I love cooking vegetables in the oven - they turn out many times more fragrant and tastier. And, of course, baked dishes are much healthier than fried ones. Today I'm sharing my favorite potted stew recipe!
Ingredients
- Pork (collar) – 300 g
- Potatoes - 300 g
- Bell pepper - 200 g
- Carrots - 1 piece
- Onion - 2 pieces
- Hot red pepper - 2 pods
- Olive oil - 60 ml
- Allspice - 4 peas
- Salt - to taste
- Water - 300 ml
Step-by-step cooking recipe
Wash the pork, dry it slightly and cut it into small pieces.
Peel and chop potatoes, bell peppers and onions. Cut the carrots into short cubes.
Cut the hot red pepper in half, remove the seeds, rinse and finely chop.
Heat the oil in a frying pan, add the pork, hot pepper and fry until golden brown.
Put the meat in 4 serving pots. Add 1 pea of allspice to each and cover with a lid so that it does not cool down.
In the remaining oil, fry the onion and carrot until golden brown.
Add potatoes, bell pepper and fry for 7-10 minutes. Vegetables on all sides should be browned.
Evenly distributing the amount, transfer the vegetables to the pots with meat.
Pour a little hot water into each, add salt, cover with lids and put in a preheated oven to 200 degrees for 45 minutes.
