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