Tokitura

Spicy stew with tender meat and vegetables. In the summer I had a chance to visit Romania and find out what Romanian cuisine is. It turned out that there is a very large variety of delicious meat and vegetable dishes in it. Moreover, Romanians, like all hot southern people, like everything sharper and add a lot of spices to the food. Here, for example, is a recipe for tokitura (the so-called roast of meat and vegetables) from pork.

LioVita

The author of the recipe

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Composition / ingredients

servings:

Hot capsicum (2-3 pieces)

White wine (dry)

Bell pepper (or 3)

Pork

750

Pork fat

100

Garlic

Tomatoes (or 3)

Onion

Salt

to taste

Ground black pepper

to taste

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 28 % 7 g

Fats 56 % 14 g

Carbohydrates 16 % 4 g

172 kcal

GI: 100 / 0 / 0

Step-by-step cooking

Cooking time: 1 h

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Cut the meat into cubes, season with ground black pepper and salt to taste. Now melt the pork fat in a frying pan, and fry the pieces of meat in it until an appetizing brown crust. Finely chop the onion and garlic. Tomatoes need to be peeled and cut into slices, and the sweet pepper should be cleaned and cut too. We put the vegetables in a frying pan together with the meat, salt, mix and add finely chopped hot pepper. We put the frying pan on the fire, cover it with a lid and simmer in its own juice for 15 minutes, then pour in dry white wine and bring the tokitura to readiness with the lid open. You can sprinkle chopped herbs on top.