Description
Very tender pork chops in a spicy fairly spicy sauce. For fans of "hotter" they will be most welcome. Keep up the cranberries, days are colder, And the birds cry In my heart was sadder. Flocks of birds fly Away, over the blue sea. All the trees Shine In the colored piece. The sun rarely laughs in flowers No incense. Soon Autumn wakes up And cries in the morning. For the contest " Autumn tango ".
Ingredients
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Pork
500 g
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Onion
6 piece
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Garlic
8 tooth
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Carrots
2 piece
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Tomato
2 piece
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Cilantro
1.5 tsp
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Paprika sweet
0.5 tsp
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Black pepper
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Salt
1 tsp
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Olive oil
2 tsp
Cooking
Meat cut into cubes with sides of approximately 2.5-3 cm.
Well to beat off every piece.
Peel and finely chop the onion. Peel 7-8 cloves of garlic.
Tomatoes pour over boiling water and peel the skin. Cut into small slices.
Tomato, onion and crush the garlic using a blender until smooth. To add to this dressing, salt, coriander, paprika and black pepper. All mix well.
Peel the carrot, slice it into strips or grate on a grater for Korean carrot.
In pots to put chopped meat. Pour one teaspoon of olive oil. Over the meat laid carrots.
On top of the pot, pour the onion-garlic sauce. Send in the oven for 60-65 minutes at a temperature of 170 degrees.
To get ready pots from the oven. Distribute content via the portion of the plate. Serve with fresh vegetables and sour cream. Garnish is perfect mashed potatoes.
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