Azu from pork with pickles
4 servings
90 minutes
Pork azu with pickles is a vivid representative of Tatar cuisine, embodying the richness of flavors and traditions of Eastern gastronomy. While classic azu is made from beef, the pork variant gains special juiciness and tenderness. The combination of tender meat, fried potatoes, and tangy pickles creates a harmonious balance – both rich and refreshing. Tomatoes and garlic add zest, while fresh herbs finish the composition with light freshness. The dish is suitable for a cozy family dinner or a festive table, surprising guests with its deep flavor and aroma. It pairs perfectly with bread or fresh vegetables, enhancing the gastronomic enjoyment.
1
Heat two tablespoons of vegetable oil in a cast iron pot.
- Vegetable oil: 5 tablespoon
2
Cut the pork into cubes and place it in hot oil. Fry until half-cooked.
- Pork: 500 g
3
At this time, we clean the potatoes, cut them into sticks, and fry them in a saucepan with the remaining oil.
- Potato: 1 kg
- Vegetable oil: 5 tablespoon
4
Chop the onion finely, grate the carrot, and add to the meat. After a few minutes, add minced garlic, pickles, and tomato paste. Stew until ready; water can be added if desired.
- Onion: 3 heads
- Carrot: 2 pieces
- Garlic: 3 cloves
- Pickled cucumbers: 3 pieces
- Tomato paste: 1 teaspoon
- Water: to taste
5
Add fried potatoes, black pepper, and a little water to the cooked meat. Simmer for 10 minutes.
- Potato: 1 kg
- Ground black pepper: to taste
- Water: to taste
6
When everything is ready, we add finely chopped greens.
- Fresh herbs: 1 bunch
