FIELD: food industry.
SUBSTANCE: invention relates to the technology of preserved second-course lunches production. The method envisages preparation of recipe components, bulb onions cutting, sauteing in vegetable oil and milling, sunflower flour pouring with bone broth and maintenance for swelling. Then one mixes the listed components with bone broth, tomato paste, sugar, salt, black hot pepper and laurel leaf and cooks the mixture to produce a sauce. Then one proceeds with pork cutting and frying in melted fat, the pork, buckwheat groats and sauce packing, sealing and sterilisation.
EFFECT: method allows to reduce the manufactured target product adhesion to container walls.
