Peter's shack with Armenian slope.

  • Time 1.30 minutes
  • Servings 8 People
  • 1 We take the pig's neck and cut the excess fat. Usually the neck weighs 2.6 to 3.0 kg.
  • 2 Let's start slicing meat along the fiber. The thickness of 1 to 1.5 cm, width of 2.5 to 3 cm, length of which you can. Meat will tell you how best to put a knife. As I cut, sometimes I turn my neck to three to four times to determine the best way.
  • 3 Cut meat in a big pot.
  • 4 Lower onion. The beam is small, but no stress. We won't be there. The trick is to give the juice. Cut onion's onion till the juice comes up and we're putting it in a meat pot.
  • 5 Solim and pepper meat and onion. You need to be careful with the salt, you'd better keep it down.
  • 6 Push the meat and the fore, put the pot on the cold and start burning the bonfire (or coals). It usually takes 20 to 25 minutes.
  • 7 When the coals are ready, we take the champuras and we start wearing meat on them. I put on a slice of meat so that I canlude them as many times as possible: up, down, up, down, down, down, etc.
  • 8 During the cooking, I try to turn my champuras as much as possible. It helps to bury meat, the juice doesn't evaporate, and the shuffle stays creamy.
  • 9 While the meat is cooking, I'm cutting three big bulbs with half-colps and putting it in a big pot.
  • 10 I put ready meat in the same place, I close the lid and shave like the sheiker.
  • 11 We're pouring a glass of quindsmarauli.
You might also like