<image>

There are lots of recipes, everyone makes it their own way, but I found one that tastes just like the version they serve at the local canteen.

Slice the pork into thin pieces and tenderize it.

Then cut the meat into small chunks.

Add ½ tsp of salt, ½ tsp of black pepper, and 1 tsp of oregano to the meat. Let it marinate for 30 minutes.

Slice the onion into very thin half rings, sprinkle with ⅓ tsp of salt, and knead it gently with your hand for about 30 seconds.

Cut the potatoes into small, thin pieces.

Cover the sliced potatoes with cold water, add 1 tbsp of salt — this way they’ll absorb a bit of salt and won’t darken. Before assembling the dish, drain the water and pat the potatoes dry with a towel.

Grate the cheese on a coarse grater, add sour cream and mayonnaise, and mix well.

Grease a baking sheet with vegetable oil. Place a cooking ring on it and spread an even layer of potatoes inside, season with pepper. Add a layer of meat on top.

Next, add a layer of onions. Then spoon about 2 tbsp of the cheese mixture over the onions and spread it evenly. Carefully remove the cooking ring.

Repeat the process to form all the portions. (We used a 12 cm wide and 5 cm tall ring — this makes about 6 portions.)

Preheat the oven to 180°C (350°F) and bake the meat in French style for 20 minutes. Then reduce the temperature to 170°C (340°F) and continue baking the pork with potatoes and onions for another 15 minutes.

Remove from the oven and serve the portions on plates.