Stewed pork

Dishes prepared by quenching are not only very tasty, but also very useful. Quenching has many advantages over frying: stewed foods retain vitamins and trace elements better, do not form harmful substances and carcinogens, as it can be when burning low-quality fats. If you need a simple recipe for a delicious hot dish, stewed pork is what you are looking for. It cooks much faster than beef, and its meat is softer, juicier and softer.

Ingredients

• Pork - 800 gr. (fillet tenderloin)
• Onions - 2 pcs.
• Carrots - 1 pc.
• Allspice - 5 pcs.
• Bay leaf - 1 pc.
• Ground black pepper
• Salt
• Vegetable oil - 3 tbsp. spoons

Directions

1. A piece of pork is washed with cold running water, cleaned with a knife from the films and fat, then cut into small pieces across the fibers, about 3 by 3 cm
2. Peel an onion and cut it into half rings. Wash carrots with cold running water, clean and cut into small pieces.
3. Grease a deep frying pan with oil, put meat and vegetables in it, add salt and ground pepper and fry over medium heat until golden brown on the meat. When extinguished, the crust will not allow the juice to flow out of the meat, and it will be more tender and juicy.
4. Put fried vegetables with pork in a pan, pour boiled water so that the water barely covers the meat. Add bay leaf and allspice.
5. Bring the pork to a boil over medium heat, then reduce the heat to low and simmer with the lid closed for 45-60 minutes until done. Remove the prepared pork from the heat and allow to infuse for 10 minutes under the lid.
6. Prepared pork is laid out on plates, sprinkled with herbs and served with garnish.
8. Bon Appetit!