Pork with Peas

"A recipe for traditionalists. Quick, easy, tasty!"
Preparation15 min.
Cooking70 min.
Тotal85 min.
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  • pork - 2 lb (1 kg)
  • onions - 3 - 4 heads
  • tomatoes - 1 - 2 tomatoes, or 2 tablespoons tomato paste
  • paprika - 1 tsp
  • salt
  • broth - 2 cups (500 ml)
  • peas - 3.5 lb (1.5 kg) (canned)
  • tomatoes - 4 - 5
  • flour - 1 tablespoon
  • oil - for frying


Wash the pork under cold water and cut it into pieces or portions. Fry it in a little preheated oil. Add the finely chopped onion and fry it in the same oil.

Fry the onion until lightly tanned and add 1-2 chopped tomatoes or 2 tablespoons tomato paste. Mix the paprika in. Once the roux is ready, return the pork and pour the hot broth in, salt and allow it to boil.

When the meat is half boiled, add the cleaned peas. This should be about 20-25 minutes before the dish is ready. Once the dish with the peas comes to a boil, add the 4-5 ripe chopped tomatoes.

Separately, fry the flour in 1 tbsp of oil and dilute it with some of the sauce from the pork and peas. This is added to the dish and gently mixed.

The pork and peas can be boiled for about another 8-10 more minutes on low heat or put in a tray and baked.find similar recipes here

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