Pork with cucumbers, zucchini and carrots
2 servings
30 minutes
This recipe combines tender pork with crunchy vegetables — cucumbers, zucchini, and carrots. It draws from American culinary traditions that value simplicity in preparation and natural flavors. The layering of vegetables and meat creates a harmony of textures and aromas, while the stewing process allows the richness of the ingredients to unfold. Cucumbers add a light freshness, carrots provide natural sweetness, and zucchini contributes delicate juiciness. This dish is perfect for dinner when you want something hearty yet light, and serving it with Greek yogurt highlights its softness and sophistication. Such a combination makes the recipe special — it surprises with its balance of flavors and satisfies without heaviness.
1
Trim the fat from the pork, divide the meat into two portions, and season with pepper.
- Pork: 400 g
- Ground black pepper: to taste
2
Grind the onion through a meat grinder, or better puree it in a food processor. Cut the cucumbers, zucchini, and carrots into circles.
- Onion: 1 head
- Cucumbers: 6 pieces
- Zucchini: 1 piece
- Carrot: 2 pieces
3
Layer the bottom of a not very deep pot or high-sided pan with cucumbers first, then carrots. Place the meat on the carrot layer, followed by onions. Top with zucchini and a second layer of cucumbers. Pour salted boiling water over everything so that it slightly covers the top layer of cucumbers.
- Cucumbers: 6 pieces
- Carrot: 2 pieces
- Pork: 400 g
- Onion: 1 head
- Zucchini: 1 piece
- Cucumbers: 6 pieces
- Salt: to taste
4
Place the pot on high heat, bring to a boil, and continue cooking the meat until done (about 10 minutes). When the meat is tender, remove the pot from heat and let the pork rest for 20 minutes.
- Pork: 400 g
- Salt: to taste
5
Arrange the meat with vegetables on plates and serve with Greek yogurt.
- Pork: 400 g