Stewed pork in kazan with vegetables

10 servings
1 hour 40 min

How to make stewed pork in Kazan with vegetables? Prepare all the products that are listed in the recipe. Which meat is best used? Absolutely any, be it pork, beef or poultry, is suitable. If you have frozen meat, then defrost it in advance. If possible, use bell peppers in different colors, then the finished dish will look incredibly appetizing and bright! Vegetables can also be used in a variety of ways - choose combinations to your taste.

Peel the carrots and onions. Halve the bell peppers to remove the stalk and core with the seeds. Wash all vegetables well in cold water.

Next, you need to grind all the components. Choose the cutting method for yourself. I like large pieces in this dish so that each vegetable can be felt separately, so I cut it large. Cut the carrots into circles and then halve each circle. Make onions half-rings, and peppers with feathers or the same half-rings.

Cut the ponytails from the beans. Grind the legumes in small fragments 2-3 cm long. If the beans are not very young, then be sure to remove the antennae on the sides, otherwise they will feel in the finished dish.

Preheat the cauldron on the fire. Pour in the vegetable oil and wait for the moment when it heats up. Send the onions, carrots and bell peppers to fry. Cook continuously stirring until the vegetables have a golden hue. If your Kazan is not large, then fry the vegetables in portions, otherwise in a small Kazan a large amount of vegetables will be stewed, and not fried.

At this time, rinse the meat and cut into medium pieces of approximately the same size.

Remove the finished vegetables from the cauldron with a spoon, leaving the oil in the cauldron.

Send the beans to fry.

Stirring constantly, leave in the cauldron until tender. Add the sliced tomatoes. Cook everything together for about one to two minutes.

Remove the beans and tomatoes from the cauldron with a spoon.

Next comes the line of meat. Fry it, interfering with a slotted spoon, until golden.

Fill with water so that it practically covers the meat. Cover and simmer until tender. It took me about 50-60 minutes. Sometimes open the lid of the cauldron and check for enough liquid and burning pork? If necessary, pour a little water.

When the meat is ready, open the lid and evaporate the residual liquid, if any.

Add all the vegetables to the cauldron. Salt to taste. Tomato sauce can be added at this stage.

Stir and leave on a low heat for 3-5 minutes.

The most fragrant, amazingly delicious and incredibly satisfying dish is ready! Sprinkle with ground pepper and finely chopped greens when serving as desired.