Tatar Pork Azu with Spicy Pickles and Potatoes

Tasty, juicy, aromatic, spicy, for dinner and for the second! Tatar-style pork azu with potatoes is a variant of a traditional dish where pork is used instead of beef. The remaining ingredients remain unchanged — vegetables, potatoes and, of course, pickles, which give the basics their characteristic spicy taste.
cook time: 1h
Ivy Ramsay
Tatar Pork Azu with Spicy Pickles and Potatoes

Nutrition Facts (per serving)

145
Calories
10g
Fat
7g
Carbs
6g
Protein

Ingredients (4 portions)

Basic:

Garlic 2 clove
Tomatoes 2 pc
Salt to taste
Potato 3 pc
Parsley to taste
Carrot 1 pc
Bulb onions 1 pc
Vegetable oil 3 tbsp
Pork 0.5 kg
Salted cucumbers 1 pc
Ground red pepper to taste
Green cilantro to taste

Recipe instructions

Step 1

Step 1
How to make Tatar-style basics from pork and potatoes? Prepare your food. Thaw the meat first if it has been frozen. Choose softer parts of the carcass to make the basics tastier. Pickled, barrel cucumbers are preferable, but, if not available, regular pickled cucumbers will do.

Step 2

Step 2
Wash the meat and be sure to dry it — excess liquid will prevent it from frying and the meat will stew. Cut it into cubes or strips. Pour a couple of tablespoons of vegetable oil into a frying pan and heat it over high heat.

Step 3

Step 3
Place the meat in the pan. Fry it until golden brown, stirring with a spatula, over high heat. Then reduce the heat, add water, cover the pan with a lid and simmer the meat over low heat for about 40 minutes. Then remove the lid and let the remaining liquid evaporate.

Step 4

Step 4
Peel the onions and cut into feathers. According to the classic basic recipe, carrots are not added to the dish, but the pork will turn out much tastier, more tender and more aromatic if at least one carrot is used when preparing it. Wash the carrots, peel and cut into strips. You can omit it if you wish.

Step 5

Step 5
Remove the finished meat from the frying pan and place the cooked onions and carrots on it. Fry the vegetables until the carrots are soft and the onions are translucent, about 5 minutes over low heat.

Step 6

Step 6
Cut the pickled cucumbers into cubes.

Step 7

Step 7
Wash fresh tomatoes and cut into cubes. It is very convenient to use frozen fresh tomato puree for future use. Tomato paste is also suitable — dilute 2 tablespoons in 100 ml of water.

Step 8

Step 8
Wash, peel and cut the potatoes into strips or cubes, as you like. Fry the potatoes in vegetable oil in a separate frying pan until golden brown. This ensures that the potatoes in the dish do not turn into porridge during stewing and will be golden brown.

Step 9

Step 9
Then place the meat and vegetables in one pan. Add chopped pickles, tomato paste, salt and hot red pepper to taste, chopped garlic. Simmer over medium heat for about 10 minutes. When almost all the liquid has evaporated, add chopped fresh herbs (I used parsley and cilantro).

Step 10

Step 10
Stir and turn off the heat. Let the dish sit under the lid and serve. Bon appetit!

Additional rubrics

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