Pork in Roman style

Rome - an ancient Italian city that simply breathes secular luxury. Even in ancient Rome, pork dishes were served exclusively for major holidays. And pork in Roman style is a luxurious dish with the best ingredients. Tender, almost melting in the mouth meat is perfectly complemented by a slightly spicy spicy sauce, which gives viscosity to melted cheese.

Ingredients

• Pork (flesh) - 500 grams.
• Tomatoes - 3 pieces.
• Mushrooms (fresh) - 250 grams.
• Cream (20% fat) - 200 ml
• Tomato paste - 1 tablespoon.
• Thyme seasoning - 1 teaspoon.
• Oregano seasoning - 1 teaspoon.
• Ham - 200 grams.
• Hard cheese - 100 grams.
• Table salt
• Vegetable oil for frying (olive or sunflower) - 2 tablespoons.
• Ground black pepper
• Green

Directions

1. Rinse the pork under running cold water. If there are films or veins, they need to be cut, you do not need to cut the fat. Dry the meat on a paper or waffle towel. Mix 0.5 teaspoons of salt and 1/4 teaspoon ground black pepper or any other meat seasoning.
2. Cut the dried pork into large pieces and grate with a mixture of salt and spices. Let stand 10-15 minutes. Meanwhile, heat a frying pan with vegetable oil.
3. As soon as the butter starts to "shoot" put pieces of pork in it in one layer and quickly fry until ruddy crust on both sides. Transfer the finished meat to a pan with a thickened bottom.
4. Half of the ham we have is cut into cubes and placed on top of the pork.
5. Rinse the mushrooms under running cold water. If there is damage or rot - cut. Lay out the mushrooms on a paper towel to get rid of moisture. Dried mushrooms cut into pieces and place on the ham.
6. Wash the tomatoes. Make an x-shaped cut at the bottom of each tomato. Put tomatoes in boiling water for 1 minute. Remove, allow to cool slightly. Peel the edges of the incision with a knife to remove the skin from the tomatoes. Cut tomatoes into half rings along the fruit. Put in a saucepan with mushrooms.
7. Mix the sauce in a blender or with a whisk. Mix cream, ketchup, salt on the tip of a knife, thyme, oregano. Instead of oregano and thyme, you can use any seasoning for meat, about 0.5 teaspoons.
8. Before pouring the sauce over the meat, cut into cubes and spread the remaining ham on top of the tomatoes. Pour all the thoroughly mixed sauce.
9. Cover the pan with all the ingredients tightly with a lid and place in a preheated oven to 180-200 degrees. All this will be stewed for about an hour.
10. Meanwhile, grate the hard cheese on a large grater. After a while we take out pork from an oven, we fill up there with grated cheese. Reduce the temperature to 140-150 degrees and simmer for about half an hour.
11. Remove the meat again and mix lightly. Put the meat in the oven off to "reach" 20-30 minutes.
12. Roman pork is served in soup plates. The ideal side dish would be ordinary boiled sliced ​​potatoes, drizzled with pork sauce. Decorate the top with chopped greens. Serve with chilled red wine.
14. Bon Appetit!