In a cauldron, pork with vegetables is cooked both over the top heat of the stove and in the oven. The thick-walled container creates a favorable environment for long-term stewing without scorching, softening the hardest root vegetables and tough meat. So, tender pork with potatoes in a cauldron is an unpretentious, but hearty and appetizing lunch / dinner for every day.
Ingredients:
Pork - 400 g
Potatoes - 700 g
Onions - 1 pc.
Carrots - 1 pc.
Tomato - 1 pc.
Garlic - 1 tooth
Adjika - 1 tsp l.
Vegetable oil - 40 ml
Water - 250 ml
Salt, bay leaves, herbs - to taste
Step by step recipe:
Step 1 - To cook your roast, take the food listed. The set of vegetables can be expanded by adding seasonal, frozen, favorite. But there should be significantly more meat and potatoes, since this dish is not a stew.
Step 2 - Warm up the cauldron and pour in refined oil. After washing and drying the pork flesh, cut into pieces of approximately the same size, dipped in hot oil and fry for three to four minutes until light crust.
Step 3 - Throw onions chopped into small cubes or in some other way to the meat. We mix. We fry for a minute or two and put the carrots. Turn everything over with a spatula again and saturate with fat for a couple of minutes. We keep the temperature high and act promptly.
Step 4 - After peeling, cut the potato tubers into large bars (or halves). Load into a bowl over the meat. For flavor, add garlic clove, crushed or sliced into slices. We scald the large tomato and peel it from the tough skin, then cut it arbitrarily, for example, in weighty quarters - cover the potatoes with the tomatoes. In boiling water (about a glass) we dilute the saturated adjika seasoning, pour it into a cauldron, salt, put a bay leaf. If adjika seems overly spicy, saturated, replace with tomato paste / juice, tomatoes in your own juice and take more fresh ones.
Step 5 - With high heat, bring to a boil, lower the heat and simmer under the lid for about 30-40 minutes, of which about 10 - without the lid, to slightly evaporate the gravy. We try, piercing with a knife, potatoes and meat for softness.
Step 6 - Stir from top to bottom and serve the potatoes, stewed with pork in a cauldron, immediately hot with the heat, adding fresh herbs.
Bon Appetit!
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