Pork with a spicy sauce can be served as an independent dish or garnished with boiled rice or potatoes.
It is necessary
- - pork - 0.5 kg;
- - cognac - 100 ml;
- - sweet bell peppers green and red - 2 pcs;
- - onions - 1 pc.;
- - pickles - 2 pcs.;
- - carrots - 1 pc.;
- - cauliflower - 0.5 heads;
- - celery root - 1 pc.;
- - pork fat - 2 tablespoons;
- - vinegar - 50 ml;
- - peanut butter;
- - ketchup;
- - ground black pepper and salt to taste.
Instructions
Step 1
Marinate the pork. Cut it into small pieces, salt and sprinkle with black pepper. Place the meat in a deep bowl and pour over 100 mi of brandy. Leave the meat to marinate for one hour at room temperature or refrigerate, but increase the marinating time.
Step 2
Heat the peanut butter in a heavy-bottomed skillet and fry the pieces of meat in it for 1-2 minutes on each side. Take them out and place them on a platter.
Step 3
Peel pods of green and red peppers from stalks, seeds, partitions and chop finely. Cut the pickles, carrots, celery root and onions into the same pieces. Disassemble the cauliflower into inflorescences and cut into small pieces.
Step 4
Heat the pork fat in a skillet (you can replace it with vegetable oil). Fry vegetables in it quickly. Then add one glass of water, vinegar, and a spoonful of ketchup. Mix everything and simmer the vegetables until the mass thickens. Pour the prepared vegetable sauce over the meat and serve.
