Composition / ingredients
Step-by-step cooking
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Chop and fry the mushrooms.
Peel the eggplants, cut them, add salt. After 15-20 minutes, drain the released juice and fry.
Cut out the stalks of tomatoes with a sharp knife.
Cut pork into large chunks.
Pour vegetable oil into the cauldron, heat it, carefully lower the pieces of meat. Fry, stirring occasionally, until all the water evaporates and only transparent fat remains, and the meat gets a nice crust.
Put the onion in the cauldron. Fry it.
Add salt (1/2 tsp.) and pepper (1/2 tsp.) meat.
Pour boiling broth (you can use a cube), cover the cauldron with a lid and leave to simmer on very low heat for about 30-40 minutes.
After this time, add fried eggplants and mushrooms to the meat. Close the lid and continue to simmer for another 15 minutes.
Next, put the seasonings for meat, bay leaf, homemade seasoning, stir the roast and drown the tomatoes to half. Close the lid and put out another 15 minutes.
Roast in our way with pork is ready.
I also defrosted yeast dough in the microwave, made tortillas, smeared them with a mixture of vegetable oil, garlic and salt and served them to the table. Tortillas were dipped in sauce. It turned out delicious.
Caloric content of the products possible in the composition of the dish
- Tomatoes - 23 kcal/100g
- Pork fat - 333 kcal/100g
- Pork meat - 357 kcal/100g
- Pork - lean roast - 184 kcal/100g
- Pork chop on a bone - 537 kcal/100g
- Pork - schnitzel - 352 kcal/100g
- Pork shoulder - 593 kcal/100g
- Hog leg - 113 kcal/100g
- Pork - 259 kcal/100g
- Sweet pepper - 27 kcal/100g
- Eggplant - 24 kcal/100g
- Champignons - 24 kcal/100g
- Garlic - 143 kcal/100g
- Ground black pepper - 255 kcal/100g
- Vegetable oil - 873 kcal/100g
- Hot capsicum - 40 kcal/100g
- Salt - 0 kcal/100g
- Onion - 41 kcal/100g
- Spices dry - 240 kcal/100g
- Broth - 15 kcal/100g
