Pork Khashlama in a slow cooker
0
1268
Kitchen
Armenian
Calorie content
86.4 kcal
Portions
6 port.
Cooking time
120 minutes
Proteins *
3.5 gr.
Fats *
6.3 gr.
Carbohydrates*
6 gr.
Despite the fact that we do not add any liquid when preparing khashlama, the finished dish looks like a thick soup. Vegetables and meat emit a lot of juice when stewing - it is enough for each piece of khashlama to cook until soft and remain juicy, as well as to form a free broth. The dish has a very rich taste of natural products. Please note: you do not need to add oil either - the dish is great for proper nutrition. The multicooker is ideal for making khashlama.
Ingredients
Cooking process
Put half the tomatoes cut into slices into the multicooker bowl. Salt and pepper lightly. Then we distribute half of the carrots torn into circles. Cut the bell pepper into small pieces and put part of the whole volume on the carrots. The next layer is eggplant cut into large cubes (also half of the total). Sprinkle the eggplant layer with salt, black pepper and suneli hops.
Cut the pork into small pieces across the grain. If the meat is with bone, then you do not need to extract it - this will give an additional fat. We put the meat on the eggplant. Sprinkle with salt and black pepper to taste. On top we lay out onions, cut into thin half rings. Cover the pork with onions with the remains of tomatoes, carrots, zucchini and eggplant. Sprinkle the surface with salt and black pepper.
Bon Appetit!