Tasty Georgian homemade canahi 🍲

Prepare the products

1. First of all, cut a pound of pork pulp into pieces 3-4 cm in size.
2. 750 g young potatoes are thoroughly washed with a hard washcloth, and then we cut each tuber into four parts.
3. We peel a fairly large onion from the husk, and then finely chop it with a sharp knife.
4. We divide fleshy tomatoes weighing about 200 g in half, and then cut into large slices.
5. Pour 20-30 ml of vegetable oil into a well-heated pan.
6. Spread coarsely chopped potatoes on top of the butter.
7. Fry the vegetable over medium heat for about 5 minutes, after which we transfer it to a separate plate.
8. Pour another 20-30 ml of vegetable oil into the same pan, and then fry pork on it. Fry the meat until golden brown. We chop a bunch of parsley with a knife into fairly large pieces.

Cook the chanahs

1. In a ceramic pan, dip the fried meat. Instead of a ceramic pan, you can use pots or any other dishes with a thick bottom. Spread the chopped onion with a second layer.
2. Add salt to taste, as well as 1 bay leaf and 2 peppercorns.
3. The next layer is formed from potatoes.
4. Add salt, bay leaf and 2 peppercorns again.
5. On top of the potatoes we spread the chopped parsley and lay out large slices of tomatoes.
6. Salt the tomatoes a little, sprinkle 20 g of sunflower hops and pour 400 ml of boiling water.
7. We close the pan with a lid and send it, together with the contents, to the oven heated to 180 ° С. Bake the product for 1 hour 20 minutes. We spread the hot canahas on plates and serve, sprinkled with finely chopped greens.