Pork azu: 7 great recipes

The most tender pork basics are not just a national dish of Tatar cuisine, but a real delicacy! The composition includes vegetables and meat, as well as a huge amount of seasonings and a spicy natural sauce. Azu is served in many restaurants around the world. When preparing it at home, housewives use tomatoes, carrots and other types of favorite vegetables. Today we bring to your attention the most successful pork recipes that you will definitely add to your list of favorites!

Recipe 1: pork basics (step-by-step photos)

Pork azu, of course, is not a classic azu recipe, but nevertheless, as is usually and often the case, you can experiment. Azu according to this recipe turns out to be very tasty, tender, appetizing and, most importantly, satisfying.

Pork - 500 gr.
Pickled cucumbers - 6 pcs.
Onion - 1 pc.
Carrots - 1 pc.
Flour - 2 tbsp.
Tomato paste - 2 tbsp.
Garlic - 2 cloves
Salt
Sugar
Spices
Water
Bay leaf
Pepper mixture
Vegetable oil
Dried herbs

Wash, peel and cut carrots, pickled cucumbers and onions into strips. Pour vegetable oil into a frying pan and place the chopped vegetables in it. Add spices, salt, a mixture of peppers and chopped garlic. Fry the vegetables in a frying pan for 10 minutes.

Place tomato paste in a bowl, add 1 teaspoon of sugar, a little pepper to taste and pour 100 ml. clean water. Mix.

Pour tomato paste into the pan with stewed vegetables and simmer for about 5 minutes.

We thoroughly wash the meat under water and cut it into thin strips. Place the chopped meat in a frying pan with vegetables and fry everything together for 15 minutes over low heat.

Now it's time to prepare the gravy. We will make it from flour and water. To do this, pour 100 ml into the container. clean water and add 2 tablespoons of flour into it, stirring constantly. Mix thoroughly so that there are no lumps left.

Pour the prepared gravy into the frying pan with vegetables and meat, stir and pour in another 1 glass of clean water. Add bay leaf and spices if desired. Cover the pan with a lid and simmer for 10 minutes.

After 10 minutes, remove the pan from the heat, for 10 minutes our dish is still infused, and then you can put it in portions on plates. You can use potatoes, rice or pasta as a side dish. That's it, pork azu is ready.

Step-by-step traditional recipe with photos

When preparing the basics of pork at home, use the traditional recipe that Slavic housewives adopted from the Tatar ones.

Ingredients

For this recipe you need the following ingredients:

700 g pork;
1 large onion, garlic, carrots;
2-3 pickled cucumbers;
5 fresh medium-sized tomatoes (choose juicy varieties);
6 potatoes (0.5 kg);
vegetable or butter, the latter will make the dish more tender;
bay leaf, pepper mixture.

Advice! Please note that the original basics from pork and other types of meat are prepared in natural vegetable juice. If you purchased tomatoes that are too fleshy and there is not enough juice, you can add 150 ml of broth to the dish, in which 1 tbsp is diluted. l. tomato paste.

Preparation

Cooking the basics according to this recipe is reminiscent of cooking meat stew; the first stage of creating the dish begins with preparing the meat:

rinse the pork, pat it dry with a paper towel;
remove the films, but do not cut off the fat;
cut the meat into cubes or strips, the pieces should be medium-sized;
cut the onion into strips, place it in a saucepan (grease the sides and bottom with oil), fry for no more than 2-3 minutes;
add the meat to the onion and fry it over medium or high heat. The pieces should have an appetizing golden crust.

While the meat is frying, cut the raw vegetables into strips, remove the skins from the tomatoes, scalding them with boiling water. Add tomato puree, carrots, garlic, cucumbers, salt and seasonings to the saucepan, then bring to a boil, and then cover with a lid. If after boiling the vegetables release little juice, then pour the broth with tomato paste into the saucepan.

Now wash and peel the potatoes, cut them into strips, and fry over medium heat in a separate frying pan until half cooked. Place the potatoes in a saucepan with the basics and simmer for another 10 minutes!

Advice! Some housewives slightly modify this recipe without adding potatoes to the pork base. In this case, you need to make a puree from the tubers with milk, which will serve as a side dish.

Recipe 2: Pork basics with pickles

Today we will prepare a very tasty and satisfying Tatar-style azu with pork pickles (recipe with photo). Its ingredients are quite simple and economical, they can be found in every kitchen. Azu is especially suitable for those who love aromatic and peppery oriental dishes. Follow the steps listed below exactly and the finished result will please everyone.

400 grams of pork;
6 potatoes;
2 onions;
4 pickled cucumbers;
3 tomatoes;
50 grams of butter;
ground black pepper to your taste;
hot red ground pepper to your taste;
3 cloves of garlic;
parsley to your taste;
green dill to your taste;
green onions to your taste;
salt to your taste;
400 milliliters of water.

The selected piece of meat must be thoroughly washed and cut into medium pieces.

Take half of the specified amount of butter and place it in a frying pan (first place it on the fire and heat it well).

Place pieces of meat into melted butter. Fry them until thin brown.

Place the finished fried meat in a separate bowl. Peel and cut the onion into thin half rings.

Then place the onion in the same pan in which you cooked the meat. Keep it on medium heat until golden brown.

Once the onion is ready, add the meat to it, salt and pepper to your taste.

Assemble the meat grinder and grind the washed tomatoes in it. You should now have tomato puree.

Take a suitable saucepan (preferably thick-walled) and place the onion with meat in it, and pour tomato puree on top.

Mix the ingredients well and turn the saucepan to medium heat. Cook everything until the excess tomato liquid has evaporated.

Then pour in the water, turn the heat down even lower and simmer everything for about forty to fifty minutes under the lid closed. At the end, the meat should be completely cooked (soft).

Meanwhile, peel the potatoes, rinse them and cut them into slices.

Put the frying pan back on the heat, put the remaining piece of butter in it, and add the potatoes. Fry it until half cooked.

Cut the pickled cucumbers into small and thin pieces.

When the meat becomes soft, add pickles and simmer the dish for another minute and a half.

Add the previously cooked potatoes. Keep the pan on the heat for another ten to fifteen minutes (on low heat) until the potatoes are done.

Chop the washed greens and garlic, chop everything finely and mix into one mass.

The fragrant basics are ready! Serve it to the table, arranging it in portions on plates. Sprinkle the mixture of herbs and garlic on top. Bon appetit!

Recipe 3, step by step: basic Tatar pork

Juicy finely chopped meat, stewed with sweet onions, potatoes, spicy aromatic garlic and pickles. All this is slowly simmered in tomato juice. But, despite the long cooking process, Tatar-style azu with pork pickles, the recipe with photo of which we offer, does not turn out overcooked, but retains a crumbly structure. Typically, this dish is made with beef, but in this recipe it is replaced with pork. Thanks to this, the food becomes especially juicy and tender. It is important to take cucumbers that have been pickled without special spices. Then the aroma of the basics will not be overwhelmed by third-party odors of spices or herbs.

300 g pork,
600 g potatoes,
2 -3 pickled cucumbers,
200 ml tomato juice (or tomato paste diluted in water),
2 cloves of garlic,
3-5 heads of onions,
salt and pepper - to taste,
greens - to taste.

We wash the piece of pork. Cut into thin strips or straws. Be sure to cut across the grain - this way it will turn out soft.

Fry covered with a little oil. Cook until it turns white and slightly browned.

Chop the onions into half rings and add to the pan. Fry for 6-8 minutes, stirring constantly.

We cut the cucumbers, as for Olivier salad, into small squares. Some people grate them to make it faster. But then such thin straws may not be felt in the finished basics.

We also chop the peeled garlic cloves with a knife. Add both ingredients to the onion and meat.

Fill with freshly squeezed or purchased tomato juice. Add salt and pepper, tasting. Record the time and simmer covered for about 10 minutes.

Transfer the vegetables and meat into a saucepan or cauldron. Add enough water to cover the food. Simmer over low heat. Cut the peeled potato tubers into strips. Fry it until half cooked and add it to the meat.

Add water again. Its level should be one finger higher than the potatoes. Let it simmer until fully cooked.

It is important to remove the pan from the stove before the potatoes fall apart.

Place on plates and sprinkle with finely chopped herbs. It could be parsley, cilantro or green onions.

Tips: If the meat is stewed for too long while remaining tough, you can speed up the process. To do this, simply place a small slice of black bread in the pan or add soda on the tip of a knife.

If you let the prepared Tatar-style azu made from pork and pickled cucumbers sit under the lid for ten minutes, it will turn out even more aromatic.

Bon appetit!

Azu with pork and bell pepper

meat broth - 250 ml.
sweet pepper - 260 gr.
pork pulp - 550 gr.
flour - 45 gr.
carrots - 120 gr.
onion - 100 gr.
fresh parsley - 15 gr.
pickled cucumbers - 200 gr.

The presented recipe for basics has its own technology for preparing pork. The dish is served with pickles.

1. Wash the vegetables and chop into strips. Fry in vegetable oil until golden brown.

2. At the same time, chop the cucumbers into bars and add them to the rest of the vegetables. Fry the ingredients for 5-7 minutes.

3. Before preparing the basics, you need to cut out excess fat from the pork and rinse the meat. Pat it dry with a paper towel and chop it into slices. Send to vegetables. The meat and cucumbers should brown in the pan.

4. After this, move the ingredients to the edges of the pan, pour flour into the center. Fry until golden. Next, mix everything thoroughly.

5. Pour broth into the mixture, add spices, based on your own taste. Simmer the dish covered for a quarter of an hour.

Recipe 4: pork basics with potatoes (step by step)

This traditional Tatar dish must be cooked in a cauldron. But unfortunately, I don’t have a cauldron, and yet I cook this dish according to the same principle by which a traditional dish is prepared, using a saucepan as a utensil and a frying pan for frying.

pork - 400 gr.;
potatoes - 6 pcs.;
onions - 2 pcs;
garlic - 3 cloves;
pickled cucumbers - 3 pcs.;
tomato paste - 1 tbsp;
salt - to taste;
ground black pepper - to taste;
davrovy leaf - 2 sheets;
water - 700 ml.

Wash the pork meat, cut into slices and lightly fry in a frying pan with oil.

Cut the onion into thin half rings.

Add chopped onions to the slices of meat, mix and fry everything together until the onions are ready.

Pickled cucumbers must be grated on a coarse grater.

Add grated pickles, tomato paste to the meat and onions, add water, mix and simmer everything together until the meat is completely cooked.

Meanwhile, wash, peel, cut the potatoes into slices and fry separately in oil until half cooked.

Place the potatoes with the meat, add chopped garlic, bay leaf, salt and pepper to taste.

Mix everything and simmer with the lid closed until the potatoes are completely cooked.

The finished dish is incredibly tasty and rich in flavor.

Recipe 5: Pork Basics with Milk Gravy

Meat (pork) - approximately 700-800 g
Pickled cucumbers - 6-7 pcs.
Carrots - 1 pc.
Onion - 1 pc.
Dried herbs (parsley, dill)
Mixed peppercorns - to taste
Salt - to taste
Flour - 1-2 tbsp.
Tomato paste - 2 tbsp.
Bay leaf - 1-2 pcs.
Sugar - 1 tsp.
Spices - to taste
Garlic - 2 teeth.
Vegetable oil
Water - 2 glasses

Cut carrots, onions and cucumbers into thin strips.

Place vegetables in a frying pan, add vegetable oil, add spices, salt and pepper to taste. Add chopped garlic to the vegetables and fry for 10 minutes.

Place tomato paste in a small container, add 1 tsp. sugar and pepper to taste. Add 100 ml of water and stir.

Pour the tomato mixture over the vegetables and simmer covered for another 5 minutes.

Meanwhile, cut the meat into thin strips. We send the chopped meat to the vegetables. Fry meat and vegetables for 15 minutes. over low heat.

Since I don't add potatoes to the basics, I'll make a flour gravy.

I put flour into a container and pour 100 ml of cold water. I mix everything so that there are no lumps, and pour the liquid into the base, stir and pour in another 1 glass of water. Add bay leaf and spices. Cover with a lid and simmer for another 10 minutes.

Serve this basic recipe with mashed potatoes or just boiled potatoes.

Other basic recipes

Another option for preparing pork basics:

Rinse 500 g of pork first and remove the film. Next, chop into pieces and fry in a cauldron with vegetable oil for 20 minutes until a crust forms.
Pour a small amount of hot water over the meat and simmer covered for 15 minutes.
After evaporating the excess water, add 2 pieces of onion, cut into half rings, mix everything and cook until it becomes soft.
Mix 200 g of tomato paste with water in a 1:1 ratio. Add tomato mixture to meat and onions.
Pre-fry 5-6 medium potatoes and add to the rest of the ingredients.
Salt everything and add spices to taste.
Cover with a lid and simmer over low heat for 20-30 minutes. After complete readiness, let the dish stand for a short time in a state of simmering.

Pork azu with fried potatoes and cucumbers :

Fry chopped pork cubes (500 g) until golden brown in a cauldron with heated vegetable oil.
Finely chop 3 pickled cucumbers and 2 large onions into rings and add to the meat. Stir and fry until the onion is ready.
Separate 2 large tomatoes from the skin and mash with a fork. Add to the pieces of meat and simmer under a closed lid for about 8-10 minutes.
Cut 5 small potatoes into strips and fry separately in a frying pan. Add them to the main ingredients.
Pour 200 ml of meat broth, add salt, spices and herbs as desired.
Simmer the basics under a closed lid for 20 minutes.

Pork azu without potatoes:

Cut 500-700 g of pork into large pieces and fry them in vegetable oil in a separate frying pan.
Peel 1 carrot, 2 onions and 2 tomatoes, chop finely.
In another frying pan, fry 2 tbsp. flour, stirring frequently until it turns brown.
Grate 5-6 pickled cucumbers on a coarse grater.
Grease the cauldron with vegetable oil. Place the fried pieces of pork and prepared chopped vegetables there. Fry for 10 minutes and simmer covered for another 5 minutes.
Pour 2 cups of meat broth and add toasted flour. Mix well.
Add spices, 3-4 finely chopped garlic cloves, 1 bay leaf and salt.
Cook the basics under a closed lid for 20 minutes until the meat is cooked.

Pork azu with eggplant:

Rinse 1 kg of meat (pork) and cut into pieces. Grease the cooking container with vegetable oil and fry the meat for 10 minutes.
Cut 2 medium carrots and 2 onions into half rings, and 2 eggplants into cubes.
First add the eggplant cubes to the meat, mix everything and fry a little.
Then add the rest of the vegetables. Fry for another 5 minutes and simmer a little under the closed lid.
Add 1 cup hot water and 2 tbsp. tomato paste, salt and pepper the dish.
Cook with the lid closed for 30 minutes.

Pork azu with beans:

Rinse 500 g of meat with water and cut into arbitrary pieces, first removing the film. Fry the pieces in a frying pan greased with vegetable oil for 10 minutes.
Pour some hot water and cover with a lid. In this state, simmer the meat for 15 minutes.
After the excess moisture has evaporated, throw in 1 onion, chopped into half rings, mix everything and cook for 5 minutes.
Add 1 can of canned beans in their own juice, draining all the liquid. Stir and simmer covered for 5-7 minutes.
Then add 1 pureed peeled tomato and 200 g green beans (can be frozen).
Pepper and salt to taste. Cook the dish for 20 minutes, covered.

Mushroom recipe

In a separate frying pan, fry 500 g of coarsely chopped mushrooms in vegetable oil.
Remove the skin from 3 tomatoes, mash the pulp with a fork and add to the mushrooms, continuing to fry. Tomatoes can be replaced with 3 tbsp. tomato paste.
Prepare the frying: cut 0.5 kg of pickled cucumbers into strips and place in a frying pan. Simmer with tomatoes and mushrooms under the lid for 10 minutes.
Grease a cauldron with vegetable oil, heat it and put chopped pieces of meat (500 g) to fry.
After 10 minutes, add the roast to the meat.
Cut 1 carrot and 2 onions into half rings, combine with meat and fry.
Pour 1 liter of meat broth, mix everything, salt and add spices: black pepper, paprika, meat seasoning.
Simmer under a closed lid over low heat for 30 minutes.

Pork azu in pots:

In a frying pan greased with vegetable oil, fry 450 g of pork, chopped into small pieces.
Cut 5 large potatoes into strips and fry in a separate pan until half cooked.
At this time, add 3-5 pickled cucumbers, cut into strips, into pots.
Next, prepare the frying: cut 2 onions into half rings, fry in a frying pan with vegetable oil until tender.
Pour 200 g of tomato pulp over the onion and add 3-4 cloves of finely chopped garlic. Let the roast simmer, covered, for 5 minutes.
Load the pots with fried meat and potatoes, fill with frying.
Mix everything, salt and pepper the dish.
Pour hot water into each pot, without adding to the top level.
Place the pots in a preheated oven at 180 degrees.
Cook for 1 hour after boiling.
Remove from the oven, sprinkle with herbs and close the lids again to allow the dish to simmer.

Pork azu in a slow cooker:

Preheat the multicooker on the “Fry” mode, add 2 tbsp. l. vegetable oil.
Cut 500 g of pork into strips or cubes, after removing the film from it and rinsing it with water. Fry in a multicooker until golden brown.
Chop 2 small onions and add to the meat. Mix everything and fry for another 5 minutes.
Add 3-4 finely chopped pickled cucumbers or grated on a coarse grater. 5. Pour all 2 tbsp. l. tomato paste and adjika (can be replaced with another hot sauce). Sprinkle with spices and salt.
Dilute 1 tbsp in one glass of water. l. flour, mix well with a fork until lumps dissolve. Pour the mixture into the multicooker and add another glass of clean water.
Switch the multicooker to the “Stew” mode and cook for 40 minutes. Due to the long simmering of dishes in a slow cooker, the basics turn out to be especially tasty.

Recipe 6: pork basics in a slow cooker (with photo)

Azu is a Tatar dish made from meat and vegetables. There are a lot of options for preparing it. I want to share my recipe with you, it turns out very tasty and satisfying! You can use any thick-bottomed container for cooking or cook it in a slow cooker as I did.

Pork pulp0.5 kg
Potatoes6 pcs.
Onion 1 pc.
Carrot 1 pc.
Garlic 3 teeth.
Pickled cucumber 3 pcs.
Tomato paste 2 tbsp.
Bay leaf 2 pcs.
Water 1 tbsp.
Greens 2 tbsp.
Spices to taste
Salt to taste
Vegetable oil in fact

Pour a little oil into the bottom of the multicooker bowl and add the meat, cut into small pieces.

Add salt and cook on the “frying” mode until a golden brown crust forms.

Then add the diced onion.

When the onion becomes soft, you need to add the carrots. I also chop it into small cubes.

When the vegetables are ready, add chopped garlic and diced cucumbers.

After a couple of minutes, add tomato paste and cook everything together for another 2-3 minutes.

While the meat and vegetables are cooking, I separately fry the diced potatoes, adding a little salt. Fry until the potatoes are browned.

At the end, add a glass of water, herbs, fried potatoes, bay leaves, spices and salt as needed. Cook everything together for about 15-20 minutes in the “stew” mode. The meat should be tender and the potatoes soft.

It turns out to be a very tasty and aromatic dish! Bon appetit!