Pork Stewed with Vegetables
by Editorial Staff
Pork stewed with potatoes, zucchini and carrots is a fragrant, hearty dish for a delicious lunch.
Cook: 1 hour
Ingredients
- Pork (tenderloin) – 500 g
- Potatoes – 3 pcs.
- Smallsquash – 1 pc.
- Sweet red pepper – 1 pc.
- Sweet yellow pepper – 1 pc.
- Bulb onions – 1 pc.
- Carrots – 1 pc.
- Tomato paste – 2 tbsp
- Hot water – 3 glasses
- Paprika – 1 teaspoon
- Hot red pepper – 1 teaspoon.
- Bay leaf – 2 pcs.
- Black peppercorns – 10 pcs.
- Dried garlic – 1 teaspoon
- Coriander- 1 teaspoon
- Oregano – 1 teaspoon
- Salt to taste
- Ground black pepper – to taste
Directions
- Cut the pork into small cubes, put in a frying pan, sprinkle with spices and fry until golden brown for 10 minutes. (I do not recommend salting the meat at this stage, otherwise a lot of juice will go out of it). Transfer the pork to a cauldron, pour 2 cups of hot water, salt, add a tablespoon of tomato paste, bay leaves, peppercorns and simmer over low heat for 25-30 minutes.
- Cut onion, pepper and zucchini into medium cubes. Put in a skillet where pork was fried, sprinkle with spices and fry for 7-10 minutes over medium heat. Add chopped carrots to vegetables and simmer for 5 minutes. In a glass of hot water, dilute 1 tablespoon of tomato paste with 1 teaspoon. salt and 1 teaspoon. sugar. Pour the vegetables with the resulting sauce, stir and simmer for 10 minutes.
- Peel the potatoes, cut into medium cubes and add to the meat, season with salt and pepper to taste and simmer over low heat for 15 minutes. Combine the meat with vegetables, mix thoroughly and simmer the vegetable stew with pork for another 5 minutes.
- Serve pork with sour cream and fresh herbs.
Enjoy your meal!
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