Braised Pork with Vegetables

Ingredients

• Pork Blood 20 oz
• Eggplants 1 piece
• Courgette 1 piece
• Salad Potatoes 4 pieces
• Carrot 1 piece
• Cauliflower 0 oz
• Orange Bell Peppers 1 piece
• Garlic 4 cloves
• Herbs 1 bunch
• Passata Tomato Sauce 1 teaspoon
• Water 5 fl oz
• Salt to taste
• Green peppercorns to taste
• Onion 1 head
• Safflower Oil to taste

Step-by-Step Guide

Step 1

Rinse the meat well, dry it, and cut it into small pieces.

Step 2

In a pot with well-heated sunflower oil, add the pork and sauté for 5–7 minutes.

Step 3

Add the coarsely chopped onion to the meat. Simmer for another 5 minutes.

Step 4

Cut the carrot into large cubes.

Step 5

Chop the potatoes into large pieces.

Step 6

Add the vegetables to the meat, mix well, and sauté for 3–5 minutes.

Step 7

Pour in the water, reduce the heat, and simmer until the meat is cooked through.

Step 8

Crush the peppercorns in a mortar. Season the stew with salt and pepper to taste.

Step 9

Cut the eggplant into cubes.

Step 10

If the zucchini is young, cut it into cubes without peeling.

Step 11

Cut the bell pepper in the same way.

Step 12

Break the cauliflower into florets.

Step 13

Add all the vegetables to the pot, add the tomato paste. If necessary, add more water and simmer for 5 minutes until all the vegetables are cooked.

Step 14

Once the dish is ready, add the chopped garlic and remove from heat.

Step 15

Finely chop the herbs and add them when serving the dish.

Step 16

Serve at the table.