Pork hashlama

Description

The dish is prepared without unnecessary complications. Armenian cuisine is considered one of the oldest and most delicious. Hashlama holds a worthy place among all national dishes and is traditionally cooked only by men, usually during holidays. Sometimes beer or wine is added to hashlama, giving it a special flavor. In winter, only potatoes, tomatoes, and onions are used in the dish, while in summer it includes a wide variety of vegetables, as desired. The finished dish can now be served.

Instructions

1. 1

   Step 1

   Peel all the vegetables and herbs, then rinse them under cold running water. Cut the vegetables into small pieces.

2. 2

   Step 2

   Rinse the pork ribs, cut them into portion-sized pieces, place them in a plastic container, add black pepper, salt, meat seasoning, khmeli-suneli, and mix well. Cover the container with a lid and refrigerate for 1 hour.

3. 3

   Step 3

   Heat a heavy-bottomed pot (a Dutch oven or a cauldron) until very hot, pour in vegetable oil and heat it.

4. 4

   Step 4

   Place the marinated meat in a cauldron, then layer sliced onions cut into large half-rings on top.

5. 5

   Step 5

   Layer the vegetables without mixing: carrots, potatoes, eggplants, bell peppers, tomatoes. Between some layers and on top, place whole sprigs of various herbs (dill, parsley, cilantro), and add a little salt and ground black pepper.

6. 6

   Step 6

   Pour water (beer or wine) into the cauldron, cover tightly with a lid, bring to a boil, reduce the heat to low, and cook the dish for 2 hours.

7. 7

   Step 7

   After 2 hours, add chopped garlic, mix and remove from heat.

8. 8

   Step 8

   Let the khashlama rest for 10 minutes, then serve hot, garnished with chopped fresh herbs.

9. 9

   Step 9

   Serve at the table.