Subfrying – one of the most popular dishes of our kitchen. The basis of a dish is a fresh juicy meat, as a rule, pork. The recipe is very simple and fast. Adhere to a compounding and preparation time not to overdry meat. Herbs and spices will add piquancy and will impact relish and I observe aroma.
It is required to you
- 500 g of pork tenderloin
- 2 tomatoes
- 2 bulbs
- 1 tablespoon of tomato paste
- 1 garlic glove
- 1 h spoon of a dried basil
- chili powder
- black sprinkling pepper
- bay leaf
- greens
- salt
- sugar
- vegetable oil for frying
Instruction
1. Wash pork with cold water and dry.
2. Cut meat on equal cubes of 3х3х3 cm.
3. Warm up a frying pan with oil and lay out in it meat pieces.
4. Fry meat on strong fire 3-5 minutes from all directions.
5. Onions need to be cleaned and cut half rings.
6. Tomato should be wiped through a sieve to separate from pulp seeds, fibers and leather.
7. Clean garlic and miss through a press.
8. Add onions to the fried pieces and brown together with meat 2-3 minutes.
9. Put tomato paste and the wiped tomatoes to meat and pepper a dish.
10. Lower fire to a minimum and, having closed a cover, you extinguish 5-7 minutes.
11. Then add garlic, a basil, bay leaf, a pinch of sugar and salt.
12. Continue to extinguish until ready 5 minutes.
13. Spread out a ready-to-eat meal a la carte and strew with fresh greens.