Pork belly with vegetables
Description
The recipe won't take much time. This fragrant main dish is perfect for lunch or dinner, especially if served with sour cream or thick plain yogurt without additives. You can use any herbs or spices according to taste while cooking, to enrich the dish with new flavors and aromas. Serve hot.
Instructions
- 1
Step 1
Prepare the listed ingredients. Choose vegetables to your taste; you can replace eggplant with zucchini, etc.
- 2
Step 2
Rinse the meat in water, remove the skin, tendons, and membranes, then cut it into portion-sized pieces. Heat vegetable oil in a cauldron or non-stick pot and fry the meat until a golden crust forms, about 8-10 minutes.
- 3
Step 3
Then pour hot water into the container, add bay leaves, and simmer the meat for about 30 minutes over medium heat until the water has evaporated.
- 4
Step 4
Peel the onion and rinse it along with the other vegetables. Remove the green cores from the tomatoes, cut off the stems from the eggplant, and remove the seeds from the pepper. Slice the onion into half-rings and add it to the container as soon as the water has evaporated. Fry for about 2–3 minutes.
- 5
Step 5
Cut the bell pepper, tomatoes, and eggplant into large pieces and place them in a container. Season the chopped vegetables with salt and pepper, gently mix, and make sure they end up at the bottom. Simmer for about 10-15 minutes.
- 6
Step 6
At the end of cooking, you can press into the dish a peeled garlic clove or chop washed parsley or dill greens.
- 7
Step 7
Place the brisket with vegetables on plates and serve hot.