How to cook pork khashlama - recipe in a slow cooker, in a cauldron

Prepared by: Alla

10/31/2018 Cooking time: 3 hours 0 minutes

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It's time to prepare such a delicious dish as pork khashlama. The abundance of vegetables and herbs will make the Armenian khashlama simply excellent, aromatic, finger-licking!

How to make khashlama from pork - recipes

The traditional meat for khashlama is veal and lamb, but the widespread popularity of the dish has made its own adjustments to the recipes. Today we will tell you how to cook pork khashlama, and we will take the remaining ingredients from ordinary recipes. Our khashlama will turn out rich and appetizing.

Home

A hearty treat, half soup, half meat and gravy, is sometimes prepared from whatever is lying around in the home pantry.
That’s why you can see the name of the recipe is “Homemade” khashlama. The composition of the products can really be supplemented if you have other vegetables. Ingredients:

pork pulp – 800 g;
small zucchini or zucchini;
3–4 eggplants;
4 onions and medium tomatoes each;
a couple of carrots;
oil;
a bunch of mixed greens (young parsley and dill);
small head of garlic;
salt and spices;
4 celery stalks.

How to cook:

Before preparing pork khashlama, the meat is cleaned, rinsed and the fat is trimmed off. Pour 40 ml of oil into the kettle and melt the fat over medium heat. Coarsely chop half of the peeled garlic and add it to the cracklings.
Celery and carrots are peeled and cut into circles, placed in a cauldron when the garlic is very brown. The cracklings can be removed or left as desired.
The pork is cut into pieces, slightly smaller than kebab pieces. Half of the meat is immediately laid out on vegetables, 2 onions are cut into rings, zucchini into small cubes and with it half of the tomatoes and eggplants.
The last layer is salted, and after placing the remaining meat on it, season it and again lay out the vegetables in layers. The greens are chopped quite coarsely, the stems are removed only from the parsley, and laid on top with the remaining cloves of garlic.
Raising the temperature slightly, heat the khashlama until the juice releases abundantly, and if necessary, add a glass of water. Reduce the heat and simmer the khashlama under the lid for at least an hour.

The composition of spices is purely individual; European mixtures (Italian or Provencal), suneli hops or just a set of ground peppers are suitable. It’s worth placing a couple of laurel leaves in the middle of the layers, and you don’t have to stand on ceremony with the garlic - if you like its taste and aroma, add a couple more unpeeled heads to the pot.

With potato

Although potato tubers are found in almost every recipe, their presence in khashlama is always specially specified.
The dish turns out noticeably more satisfying, but is somewhat more difficult to prepare - it is important to choose potatoes that will not disintegrate in mashed potatoes, but also will not spoil the dish by remaining hard. The recipe for pork khashlama with potatoes is one of the most popular. Ingredients:

pork – 1200 g (half brisket, the rest tenderloin);
500 g each of onions, potatoes and carrots;
300 g of tomatoes and the same amount of sweet peppers of different colors;
small eggplant;
250 ml white grape wine (dry);
a pinch of dry basil and suneli hops;
salt;
a large bunch of dill;
a pair of laurel leaves;
120 ml oil;
pepper.

How to cook:

The washed meat is cut into pieces the size of a matchbox. Salt, sprinkle with fine spices and pour wine in a bowl. After stirring, leave the pork to marinate for up to half an hour.
The onions, potatoes and carrots are peeled, the peppers are freed from seeds, and the tomatoes and eggplants are cut into circles along with the skin. The form of cutting potatoes is large cubes, onions are cut into thin slices, carrots are into circles or semicircles, peppers are cut into slices of any size.
Heat the oil in a cauldron, brown the meat in it and simmer for up to half an hour, adding a little water. Remove the cauldron from the stove, lay out onions, carrots and tomatoes one by one.
After cutting, the eggplants are salted and placed in a colander for 30 minutes, washed before adding to the cauldron. After squeezing the blue ones out of the moisture, place the mugs on top of the onions, with a layer of pepper and potatoes on them.
Thick stems of dill are cut, the greens are washed and laid on top of the potatoes. Place the remaining spices and salt along with it, pour in all the marinade left over from the meat.
Cover the khashlama with an inverted flat plate and lightly press down the food. Cover the pot with a lid and simmer over low heat for about 40 minutes, then add water if necessary.
Prepare khashlama without stirring; after about an hour, carefully separate the ingredients and taste a slice of pork to see if it is done. Large branches of dill are removed from the finished dish and served in large deep plates.

Regardless of the amount of juicy vegetables in the dish, pork khashlama with potatoes is served with a lot of greens. It can be sprinkled on portions, added directly to the cauldron, or offered on separate plates.

With mushrooms

Most recipes for dishes with mushrooms include a disclaimer stating that wild species are noticeably more flavorful than oyster mushrooms or champignons.
This is often true, but in the case of khashlama, greenhouse mushrooms differ little from their forest and steppe relatives. What to cook from:

rib portion of a large pig – 1400 g;
200 g each of champignons, eggplants and white onions;
300 g firm tomatoes;
a handful of cilantro and parsley;
hand ground pepper;
medium-sized carrots – 1 pc.;
salt;
large bell pepper fruit.

How to cook:

Many recipes for preparing khashlama describe how to prepare the products and only then place them in the cauldron. In practice, cooks act differently, and immediately lay them in layers, and especially dexterous ones cut them right above the cauldron. We suggest you do the same.
They start with the onion. Having cleared it of husks and cut the heads in two, dissolve them into thin slices directly onto the bottom of the cauldron. Slices of pepper are sent next, you just need to remove the seeds. Now it’s time to cut the eggplants into 4 pieces lengthwise, salt them for now and set them aside.
We peel the carrots and cut them into strips on a board, it’s more convenient. Then we move it into a cauldron, level it, and on a board we cut the pork into equal parts with bones. Place meat on vegetables, season and salt. Next, thinly slice the champignons and place them in one layer.
The turn of the eggplants has come, after rinsing them of salt, we dissolve them into pieces 5 mm thick, directly onto the pork. Tomatoes can be scalded and peeled, or cut into cubes along with it. Place chopped herbs on top of the tomato layer, add spices and peeled garlic cloves if desired.
Place the cauldron on low heat, pour in 150 ml of water and cover. The meat is ready in about an hour and a half, but the khashlama is boiled for another 30 minutes. up to an hour.

Ribs, whether lamb or pork, seem to be specially created for khashlama. Before preparing pork khashlama, you can trim the fat from them, but it is better to leave it. With so many vegetables, it will add very few calories, but the broth and the whole dish will become much richer.

Armenian style on beer

Almost any khashlama recipe with the prefix “Armenian” indicates the presence of wine in the thick soup, and beef is used as meat.
Substitutions, however, are quite acceptable; pork and beer go well together in a cauldron; it is permissible to add or replace various vegetables. Ingredients:

pork – 1500 g, including 1 kg of tenderloin and 500 g of ribs;
1 kg of juicy onions and a little more medium-sized potatoes;
a lush bunch of young parsley and cilantro;
black pepper – 15 peas;
1 liter of beer (light only);
4 bay leaves;
800 g each of tomatoes, sweet peppers and carrots.

How to cook:

All salt is used when preparing meat. The pulp is cut into large pieces, and the ribs are cut into pieces, one per portion, salted thoroughly and left in a covered bowl.
Peeled potato tubers are coarsely chopped, seedless peppers are dissolved into wide strips, and the onions are cut into 4 slices each.
The carrots are peeled and rinsed, dissolved into thin circles, the tomatoes along with the skin are cut into arbitrary slices, the greens without stems are coarsely chopped.
Having shaken off excess salt, place half of the pork on the bottom of a cauldron or other deep and massive vessel. This is followed in strict order: onions, carrot slices and potatoes, also half a portion.
Lightly sprinkle the potato layer with spices and place half the peppers and tomatoes on it. Next, all layers are repeated without changing the order of the products, beer is poured in and the greens are evenly laid out.
Large spices in khashlama are placed on top. After sprinkling the dish with peppercorns and laying out the bay leaves, place the cauldron on the burner at medium heat. Wait until it boils, cover and turn the fire to low, simmer the khashlama for up to 2.5 hours.

The peculiarity of the step-by-step Armenian recipe is that approximately the same amount of potatoes is put into the dish as any other vegetable.

In Chuvash

Cooking pork khashlama according to this recipe is somewhat closer to European cuisine.
The Chuvash version of the dish contains much more potatoes and, in essence, it is a roast with vegetables and a lot of gravy. What to cook from:

celery stalk;
50 ml oil;
one onion and one juicy sweet pepper each;
salt;
a glass of chopped parsley;
1 kg of tomatoes;
2.5 kg of medium-sized potatoes;
2 kg pork ribs.

How to cook:

The chopped and trimmed ribs are salted, and half of them are immediately placed in a cauldron. Oil should be poured into the bottom of the vessel, and it should be on low heat.
Next, crumble the onion and finely chop the celery, lightly salt this layer and place potato cubes on it. Place the ribs again, and cut the peppers and tomatoes into large slices on them.
After the vegetable and meat juices boil in the cauldron, sprinkle the khashlama with half the herbs, cover the cauldron and put it in the oven. Simmer for 2 hours, occasionally making sure that there is enough liquid and it is boiling slowly.

Adding water, according to the Chuvash, means spoiling the khashlama, but it is not forbidden to add tomatoes to the cauldron. As a last resort, add boiling water, but in very small portions, no more than a quarter glass.

Delicious and inexpensive food - khashlama with potatoes. We take:

1.5 kg pork ribs;
potatoes 1 kg;
half a kilo of peppers, eggplants, tomatoes;
200 onions and carrots;
garlic and salt with spices;
0.5 liters of beer.

After rubbing the ribs with spices, place them in a cauldron and place onions, carrots, and eggplants on top.

Here and everywhere, eggplants are pre-cut and soaked in a salty solution or sprinkled with salt to remove bitterness.

Sprinkle all layers with salt, then chopped garlic and cover with tomatoes on top. The last layer is potatoes, cut into slices or plates. Next - greens, sweet peppers, spices and beer. Simmer for a long time, at least 2 hours, so that the dish is saturated with the juices and aroma of all the vegetables and herbs, and the meat is well cooked.

How to cook pork khashlama in a cauldron over a fire?

The smoky aroma in the dishes is so good that the temptation to cook them over a fire makes you leave the house and travel a long way to the picnic site. Khashlama, like many Central Asian or Caucasian dishes, turns out especially well over a fire, you just have to take a few conditions into account.

The recipe for pork khashlama over the fire is different in that the meat is not placed at the bottom of the cauldron; onions or tomatoes usually serve as a pillow.
You have to carefully monitor the heating until the branches or logs burn out. Khashlama is usually simmered over coals, it is better not to rush and do just that.
It is better to put potatoes in khashlama washed but unpeeled. For this purpose, select tubers with very thin skin and wash them very well.

Useful tips

Khashlama is a thick and rich soup, or, if you prefer, a stew with a lot of gravy. The tradition of preparing it with low-alcohol drinks or dry wine is not a mandatory requirement. Pork khashlama in a cauldron will be even tastier if you put only meat in the dish itself, and separately cook a very strong meat and bone broth and add it to the khashlama as needed.

Spices - any, cumin or khmeli-suneli gives the dish an oriental flavor, and in the style of European cuisine, khashlama is prepared with paprika, coriander and laurel. Vegetables should not be cut small, and stirring the dish is strictly prohibited so that the pieces do not lose their shape.

So, the khashlama is ready. What absolutely must be served with a juicy dish are herbs and unleavened bread. White loaves taste good in sandwiches, but the brutal and even campfire-smelling food is best enjoyed with a rough gray “brick” or unleavened flatbread. Of course, if the situation allows, a glass of “liquid bread”, strong and chilled, won’t hurt.

Ingredients:

Pork, ribs - 1.5 kilograms
Potatoes – 6 pieces
Eggplants – 2 pieces
Onions - 2 pieces
Carrots – 2 pieces
Bell pepper – 3 pieces
Tomatoes – 6 pieces
Garlic – 6 cloves
Water (beer, wine) – 500 Milliliters
Fresh greens - 2-3 bunches
Khmeli-suneli - 2 teaspoons
Spices for meat - 2 teaspoons
Ground black pepper - To taste
Salt - To taste

Number of servings: 6-8