Of course, you can't cook such a pork for every day - the dish comes out too "greedy" for finances, but periodically (sometimes) why not pamper yourself?
Moreover, there are no special difficulties in cooking, everything is done elementary, and the taste is “hot”, very “southern”. It's hard to say where he comes from - perhaps the south of France or Spain, but definitely not Italy. Or maybe it was generally invented in the north by a man who really wanted delicious pork?
However, what to guess now?
We take:
- 500 grams of pork;
- 500 grams of tomatoes;
- 250 grams of plums
- 2 large onions, preferably not spicy;
- 3-4 cloves of garlic;
- 100-150 grams of pine nuts;
- 100 ml brandy or cognac;
- Half a teaspoon of cocoa;
- Saffron, salt and pepper to taste;
- Frying oil.
How we cook:
Cut the pork into cubes. dry on a towel (this is important 0.
Cut the onion into small cubes. Chop the garlic. Tomatoes - blanch, peel, cut into cubes.
We wash the plums, break them into halves, remove the seeds.
Heat the oil in a frying pan and fry the pork. better - in portions, otherwise there will be too much liquid and the meat will not be fried.
Put the pork on a plate, fry the onion and garlic in the remaining oil. When the onions are browned, increase the heat and pour in brandy or cognac. Let it boil for a couple of minutes (evaporate the alcohol).
Return the meat to the pan to the onion and garlic, add the tomatoes. Salt, pepper, look - if there is little liquid. add a little water. Cover and simmer for about an hour.
At this time, fry the nuts in another pan. After an hour, add plums to the meat, simmer for five minutes, add nuts. Finally we season with salt, pepper and saffron and - tatam! - cocoa powder.
Stir, cover with a lid (already without heating), wait 10 minutes and you can serve. Very tasty without any side dish, just with flat cakes, lavash or even white bread.
Bon Appetit!