Stewed Pork in a Cauldron with Vegetables
Incredibly tasty, colorful, aromatic, and appetizing! Stewed pork in a cauldron with vegetables is a hearty and beautiful dish that will brighten any table. A great option for a family dinner at a picnic or countryside. Serve on its own or with a side. Give it a try!
Updated : 11 August, 2025
Easy
About 30 min.
Ingredients
1.5 kilograms
Pork
1 kilograms
Green bean
7
Onion
3
Carrot
4
Bell pepper
5
Tomato
150 grams
Vegetable oil
2 tablespoon
Tomato sauce
to taste
Salt
to taste
Ground black pepper
to taste
Greens
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
What meat is best to use? Any kind - pork, beef, or poultry. If using frozen meat, defrost it in advance. Use bell peppers of various colors for a vibrant and appealing look. You can also customize the vegetables to your taste.
Step 2
Peel the carrots and onions. Cut the bell peppers in half and remove stems and seeds. Wash all vegetables thoroughly in cold water.
Step 3
Cut all ingredients into chunks. Choose your preferred cutting style - I like large pieces so each vegetable stands out. Slice carrots into rounds, then cut each round in half. Slice onions into half-rings and bell peppers into strips or half-rings.
Step 4
Trim the ends off the green beans. Cut into 1-inch (2–3 cm) pieces. If the beans aren’t very young, remove the side strings to avoid toughness in the final dish.
Step 5
Heat the cauldron (kazan) over an open flame or stovetop. Add vegetable oil and wait until it’s hot. Add onions, carrots, and bell peppers. Sauté while stirring constantly until golden. If your cauldron is small, sauté in batches so the vegetables fry rather than steam.
Step 6
While the veggies cook, rinse and cut the meat into evenly sized medium chunks.
Step 7
Remove the cooked vegetables from the cauldron with a slotted spoon, leaving the oil inside.
Step 8
Add the green beans to the cauldron and fry.
Step 9
Stir constantly and cook until tender. Then add sliced tomatoes and cook together for another 1-2 minutes.
Step 10
Remove the beans and tomatoes with a slotted spoon.
Step 11
Now it’s time to fry the meat. Stir while frying until it develops a golden crust.
Step 12
Pour in water just enough to nearly cover the meat. Cover with a lid and simmer until tender - about 50-60 minutes. Occasionally check to ensure there’s enough liquid and nothing is burning. Add water as needed.
Step 13
Once the meat is done, open the lid and evaporate any excess liquid.
Step 14
Add all the cooked vegetables back to the cauldron. Salt to taste. You may add tomato sauce at this stage if desired.
Step 15
Mix well and let it simmer over low heat for another 3-5 minutes.
Step 16
The incredibly fragrant, delicious, and hearty dish is ready! Optionally sprinkle with ground pepper and chopped herbs before serving.