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Pork Azu in a Slow Cooker

Give this hearty, flavorful dish a try! Azu is a satisfying pork stew from Tatar cuisine — plenty to feed the whole family and then some. It's a fairly involved dish with a lot of ingredients, but with a slow cooker you can put it together quickly and without any fuss.

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Pork azu in a slow cooker
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 33 % 7 g
Fats 43 % 9 g
Carbohydrates 24 % 5 g
123 kcal
GI: 100 / 0 / 0
  • How to make pork azu in a slow cooker? 1. Rinse the pork and pat it dry with paper towels, then cut it into small pieces. 2. Set the slow cooker to "Bake" or "Fry." Pour half the vegetable oil into the pot and add the pork. Season with salt and black pepper, stir, and — leaving the lid off — brown the meat until golden. Transfer the browned pork to a plate; you'll need it a little later. 3. Peel, rinse, and dry all the vegetables. Cut the potatoes into medium sticks, and finely chop the carrot and onion with a sharp knife. Dice the bell pepper, and cut the pickles into small, irregular pieces. Blanch the tomatoes in boiling water, peel them, then grate them or purée them in a blender. Finely chop the garlic or put it through a press. 4. Add the potatoes to the pot. Without changing the setting, lightly brown them until golden, season with salt and pepper, and transfer to a plate. 5. Pour the remaining oil into the pot and cook the chopped onion and carrot for a couple of minutes. Once softened, stir in the pickles, then add the diced bell pepper and stir again. Keep the same setting throughout. 6. Once the vegetables are cooked, add the tomato paste and the tomato purée. Taste and adjust the seasoning. 7. Switch the slow cooker to "Stew" and add the browned pork and the garlic. Pour in the meat broth, cover, and set the timer for 20 minutes. 8. Open the lid, add the browned potatoes, stir everything together, cover, and let the azu stew for another 10 minutes. When it's done, spoon it onto plates and sprinkle with fresh herbs. Enjoy!
  • Besides pork, you can make this with any other meat — just keep in mind the cooking time, flavor, and calorie count will change. Beef, for example, takes longer than pork, while chicken breast or turkey cooks faster.
  • Everyone's tolerance for salt, sweetness, bitterness, heat, and acidity is different, so always add spices and seasonings to your own taste. If you're trying a seasoning for the first time, remember that some are easy to overdo (chili pepper, for one).

Caloric content of the products possible in the composition of the dish

  • Ripe potatoes - 80  kcal/100g
  • Baked potatoes - 70  kcal/100g
  • Mashed potatoes - 380  kcal/100g
  • Boiled potatoes - 82  kcal/100g
  • Potatoes in uniform - 74  kcal/100g
  • Fried potatoes - 192  kcal/100g
  • Tomatoes - 23  kcal/100g
  • Pork fat - 333  kcal/100g
  • Pork meat - 357  kcal/100g
  • Pork - lean roast - 184  kcal/100g
  • Pork chop on a bone - 537  kcal/100g
  • Pork - schnitzel - 352  kcal/100g
  • Pork Shoulder - 593  kcal/100g
  • Boar's leg - 113  kcal/100g
  • Pork - 259  kcal/100g
  • Sweet pepper - 27  kcal/100g
  • Carrots - 33  kcal/100g
  • Dried carrots - 275  kcal/100g
  • Boiled carrots - 25  kcal/100g
  • Garlic - 143  kcal/100g
  • Ground black pepper - 255  kcal/100g
  • Vegetable oil - 873  kcal/100g
  • Tomato paste - 28  kcal/100g
  • Salt - 0  kcal/100g
  • Onion - 41  kcal/100g
  • Pickles - 11  kcal/100g
  • Fresh frozen soup greens in a package - 41  kcal/100g
  • Greenery - 41  kcal/100g
  • Meat broth - 34  kcal/100g

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