Naan wrapped pork
By PreciousTorp
Naan wrapped meat is originally Xinjiang cuisine and should be made with mutton. When I arrived in Shandong, I switched to pork when I came to Rome, but the taste was also very fragrant, especially the naan placed at the bottom, which fully absorbed the taste of the soup and tasted exceptionally good.
Recipe Recommendations
- salty and sweet
- stewed
- an hour
- senior
Steps for Naan wrapped pork
1
Peel and wash the potatoes and cut them into hob pieces for later use.
2
Cut pork belly into pieces.
3
Heat the pan with oil, add white sugar and stir-fry over low heat.
4
Add pork belly and stir fry.
5
Stir fry with sugar.
6
Add the remaining seasoning.
7
Bring to a boil over high heat and turn to low heat and simmer for 40 minutes.
8
Add the chopped potato pieces and stir well.
9
Cover and simmer for another 20 minutes.
10
Cut the naan into slices and place them on a plate.
11
Then put the stewed meat on top.Naan wrapped pork Make Tips
It is best to choose hard naan for making naan wrapped meat, so that the muscles are soaked. If mutton is best, add onions and carrots to the corresponding ingredients.