Rinse the pork in cool water, dry it on a paper towel, and cut it into small pieces. Sprinkle the meat with salt and pepper. Additional spices (cumin, rosemary, marjoram, chaber) can be used to increase the sharpness and piquancy.

Peel the onion, cut into quarters, and thinly chop. Combine the onion slices with the meat.

Peel potatoes, and cut into thin slices. It is not recommended to make thick slices, as in this case, potatoes will require more time for baking. Cut tomatoes in half and then into slices.

Grease a baking tray with refined vegetable oil. Place a layer of meat and onions on top.

The next layer will be chopped tomatoes.

Then spread a layer of potatoes, add salt and pepper.

Spread mayonnaise on the top layer of potatoes.

Grate the cheese on a coarse grater, then add it to the mayonnaise and mix until smooth.

Put the mold in a preheated oven heated to 220 degrees Celsius. Cook the French-style meat for 50-60 minutes until a beautiful ruddy crust is formed. If the oven has only bottom heating, it is recommended to put a sheet of water under the tray with the dish 10-15 minutes after the start of baking.

This will prevent the meat from burning and it remains soft and juicy. The casserole looks worthy of both everyday and festive tables. The dish turns out very beautiful and delicious. Since it combines meat and potatoes at once, there is no need to prepare an additional side dish.