85 min. total time
Ingredients for 4 portions
| 400 | g | Pork shoulder roast |
| 350 | g | Potato |
| 1 | pc | Onion |
| 1 | pc | Red bell pepper |
| 3 | pc | Garlic cloves |
| 10 | pc | Capers |
| 10 | pc | Olives (green and black mixed) |
| 50 | g | Cheese (grated) |
| 1 | tsp | Hot paprika powder |
| 1 | tsp | Cumin |
| 0.5 | tsp | Salt |
| 1 | tbsp | Olive oil (for tde dish) |
| 0.5 | tbsp | Parsley |
| 1 | tsp | Oregano |
| 0.5 | tsp | Pepper (from tde mill) |
Preparation
- Start by pounding the meat, seasoning it with salt, pepper, paprika powder, and caraway. Peel the onion and garlic, half and core the bell pepper. Cut the onion and bell pepper into strips, chop the garlic and capers.
- In the meantime, steam the potatoes, peel them, and slice them into 5mm thick slices. Grease a baking dish with olive oil.
- Now layer the meat, potatoes, bell pepper, and onion in a shingle pattern, sprinkle with garlic-capers, olives, and chopped herbs. Then sprinkle the cheese on top.
- Then bake in a preheated oven at 150°C (300°F) top and bottom heat with a lid for 45 minutes, then remove the lid and bake for another 10 minutes.
Nutrition score
320
11,05 g
32,54 g
26,84 g
85 min. total time | 30 min. preparation time | 55 min. cook & rest time
