Zhitomirsk roast pork

• 500 g (1 lb) pork
• 100 g (3½

Cut the pork into small pieces and fry in half the lard until golden, then stew with the tomato purée. Dice the potatoes and carrots and fry in the remaining fat, then mix with raw onion cut into rings and add the salt and pepper. Arrange the prepared vegetables and pork in layers in a saucepan, finishing with a layer of vegetables. Boil the mushrooms in 250