The main feature of the roast is tender and fiber-breaking meat, soft vegetables, and a thick and fragrant sauce. Each of these criteria requires one - long and slow quenching, which ideally takes place in a multivariate. By enlisting the help of the main gadget in any modern kitchen, we start cooking pork roast.
Roast pork with potatoes in a multicrew
Creamy roast in Tuscany - a dish that does not exactly find a place in the menu of admirers of a healthy diet, but lovers of tasty and dense food will certainly appreciate the combination of cream, bacon, pork and vegetables in this simple dish.
Ingredients:
- natural pork sausages - 280 g;
- vegetable oil - 15 ml;
- onion - 90 g;
- garlic teeth - 3 pieces;
- potatoes - 900 g;
- chicken broth - 1.4 l;
- bacon - 6 strips;
- fatty cream - 240 ml;
- cabbage kale (chopped) - 2 tbsp.
Preparation
Set the bowl to warm up in the "Baking" mode, and cut the natural pork sausages into thick heels. Slices of sausage browned together with bacon for 5-6 minutes, and then put onion semicircles, garlic chives and give vegetables a few more minutes to soak. Cut the potato tubers into cubes and put to the contents of the multivark. Pour all the broth and leave to stew in the "Soup" for half an hour. At the end of time, pour in the cream, add the chopped cabbage and cook the roast pork in the multivarquet for another 20 minutes.
Asian roast pork with mushrooms in the multivariate
Ingredients:
- chicken broth - 1,9 l;
- pork shoulder - 350 g;
- corn - 400 g;
- mix of mushrooms (champignons, oyster mushrooms, shiitake) - 950 g;
- pasta from garlic and chili - 5 g;
- soy sauce - 35 ml;
- eggs - 4 pieces;
- starch - 6 tbsp. spoons;
- vinegar - 15 ml;
- Sesame oil - 10 ml.
Preparation
Turn the device on and select the "Quenching" or "Soup" mode. Pour broth into the bowl and add soy sauce, as well as pasta or garlic and chili. When the liquid boils, put into the bowl pieces of pork with sliced mushroom assortment. Leave the dish to stew for half an hour, then pour in the vinegar with soy, pour the corn and cubes of tofu. Let the dish soak for another 15 minutes, and then take the part to the bowl, mix with the starch and pour the resulting solution into the roast. In the very finale, when the remainder of the broth has already turned into a thick sauce, beat the egg into the dish and mix it quickly. Pour portions of roast sesame oil and add chopped onion feathers before serving.
Roast pork with vegetables in a multivark
Ingredients:
- pork (scapula) - 950 g;
- onion - 110 g;
- garlic teeth - 2 pieces;
- Dried white mushrooms - 45 g;
- mushroom broth - 320 ml;
- sauerkraut - 480 g;
- handful of cranberries;
- carrots - 120 g;
- white wine - 190 ml;
- laurel leaves - 3 pieces;
- Dried cumin, marjoram - 1 teaspoon each;
- butter - 35 g.
Preparation
Before you cook a roast of pork in a multivark, put mushrooms in warm water. Putting the multi-