23.07.2020
9
Recipe information
Cooking:
3 hour
Servings per container:
4
Complexity:
Middle
Calorie content:
44678.01
Carbohydrates:
3649.7
Fats:
2964.81
Squirrels:
1686.23
Water:
6478.59
Ingredients
Title Value
1. Pork shoulder 900 Column
2. Bulb onions 1 PC.
3. Carrot 1 PC.
4. Bell pepper 1 PC.
5. Garlic 2 clove
6. Vegetable oil 1 art. l
7. Caraway 1 Tsp
8. Ground pepper taste
9. Salt taste
10. Boiling water 1 Art.
Cooking

1. Stage

On top of the meat make cuts in the form of a net, salt and pepper, sprinkle with caraway seeds and leave for 10 minutes. Cut vegetables into large pieces.

2. Stage

Put vegetables in a baking dish. Fry the meat in vegetable oil in a pan until golden brown and place on vegetables. Bake at 180 degrees for 20 minutes, then pour boiling water and bake for another 2 hours at 200 degrees.

3. Stage

Pour the liquid over the meat and cook for another 20 minutes.

4. Stage

Remove the skin from the pepper and transfer it with the remaining vegetables to the blender bowl, pour in a little broth and beat until smooth.

5. Stage

Serve the meat with fresh or pickled vegetables, as well as cooked sauce.