Pork with garlic and onion in a cauldron over a fire

1. Pork is washed under running water, dried with paper towels or napkins. Excess fat is cut off, if available. Cut the meat into medium-sized pieces.

2. Pour vegetable oil into the cauldron, put the meat in it. Season the pork with salt and ground black pepper.

3. Place the cauldron on the fire, fry the meat until golden brown. It will take about 10 minutes.

4. Peel the onion and garlic from the husk. Cut the onion into rings, but not too thinly. And we pass the garlic through the press. If desired, the cloves can be cut in half without chopping.

5. The chili pepper is mine. To make the dish not too spicy, remove the seeds from the pepper. We leave the pod intact, we will not grind it.

6. All prepared vegetables are placed in a cauldron with meat. Here we also send bay leaves, cloves, pour lime juice and chicken broth.

7. Cover the cauldron with a lid, simmer the pork on the fire until the meat becomes very tender. It will take from one and a half to two hours to extinguish.

8. All the liquid should evaporate, and the meat will turn even more red at the end. We extract the chili pod, and do not forget to remove the bay leaf with it.

Serve immediately hot. The meat can be served with fresh vegetables, herbs, thin Armenian lavash will also be very useful. In general, such meat can be transferred to a suitable saucepan and put in a cold place. It is perfectly stored in the refrigerator for 2-3 days. Before serving, pork can simply be reheated in the oven or in the microwave.

Bon appetit!