Pork khashlama

Pork khashlama is a dish of Caucasian cuisine and consists of veal or lamb boiled with vegetables, but it is no less tasty with our traditional pork. Meat with a bone is placed in layers with a set of vegetables and most often in a cauldron and simmers for a couple of hours in the broth, which makes the meat tender and juicy. The proportion of ingredients and composition of vegetables can be changed. The dish is complemented with spices and herbs.

Pork khashlama in a cauldron on the stove

Pork khashlama is prepared simply in a cauldron on the stove, and the correct choice of dishes with thick walls is important so that the meat is well boiled and does not burn, because this dish cannot be prepared in a pan. In this recipe we prepare khashlama according to the Armenian version, that is, with the addition of vegetables and we take boneless pork. We take a little water, as the vegetables will give their juice.

1. 
   Pork khashlama is very easy to prepare at home. Rinse the pork, dry it with a napkin and cut into pieces.Place a cauldron over high heat and heat a little vegetable oil in it. Place the sliced ​​pork into the oil, sprinkle generously with suneli hops and, while stirring with a spatula, fry the pieces until golden brown.
2. 
   Then remove the cauldron with meat from the heat and sprinkle the meat with salt to your taste.
3. 
   Now you need to prepare the vegetables for laying in layers in a cauldron. Clean and rinse them. Cut the onion into half rings and place on top of the fried pork.
4. 
   Cut the carrots into thin circles and place in the next layer.
5. 
   Peel the garlic cloves, cut half of them into slices and place on top of the carrots.
6. 
   Cut the peeled potatoes into circles and place in the next layer. Sprinkle potatoes with salt.
7. 
   Peel the bell pepper from seeds with partitions, cut into strips and place in the next layer.
8. 
   Cut the eggplants into circles the same thickness as the potatoes and place on top of the peppers.
9. 
   Place the tomatoes cut into circles as the last vegetable layer. Add a little more salt to the vegetables on top and pour in clean water. Place the cauldron with these ingredients over high heat, bring to a boil and simmer over low heat under a closed lid for 2 hours. There is no need to stir the dish.
10. 
    Towards the end of stewing, sprinkle the khashlama with the remaining finely chopped garlic.
11. 
    After the cooking time has passed, turn off the heat and mix everything carefully with a spoon. Cooked pork khashlama in a cauldron on the stove, allow it to steep for 15 minutes and then serve for lunch, sprinkled with finely chopped green cilantro. Bon appetit!

Pork khashlama with beer

Pork khashlama with beer will be your version of the classic khashlama, because beer makes the meat softer and, in combination with various sets of spices, allows you to get a new and interesting taste, and the vegetables remain intact. Beer reduces the cooking time of the dish, high-quality beer is used, and no water is added. In this recipe, we prepare khashlama with pork and chicken, but the choice of meat is up to the hostess. The vegetable set will include sweet peppers of different colors, onions, carrots, zucchini and tomatoes.

Cooking time: 1.5 hours.

Cooking time: 30 minutes.

Servings: 8.

Ingredients:

• Pork (brisket) – 800 gr.
• Chicken thigh – 4 pcs.
• Onion – 1 pc.
• Carrots – 1 pc.
• Bell peppers of different colors – 4 pcs.
• Zucchini – 1 pc.
• Tomatoes – 4 pcs.
• Chili pepper – ½ pc.
• Garlic - to taste.
• Light beer – 500 ml.
• Bay leaf – 2 pcs.
• Salt - to taste.
• Greens - to taste.
• Seasonings - to taste.
• Vegetable oil - for frying.

Cooking process:

Step 1. Prepare, according to the recipe, all the ingredients for making khashlama. Peel and rinse vegetables and herbs. Then cut the vegetables into pieces of arbitrary shape.

Step 2. Rinse pork and chicken thighs, although you can use only pork, dry with a napkin and cut into large pieces. Heat the vegetable oil well in a cauldron. Place pieces of meat into it and fry until golden brown on all sides.

Step 3. Add chopped onion to the fried meat and fry until translucent. Then alternately place the chopped carrots, peppers, zucchini, tomatoes and garlic into the cauldron.

Step 4. Simmer the meat and vegetables over low heat, and they will give a lot of their juice until half cooked.Then pour light beer into the cauldron, add salt and seasonings to your taste and simmer the khashlama for another half hour so that the vegetables and especially carrots become soft.

Step 5. Place the prepared pork khashlama on beer into soup bowls, decorate with herbs, and serve the dish hot. Bon appetit!

Pork khashlama over a fire in a cauldron

Pork khashlama over a fire in a cauldron from a small set of available products allows you to prepare this delicious stew soup for treating a large company; the dish is easy to prepare. In this recipe we prepare pork khashlama, the vegetable set will be carrots with onions, sweet peppers, potatoes, eggplants and tomatoes. We cook with beer, which is a good option for cooking over a fire. By changing the proportion of food and beer, you can adjust the thickness of the dish, but there should be a lot of meat.

Cooking time: 3.5 hours.

Cooking time: 30 minutes.

Servings: 6.

Ingredients:

• Pork – 2.5 kg.
• Carrots – 1 kg.
• Onion – 1.5 kg.
• Bell pepper – 1 kg.
• Potatoes – 2 kg.
• Eggplants – 1 kg.
• Tomatoes – 1 kg.
• Beer – 1 l.
• Greens – 1 bunch.
• Salt - to taste.
• Seasonings - to taste.

Cooking process:

Step 1. For khashlama, choose quality vegetables. Clean them and rinse them with cold water.

Step 2. Cut the onion into half rings. Cut the carrots into strips. Cut the eggplants into circles. Cut the peeled potatoes into halves and the tomatoes into quarters. Peel the bell pepper from seeds and stems, and cut as desired.

Step 3. Rinse fresh herbs and chop finely.

Step 4. Rinse the pork with cold water, dry it with a napkin and cut into large pieces. That's all the preparation of ingredients.

Step 5. Place the pork slices on the bottom of the cauldron.Lay sliced ​​vegetables on top of it in layers in any order, sprinkling each layer with salt and seasonings to your taste. Pour these ingredients into a liter of beer.

Step 6. Light an open fire/bonfire. Place a cauldron with pork and vegetables over it, close the lid tightly and cook over medium heat for 2-3 hours until the meat is soft. Dim the strong flame of the fire a little.

Step 7. After the stewing time has expired, carefully stir the khashlama cooked in a cauldron over a fire and serve for the meal on a large platter or portioned plates. Be sure to complement the finished dish with fresh, finely chopped herbs. Bon appetit!

Pork khashlama with potatoes and vegetables

Pork khashlama with potatoes and vegetables is a hearty and tasty dish that is easy to prepare. It differs from stewed potatoes with meat because it has a different cooking technology - the meat with potatoes and vegetables is simmered in its own juice, which gives the dish a special taste. In this recipe we do not use water or oil and cook in a small bowl. We choose greens and seasonings to taste.

Cooking time: 3 hours.

Cooking time: 10 minutes.

Servings: 1.

Ingredients:

• Pork – 200 gr.
• Carrots – ½ pcs.
• Onion – ½ pc.
• Bell pepper – ½ pc.
• Large potatoes – 1 pc.
• Eggplants – ¼ pcs.
• Tomatoes – 1 pc.
• Garlic – 4 cloves.
• Salt - to taste.
• Seasonings - to taste.
• Water – 1 tbsp.

Cooking process:

Step 1. Rinse the pork, cut into medium pieces and place on the bottom of the saucepan. Sprinkle it with salt and any seasoning.

Step 2. Cut the peeled onion into quarter rings and place on top of the meat.

Step 3. Cut the carrots into circles and place them on top of the onions.

Step 4. Peel the potatoes, rinse them, cut them into thin slices and place them on top of the carrots.

Step 5.Place the garlic slices evenly on the potato layer.

Step 6. Peel the pepper, cut into strips and place in the next layer.

Step 7. Place the eggplant cut into half circles on top of the pepper.

Step 8. Place the thinly sliced ​​tomato as the last layer. Sprinkle all vegetables with salt and seasoning, add water. Cover the dish with a lid and place on low heat. Simmer the khashlama for 2.5 hours without stirring the layers.

Step 9. After the stewing time has expired, carefully mix the pork khashlama with potatoes and you can serve the dish at the table. Bon appetit!

Pork khashlama in a slow cooker

Khashlama in a slow cooker made from pork requires less cooking time than in a cauldron on the stove, but the process of preparing and adding food is no different from preparing traditional khashlama. In this recipe we take pork ribs and fry them a little, and the set of vegetables will be onions, carrots, potatoes with eggplant, sweet pepper and tomato. Seasonings include garlic, parsley, thyme and black pepper.

Cooking time: 1 hour 40 minutes.

Cooking time: 30 minutes.

Servings: 3.

Ingredients:

• Pork ribs – 600 gr.
• Onion – 1 pc.
• Carrots – 1 pc.
• Potatoes – 4 pcs.
• Bell pepper – 2 pcs.
• Eggplants – 1 pc.
• Tomatoes – 3 pcs.
• Garlic – 2 cloves.
• Parsley – 1 bunch.
• Thyme sprigs - to taste.
• Salt - to taste.
• Sugar - to taste.
• Seasonings - to taste.
• Water – 1.5 tbsp.

Cooking process:

Step 1. Rinse the pork ribs and cut them into small pieces along the intercostal spaces. Turn on the “Frying” or “Baking” program in the multicooker, heat a little vegetable oil and transfer the ribs into it.

Step 2. Fry them until golden brown for 5 minutes on both sides and with the lid closed.Then salt the ribs to your taste.

Step 3. Peel and rinse the vegetables indicated in the recipe. Cut the onion into half rings and place on top of the ribs.

Step 4. Cut the carrots into circles and place on top of the onion.

Step 5. Cut the bell pepper into wide strips and place on top of the carrots.

Step 6. Cut the potatoes into slices, place them on top of the peppers and sprinkle with salt.

Step 7. Place the next layer of eggplants cut into semicircles.

Step 8. Place the last layer of sliced ​​tomatoes in the bowl and place a couple of thyme sprigs on top. Sprinkle vegetables with salt and sugar, pour clean water. Close the lid. Turn on the “Extinguishing” program for the default time, which is usually 1 hour.

Step 9. At the end of the program, sprinkle the khashlama with finely chopped parsley, seasonings to taste and chopped garlic. Close the lid and leave the dish for a few minutes in the “Warming” mode.

Step 10. Transfer the khashlama with pork cooked in a slow cooker to a dish and serve for lunch. Bon appetit!