Chuvash-style pork khashlama
0
1624
Kitchen
Caucasian
Calorie content
123.6 kcal
Portions
4 port.
Cooking time
120 minutes
Proteins *
5 gr.
Fats *
10.4 g
Carbohydrates*
7.1 gr.
In the Caucasus, khashlama is considered a traditional dish, and each nation prepares this dish in its own way. The Chuvash version of khashlama involves a large amount of potatoes, due to which the satiety of such food increases significantly. Chuvash-style khashlama is especially good on cold winter days: it will warm you up, give you strength, and, as always, please with its rich taste.
Ingredients
Cooking process
We wash a piece of pork, dry it and cut it across the fibers into small pieces. Ribs are ideal for khashlama - it is better to chop them into small pieces. We wash the tomatoes, remove the traces of the stalk and cut each tomato into transverse circles. We wash the bell pepper, free it from the stalk and seeds and cut into rings or strips.
We close the pan with a lid and put it on the stove. Cooking khashlama over medium heat until some liquid is released. Then we reduce the temperature of the stove to a minimum and simmer the dish for two to two and a half hours. No need to stir. We lay out the finished khashlama on portioned plates and sprinkle generously with chopped herbs.
Bon Appetit!