Tip 4: Vegetable pork stew

You will need
  • For pork with potatoes and zucchini:
  • - 400 g pork neck;
  • - 2-3 medium potatoes;
  • - half a small zucchini;
  • - 100 g of Emmental cheese;
  • - 3-4 cloves of garlic;
  • - vegetable oil;
  • - salt and pepper.
  • For pork with tomatoes:
  • - 400 g pork neck;
  • - 100 g of Emmental cheese;
  • - 3-4 tomatoes;
  • - vegetable oil;
  • - salt and pepper.
  • For pork with eggplants:
  • - 300 g pork neck;
  • - 1 eggplant;
  • - vegetable oil;
  • - salt and pepper.
Instruction
Choose a suitable piece of pork. For example, the neck will do. Meat should not be too fat. It is best to buy it chilled, but it is permissible and frozen.
Cut the pork into slices about a centimeter thick. Beat off the meat, sprinkle with salt and pepper. Heat the vegetable oil in a pan and fry the pieces for four to five minutes on each side until half cooked.
Take care of the preparation of vegetable caps. Peel the potatoes and cut into very thin plastics. Zucchini grate on a coarse grater.Peel the garlic and chop. Put meat on a greased baking sheet. For each steak, add a little garlic, then grated zucchini and potatoes. Salt and pepper. From above you can sprinkle the meat with a mixture of Provencal herbs and grated cheese. Put the sheet in the oven preheated to 180 degrees. Bake the dish for about twenty minutes.
You can also cook pork under the tomatoes. In this case, it is advisable to bake the meat for ten minutes without a cap, and then remove, put the slices of tomato and cheese on top and put in the oven for another 10 minutes. Eggplants can also be a delicious meat additive. They also need to pre-fry for three to four minutes. Oil should be taken quite a bit, since eggplant is very easy to absorb.
Bake the meat without frying. In this case, it should be greased with vegetable oil before being sent to the oven and increase the heat treatment time by 10 minutes.