Selsko Meso Recipe

Time1h 30m

Serves4

Pork, Onions, Celery, Bell Peppers, Carrots, Potatoes, Mushrooms, Tomato, Jasmine Rice.

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Ingredients

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1
Prepare the Ingredients
Chop the pork shoulder into bite-sized pieces. Dice the onions, celery stalks, bell peppers, and carrots. Peel and cube the potatoes. Slice the mushrooms and chop the tomatoes.
2
Cook the Jasmine Rice
Rinse the jasmine rice under cold water until the water runs clear. In a pot, combine 1 cup of jasmine rice with 1.5 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes or until the water is absorbed. Set aside.

3
Brown the Pork
In a large pot or Dutch oven, heat a tablespoon of oil over medium-high heat. Add the chopped pork shoulder and cook until browned on all sides, about 8-10 minutes. Remove the pork and set aside.
4
Sauté the Vegetables
In the same pot, add a little more oil if necessary. Add the diced onions, celery, and bell peppers. Sauté for about 5 minutes until the onions become translucent. Then add the carrots and mushrooms, continuing to sauté for another 5 minutes.
5
Combine Ingredients
Return the browned pork to the pot. Stir in the cubed potatoes and chopped tomatoes. Season with salt and pepper to taste. Add enough water to cover the ingredients, about 2 cups, and bring to a boil.
6
Simmer the Dish
Once boiling, reduce the heat to low, cover, and let it simmer for about 45 minutes to 1 hour, or until the pork is tender and the vegetables are cooked through.