Georgian cuisine in general is distinguished by the variety of very hearty dishes, and chashushuli from pork is no exception. A hearty, slightly island dish is what you need in the cold, besides it is prepared very simply and from very accessible ingredients.
Chashushuli from pork - recipe
Ingredients:
- pork (neck, pulp) - 500 g;
- onion - 300 g;
- champignons - 450 g;
- garlic - 1 head;
- tomatoes - 300 g;
- hot pepper - to taste;
- white dry wine - 2/3 items;
- water - 1/2;
- wine vinegar - 50 ml;
- vegetable oil - for frying;
- salt, pepper - to taste;
- adzhika - 40 g.
Preparation
Pork is cut into strips and fried in a small amount of vegetable oil, until it grabs. For this recipe, it is better to take a part of the carcass with fatty layers, for example, a neck, so the ready meat will turn out to be more tender and juicy. After, pour the meat with wine and half the water, cover with a lid and simmer on low heat for about half an hour. In the meantime, prepare the rest of the ingredients: cut the onions and tomatoes into cubes, and the mushrooms - with plates. We lay all the vegetables to the meat, add the remaining water and vinegar, garlic, all the salt, pepper and leave to stew for 40-50 minutes. At the end of the preparation of our tasty chashushuli from pork, the dish should be sprinkled with Adzhika and hot pepper, and then put out for another 7-10 minutes.
We serve the prepared dish with an abundance of greenery, a glass of wine and a piece of fresh bread.
How to cook chashushuli from pork?
Ingredients:
- pork (flesh) - 600 g;
- sweet pepper - 600 g;
- hot pepper - 1 piece;
- onions - 2 pcs .;
- tomatoes in own juice - 450 g;
- garlic - 1 head;
- salt, pepper - to taste;
- bay leaves - 2 pcs .;
- hops-suneli - 1 teaspoon;
- vegetable oil - for frying.
Preparation
Pork (pulp with a small amount of fat) cut into cubes and fry in a cauldron in vegetable oil until the meat grasps. The field of how pork is covered with a light golden crust, we add to it the semicircles of onions, sweet peppers and a ring of spicy chili pepper. Finally fill the dish with tomatoes in your own juice, put laurel leaves, garlic and leave everything stewed under the lid for 60 minutes. In the middle of cooking, we season the chashushuli from pork in Georgian hop-suneli, salt and pepper to taste. Serve ready chashushuli preferably in hot form, abundantly sprinkled with chopped herbs. Bon Appetit!