Pork in a cauldron
Description
Pork cooked in a cauldron at home can be prepared using any cut of meat. In this version, pork ribs are used. Potatoes are not a mandatory ingredient. The dish can be prepared and served with your favorite side dish, cooked separately.
Instructions
- 1
Step 1
1. The recipe for preparing pork in a cauldron can be used both at home and outdoors. The set of necessary ingredients can be varied according to personal preferences. You can choose lean meat, or instead of potatoes, use a large amount of your favorite vegetables, for example.
- 2
Step 2
2. The first step is preparing the ingredients. Wash the ribs, pat them dry with a paper towel, and cut them into pieces. Peel the potatoes and cut them into quarters or halves. Peel the carrots and slice them into sticks or rounds. Finely chop the peeled onion and garlic into small cubes.
- 3
Step 3
3. Pour a little vegetable oil into the bottom of a cauldron and add a piece of bacon. Fry onion and carrot in it with half of the garlic.
- 4
Step 4
4. The ribs can be seared in a skillet beforehand (over high heat for about 2 minutes per side), then transferred to the cauldron. Alternatively, you can carefully remove the vegetables and sear the pork directly in the cauldron. Thanks to pre-searing, the pork in the cauldron will turn out juicy and tender inside when cooked at home.
- 5
Step 5
5. Lightly season the meat with salt and pepper to taste. Place the potatoes on top (for a crispier crust, you can pre-fry them over high heat). Season the potatoes lightly with salt to taste. Mix the tomato sauce with spices (you can use any spices you prefer) and the remaining garlic. Wash the herbs, dry them, and chop finely. Add the herbs to the sauce and mix thoroughly. Pour the sauce into the cauldron. Add about 150-200 milliliters of hot water. Bring to a boil and cover with a lid.
- 6
Step 6
6. To make the dish truly tender, it should be cooked over low heat. Serve the pork with potatoes hot, sprinkled with fresh herbs.