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Pork shurpa on a fire in a cauldron classic recipe

0
7643
Kitchen Eastern
Calorie content 36.9 kcal
Portions 10 port.
Cooking time 130 minutes
Proteins * 1.4 gr.
Fats * 3.9 gr.
Carbohydrates* 3 gr.
* per 100 gr. product
Pork shurpa on a fire in a cauldron classic recipe
Content

I want to share a great recipe for pork shurpa. Shurpa according to the classic recipe, cooked over a fire in a cauldron, turns out to be rich, fragrant and festively bright. I often cook such a dish in the country in the fall in the last days of the harvest. It warms and nourishes perfectly.

Ingredients

Cooking process

step 1 out of 7
Make a fire in advance. Wash the pork on the bone thoroughly under running water, then dry the meat using paper towels and chop into large pieces.
step 2 out of 7
Wash the potatoes thoroughly and then peel them using a vegetable peeler. Coarsely chop the peeled potatoes.
step 3 out of 7
Peel the garlic, rinse under cold water, and cut into thin slices. Rinse the parsley in cool water, and then shake off excess moisture and chop with a knife.
step 4 out of 7
Set the cauldron over the fire, heat well, pour in a sufficient amount of vegetable oil, put the prepared pork and fry until golden brown on all sides.
step 5 out of 7
Peel the onions and cut into thin half rings. Peel the carrots, cut into large pieces. Wash the bell peppers, peel them of seeds and core, chop coarsely. Wash the tomatoes, remove the stalk, and cut into large pieces. Put the vegetables in a cauldron, stirring gently, fry until softened.
step 6 out of 7
Lay out the potatoes, pour in the required amount of drinking water so that the water completely covers the dish. Bring to a boil, then add salt, black pepper, ground paprika, ground coriander, cumin, minced garlic and herbs. Stir well, cover and cook for 1-1.5 hours, stirring occasionally.
step 7 out of 7
Serve the rich, hearty pork shurpa in portions.

Enjoy a fragrant bright pork shurpa!

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