Braised Pork with Vegetables
⏳ Time
1 hour
🥕 Ingredients
15
🍽️ Servings
8
Description
Braised Pork with Vegetables
Ingredients
- Pork Blood - 17.6 oz
- Eggplants - 1 piece
- Courgette - 1 piece
- Salad Potatoes - 4 pieces
- Carrot - 1 piece
- Cauliflower - 1.8 oz
- Orange Bell Peppers - 1 piece
- Garlic - 4 cloves
- Herbs - 1 bunch
- Passata Tomato Sauce - 1 teaspoon
- Water - 7 fl oz
- Salt - to taste
- Green peppercorns - to taste
- Onion - 1 head
- Safflower Oil - to taste
Step by Step guide
Step 1
Rinse the meat well, dry it, and cut it into small pieces.
Step 2
In a pot with well-heated sunflower oil, add the pork and sauté for 5–7 minutes.
Step 3
Add the coarsely chopped onion to the meat. Simmer for another 5 minutes.
Step 4
Cut the carrot into large cubes.
Step 5
Chop the potatoes into large pieces.
Step 6
Add the vegetables to the meat, mix well, and sauté for 3–5 minutes.
Step 7
Pour in the water, reduce the heat, and simmer until the meat is cooked through.
Step 8
Crush the peppercorns in a mortar. Season the stew with salt and pepper to taste.
Step 9
Cut the eggplant into cubes.
Step 10
If the zucchini is young, cut it into cubes without peeling.
Step 11
Cut the bell pepper in the same way.
Step 12
Break the cauliflower into florets.
Step 13
Add all the vegetables to the pot, add the tomato paste. If necessary, add more water and simmer for 5 minutes until all the vegetables are cooked.
Step 14
Once the dish is ready, add the chopped garlic and remove from heat.
Step 15
Finely chop the herbs and add them when serving the dish.
Step 16
Serve at the table.
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