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Pork with Garlic and Onion in a Cauldron over an Open Fire

An alternative to grilled kebabs! Delicious, aromatic, and out of the ordinary. Why not cook pork in a cauldron over an open fire? It's a fantastic dish that disappears in no time — and not just because of the fresh air, but thanks to its outstanding flavor. Use boneless meat: tenderloin, shoulder, or other choice cuts of pork all work well. The meat comes out rich in flavor and aroma — juicy, savory, and mouthwatering. You don't have to use chicken broth; any fresh meat broth will do. Lime juice can be swapped for lemon juice.

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Pork with garlic and onions in a cauldron over a fire
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 39 % 13 g
Fats 58 % 19 g
Carbohydrates 3 % 1 g
233 kcal
GI: 100 / 0 / 0
  1. Rinse the pork under running water and pat it dry with paper towels. Trim off any excess fat. Cut the meat into medium-sized pieces. 2. Pour vegetable oil into the cauldron and add the meat. Season the pork with salt and ground black pepper. 3. Set the cauldron over the fire and brown the meat until golden — this takes about 10 minutes. 4. Peel the onion and garlic. Slice the onion into rings, but not too thin, and press the garlic through a garlic press. If you prefer, you can just halve the cloves instead of mincing them. 5. Rinse the chili. To keep the dish from getting too hot, remove the seeds. Leave the pod whole rather than chopping it. 6. Add all the prepared vegetables to the cauldron with the meat, along with the bay leaves and cloves, then pour in the lime juice and chicken broth. 7. Cover the cauldron and simmer the pork over the fire until the meat is very tender — this takes about an hour and a half to two hours. 8. All the liquid should cook off, and the meat will brown even more toward the end. Fish out the chili pod, and don't forget to remove the bay leaf too. Serve right away, hot. It's great with fresh vegetables, herbs, and some thin Armenian lavash on the side. You can also transfer the meat to a suitable pot and keep it somewhere cool — it stores well in the fridge for 2–3 days. Before serving, just reheat the pork in the oven or microwave. Enjoy!

Caloric content of the products possible in the composition of the dish

  • Pork fat - 333  kcal/100g
  • Pork meat - 357  kcal/100g
  • Pork - low-fat roast - 184  kcal/100g
  • Pork chop on a bone - 537  kcal/100g
  • Pork - schnitzel - 352  kcal/100g
  • Pork Shoulder - 593  kcal/100g
  • Boar's leg - 113  kcal/100g
  • Pork - 259  kcal/100g
  • Garlic - 143  kcal/100g
  • Carnation - 323  kcal/100g
  • Bay leaf - 313  kcal/100g
  • Vegetable oil - 873  kcal/100g
  • Salt - 0  kcal/100g
  • Onion - 41  kcal/100g
  • Pepper - 26  kcal/100g
  • Chili pepper - 40  kcal/100g
  • Lime juice - 10  kcal/100g
  • Chicken broth - 19  kcal/100g

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