Pork meat in a cauldron on a fire

Step-by-step cooking

1. Step 1:

   

   How to make pork meat in a cauldron over a fire? To cook pork in a cauldron over a fire, it is best to use the neck part of pork. It is more tender and soft, the dish turns out juicy and very tasty. Prepare the vegetables and herbs. We will need bell peppers, onions, carrots and tomatoes, be sure to add garlic and bay leaf for flavor, as well as fresh herbs.

2. Step 2:

   

   Wash a piece of meat under running water and dry it with paper towels. Peel the onion, carrot and garlic (a few cloves of garlic can be left in the peel). Cut off the stalk from the pepper and remove all the seeds, remove the tails from the tomatoes. Rinse the vegetables in clean water.

3. Step 3:

   

   To preserve the taste of all vegetables, I recommend chopping them not very finely. Cut the carrot into circles and cut each circle in half. Chop onion and bell pepper into large cubes. Tomatoes can be cut in the same way as peppers with onions, or in slices, as in the photo.

4. Step 4:

   

   Cut the meat into medium-sized pieces, about the size of a child's fist or a matchbox.

5. Step 5:

   

   Basic preparation is over, now you can light a fire. It is better to prepare vegetables in advance, since the process of laying in the cauldron will take place very quickly in turn.

6. Step 6:

   

   Put a cauldron on the fire and wait for the moment when it becomes hot.

7. Step 7:

   

   Pour vegetable oil and let it heat up. Using a slotted spoon, pour hot oil over the edges of the cauldron (be careful not to get burned!)

9. Step 8:

   

   Throw the pieces of meat into the cauldron, stirring continuously, fry the pork over a strong fire until browning (which is about ten to fifteen minutes). Fill the meat with a glass of water, make a moderate fire and simmer the pork for about 20-30 minutes under a closed lid. Periodically open the lid to check if there is liquid in the cauldron, if not, then you need to add a small amount of water so that the meat does not burn.

10. Step 9:

    

    After 30 minutes, open the lid of the cauldron. Add wood to the fire to increase the fire. Wait until the remaining liquid boils off and add salt to the meat to taste. Send carrots, garlic and onions to the cauldron, stirring everything, fry for about 5 minutes, until the smell of fried onions appears.

11. Step 10:

    

    Next comes the turn of bell pepper and bay leaf. Send them to the cauldron, mix everything. Cook for about one to two minutes.

12. Step 11:

    

    Add tomatoes to the meat. If you use non-seasonal vegetables, then you can add a pinch of sugar to the cauldron. If you have tomatoes from the garden, then sugar can be excluded.

13. Step 12:

    

    Mix the meat and vegetables well, at this stage you can add your favorite spices and seasonings. Make the fire minimal again, cover the cauldron with a lid and simmer for about 15 minutes. Periodically open the lid to check if there is enough liquid from the tomatoes and if the dish does not burn. If there is not enough liquid, then add half a glass of water.

14. Step 13:

    

    Sprinkle the finished dish with allspice or ground chili pepper and add finely chopped herbs.