soy sauce - 2 tbsp.
- Water - 30-40 ml
- Butter - for frying
- Hot red pepper (Bieber pool)
- mushroom seasoning
- Basil
- Carnation
- Fresh greens
- Pepper
For the "plate":
- Flour - 2-2.5 cups
- Butter - 100 g
- Sour cream - 5 tablespoons
- Mayonnaise - 3 tbsp.
- Salt - to taste
- Pepper - to taste
Cooking:
In a bowl, heat the oil, spread the sour cream, mayonnaise, spices, start the elastic dough. Let rest for half an hour
We turn a piece of meat into steaks, fry on both sides in soy sauce over high heat until crispy. Inside the meat should be half raw
We stick 2 carnation flowers into each piece of meat. Grind the mushrooms into small pieces, fry in warmed butter with garlic and mushroom seasoning until cooked.
Peel onions and carrots. Grate the carrots on a coarse grater, finely chop the onion
Fry onions with carrots, season with salt, pepper, your favorite spices. Add water, simmer until all the liquid has evaporated. We spread the tomatoes and tomato paste, taste for salt. Simmer over low heat until done. Add finely chopped herbs
Divide the dough in half, roll each half into a layer. Put the rest of the onion in the middle of the cake, meat on top, and mushrooms around. Fried vegetables on top of everything, pinch the sides. Bake in the oven at 180 degrees for about an hour. Enjoy your meal!
Pork baked with vegetables and prunes
09.04.2018
Pork tenderloin can be cooked in different ways. Someone likes fried meat with blood, someone prefers stewed pork. The most delicious stuffed pork neck baked in the oven. You can stuff pork with vegetables, cheese, dried fruits, mushrooms. And this list of additives is not exhausted.
Pork neck baked with vegetables will turn out juicy and fragrant. The meat is baked in foil, so it retains its juiciness. And vegetables give it a unique taste and aroma.
Advice! To stuff a piece of meat, just use a skewer. But for stuffing a piece will have to be cut, but not completely. It turns out a kind of accordion.
Ingredients:
- pork tenderloin - 0.5 kg;
- fresh tomatoes - 2 pieces;
- garlic cloves - 1-2 pieces;
- greens - 1 bunch;
- sweet bell pepper - 1 piece;
- Russian cheese - 0.1 kg.
Cooking:
Meatloaf "Festive"
Pork neck stuffed with mushrooms, cooked in the form of a roll, it turns out juicy and tasty. You can choose absolutely any mushrooms at your discretion.
Advice! Mushrooms are much tastier if they are fried in butter.
Ingredients:
- chilled pork neck - 1 kg;
- bacon - 100 g;
- chicken egg - 2 pieces;
- refined vegetable oil;
- fresh champignons - 0.5 kg;
- onion - 1 piece;
- salt, a mixture of ground peppers.
Cooking:
- Rinse a whole piece of chilled pork tenderloin and dry it with a paper towel.
- Since we will be making a stuffed roll, we need to cut the meat in such a way that we get a solid layer about 10 mm thick.
- We cover a piece of meat with plastic wrap and lightly beat off with a hammer.
- Lubricate the meat piece with refined olive oil, rub with salt.
- Sprinkle with fragrant spices and spices. Leave to marinate while we prepare the filling.
- Cut the peeled onion into small cubes.
- Rinse fresh mushrooms well. You can use not only champignons, but also poles.
- Dry the mushrooms and cut them into small cubes.
- Heat refined vegetable oil in a frying pan. Saute chopped onion until golden.
- Put the softened butter in another pan.
- Melt it and add chopped mushrooms.
- Saute mushrooms until almost done. It is important that excess moisture evaporates.
- Hard boiled chicken eggs. Cool, clean and grind in any convenient way.
- We combine boiled eggs with fried onions and mushrooms. Salt, season with a mixture of ground peppers and mix well until smooth.
- We take out the marinated meat and unfold it. Spread the stuffing evenly on top.
- We turn the meat into a roll, lay it out with the seam down.
- Cut the bacon into thin oblong slices.
- Lay the bacon slices on top of the meatloaf.
- To prevent the roll from falling apart during heat treatment, we tighten it with culinary twine.
- Transfer the roll to a baking sheet. Pour a little boiled water, literally 50 ml.
- We send it to the oven for one hour. We will bake at a temperature of 200 °.
- When the roll is baked, check its readiness with a fork or a toothpick.
- Cool and carefully remove the kitchen twine. It remains only to cut the roll into portioned slices and serve.
Meat and dried fruits are an amazing combination of taste. With the help of prunes and dried apricots, the true taste of the pork neck is revealed. Only professional chefs advise choosing dried prunes. Smoked dried fruits interrupt the original aroma of meat.
Ingredients:
- chilled pork tenderloin - 1 kg;
- walnut kernels - ½ cup;
- mayonnaise with an average percentage of fat content - 150 ml;
- salt, a mixture of ground peppers;
- parsley - 1 bunch;
- Russian cheese - 100 g;
- prunes - 1 cup.
Cooking:
Baked neck with vegetables is a special dish and served on a special occasion! On any festive table, it will rightfully become the main dish! The taste is simply unearthly!
Ingredients for preparing a baked neck with vegetables:
- Pork neck - 1.5 kg
- Garlic - 3 cloves
- Sweet pepper - 2 large pieces
- Leek - 1 stalk (white part)
- Olive oil - 4 tablespoons
- Honey - 3 tablespoons
- Tomatoes - 4 pieces
- Chili pepper - half a pod
- Dill - 2 tablespoons
- Salt and pepper to taste
How to prepare a baked neck with vegetables:
Rinse the neck and pat it dry with a paper towel. Press the garlic through a garlic press and rub the meat with the garlic. Wrap tightly in cling film and refrigerate.
Peel and cut the sweet pepper into strips, cut the white part of the leek into medium slices. Heat half the oil and fry some leeks, then add the bell pepper. Then the vegetables should cool down.
Heat the oven to 220 degrees. Open the meat and make transverse cuts to make something like pockets. Salt and pepper. Insert the leek and bell pepper into the slits. After that, “collect” the meat (tie it with cooking thread), wrap it in foil and send it to the oven for an hour and a half.
Then unfold the foil, spread the meat on top with honey and hold in the oven for another 20 minutes.
For the sauce: remove the skin from the tomatoes and throw them into a blender along with chili peppers, add greens there, salt and pepper.
Stewed meat pairs perfectly with vegetables, be it stewed, baked vegetables or salad. Pork stewed with vegetables is a complete dish that does not need a side dish. It has a harmonious taste, seductive aroma and looks appetizing. In addition, this dish is very satisfying. Its additional advantage, which busy housewives will appreciate, is ease of preparation.
Cooking features
In order for pork stewed with vegetables to turn out flawless, you just need to know a few little secrets.
- Old meat is cooked for a long time and still remains tough. For this reason, preference should be given to young pork: the old one has fat with a yellowish tint, the young one is white. On this basis, you can choose meat suitable for stewing with vegetables.
- Cut pork for stews should not be too small pieces, unless the recipe requires otherwise. Usually pieces are made one and a half to two centimeters, sometimes even more. Whatever the size of the pieces, they must be cut across the fibers. Then they will cook faster, soak in the sauce and turn out soft and juicy.
- A dish made from chilled or even fresh meat will be more tender and juicier than one made from frozen. If you want to stew meat that was frozen, you need to defrost it slowly, and then marinate it well for at least an hour or two.
- It is better to keep the form of cutting products described in the recipe, since in this case the dish will look appetizing, which is also not the least important.
- It is desirable to stew pork in a thick-walled pan or cauldron, in extreme cases - in a deep cast-iron frying pan. Pots and saucepans with thin walls are not suitable for this.
Otherwise, the features of cooking pork stew with vegetables will depend on the chosen recipe.
Pork stew with vegetables - a classic recipe
Calorie content of the dish: 2186 kcal, per 100 g: 110 kcal.
- pork tenderloin (shoulder) - 0.7-0.8 kg;
- carrots - 100 g;
- onions - 100 g;
- sweet pepper - 0.5 kg;
- tomatoes - 0.3 kg;
- dried basil - 10 g;
- parsley and dill (optional) - 30 g;
- vegetable oil - 80-100 ml;
- salt - to taste;
- ground black pepper - to taste;
- water - how much will go.
Cooking method:
- Wash the pork, cut it into pieces about 2 cm.
- Wash, dry, finely chop the greens with a knife, if you use it. If not, go straight to the next step.
- Remove the husk from the bulb. Wash the onion, dry it, cut into small pieces.
- Cut the stalks off the peppers, cut the seeds. Wash the pepper and cut into strips.
- Peel and wash the carrots, grate them coarsely. It is not forbidden to use a grater for Korean salads.
- Cover tomatoes with boiling water. After a couple of minutes, remove from the water and remove the cracked skin. Cut the pulp into medium-sized pieces of arbitrary shape.
- Heat the oil in a frying pan, fry the meat in it, salt and pepper it. When the pork changes its color (turns gray), transfer it to a pot or cauldron, where it will be stewed with vegetables.
- In the same pan where the pork was stewed, put the onions and carrots. Fry them for 7-8 minutes and transfer to the pork.
- Put the chopped pepper on the pork, on top - slices of tomatoes.
- Pour in enough water to completely cover the meat and vegetables.
- Put on fire and simmer covered for 30 minutes after the water boils.
- Add basil, herbs, add salt if necessary. Cover again and simmer another 10-15 minutes.
Pork prepared according to this recipe can be served as an independent dish, but it will also go well with potatoes, rice or buckwheat. When using a side dish, the dish will turn out even more satisfying.
Pork stew with potatoes, zucchini and eggplant
Calorie content of the dish: 4616 kcal, per 100 g: 117 kcal.
- pork - 1 kg;
- potatoes - 0.5 kg;
- carrots - 0.2 kg;
- onion - 0.2 kg;
- tomatoes - 0.5 kg;
- sweet pepper - 0.5 kg;
- eggplant - 0.2 kg;
- zucchini - 0.2 kg;
- garlic - 3 cloves;
- tomato paste - 50 g;
- sugar - 50 g;
- salt - to taste;
- red ground pepper - to taste;
- black peppercorns - 5 pcs.;
- bay leaf - 2 pcs.;
- vegetable oil - 100 ml;
- water - how much will go.
Cooking method:
- Cut the pork into medium-sized pieces (2-3 cm each).
- Cut the onion into half rings.
- Peel the carrots, cut in half lengthwise, cut into half rings. If you come across a thin elongated carrot, then you can cut it in circles - it will be even more beautiful.
- Remove the seeds, wash the pepper, cut it into half rings.
- Cut washed tomatoes into cubes.
- Peel potatoes, cut each potato into 6-8 pieces.
- Cut the eggplant into cubes, sprinkle with salt. After 20 minutes, rinse in running water and pat dry.
- Wash the zucchini, cut it into cubes. The cubes should be large enough, not less than a centimeter, as the vegetables will be stewed for a long time.
- Cut the garlic into not too small slices.
- Pour oil into the pan (half of the oil indicated in the recipe), put the meat in it, fry until an appetizing crust forms. Transfer to a cauldron or thick-walled pan. The capacity will need to be quite roomy - 4.5-5 liters.
- Fry the onion in another pan. Add sugar and tomato paste to it, simmer for 10 minutes. Put on the meat.
- Pour a glass of water into the pan where the roast was prepared, then pour it into a container with meat.
- Put on fire and simmer for a quarter of an hour after boiling.
- Add vegetables, salt and pepper. Add peppercorns and bay leaf. Pour in about half a liter of water.
- Simmer covered for another hour, stirring the pork with vegetables from time to time. If the water evaporates, add a little more. The fire during extinguishing should not be too intense: the water in the pan should gurgle slightly, but not boil.
- After the dish is ready, leave it under the lid for another quarter of an hour, after which it can already be laid out on plates and served.
No garnish is required for pork prepared according to this recipe.
Pork stew with vegetables and green peas
Calorie content of the dish: 2405 kcal, per 100 g: 99 kcal.
- pork (low-fat piece of neck or shoulder blade) - 0.5 kg;
- carrots - 0.2 kg;
- onions - 0.2 kg;
- sweet pepper - 0.3 kg;
- tomatoes - 0.3 kg;
- zucchini - 0.3 kg;
- fresh or frozen green peas - 0.2 kg;
- vegetable oil - 60 ml;
- salt - 10 g;
- water or broth - 0.3-0.4 l;
- ground black pepper - to taste.
Cooking method:
- Wash the pork, cut into relatively small pieces (about one and a half centimeters).
- Cut the peeled onions and one carrot into small cubes.
- Cut the rest of the carrots into small sticks.
- Wash the zucchini and cut into cubes of one and a half centimeters.
- Cut the sweet pepper into small squares, after washing and removing the seeds. The most beautiful thing in the finished dish is red pepper.
- If the peas are frozen, soak them in cool water to thaw for 10 minutes. Just wash fresh.
- Fry the pieces of meat in a pan with oil. Fry over high heat until golden brown.
- Lay out the meat.
- Add diced onions and carrots, fry them for 5 minutes.
- Return the meat to the pan and fry it along with the onions and carrots over medium heat for another 5 minutes.
- Pour a glass of water, salt, pepper and simmer under the lid for half an hour.
- Add the remaining vegetables, add water if necessary and simmer over low heat until the vegetables are soft.
- Put green peas to them, mix and simmer over low heat for another 5 minutes.
- Let the dish stand covered for another 10 minutes, then serve.
Pork stewed according to this recipe with vegetables looks very elegant and appetizing. The taste of the dish does not disappoint either.
Video: pork stew with vegetables - soft, tender, fragrant
Pork stew with vegetables is an easy-to-prepare dish, hearty and tasty. It is quite suitable for every day, and even if guests unexpectedly rush in, they will have something to feed.
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