How to cook pork khashlama at home

Dry the pork with paper towels and cut into small pieces across the grain. If there is an excess of fat, then it is better to cut it off.

We wash the tomatoes, dry them, cut out the trace from the stalk. Cut the tomatoes into slices. Free the bell peppers from seeds and stalks, and then cut them into thin segments.

Peel the onions and cut them into thin half rings with a knife.

Peel the potatoes, rinse and cut into small cubes or circles, as you like.

Now we "collect" khashlama for subsequent extinguishing. It is convenient to use a large cauldron or a pan with thick walls for cooking on the stove. Place half of the chopped tomatoes on the bottom in the first layer. There is no need to add oil. Salt lightly. Layer half of the onion, potatoes and bell pepper. Now we spread the pork pieces on the layers of vegetables. Sprinkle the meat with salt, black pepper and suneli hops. On top of the pork, lay the remaining vegetables again in layers: tomatoes, onions, potatoes and bell peppers. Do not forget to lightly salt the layers. Finely chop the greens with a knife and pour them onto the surface of the khashlama. We close the cauldron 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.