Pork Korean in a slow cooker is a universal dish that can be treated to friends who have looked at the light, or adders to feed households for dinner. Smart technique will never spoil the meat, on the contrary, it will only emphasize its thick pleasant aroma and unforgettable taste. The Korea, cooked in a slow cooker at an optimum temperature, will delight you with extraordinary softness and appetizing notes of the marinade. We offer you recipes for a delicious pork bark in a slow cooker.

The Korean is called meat located on the ribs and spine of the animal. So that the meat does not fall apart during heat treatment, bone is necessarily left in the carcass. After cooking, the pulp easily moves away from the bone. In a slow cooker, the Korea is prepared in different ways: they are boiled, stewed, baked, fried. Whatever the recipe the hostess used, the pork in any case turns out to be unusually tasty. To save the stomach from unnecessary work, before putting a piece of meat in a multicier device, fat is cut off from it.

The baked Korean is unusually good in combination with mashed potatoes, boiled potatoes, rice and buckwheat porridge. And fiber disadvantageous meat can be replenished due to light vegetable salad. And of course, you can serve the Korea as an independent dish with various sauces, herbs, cucumbers, tomatoes and sweet peppers.

How to cook delicious pork bark in a slow cooker: Culinary advice

1. From the puffing fervor of the multicooker bowl, the Korea always comes out delicate and juicy, especially if it was pre -marinated. The best marinade for pork is white dry wine.
2. It is not necessary to add to the pork dish only those spices that the recipe offers. More often focus on personal gastronomic preferences and experiment - you can achieve extraordinary taste solutions!
3. The less pork was stored, the more tender and juicier it is.
4. How fresh pork is determined by pressing fingers on the pulp. If the “hole” is quickly leveled from the finger, there is no doubt about the freshness of meat.
5. If the meat is frozen, you can not put it in a microwave or hot water to defrost it as soon as possible, otherwise the best taste of pork will be lost. The Korea should be thawed in a natural way, after which it is rinsed in cold water and then cut across the fibers at their discretion.
6. Before cooking, do not forget to save a piece of meat from films, cartilage and veins.

Pork bary with fragrant herbs in a slow cooker

From the Korean, which is baked with a whole piece of fragrant herbs, all the meat -eaters are in wild delight! It will not take much time to cook meat, but this is enough for a piece of pork to acquire a divine aroma. In addition to the meat, a lot of fat, but incredibly delicious gravy. She can safely flavor a side dish. But if you don’t like the stanned fat, choose a bark with a small layer of fat.

Necessary products:

• pork Korean - 600 g;
• lemon juice - 1 tbsp. l.;
• olive oil - 4 tbsp. l.;
• garlic - 3 slices;
• dried rosemary - 2 pinch;
• dried thyme - 0.5 tsp;
• shafran - 0.3 tsp;
• salt - 2 tsp;
• a mixture of peppers - 1 tsp.

1. Run the fresh pork meat on the bone under the tap and get wet with a paper towel. If you want, cut the ribs.
2. Sprinkle the required number of spices. If you prefer spicy meat, put in a dish more Kayen pepper. Rosemary can be taken in the form of twigs and needles. The main thing is not to overdo it with seasoning, otherwise its unusual aroma will ruin the taste of meat.
3. Clean garlic teeth from the husk, and then chop them in a gruel and put them in a bowl. Pour olive oil and lemon juice there.
4. Pour salt, pepper mixture and grass into the bowl. Mix the ingredients thoroughly.
5. Put a piece of meat on the foil, in which it will then be baked, and grease the gas station from all sides. To enhance the aroma of the Korea, make small cuts in the pulp - so the impregnation will be deeper. And if you make a more “pocket”, dried rosemary will fit there.
6. Wrap foil tightly tightly, and leave a small hole on top so that the heat is penetrated into a bundle. Put pork in multichan and bake in the corresponding mode for 45 minutes.
7. When the device completes the work, take out the finished pork bark of foil and wait for the meat to cool. To make the taste of the dish more pronounced, leave a piece of meat for the night to soak in a gravy in the refrigerator. Well, if it is completely unbearable, immediately serve a hearty treat hot - with a side dish or a vegetable salad.

Pork bary with potatoes in a slow cooker

This recipe will certainly fall into your culinary piggy bank - it is so simple and tasty. We will prepare a pork bark in a slow cooker immediately with a side dish of potatoes.

The products will be needed as follows:

• korea - 0.6 kg;
• potatoes - 1 kg;
• water - 2 tbsp.;
• salt - 1 tsp;
• seasoning for pork - 1 tsp;
• onions-1 pc.;
• sunflower oil - 50 ml.

To cook the dish quickly, use step -by -step instructions:

1. Wash the meat in cold water, and then cut it along the ribs into the portions.
2. Grind the onion in half rings.
3. Cut the peeled potatoes with small cubes or bars.
4. Fill a potted pot with sunflower oil and turn on the "Frying" mode for 12 minutes.
5. Put the ribs with meat in the device and fry them on both sides in 10 minutes.
6. For the last 2 minutes, fry the pork, having poured the bow to it. After completing the program, mix the ingredients.
7. Put potatoes in a slow cooker and pour products with water.
8. Salt and season the ingredients of the future dish.
9. Launch the “Extinguishing” program for exactly 60 minutes.

Stewed pork vein in a slow cooker

You can serve a dish prepared according to this recipe on a festive table in the form of a cut or one piece in combination with a side dish to feed men in your family. It is prepared very simple, it looks incredibly appetizing.

From these products we will cook:

• pork Korean - 600 g;
• onions - 1 large head;
• garlic - 3 slices;
• salt - 0.5 tsp;
• black ground pepper - 0.5 tsp;
• vegetable oil - 2 tbsp. l.;
• bay leaf - 3 pcs.;
• warm water - 0.25 teaspoon;
• cold water - 0.25 teaspoon;
• soy sauce - 0.25 teaspoon;
• linden honey - 0.25 tbsp.;
• rice vinegar - 2 tbsp. l.;
• ground ginger - 1 tsp;
• ground cloves - 0.25 tsp;
• corn starch - 3 tbsp. l.

How to cook a pork coherent in a slow cooker:

1. Divide the Korea with a knife into 2 - 3 identical pieces.
2. Pour vegetable oil into the multicooker bowl and fry the meat on both sides in “Frying” mode for 10 minutes.
3. Pork with a rosy crust is back to the side and get the preparation of the gas station. Put honey in a deep bowl, pour it with warm water, add soy sauce, ginger, clove, salt with pepper and mix all the ingredients well.
4. Clean the onion from the husk and chop it into large pieces. Put the cut on the bottom of the multicacha, put the fried pork on top. Garnish each piece of meat with a laurel leaf and finally pour the contents of the multicooker with a honey dressing.
5. Close the device with a lid and run the “Extinguishing” program for 1 hour.
6. When the slow cooker completes the work, transfer the pieces of the Korea into a separate dish, strain the juice from the meat into a small saucepan. Dilute corn flour with cold water and mix with juice. Bring the mixture to a boil, and then cook on low heat until you get a thick sauce.
7. Boiled rice or potatoes-puree is a great variant of the side dish for our meat. Pour the dish with hot sauce and invite your family to the table!

Pork bary with mushroom sauce in a slow cooker

The French believe that mushroom sauce is a delicious thing in the world. And this is actually so! Who will refuse a juicy piece of pork seasoned with fragrant mushroom sauce? Just we offer you to cook this dish.

Delicious pork bary on onion husk in a slow cooker. Video