Burgundy-style pork
Description
The dish is prepared without unnecessary complications. I want to point out right away that this recipe for Burgundy-style pork is not a traditional French dish, but rather a simplified and adapted version of it. Traditionally, in the Burgundy region of France, only beef is used for this dish. However, in our region, pork has become more popular, and we usually cook most dishes using pork. The same happened in my case: I really wanted to make something delicious, remembered this recipe, and had a piece of pork in the refrigerator, so I decided to cook it with that. In my opinion, the result was no less tasty than with beef, everyone really enjoyed it—especially my husband—so I consider my experiment a success. If you're interested in this recipe, I'll gladly share it with you. The finished dish can now be served.
Instructions
- 1
Step 1
Rinse the pork under cold water and let it dry, then cut it into small cubes.
- 2
Step 2
We peel the garlic and slice it into thin pieces.
- 3
Step 3
Cut the bell pepper and onion into small cubes.
- 4
Step 4
Now pour a small amount of oil into the pot and add the pork, season with salt and pepper. Then add the sliced onions and garlic. Next, add a layer of bell peppers and sliced oyster mushrooms. Repeat all the layers until you run out of ingredients.
- 5
Step 5
At the end, pour in the red wine and place the casserole dish in the oven. Set the temperature to 200 degrees and cook the meat for about 1 to 1.5 hours. The finished dish can be served directly in the casserole dish or transferred to plates.