👨‍🍳 Instruktioner

1. 1

   Heat vegetable oil in a large pot or Dutch oven over medium-high heat. Brown the pork cubes on all sides. Remove pork and set aside.

2. 2

   Add chopped onions to the pot and sauté until softened, about 5-7 minutes.

3. 3

   Add carrots and bell peppers to the pot and cook for another 5 minutes.

4. 4

   Stir in the minced garlic and tomato paste, cooking for 1 minute until fragrant.

5. 5

   Return the browned pork to the pot. Add diced tomatoes, zucchini, eggplant, vegetable broth, bay leaf, salt, and pepper. Stir to combine.

   💡 Proffstips: If the mixture seems too dry, add a little more broth or water.
6. 6

   Bring the stew to a simmer, then reduce heat to low, cover, and cook for at least 1 hour, or until the pork is tender and vegetables are soft.

   💡 Proffstips: Stir occasionally to prevent sticking.
7. 7

   Stir in the chopped fresh dill and parsley just before serving.

   💡 Proffstips: Adding herbs at the end preserves their fresh flavor.