Pork lagman at home: step-by-step recipe with photos

Currently, the cuisine of Central Asia has become very popular: manti, pilaf, shurpa, and this is only a small part of them. I also prepared all these dishes and described them in detail on the blog. So follow the links and don't forget to share with your friends. But today we’ll talk about another very popular recipe, the classic pork LAGMAN. Friends, hello everyone!

I already talked about lagman here, but back then I cooked it from lamb, I even made a video on the recipe, you can watch it there, but today I would like to dwell in more detail on the recipe made specifically from pork. More and more people want and have begun to cook it at home in a cauldron outdoors or at home in a saucepan. This is a dish for a large company, and if you still don’t know what to treat and feed your invited guests, then you’ve come to the right place.

Ready-made classic pork lagman

This dish is not a simple one and there are several secrets to its preparation, but once you master them, you can easily prepare it. For example, lagman is primarily noodles that are prepared by hand and in a certain way. But in the modern world, such noodles have begun to be sold in stores, so there is no longer any need to tinker with them. We’ll talk briefly about noodles, but we’ll dwell in detail on the sauce that is used to season the noodles...

If anyone thinks that lagman is soup, then he is deeply mistaken. After all, this dish belongs to the second category.

How to choose the right ingredients

Of course, it is best to prepare noodles for lagman at home, but the process is not easy and quick. If you cannot find special lagman noodles on sale, you can, with a clear conscience, replace them with fettuccine pasta.
Radish is an optional component; if its taste bothers you, you can do without it.
The pulp of pork shoulder is ideal for lagman, since it is this part of the carcass that is most susceptible to stewing.

Secrets of delicious lagman

Don't neglect choosing the right cookware. In a thick-walled cast iron cauldron, the taste qualities of all lagman ingredients will be fully revealed. An alternative to such a cauldron can only be a WOK.
Under no circumstances should the noodles be boiled, otherwise the dish will resemble an unappetizing porridge. Follow the “al dente” principle and your lagman will be great!
It is better to cut all the vegetables for the sauce the same size, then the dish will not only be tasty, but also beautiful.
Experiment with spices, and no one can accuse your culinary masterpieces of monotony. The taste of lagman is perfectly emphasized by basil, ginger root, turmeric, star anise, coriander and celery.

Traditional pork lagman

Ingredients:

pork tenderloin - 1 kg.
onion - 1 pc.
carrots - 1 pc.
fresh tomato - 1 pc.
tomato paste - 1 tbsp. l.
garlic - 3 cloves
bell pepper - 1 pc.
potatoes - 2-3 pcs.
salt - 3 tsp.
ground black pepper - to taste
ground red pepper - 0.5 tsp
dried dill - 1 tsp
dried parsley - 1 tsp.
Noodles ready for Lagman - 1 pack
butter - 50 g.

Preparation:

Prepare the ingredients. Peel the vegetables, rinse the meat under cold water and wipe it dry with paper towels
Cut the meat into thin strips
Immediately chop the onion finely (if you like it larger, chop it coarsely so that it can be felt in the dish)
Heat up the cauldron, add vegetable oil, add meat and onions to the cauldron.
Mix the meat and onions (continue to fry over high heat)
Add salt, ground black pepper, ground red pepper and mix everything thoroughly, continue to fry the meat until golden brown.
While the meat is roasting, cut the tomato into strips
Finely chop the garlic. Prepared tomatoes and garlic are sent to the meat
Mix everything, and during the process of chopping vegetables, also stir so that it does not burn, since the meat is fried over high heat.
Cut the potatoes into medium strips. Add to meat. And mix everything
Cut the bell pepper into strips. Add to the meat and mix everything
We cut fresh carrots into thin strips, cutting should be done as quickly as possible, not forgetting to stir the meat with vegetables, as they continue to fry over high heat.
Add carrots to meat with vegetables and mix everything
Add tomato paste and stir
Add dried parsley, dill and seasoning (I use the usual classic seasoning for meat) Mix everything
Pour boiled water into the cauldron with meat and vegetables (the water should be 2 fingers higher than the meat and vegetables)
Close the lid, reduce the heat to low, and simmer for 40 minutes.
So you don't forget, set a timer on your stove or phone, and you can safely do other things without worrying about your vegetables overcooking and turning to mush.
Let's start cooking the noodles. Place cold water in a saucepan and place on the stove over high heat until it boils.
Store-bought noodles, especially for lagman, I have this one
After boiling, add some salt to the water and add the noodles. Cook for 10 minutes (or as indicated on the package), usually the cooking time for noodles is standard.
Place the noodles in a colander and rinse with hot water.
Add vegetable oil to the noodles, mix
Our meat and vegetables are already ready. Add fresh herbs and mix
To serve the dish, put noodles on the bottom of the plate, and meat with vegetables in gravy on top / Lagman is ready. Bon appetit!

Uzbek lagman

Lagman is widely used in Russian cuisine, but do not forget that this is a national Uzbek dish. The consistency of the classic Uzbek lagman resembles a thick lamb soup with noodles and potatoes. Below is a step-by-step pork recipe. Cooking time for Uzbek lagman is 1 hour. 50 min.

Ingredients:

pork 400 g.,
onion 1 pc. - 75,
carrots 1 pc. - 75,
potatoes 2 pcs. - 200 g.,
bell pepper 2 pcs. - 200 g.,
tomato 1 pc. - 100 g.,
garlic 3 cloves - 18 g.
tomato paste - 50 g.,
vegetable oil - 50 ml.,
noodles - 500 g.,
spices (anise, cumin, ground red pepper, cilantro).

Calorie content of 100 g of dish is 206.1.
Proteins – 8.1, fats – 9.9, carbohydrates – 20.7.

Preparation:

The meat is cut into small pieces; you can pre-beat the pork. Step 2. Fry the meat in heated vegetable oil until an appetizing crust forms.
Onions and carrots are cut into cubes and poured into the meat. Spices are sprinkled on top. The selected composition of seasonings is the basis of the taste of the national Uzbek lagman.
The next step is to add tomato paste, pepper, and diced tomatoes. Fry vegetables and meat until all the liquid has evaporated.
A liter of hot water is poured into the contents. Cover the dish with a lid and leave to simmer for an hour.
Next add the diced potatoes and cook until done.
Add greens and half the garlic. Simmer for another 5 minutes.
The broth is mixed with noodles and sprinkled with herbs.

It is important to note that real Uzbek lagman is delicious served only with homemade noodles. It is boiled until tender in salted water. In the photo, this dish looks colorful against the background of the Uzbek braid, a deep national plate for first courses.

Radish recipe

Ingredients:

Pork – 500 grams
Onion - 2-3 pieces
Carrots – 1 piece
Green radish – 1 piece
Tomato - 1-2 pieces
Garlic – 4-7 cloves
Salt - 1 pinch
Black pepper - 1 pinch
Chili pepper - 1 pinch
Paprika – 1 pinch
Zira – 1 pinch
Coriander – 1 pinch
Vegetable oil - 100 Milliliters
Noodles – 200 grams

Number of servings: 5-6

Preparation:

The recipe for making pork lagman is actually quite simple. First you need to peel and chop the onions.
Wash, dry and cut the meat into small pieces. Pour oil into a thick-bottomed saucepan or saucepan and heat it well. Place the meat there and fry until golden brown. Then add onions to the meat.
While the meat is frying, you can work on other vegetables. Wash the carrots, peel and cut into small pieces.
Also peel the green radish and cut into pieces the same size as the carrots.
Wash the tomato, dry and cut into thin slices.
Peel the garlic and finely chop or squeeze through a press.
You can add carrots to the fried meat and onions.
Simmer the meat with carrots and onions for about 10-15 minutes, and then add the radish to the saucepan.
After another 10 minutes, you can add garlic and seasonings. Cover with a lid and simmer for 5-7 minutes.
The last ingredient is tomatoes. Place them in a saucepan and simmer for 5 minutes.
At the last stage, you need to pour hot water or broth into the saucepan. Bring to a boil, cover and simmer over medium heat until done. During this time you need to cook the noodles.
When the meat and vegetables are cooked, the pork lagman at home is ready. When serving, first place the noodles on a plate and then pour the soup over everything. If desired, you can decorate with fresh herbs.

Ingredients:

carrots – 150-200 g (1 pc.);
onion – 250 g (2-3 pcs.);
pork – 0.4-0.5 kg;
noodles – 250 g;
vegetable oil – 5-7 tbsp;
tomato – 200 g (1-2 pcs.);
garlic – 100 g (4-5 cloves);
salt, red, black pepper;
coriander - whisper;
zira – whisper;
radish – 1 pc.

Making lagman at home from pork:

Let's prepare the products To prepare lagman you will need boneless pork. The meat needs to be washed and cut into small pieces. It is better to wash, peel and cut vegetables in advance. We process the onions and carrots first, because they will go into the pan right after the pork. Cut the green radish into medium pieces. We remove the skin from the tomatoes, but you can skip this step. Cut the tomatoes into thin slices. Grind the garlic cloves with a garlic press.

Let's start preparing pork lagman at home. Take a cauldron or any other pan with thick walls. Pour about 2 cm of vegetable oil onto the bottom. Set the heat to maximum and let the oil warm up. The pork pieces go into the pan first. They need to fry for about 4-7 minutes. Then add the onion to the meat and mix well. After about 6 minutes, add the carrots. Simmer the mixture of meat and vegetables for 10 minutes. Then add the radish.

Then you need to pour hot water into the pan. Mix all ingredients and bring to a boil. Next, reduce the heat and continue cooking the lagman with pork for another 5-8 minutes.

Noodles for lagman with pork need to be boiled for 3-4 minutes.

Traditionally, Central Asian soup is served in this way: first, a portion of lagman noodles is placed in a deep plate, and then it is filled with soup with meat and vegetables. Fresh herbs will be the best decoration for a delicious pork lagman with vegetables.

Now you know how to cook delicious pork lagman quickly and easily at home. Prepare this delicious soup for your family every day!

If you want to make lagman noodles with your own hands at home, watch the video

Pork lagman in a slow cooker

Components:

500 g pork pulp;
150 g noodles;
a couple of onions;
pepper, salt, bay leaves (to taste);
potatoes (1 pc.);
a couple of carrots;
tomato;
three garlic cloves;
a tablespoon of tomato paste;
100 grams of green beans.

Cooking pork lagman in a slow cooker:

Cut the washed pork into small pieces. Peel and chop the vegetables.
Place the meat pieces in a slow cooker with vegetable matter. oil Fry until golden brown.
Then add garlic and onion, fry until the onion mass is soft.
Next, place the remaining vegetables (except green beans) and tomato paste into the multicooker. Mix the ingredients. Simmer for ten minutes, stirring. Then add beans.
Half an hour after starting to cook the meat, pour in a liter of water, add bay leaves, pepper and salt.
Cook the dish under a closed lid for 1 hour, setting the “Stew” mode.
While the base is being prepared, boil the noodles in brackish water.
Once cooked, place the noodles in a deep plate, pour in the broth with meat and vegetables.

Serve the finished dish with chopped cilantro or parsley.

Uzbek pork lagman

If you want to cook a real Uzbek lagman from pork, then you will have to make noodles with your own hands. But don’t be afraid, there is nothing complicated and every housewife can master the recipe for the dish at home. The main thing is desire and step-by-step photos at hand.

400 g pork;
2 onions;
1 carrot;
2 bell peppers;
3 tomatoes;
2 cloves of garlic;
5 tbsp. l. vegetable oil;
2 cups of flour;
1 egg;
70 ml water;
salt to taste;
half a chili;
½ tsp. ground coriander;
a pinch of cumin;
green cilantro and parsley.

Preparation:

Cut the pork into medium cubes, peppers, carrots and tomatoes into cubes, chop the onion into half-moons.
Finely chop the garlic cloves, chili, parsley and cilantro.
Pour oil into a thick-bottomed pan or cauldron, heat it up, add the meat, fry it a little and add onion, fry until the vegetable is golden brown.
Now add tomatoes and chili, sprinkle a little black pepper, and fry.
Pour in a little water, add salt to taste and simmer the ingredients for 25 minutes. Then add carrots, garlic, peppers and herbs.
We also sprinkle the contents with paprika, cumin, coriander, add a little more water and continue to simmer for 20 minutes.
As soon as the meat becomes soft, put out the fire and leave for 20 minutes.
At this time you can make noodles. There is nothing complicated, just add salt to the flour, beat in the egg and pour in chilled water, knead the dough into a tight dough, like dumplings. Cover with film and let the dough rest for 20 minutes.
Next, divide into 4 parts, roll into flagella, coat with oil and place in a spiral on a plate, cover again and leave for 15 minutes.
Now we twist each bundle into pencil-thin bundles, place them again in a spiral on a plate, and wait 15 minutes.
And then we pull each thin flagellum into noodles. This dough is easy to work with, it does not tear and stretches well.
Cook the noodles for 5-6 minutes, transfer to a deep plate, top with meat with vegetables and sauce, sprinkle with fresh herbs, and serve.
Noodles for lagman should not turn out soft and boiled, otherwise the dish will look like porridge.
Serve the finished dish like this: put noodles in a deep plate, meat and vegetables on top.

Secrets of cooking lagman

Absolutely any dish, without exception, has its own characteristics and subtleties of preparation. Pork lagman did not stand aside, and has its own cooking rules.

All vegetables must be cut in the same shape. In particular, they cut everything into cubes. Yes, and about the same size.
You can adjust the composition of laglam, but change the products so that they are combined with each other.
To prepare lagman, you will need a dish with a thick bottom, and this can be a cauldron in most cases.
Spices are added to the dish at the very end. First the meat, then one by one the vegetables and then the spices.

Siberian-style lagman from pork and beef

Required Products:

Minced meat (pork and beef) - 700 g
Vegetables (assorted: carrots, onions, bell peppers) - 400 g
Cucumber (pickled) – 8 pcs.
Tomato (ketchup) - 100 g
Wheat flour / Flour - 3 tbsp. l.
Salt
Black pepper (to taste)
Garlic (to taste)

Preparation:

Fry the minced meat.
Fry carrots and onions.
Add pepper and cucumbers.
Making the sauce: 2 types of ketchup and garlic
The sauce should boil
Mix everything and simmer for 15 minutes.
Serve with spaghetti. Bon appetit!!!

Lagman with tomato paste and eggplant

And finally, we prepared a simple recipe for a dish with eggplant. The more vegetables this dish contains, the richer and brighter it becomes.

Required Products:

600 g meat;
200 g onion;
200 g carrots;
lagman noodles;
1-2 pcs. bell pepper;
1 head of garlic;
2 tbsp. tomato. pastes;
200 g potatoes;
seasonings, salt;
half a bunch of fresh herbs: parsley, dill.
rast. oil.

Preparation:

Cut the meat into cubes about 2 cm in size. All vegetables and garlic - 1 cm.
Pour oil into the cauldron. Let it heat up and add the meat. Fry well until golden brown. Add some ground black pepper to it. Then onions and garlic. Let's brown it.
Add carrots, after 5 minutes bell pepper.
A minute later - tomato paste. Fry everything for 2-3 minutes. Then pour in boiling water until it reaches the consistency of soup. Add some salt and spices to taste.
Peel the potatoes and cut them into cubes. Add it to the soup. Continue cooking for about 10 minutes.
We send the chopped eggplants to the potatoes. Cook for another 5 minutes from the moment of boiling. Add chopped herbs. If necessary, add more boiling water. It should turn out like a thick soup.
Mix thoroughly. Turn off the stove. Close the lid and leave for 10-15 minutes.
Boil the noodles. Place in a colander. Pour in a small amount of vegetable oil so that it does not stick together.
At this time the lagman approached.
Place a portion of noodles on a plate and pour in the soup. You can serve it to the table!
And if you want to see visually how to make homemade noodles very thin and tasty for lagman, I suggest watching a video that shows everything in detail
Do you like lagman with pork or do you use only beef and lamb? Maybe you have a signature recipe for this dish? Then be sure to share it in the comments.

That's all for me!

See you again on the pages of this blog!

In a cauldron with potatoes

The recipe for pork lagmans with potatoes is simple. The dish tastes like a vegetable stew with meat. The ingredients are similar to other recipes. The meat is traditionally used beef or lamb, in our recipe - pork. Cooking time – 1 hour.

Ingredients:

meat (pork), -500 g,
ground black pepper,
vegetable oil - 80 g,
garlic - 5 cloves (30 g),
tomato paste - 40 g,
onion - 1 pc. (75),
sweet pepper – 2 pcs. (200 g.),
bay leaf - 3 pcs.,
carrots – 2 pcs (150 g),
potatoes – 1 piece (50 g),
noodles -500 g.

The total calorie content of 100 g of product is 225.7 kcal
Proteins – 10, fats – 9.1, carbohydrates – 25.4.

Cooking method:

The meat is washed under running water, blotted with paper towels and cut into medium-sized pieces.
Onions are cut.
Fried lagman is made in a cauldron with thick walls. Place the dishes on the fire and add sunflower oil. The meat is poured into a heated container, salt and pepper to taste. Fry pork for 5 minutes.
Carrots and peppers are cut into cubes. The garlic needs to be finely chopped.
Add tomato paste to the contents of the cauldron, fry for 2 minutes and add onion. All ingredients must be stirred constantly.
After a couple of minutes, add carrots, peppers, and garlic. The contents are stewed in a cauldron for 7 minutes.
Potatoes are peeled and cut into cubes. Add it to vegetables and meat, pour in broth, throw in a bay leaf, and bring the dish to readiness for about 15 minutes.
The noodles need to be boiled as in previous recipes. Place vegetables and meat on a plate of noodles.

A bright dish decorated with greens looks tasty and beautiful in the photo.

Thick lagman with pork

This kind of lagman in a slow cooker is more like a stew or a roast; you can’t call it a soup. But, believe me, it’s difficult to find a tastier dish. Soft pieces of pork that melt in your mouth, vegetables, long thin noodles and spices harmonize just perfectly. To save your energy and time, we will tell you how to cook it in a pressure cooker.

Ingredients:

Pork (neck) – 0.5 kg;
Celery (root) – 1 pc.;
Onion – 1 pc.;
Potatoes – 3 pcs.;
Oil (sunflower or olive) – 50 ml;
Noodles (preferably homemade) – 250 g;
Bell pepper – 1 pc.;
Tomato paste – 100 ml (or 3 fresh tomatoes);
Spices for lagman (ginger, red pepper, dried garlic);
Fresh herbs (celery, parsley and dill).

Cooking method:

Rinse and dry the meat. Do not cut it too finely; the pieces should be large and juicy.
Pour oil into the bottom of the multicooker pan, place the pork and fry in the “Baking” or “Frying” mode on all sides for 20 minutes until a golden crust appears.
While the pork is browning, chop the vegetables. The onion should be cut into thin half rings, and the carrots and celery root into small cubes, as in the photo.
Add chopped vegetables to the fried golden meat and mix well.
Potatoes can be cut into cubes, like for a roast, or into thick strips, like bell peppers. Place them in the bowl on top of the meat.
Top the potatoes with seasoning and salt. The recipe does not indicate the amount of salt, it is a matter of your taste. The next stage is tomatoes. If you cook in winter, use tomato paste.
And if there are fresh tomatoes in the refrigerator, then pour boiling water over them, peel off the skin and chop them with a knife.
Add tomatoes to the slow cooker and stir.
Fill everything with water up to the mark on the pressure cooker bowl and set it to simmer for 1.5 hours.
While everything is simmering in the pressure cooker, boil the noodles. You can knead the dough and make it yourself or just buy egg noodles. 8 minutes of cooking is enough. It needs to be thrown in 2 minutes before the end of cooking.
When cooking is finished, add fresh chopped herbs.

Your household will often ask for such a simple, “homemade” lagman recipe. As soon as the lid of the pressure cooker is opened, the delicious smell will lure all members of your family into the kitchen.

Recipe for fried lagman

Ingredients:

Lamb - 500 grams (can be replaced with veal or pork)
Tomatoes - 3 pcs.
Onion - 1 pc.
Carrots - 1 pc.
Bell pepper - 2 pcs.
Green beans – 200 gr
Garlic - 2 cloves
Spices - to taste (cumin and black pepper - a must!)
Salt - to taste
Vegetable oil - to taste (for frying)

For the noodles:

Vegetable oil – 5 tbsp.
Wheat flour – 2 tbsp.
Chicken table egg – 1 pc.
Water – 1/3 cup
Certified salt – 0.5 tsp.

Let's knead the dough.

Mix salt with flour, break the egg. Gradually pouring in cold water, knead a stiff elastic dough, like dumplings.

Cover the dough with a napkin or plastic bag and leave to rest for an hour in a cool place.

Divide the chilled dough into 4 equal parts. Roll each part into thin flagella, generously grease with vegetable oil, and place in a spiral on a plate. Leave for 15 minutes.

Then we roll each flagellum into thin noodles. The dough is very pliable, does not tear, and is easy to work with. Cook the noodles like pasta - in boiling water. Don't forget to add salt. Then we put it in a colander. Let's get to the meat for now.

Place the cauldron with vegetable oil on the fire and heat it up. Chop the meat into small pieces and place in a cauldron to fry over medium heat for 5-7 minutes. In the meantime, cut the onion into half rings. Cut the carrots into medium-sized strips.

Salt and pepper the meat, add carrots and simmer until half cooked.

It's time to add vegetables, everything except tomatoes. Finely chop the garlic, cut the pepper into half rings, and cut the green beans into centimeter-sized pieces. We also add the selected spices. Add to the meat and simmer under the lid.

When the beans have become soft and changed color, add the tomatoes and leave on the fire for another 10 minutes.

Now the meat has become soft. We put the noodles into the cauldron, mix everything carefully, leave on medium heat for another 5-7 minutes. The dish is ready!