@danakire
Difficulty: Medium
6 Serves
0.0
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Prep Time
30 min.
Cooking Time
1 h. 30 min.
Serves
6
Cuisine
Ukrainian
Difficulty
Categories
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About This Recipe
Discover the classic pork stew – a dish where tender pork and fragrant vegetables create perfect harmony. Easy to prepare and incredibly satisfying, it will be the highlight of a Sunday lunch or dinner party. Add a little hot chili for spice, or leave it out if you are cooking for children, so everyone can enjoy this culinary masterpiece.
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In lists at 0 people
Cooking
Cooked
Planned
Ingredients List
Total ingredients: 16
Serves:
Pork - 800 g
Potato - 8 pcs.
Eggplant - 1 pcs.
Carrot - 1 pcs.
Tomato - 2 pcs.
Bulb onions - 1 pcs.
Garlic - 2 clove
Red chili pepper - 1 pcs.
Bay leaf - 2 pcs.
Turmeric - 1 tsp
Vegetable oil - 4 tbsp
Parsley or cilantro - 4 bunch
Salt - to taste
Black pepper - to taste
For sauce:
Teriyaki sauce - 2 tbsp
Mustard - 1 tsp
Nutrition Facts
Serves:
🥓
Fat
239г
🍚
Carbohydrates
129г
🥩
Protein
151г
🔥
Kcal
Daily Values
Preparation Steps
Step 1
Start preparing the stew by preparing the meat. Pat the pork dry with a paper towel to remove excess moisture. Cut the meat into slices about 2 cm thick, lightly pound them with a rolling pin, and then cut them into cubes of 1.5-2 cm.
Step 2
Prepare the marinade for the pork. Finely chop the garlic or put it through a press. Mix the meat with garlic, turmeric, and teriyaki sauce. Leave to marinate for 20-30 minutes so that the meat absorbs the flavors and becomes even more tender.
Step 3
Prepare the potatoes. Peel them, or if the potatoes are new, it is enough to wash them thoroughly with a brush. Cut large potatoes into quarters, medium ones in half, and small ones can be left whole.
Step 4
Prepare the eggplants. Cut them into 2 cm cubes, salt them, and soak them in cold water for 10 minutes to remove bitterness. Then drain the water and squeeze the eggplants lightly.
Step 5
Prepare the carrots and chili peppers. Cut the carrots into 5 mm thick slices. Remove the seeds from the chili peppers and cut them into thin rings. Be careful to prevent chili juice from getting on your skin and in your eyes.
Step 6
Prepare the tomatoes. Make cross-shaped cuts on them, immerse them in boiling water for a minute, then douse them with cold water and peel them.
Step 7
Fry the onion until golden brown in a deep skillet with a thick bottom in vegetable oil. Add the meat and fry it until golden brown, stirring constantly.
Step 8
Add the carrots to the meat and continue frying everything together for another 5 minutes, until the carrots soften.
Step 9
Place the eggplants in the pan and fry them together with the meat and carrots for 5-7 minutes, stirring occasionally. If necessary, add a little more oil.
Step 10
Add potatoes, salt, black pepper, and bay leaf. Pour in 500 ml of hot water, cover with a lid, and simmer over low heat for 20 minutes.
Step 11
Add mustard, chili pepper, and herbs (half of the cilantro and parsley) to the stew, mix and continue cooking for another 5-7 minutes.
Step 12
If necessary, add a little more hot water, broth, or dry white wine.
Step 13
Remove the bay leaf and let the stew sit covered for 10 minutes to allow the flavors to fully develop.
Step 14
Divide the stew among plates, sprinkle with the remaining herbs, and serve with Dijon mustard, ketchup, or mayonnaise.
Enjoy your meal!
Follow the instructions step by step