:brightness(2):contrast(2):rgb(2,-2,0):sharpen(0.2,0.2,true)/couk/recipe/uADZI7IuxUgZObgcbL76/f4b7ffaccf9f3a276773e091a16e20.jpeg "Pork on garlic")
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Ingredients
- 800 g pork
- 6 cloves garlic
- 1 a piece onion
- 3 a piece carrots
- 1 a piece green bell pepper
- 50 ml Oils
- Salt and ground black pepper
- Ground paprika for seasoning
- water
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Directions
Cut the pork into smaller cubes. Season with salt and pepper, mix and let rest for a while. In the meantime, chop the vegetables into small pieces.
Heat the oil in a frying pan and add the chopped onion. Covered, simmer for a few minutes to soften the onions. Add the whole garlic cloves and saute for a few more minutes.
Add the meat to the pan. It's important to let the meat rest for a minute or two on one side before stirring it in, so that the meat gets a nice golden colour. Then stir it periodically so that the pork is evenly browned on each side.
When the pork is browned on all sides, add the rest of the vegetables (carrots and peppers). Stir the mixture and add a little water, salt and pepper.
Simmer it on medium heat under a lid for about 1 hour. The key is to let it simmer at a lower temperature so that the meat softens but doesn't dry out.
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IwaPork on garlic
Braised pork in garlic with vegetables, suitable for lunch or dinner.
Cut the pork into smaller cubes. Season with salt and pepper, mix and let rest for a while. In the meantime, chop the vegetables into small pieces.
Heat the oil in a frying pan and add the chopped onion. Covered, simmer for a few minutes to soften the onions. Add the whole garlic cloves and saute for a few more minutes.
Add the meat to the pan. It's important to let the meat rest for a minute or two on one side before stirring it in, so that the meat gets a nice golden colour. Then stir it periodically so that the pork is evenly browned on each side.
When the pork is browned on all sides, add the rest of the vegetables (carrots and peppers). Stir the mixture and add a little water, salt and pepper.
Simmer it on medium heat under a lid for about 1 hour. The key is to let it simmer at a lower temperature so that the meat softens but doesn't dry out.
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