Cauldron-Cooked Smoky Pork with Vegetables

Incredibly tasty meat in a cauldron over a fire! Pork with vegetables with a smoky flavor is an excellent hot option to add variety to your menu. If you are planning a picnic or friendly gatherings in nature, then be sure to try preparing this simple and very flavorful dish!
cook time: 1h
Maya Lindell
Cauldron-Cooked Smoky Pork with Vegetables

Nutrition Facts (per serving)

188
Calories
15g
Fat
3g
Carbs
10g
Protein

Ingredients (8 portions)

Basic:

Onion 200 g
Garlic 20 g
Tomatoes 300 g
Salt to taste
Sugar (optional) 1 dessert spoon
Ground black pepper to taste
Carrot 200 g
Vegetable oil 70 ml
Pork 1300 g
bell pepper 200 g
Greenery to taste

Recipe instructions

Step 1

Step 1
How to make pork meat in a cauldron over a fire? To cook pork in a cauldron over a fire, it is best to use the neck part of the pork. It is more tender and soft, the dish turns out juicy and very tasty. Prepare vegetables and herbs. We will need bell peppers, onions, carrots and tomatoes; be sure to add garlic and bay leaves for flavor, as well as fresh herbs.

Step 2

Step 2
Rinse a piece of meat under running water and dry with paper towels. Peel the onions, carrots and garlic (a few cloves of garlic can be left in the peel). Cut off the stalk of the pepper and remove all the seeds; remove the tails from the tomatoes. Rinse vegetables in clean water.

Step 3

Step 3
To preserve the taste of all vegetables, I recommend chopping them not very finely. Cut the carrots into circles and cut each circle in half. Chop the onion and bell pepper into large cubes. Tomatoes can be cut in the same way as peppers and onions, or into slices, as in the photo.

Step 4

Step 4
Cut the meat into medium-sized pieces, about the size of a childʼs fist or the size of a matchbox.

Step 5

Step 5
The basic preparation is complete, now you can light a fire. It is better to prepare vegetables in advance, since the process of adding them to the cauldron will happen one by one very quickly.

Step 6

Step 6
Place the cauldron on the fire and wait until it becomes hot.

Step 7

Step 7
Pour in vegetable oil and let it get hot. Using a slotted spoon, pour hot oil over the edges of the cauldron (be careful not to burn yourself!)

Step 8

Step 8
Throw pieces of meat into the cauldron, stirring continuously, fry the pork over a strong fire until browned (which is about ten to fifteen minutes). Pour a glass of water over the meat, turn the heat to moderate and simmer the pork for about 20-30 minutes under a closed lid. Open the lid periodically to check if there is liquid in the cauldron; if not, then you need to add a small amount of water so that the meat does not burn.

Step 9

Step 9
After 30 minutes, open the lid of the cauldron. Add wood to the fire to increase the heat. Wait for the remaining liquid to boil away and salt the meat to taste. Add carrots, garlic and onions to the cauldron, stirring everything, fry for about 5 minutes until the smell of fried onions appears.

Step 10

Step 10
Next comes the turn of bell pepper and bay leaf. Send them to the cauldron, mix everything. Cook for about one to two minutes.

Step 11

Step 11
Add tomatoes to meat. If you are using non-seasonal vegetables, you can add a pinch of sugar to the cauldron. If you have tomatoes from the garden, then sugar can be excluded.

Step 12

Step 12
Mix the meat and vegetables well; at this stage you can add your favorite spices and seasonings. Reduce the heat to low again, cover the cauldron with a lid and simmer for about 15 minutes. Open the lid periodically to check that there is enough liquid from the tomatoes and that the dish is not burning. If there is not enough liquid, add half a glass of water.

Step 13

Step 13
Sprinkle the finished dish with allspice or ground chili pepper and add finely chopped herbs.

Additional rubrics

Related recipes