Azu with pork and vegetables
2 servings
30 minutes
Azu with pork and vegetables is a dish infused with the aromas of Eastern spices and the rich flavor of juicy meat. Although traditionally made with beef, this author’s version with pork adds tenderness and softness to the texture. Vegetables like eggplant, celery, and onion bring balance to the taste, while the combination of olive and mustard oils gives the dish a rich and deep aroma. Soy sauce and a mix of ground peppers complement it with spicy notes, and the finishing touch—pomegranate seeds—adds a refreshing tang. The dish pairs perfectly with potato or rice garnishes and can be served both on weekdays and at festive tables. Each bite reflects a harmony of flavors created through careful preparation and thoughtful ingredient selection.
1
Peel the eggplant.
- Eggplants: 1 piece
2
Cut into small cubes.
- Eggplants: 1 piece
3
Chop the celery into small pieces.
- Celery stalk: 2 stems
4
Chop the onion coarsely.
- Onion: 1 piece
5
Chop the garlic coarsely as well.
- Garlic: 3 pieces
6
Cut the meat into small cubes.
- Pork tenderloin: 200 g
7
Heat both types of oil in a pan and add a pinch of coarse salt.
- Mustard oil: 1 tablespoon
- Olive oil: 2 tablespoons
- Coarse sea salt: pinch
8
Put all ingredients except garlic in the pan.
- Pork tenderloin: 200 g
- Eggplants: 1 piece
- Celery stalk: 2 stems
- Onion: 1 piece
9
Stir after 3-4 minutes.
- Pork tenderloin: 200 g
- Eggplants: 1 piece
- Celery stalk: 2 stems
- Onion: 1 piece
10
In 2 minutes, pour in the soy sauce. Stir again.
- Soy sauce: 1.5 tablespoon
11
After another minute, reduce the heat and cover with a lid.
12
After 7 minutes, remove the lid and season with ground pepper.
- Ground pepper mix: to taste
13
Add garlic and mix.
- Garlic: 3 pieces
14
The dish will be ready in 3 minutes. Serve it sprinkled with pomegranate.
- Pomegranate seeds: to taste