Pork in Pots with Early Summer Vegetables
Description
The dish is prepared without unnecessary complications. Summer vegetables such as zucchini, tomatoes, sweet peppers, and potatoes contain many microelements and vitamins. We use only a small amount of them in cooking. The finished dish can be served at the table.
Instructions
- 1
Step 1
1. For cooking this dish, we use pearl onions, which are more tender than regular onions and much more piquant than leeks. Rinse the pearl onions and slice them into rings, using both the green and white parts. Grease the baking pots with vegetable oil and place the pearl onions on the bottom.
- 2
Step 2
2. Cut the pork into small pieces (you can also use chicken meat), rinse it, dry it, season slightly with pepper and salt. Place it into the baking dishes, layering on top.
- 3
Step 3
3. Peel the young potatoes, slice them into rounds, rinse in warm water, and dry. Place the potatoes on top of the meat and lightly season with salt.
- 4
Step 4
4. Do not peel the zucchini. Wash them in water, dry, and slice into half-moons. Place on top of the potatoes, lightly salt. Preheat the oven and bake the pots for about thirty minutes.
- 5
Step 5
5. Wash the tomatoes and sweet peppers, and let the water drain off. Cut the tomatoes into small pieces, remove the seeds from the peppers, and slice them into thick, short strips.
- 6
Step 6
6. Remove the pots from the oven, add pepper and tomatoes, mix, and put back in the oven for another twenty minutes to finish cooking. Transfer the finished dish to plates, although it can also be served in the pots.