Pork Hashlama

Khashlama refers to dishes of the Caucasian cuisine, and it is usually cooked from mutton or beef, less often from poultry meat. However, not all the peoples of the Caucasus are Muslims, so here too many hostesses make khashlama from pork. It was the pork khashlama that received particular popularity among our compatriots, so many even consider its recipes specially adapted to Russian cuisine. However, in fact, the technology of cooking pork khashlama differs little from the traditional one, and if it is broken, instead of khashlama, you risk getting a regular stew.

Cooking Features

Pork Khashlama will be tasty and fragrant, if you use traditional technology in its preparation. Everyone can do it - the technology is simple. Preparation of products will not cause difficulties even for a novice chef, most of the time is spent on extinguishing, which occurs without the participation of the cook. You just need to be patient - and the pork khashlama will turn out tasty and fragrant - the way they like to eat in Georgia and Armenia.

Choosing the right meat for Khashlama is half the success. Preference should be given to the meat of young animals: it not only cooks faster, but also turns out to be tender and soft. You do not need to strive to acquire a tenderloin or neck - meat for bone is more suitable for Hashlama. A good idea, for example, is to take pork ribs for Khashlama.
It is customary to add a lot of fresh herbs and spicy herbs to Khashlama, it is they who give the dish a rich flavor. For this reason, you should not save on greenery. But whether it is up to you to add hot spices and in what quantities.
They do not use a lot of liquid to make Hashlama. Per kilogram of products take no more than a glass of water, but more often even limited to half of this amount of liquid. After all, vegetables, too, emit a lot of juice. As a result, it turns out that pork is stewed in its own juice. That is why it turns out so delicious!
Khashlama will cook more quickly and will taste better if you add wine or beer instead of water or in half with it to the dish.
It is necessary to extinguish Khashlama in dishes that have a thick bottom and the same thick walls (usually a cauldron). Only in such a dish, which retains heat, will the meat melt well and will not have time to burn. In an ordinary pan, the Hashlama cannot be cooked.
Products for making khashlama are laid out in a cauldron in layers and do not mix them in the process of cooking.

Khashlama is considered to be a complete dish. No matter what kind of vegetables and how much you used to prepare the dish, you don’t need to cook anything for a side dish. The only thing that is required before serving, is sprinkle with Khashlama chopped greens.

A simple recipe for pork khashlama

Composition:

pork - 1, 5 kg;
tomatoes - 1 kg;
onions - 1 kg;
Bulgarian pepper - 1 kg;
eggplants - 1 kg;
garlic - 3 cloves;
dill - 50 g;
parsley - 50 g;
dry red wine - 150 ml;
water - 0, 25 ml;
salt, black pepper powder - to taste.

Method of preparation:

Wash the pork and cut it into pieces of about 5 cm.
Finely chop the garlic.
Peel the onions and cut them into rings about 3 mm thick. Separate about half of the onion and place it over the meat.
Add garlic and pepper to the meat, cover with wine and leave for about 30-60 minutes so that it is slightly marinated.
Peel the eggplants and cut them into medium-sized cubes. Sprinkle with salt, mix, leave for a quarter of an hour. After the indicated time, rinse the eggplants well with running water to remove excess salt.
Slice the tomatoes crosswise and lower for a couple of minutes in boiling water. After a specified time, remove the tomatoes with a skimmer and cool them by dipping them in cold water for a few minutes. Remove the skin from the tomatoes, cut the flesh into medium-sized pieces of any shape.
Wash greens, divide into three bunches, tie them with threads.
Sweet pepper wash. Remove the stalks from it, remove the seeds from the peppers. Cut everything into thin straws.
Place marinated meat in a cauldron and pour marinade.
Put the Bulgarian pepper and the remaining onions on the meat.
In the next layer, place the eggplants. Pour the tomatoes on them, pour the juice released from the tomato pulp into the cauldron.
Pour a glass of water into the cauldron.
Put a bunch of greenery on top.
Cover the cauldron with a lid and set on slow fire. Stew Khashlama for 2 hours.

Serve pork khashlama with pita bread, generously sprinkle it with fresh greens.

Pork Hashlama with Mushrooms

Composition:

pork on the bone - 1 kg;
champignons - 0, 2 kg;
eggplants - 0, 2 kg;
onions - 0, 2 kg;
carrots - 100 g;
tomatoes - 0, 3 kg;
Bulgarian pepper - 0, 2 kg;
fresh coriander - 20 g;
parsley - 20 g;
salt, black pepper powder - to taste.

Method of preparation:

Peel the onion, cut it into thick enough rings and place it on the bottom of the cauldron.
Bulgarian pepper, cleared of seeds, cut along straws and put on top of the onion.
Peel the carrots, cut them into strips and place on top of other vegetables.
Wash and dry the pork with a napkin. Cut it into pieces of medium size, put on vegetables, sprinkle with salt and pepper.
Cut the champignons into thin plates, place them on the meat.
Wash the eggplants and, without peeling, cut lengthwise into 4 pieces. Salt in the places of incision, after 15 minutes, rinse and cut across the pieces with a thickness of about 5 mm. Put in a cauldron.
Boil the tomatoes, peel, cut into circles. Put on eggplant.
Sprinkle with whole chopped parsley and finely chopped dill.
Pour in half a glass of water and put on fire.
Stew for 2 hours.

Pork khashlama with champignons has a unique taste and smells seductively. It will be even more fragrant if white mushrooms are used instead of mushrooms.

Pork Khashlama with potatoes

Composition:

pork ribs - 1, 5 kg;
potatoes - 1 kg;
eggplants - 0.5 kg;
Bulgarian pepper - 0, 5 kg;
tomatoes - 0.5 kg;
carrots - 0, 2 kg;
onions - 0, 2 kg;
garlic - 6 cloves;
beer - 0.5 liters;
salt, spices - to taste.

Method of preparation:

Pork ribs, after washing and drying them with napkins, rub them with spices and put them on the bottom of the cauldron.
Peel the onions, cut into half rings, sprinkle the meat with the onions.
Slice the carrots into slices and spread them out as a layer.
Peel eggplants, cut into cubes. Soak them for 20-30 minutes in salted water. To do this, dissolve a teaspoon of salt in a liter of water. This is done in order to remove from the “blue” solanine - a harmful substance, which also gives the vegetables a bitter taste.
Rinse, dry, put in a cauldron. Sprinkle with salt and spices.
Finely chop the garlic with a knife, pour it into eggplants.
Peel the tomatoes. It will be easy to do if you first immerse the vegetables in boiling water for a couple of minutes. Cut the flesh into small cubes and place on the eggplants.
Peel and chop the potatoes into large pieces. Small tubers can not even be cut, the middle divide with a knife into 2-4 pieces, large ones cut into 6-8 pieces. If you chop them finely, they become too open, lose their shape.
Season the potatoes. Sprinkle it with chopped greens. Greens are not necessary to add, but it will not be superfluous. Well cilantro, parsley, dill.
Peel off the seeds and chop the pepper into half rings. Put it on the potato.
Pour beer into the cauldron, put it on fire.
Stew khashlama from pork ribs with potatoes for 2, 5 hours.

Before serving, the dish can be sprinkled with not only greens, but also crushed garlic. It will be tasty and fragrant, even if you use a minimum of spices.

Pork Khashlama is juicy, aromatic and looks very appetizing. This is a very satisfying dish that makes it easy to feed a person who has an excellent appetite. At the same time, it is easy to prepare khashlama, even the hostess who has no culinary experience will cope with it.