The cauldron is good because you can cook complex dishes in it. For example, pilaf. Or these pork ribs with potatoes. Due to the uniform heating, the taste turns out to be completely different from that in a frying pan or in a regular saucepan.
Ingredients
Step-by-step cooking recipe
Cut the ribs and fry in a cauldron until golden on all sides.
Add the onion and carrot cut into medium pieces, and fry for another 10 minutes.
Season, add coarsely chopped potatoes and fill everything with water somewhere up to half.
Simmer the ribs in a cauldron under a lid for about 30-40 minutes until the meat and potatoes are ready.
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