Azu in Tatar from pork with potatoes

Step-by-step cooking

1. Step 1:

   

   How to make aza in Tatar from pork with potatoes? Prepare the products. Pre-defrost the meat if it has been frozen. Choose softer parts of the carcass to make the azu tastier. Cucumbers are preferable to salted, barrel cucumbers, but, in the absence, ordinary pickled ones are also suitable.

2. Step 2:

   

   Wash the meat and be sure to dry it — excess liquid will not let it fry, the meat will stew. Cut it into cubes or strips. Pour a couple of tablespoons of vegetable oil into a frying pan, heat it over high heat.

3. Step 3:

   

   Put the meat in the pan. Fry it until browned, stirring with a spatula, over high heat. Then turn down the heat, pour in the water, cover the pan with a lid and simmer the meat for about 40 minutes. Then remove the lid and let the remaining liquid evaporate.

4. Step 4:

   

   Peel the onion and cut it into feathers. According to the classic recipe of azu, carrots are not added to the dish, but pork will turn out much tastier, more tender and more fragrant if at least one carrot is used in its preparation. Wash the carrots, peel and cut into strips. If desired, you can not add it.

5. Step 5:

   

   Remove the finished meat from the pan and put the cooked onions and carrots on it. Fry the vegetables until the carrots are soft and the onions are transparent, about 5 minutes on low heat.

7. Step 6:

   

   Cut the pickles into cubes.

8. Step 7:

   

   Wash fresh tomatoes and cut into cubes. It is very convenient to use frozen puree of fresh tomatoes for the future. Tomato paste is also suitable — dilute 2 tablespoons in 100 ml of water.

9. Step 8:

   

   Wash the potatoes, peel and cut into strips or cubes, as you like. Fry the potatoes in vegetable oil in a separate frying pan until browned. This contributes to the fact that the potatoes in the dish during stewing will not turn into porridge and will be ruddy.

10. Step 9:

    

    Then put the meat and vegetables in one pan. Add chopped pickles, tomato paste, salt and hot red pepper to taste, crushed garlic. Simmer the aza over medium heat for about 10 minutes. When almost all the liquid has evaporated, add chopped fresh herbs (I have parsley and cilantro).

11. Step 10:

    

    Stir, turn off the fire. Let the dish stand under the lid and serve to the table. Bon appetit!