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Pork khashlama in a cauldron on the stove

0
1000
Kitchen Russian
Calorie content 123.9 kcal
Portions 4 port.
Cooking time 120 minutes
Proteins * 5.7 g
Fats * 13.7 g
Carbohydrates* 6.5 gr.
* per 100 gr. product
Pork khashlama in a cauldron on the stove
Content

This nutritious, hearty dish is very popular among the peoples of the Caucasus. It is prepared with different meats: lamb, pork, beef and even chicken. The secret of the special rich taste of any meat in khashlam is long-term stewing in its own juice. Another feature is the addition of a small amount of beer. Alcohol from the drink completely evaporates, but the broth is obtained with an interesting bread flavor.

Ingredients

Cooking process

step 1 out of 7
Dry the pork pulp with paper towels and cut into small pieces across the fibers. If there is excess fat, then it is worth cutting it off.
step 2 out of 7
Free the bell peppers from seeds and stalks, and then cut them into thin segments or strips.
step 3 out of 7
Peel the onions and cut them with a knife into thin rings and half rings. Immediately place a part of the chopped onion on the bottom of the cauldron.
step 4 out of 7
Put a layer of meat on the onion, sprinkle it with salt, black pepper and coriander to taste.
step 5 out of 7
Cover the meat with a layer of bell pepper.
step 6 out of 7
We wash the tomatoes, dry them, cut out the trace from the stalk. Cut the tomatoes into circles. Place chopped tomatoes on top of the pepper. Sprinkle lightly with salt. Now you need to repeat the layers from the remaining ingredients. We spread the onions, meat, bell peppers and tomatoes again. Do not forget to add a little salt, black pepper and coriander. Pour in beer last.
step 7 out of 7
We close the cauldron filled with layers with a lid, put it on the stove and bring the contents to a boil. After that, cook hashlama at the minimum temperature of the stove for one and a half to two hours. Serve hot with boiled potatoes and chopped herbs.

Bon Appetit!

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