Products:
- 700 g pork shoulder
- 1/2 kg fresh or frozen okra
- 30-40 g celery
- 2 onions
- 1 carrot
- 5-6 tbsp oil
- 2 tbsp tomato puree
- 1 tsp paprika
- 1 tsp savory, s alt to taste
- For the sauce:
- 1 lemon
- 3 garlic cloves
- 15-20 pcs. black olives
- 3-4 sprigs of parsley
- 2-3 tbsp olive oil
Preparation:
Preparation method:
The meat is cut into large pieces. Fry in the preheated oil. As soon as they are fried on one side, they are stirred and together with the finely chopped onion, they are stewed for 20 minutes, covered.
Cut the carrot into circles, the celery into small cubes. They are added to the stewed meat. The dish is sprinkled with red pepper and the tomato puree is added. Then it is s alted. Pour warm water to cover the meat. Simmer for another 15-20 minutes, covered. Then add the okra and sprinkle with the savory.
The sauce is prepared by crushing the garlic and placing it in a bowl. Add the finely chopped olives, the juice and the peel of one lemon, pour in the olive oil and add the finely chopped parsley.
Pour the mixture over the meat and mix well.
