**********Preparation********** smoked belly, meat, onions cut into cubes, season and pour oil, mix well and pull tightly pressed at least 3 hours. Then add peas (drain), pineapple (use juice), mushrooms (drain) and tomato peppers (use juice). Put all ingredients in an ovenproof dish and steam at 250 °C for 1hour.
Remove from heat and pour tomato ketchup (if desired) over it, repeatedly briefly in the stove form. Serve with long-grain rice, white bread and lettuce.
Related Recipes:
Chicken Breast in Cheese Coat – *Have you tried this zucchini recipe? (*) on tomato compote with vegetable spaghetti Preparations Make...
Stag Breast, StuffedHave a deer breast prepared so that it is easy to fill. First lard the meat neatly with smoked bacon, season...
Matjestatar on PumpernickelPREPARATION Place the matie fillets briefly in cold water. Remove from water and pat dry well with kitchen...
Stuffed Peppers with Tomato Sauce and Potato-Olive PureeStuffed peppers with tomato sauce: 1. for the stuffing, cut the peppers in half lengthwise with the stem end...
Wild Boar Hash with MushroomsThe most suitable cutlet, belly, leaf and leg from the overrunner. Remove the meat, clean it thoroughly...
Veal Starter with Asparagus Tips and Silver OnionsCut the meat into 5-6 cm cubes. Cut the onion in half and spike with a bay spice and cloves. Prepare the...
Branzino in the Salt Crust Italian StyleFor the branzino in the salt crust Italian style, remove the branzino from the gills and wash well inside. Cut...
Raw Fish Salad with Coconut MilkMeat, vegetables, fish – the ingredients for a complete meal – are often served in Asia as a leaf...
Pineapple Chili (Costa Rica)For the pineapple chili, cut the meat into approx. 2 x 2 cm cubes. Rinse the beans with cold water and drain...
Tomato KetchupThe tomatoes are blanched, peeled and chopped, the peppers finely chopped, the onions chopped and the garlic...