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Pork kharcho in a cauldron

0
1939
Kitchen Georgian
Calorie content 58.3 kcal
Portions 16 port.
Cooking time 130 minutes
Proteins * 2.2 gr.
Fats * 5.9 gr.
Carbohydrates* 7.7 g
* per 100 gr. product
Pork kharcho in a cauldron
Content

If you do not know how to please your loved ones, cook pork kharcho in a cauldron. Kharcho can be cooked on the stove or over the fire. I cooked at the stake in the country. Kharcho is obtained with a pleasant aroma of a fire. I recommend using a simple and delicious recipe.

Ingredients

Cooking process

step 1 out of 7
Wash the pork on the bone, chop into large pieces, put in a cauldron. Fill with cold water. Salt. Put on fire. Bring to a boil, periodically skimming off the resulting foam with a slotted spoon. Then reduce heat and simmer for about 1 hour.
step 2 out of 7
In the meantime, cook the roast. Peel the onions, chop with a sharp knife. Heat the pan well over high heat, add a little vegetable oil, put onions and canned tomatoes, fry until softened, stirring occasionally.
step 3 out of 7
Peel the carrots with a vegetable peeler, grate on a coarse grater and add to the pan. Peel the garlic, rinse in water, and then chop with a sharp knife or pass through a press, add to the frying. Add suneli hops and ground black pepper.
step 4 out of 7
Rinse the required amount of rice thoroughly under running water several times. Put in a cauldron with meat. And then lay out the cooked frying, mix well. Add the hot pepper pod after washing it out.
step 5 out of 7
Bring to a boil, cover and cook for 30 minutes
step 6 out of 7
Rinse the cilantro thoroughly in cool water, shake off excess moisture and chop with a sharp knife. Put it in a cauldron. Mix well. Remove the cauldron from heat and let the soup steep, covered, for 20 minutes.
step 7 out of 7
Serve fragrant pork kharcho cooked in a cauldron in portions.

Bon Appetit!

 

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