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Meat with cauliflower and string beans in pots

Meat with Cauliflower and Green Beans in Clay Pots

Meat and vegetables are a natural match — hearty, nourishing, and delicious! Meat baked in clay pots is the most popular dish among my friends; pork comes out remarkably tender this way. Here's my recipe for meat and vegetables baked in pots.

♚Larisynshik

Recipe author

Meat with cauliflower and string beans in pots

Composition / ingredients

Servings:

Pork

500

Green string beans

Cauliflower

200

Onion

Carrots

Potatoes

Bell pepper

Garlic

Salt

Ground black pepper

Sour cream

Fresh herbs

Broth

500

Vegetable oil (for frying)

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 26 % 5 g

Fats 32 % 6 g

Carbohydrates 42 % 8 g

106 kcal

GI: 100 / 0 / 0

Cooking method

Step 1:

Step 1: Cut the pork into small pieces and season with salt and pepper.
Step 2:

Step 2: Fry the pork until it turns pale.
Step 3:

Step 3: Cut the green beans into short pieces and layer them with the meat in the bottom of each pot.
Step 4:

Step 4: Slice the onion into half-rings and fry it in the same pan you cooked the meat in.
Step 5:

Step 5: Add the carrot, cut into good-sized pieces, and fry it along with the onion.
Step 6:

Step 6: Spoon the sautéed onion and carrot into the pots.
Step 7:

Step 7: Boil the cauliflower in salted water, break it into florets, and layer them over the onion.
Step 8:

Step 8: Add a layer of diced potatoes on top.
Step 9:

Step 9: Cut the bell pepper into thin strips, fry them in vegetable oil, and layer them over the potatoes.
Step 10:

Step 10: Season with salt and add the finely chopped garlic.
Step 11:

Step 11: Pour the broth over the meat and vegetables so the liquid comes only halfway up the pot.
Step 12:

Step 12: Add a tablespoon of sour cream to each pot and spread it over the potatoes.
Step 13:

Step 13: Cover the pots and place them in an oven preheated to 480°F (250°C). Once the liquid comes to a boil, lower the heat to 250°F (120°C) and simmer the pork and vegetables for about an hour.
Step 14:

Step 14: Sprinkle with fresh herbs and serve.

Cut the pork into small pieces, season with salt and pepper, and fry until the meat turns pale. Layer the meat and short-cut green beans in the bottom of each pot. Slice the onion into half-rings and fry it in the pan you used for the meat. Add the carrot, cut into good-sized pieces, and fry it too, then spoon the mixture into the pots. Boil the cauliflower in salted water, break it into florets, and layer them over the onion. Add a layer of diced potatoes. Cut the bell pepper into thin strips, fry them in vegetable oil, and lay them over the potatoes. Season with salt and add the finely chopped garlic. Pour in the broth so the liquid reaches only halfway up the pot. Add a tablespoon of sour cream and spread it over the potatoes. Cover the pots and bake in an oven preheated to 480°F (250°C); once the liquid boils, lower the heat to 250°F (120°C) and simmer for about an hour. Sprinkle with fresh herbs before serving.