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Mountain-style pork
1 serving
Garlic, onions are put in a pan of pork fat and sautéed until golden. Pickled pepper shredded with straws, tomato puree, wine, finely chopped parsley, dill are added and browning is continued. The stock is then poured in and simmered for an hour. Sugar, citric acid, pepper and salt are placed before cooking.
Garlic, onions are put in a pan of pork fat and sautéed until golden. Pickled pepper shredded with straws, tomato puree, wine, finely chopped parsley, dill are added and browning is continued. The stock is then poured in and simmered for an hour. Sugar, citric acid, pepper and salt are placed before cooking.
parsley - 80 g, dill - 40 g, onions - 200 g, garlic to taste, salt to taste, sugar - 50 g, lard - 40 g, pepper to taste, sweet red wine - 80 g, tomato puree - 160 g, citric acid to taste, meat broth - 1 l, pickled red pepper - 70 g
