* 3 thick pieces of pork neck
* 6 potatoes
* 1/2 red pepper
* 200 g frozen corn
* 4 cloves of garlic
* 1 onion
* salt and pepper
The vessel and lid will be kept in cold water for 20 minutes, so that the pores of the vessel are filled with water. This will create a layer of steam that helps the cooking process
The meat is seasoned to taste with salt, pepper and oregano.
The potatoes are cut into quarters and placed as a first layer in the Romanian bowl, previously kept in cold water. Then add the peppers cut into large pieces, onions cut into 4 and garlic. Cover everything with a layer of corn kernels. Season if necessary.
Put the meat on top, add 2-3 tablespoons of olive oil and 2-3 tablespoons of water.
Bake over medium heat until vegetables and meat are cooked through. Remove the lid and hold for a few more minutes until the meat is browned.