Meat

Pork roast with potatoes


Ingredients for Cooking Pork Roast with Potato

Main Products:

  1. Potato 1 kilogram
  2. Pork (fresh neck) 500 grams
  3. Onion 2 pieces (medium)
  4. Carrots 2 pieces (medium)
  5. Tomato juice 1/2 cup
  6. Vegetable oil 2-3 tablespoons
  7. Purified water as needed

Spices and herbs:

  1. Laurel leaf 2-3 pieces or to taste
  2. Dill to taste
  3. Dried parsley to taste
  4. Ground black pepper to taste
  5. Paprika to taste
  6. Salt to taste
  • Main Ingredients: Pork, Potato, Onion, Carrot
  • Portion 7-8
  • World Cuisine

Inventory:

A kitchen knife - 2 pieces, a cutting board - 2 pieces, a deep bowl, a deep cauldron with a lid (capacity 4 liters), a stove, a wooden kitchen spatula, a ladle, a plate.

Cooking roast pork with potatoes:

Step 1: prepare the meat.


First of all, choose the right pork! For this dish, a loin, shoulder blade, back loin, ham or, as in our version, a neck is suitable. We wash it under trickles of cold running water, dry it with paper kitchen towels, put it on a cutting board and get rid of the film, veins, and also small bones, which very often remain on the meat after chopping the carcass. After that, we cut the pork in batch slices of 2-2.5 centimeters in size and transfer it to a small bowl.

Step 2: prepare vegetables and other ingredients.


Next, using a clean knife, peel all the vegetables indicated in the recipe, wash them and continue preparation. We chop the potatoes in large slices, cubes or slices 1.5-2 centimeters thick, immediately drop them into a deep bowl with cold running water and leave them until use so that they do not darken.

Onions with carrots are laid out in turn on a chopping board and chop, the first with cubes, half rings, straws, and the second also with small cubes or chopped on a coarse grater. The main thing is that the thickness of the cut does not exceed 1 centimeter. After that, put on the kitchen table the remaining ingredients that you will need to prepare the dish, and proceed to the next step.

Step 3: fry the meat.


We send a deep wok to the medium fire, a frying pan, and in the best case, a cauldron and pour in a little vegetable oil. After a few minutes, when the fat is hot, dip the chopped pork into it. First, simmer it until the meat juice is completely evaporated, and then fry until light golden brown, constantly stirring with a wooden kitchen spatula. This process will take approximately 20 minutes.

Step 4: cook the pork roast with potatoes.


As soon as the pork slices are lightly browned, add the chopped onion to them and simmer them together until soft and transparent to the vegetable. Then we put carrots there and fry everything until half-ready vegetables, stirring occasionally.

After that we send potatoes with tomato juice to the cauldron. Pour vegetables and meat with purified water at half the level of products. Season the liquid to taste with a bay leaf, black pepper, salt, paprika, as well as dried dill and parsley. We mix all the components of the roast to a uniform consistency, taste and, if necessary, add more spices. Then we bring everything to a boil, reduce the heat to a minimum, cover the aromatic dish with a lid and simmer for 30, 35 or 40 minutes until ready, as well as almost complete evaporation of moisture. Time may vary depending on the variety of potato and its desired softness.

Stir the vegetables with meat periodically so as not to stick to the bottom of the hot dishes. When the fries are cooked, turn off the stove and let it brew in a covered form 15-20 minutes. Then, with the help of a ladle, we spread the dishes in portions on plates and serve to the table.

Step 5: serve the pork roast with potatoes.


Pork roast with potatoes served hot as a second main course. After cooking, it is insisted, laid out in portions on plates, seasoned with fresh sour cream, cream or finely chopped greens of dill, parsley, cilantro or basil, and served with fresh bread or pita bread. As a complement to this yummy, you can offer a salad of fresh vegetables, marinades or pickles. Enjoy delicious and fragrant, simple cooking!
Enjoy your meal!

Recipe Tips:

- instead of water, you can use vegetable or meat broth;

- very often, 5 minutes before complete readiness, the dish is seasoned with garlic squeezed through a press;

- sometimes, along with potatoes, chopped straws or diced salad bell peppers are added;

- a great alternative to vegetable oil - lard;

- a set of spices is not essential, use any that are seasoned with vegetable or meat dishes, for example, all kinds of ground pepper, thyme, caraway seeds, turmeric and others;

- carrots can be grated on a coarse grater.