Pork Stew
Description
The dish is prepared without unnecessary complications. Let me tell you how to make pork stew. You can use either fresh tomatoes or tomatoes in their own juice. I chose the latter, as I happened to have one can left. Use meat seasonings to your taste—this dish can't be ruined by spices, just don't overdo it. I recommend cooking in a cauldron or other cast-iron cookware. A cauldron perfectly maintains the required temperature, allowing the meat to braise, absorbing its own juices and the flavors of the vegetables. Good luck! The finished dish is ready to be served.
Instructions
- 1
Step 1
Cut the meat into medium pieces.
- 2
Step 2
Heat the cauldron well and melt the pork fat in it.
- 3
Step 3
When the fat melts and turns into cracklings, remove it from the cauldron. Fry the meat in several batches (so that the meat fits on the bottom of the cauldron). I did it in 6 batches. Stirring, fry each batch for 2-3 minutes.
- 4
Step 4
Meanwhile, peel and chop the onion.
- 5
Step 5
When the last batch of meat is frying, add the onion to it. Mix and fry for a few more minutes. Then add all the fried meat portions to the cauldron.
- 6
Step 6
Blanch the tomatoes with boiling water, remove the skins, and pass through a sieve or grater. Then pour into a cauldron. Mix well and simmer for 5 minutes. Reduce the heat to minimum, add bay leaf, salt, and pepper. Simmer covered for 1–1.2 hours, stirring occasionally.
- 7
Step 7
Done! Remove the bay leaf and serve.