Roast pork dishes. How to cook roast pork with potatoes - a complete meal for the whole family
Roast pork with potatoes is a tasty and satisfying dish that has long become a favorite in our family. As a rule, I prepare it as a weekday menu. But roast would also be quite appropriate as a holiday dish. To prepare it, they use not only pork, but also non-dietary beef, rabbit, turkey or chicken. In addition to potatoes, cabbage, zucchini, beans and mushrooms are added.
Ingredients:
- 1 kg potatoes
- 500 g pork
- 1 large onion
- 1 large carrot
- 75 ml sunflower oil
- salt to taste
- 0.5 tsp. ground black pepper and paprika
- 0.5 tsp each dried thyme and basil
- a few peas of allspice black pepper
- 1-2 bay leaves
How to cook roast pork with potatoes:
Wash the meat, remove films and fat. Cut the pork into pieces measuring 3 by 3 centimeters.
Pour odorless vegetable oil into the pan. Let's wait until it gets very hot. Then put pieces of pork into it. Salt and pepper the meat. Stirring, fry it over medium heat until golden brown.
Transfer the fried meat to the pan. Cover it with a lid to keep the ingredients warm, as called for in the roast pork and potatoes recipe.
Peel the onion and cut into cubes. Wash the carrots, peel them and cut them into quarter rings.
Pour the vegetables into the pan in which we fried the pork. While stirring, we will sauté the ingredients in the remaining oil and the fat rendered from the meat.
Then pour them into the pan with the pork.
Wash the potatoes, peel them and cut them into large pieces.
Add the chopped tubers to the pan with the rest of the ingredients.
Fill our roast pork with potatoes and carrots with water so that it completely covers the ingredients.
Add salt and spices for flavor.
Place the pan over medium heat and cover with a lid. Before boiling, remove the foam. Then reduce the heat and cook a delicious roast pork with potatoes over low heat until the potatoes are cooked, about 25-30 minutes.
At the end of cooking, add bay leaf. If desired, you can add fresh, finely chopped herbs, such as parsley, cilantro or dill.
Meat dishes
5 of the best step-by-step roast recipes with photos and videos. Prepare a delicious and very filling dish for your loved ones and they will be delighted!
35 min
150 kcal
5/5 (2)
I tried to cook roast potatoes many times, but the result was something more similar to my grandmother’s stewed potatoes. And I gave up all attempts to make a real tasty roast on the stove. Once I was talking with a colleague about different recipes. And she told me how to make a simple and delicious pork roast. It turned out that it is not so difficult to do.
Roast pork with potatoes
Kitchen appliances: To prepare this dish, a frying pan with thick walls or a roasting pan is perfect.
List of ingredients
How to choose the right ingredients?
You can choose any meat to cook the roast. The dish will turn out no less tasty.
Potatoes will do medium size so that each piece is stewed equally.
Cooking steps
Roast potatoes go perfectly with vegetable salads.
Video recipe
Watch a video tutorial on how to make homemade pork roast.
Roast recipe in a slow cooker
If you want to save time, then the following recipe is perfect for you.
- Cooking time: 20 minutes.
- Number of servings: 4.
- Kitchen appliances: For cooking we need a multicooker.
List of ingredients
- pork (neck) – 800 grams;
- potatoes – 8-9 pieces;
- onions – 2 pieces;
- carrots – 1 piece;
- sweet pepper – 1 piece;
- garlic – 3 cloves;
- sunflower oil – 3 tablespoons;
- salt, spices.
Cooking steps
Oven pot roast recipe
My mother really likes to cook dishes in the oven. She shared with me another wonderful roast recipe.
- Cooking time: 35 minutes.
- Number of servings: Ingredients are based on 2 medium pots.
- Kitchen appliances: For cooking we will use clay pots and an oven. To fry meat and vegetables we need a frying pan.
List of ingredients
- pork (neck) – 500 g;
- potatoes – 800 g;
- carrots – 2 pieces;
- onion – 2 pieces;
- tomato – 2 pieces;
- butter – 2 tablespoons;
- cheese – 100 grams;
- sour cream – 100 g;
- salt, turmeric, paprika.
Cooking steps
The good thing about this next roast is that it can be cooked not only at home in the kitchen, but also outdoors.
Roast in a cauldron recipe with photos
- Cooking time: 25 minutes.
- Number of servings: 8.
- Kitchen appliances: To prepare the dish we need a cauldron.
List of ingredients
- pork (neck) – 1 kg;
- garlic – 3 cloves;
- onions – 2 pieces;
- salt, turmeric, paprika, ground black pepper.
Cooking steps
This version of the roast can be served with potatoes, cereals, vegetable side dishes and pasta.
Homemade pork roast recipe
- Cooking time: 45 minutes.
- Number of servings: 5.
- Kitchen appliances: For cooking we need two frying pans and a saucepan.
Calories: Not specified
Cooking time: Not indicated
Roast pork with potatoes according to this recipe with photo is very simple to prepare: we will not use pots or simmer, we will choose the most accessible method and cook it on the stove, in a deep frying pan or in a cauldron. All ingredients, except potatoes, will be fried and then simmered over low heat until tender. If you like the potato pieces to remain whole and not boil over, then you can do it differently - fry the raw potatoes in oil and add to the meat with onions and carrots. During further cooking, the golden brown crust will prevent the potato pulp from boiling, and the potato pieces in the finished dish will retain their shape.
This is a basic pork roast and potatoes recipe, using only vegetables that are available and inexpensive all year round. During the season of fresh vegetables, in addition to onions and carrots, you can add whatever you like to the roast: zucchini, cauliflower, bell peppers, tomatoes and much more. In winter, fresh tomatoes are usually replaced, but it is recommended to add a little so as not to interrupt the taste of other products.
Ingredients:
- pork (ribs, shoulder, neck) – 350-400 g;
- vegetable oil or lard – 1-2 tbsp. spoons;
- potatoes – 600-700 g;
- carrots – 1 large;
- onion – 2 large onions;
- ground black pepper – 0.5 teaspoon;
- sweet ground paprika – 1 teaspoon (to taste);
- salt - to taste;
- water - an incomplete glass;
- garlic – 3-4 large cloves;
- hot chilli pepper – several rings.
How to cook with photos step by step
We cut the selected piece of meat into smaller pieces, portionwise; if these are ribs, we cut them into strips with one bone between the layers of meat and fat. It is advisable that the meat is not completely lean.
Sprinkle with salt and spices, mix, rubbing the seasonings into the meat pieces with your hands. Leave for 10-15 minutes.
Heat the fat or heat the vegetable oil, lay out the meat and quickly fry it over high heat, stirring, until a brownish-brown crust forms. It is important at this stage not to overcook the meat or dry it out. When fried, reduce the heat and continue frying for another 10-12 minutes on low heat.
As soon as the heat is turned down, we begin to prepare the vegetables. Peel the potatoes, cut the tubers into slices or larger-than-average pieces. We cut the carrots into longitudinal strips or slices across the root vegetable.
Chop the onion rings into quarters, chop the garlic, and cut off several rings from the pepper pod.
Increase the heat to medium and add the onion to the meat. Fry for about ten minutes, until the onions acquire a golden-transparent hue. During frying, it will give off its taste and aroma to the oil and become completely soft.
Add carrots, garlic and hot peppers, mix with meat and onions. Fry for a few minutes, soaking the carrots in fat, the aroma of garlic and spices.
Pour in a little water to cover the meat halfway or even less. We wait until it starts boiling and reduce the heat to almost a minimum. Cover and simmer for 35-40 minutes. During this time, all the liquid will evaporate, the meat will become soft and tender.
Add potatoes, mix and fry. The potatoes will quickly become saturated with oil, change color, and the top layer will become transparent. Add the rest of the water, add salt to taste, cover and cook until the potatoes are soft. We don’t add water, but if all of it has evaporated and the potatoes are still hard, then add a little.
When the potatoes are ready, let them sit for 5-10 minutes, covered. Then place the roast pork and potatoes on plates, sprinkle with herbs, garlic, make light
Roast pork is a dish for a holiday or a simple lunch that is easy to prepare at home in the oven.
- young potatoes - 900 gr.
- onion - 1 pc.
- carrots – 1 pc...
- sweet pepper – 1 pc.
- pork - 400 gr.
- sour cream - 200 gr.
- ground black pepper and salt.
There is no specific number of proportions and components. You can do as much as the soul of every gourmet desires. All ingredients of the dish should not be cut into small pieces. All products can be cut, chopped, bitten, sawed, etc., it all depends on your imagination.
Fry it all in a small amount of vegetable oil. First, carrots are fried, onions are added (the oil can be well saturated with their smell and an excellent mixture of aromas will be released), spices are added, as well as crushed allspice (those who like spicier foods can use chili).
These vegetables need to be placed in another bowl, and the meat should be placed in its original place.
Larger pieces are placed on the bottom, and others on top; they must be fried until a golden brown crust forms. If you have chosen not one type of meat, but several, then they are fried separately (for example, pork and chicken wings; pork can be cut into cubes, but the wings should be left like that; chicken wings are fried first, and then pork) .
After all the ingredients are well saturated with oil, you need to lower the potatoes so that they fry. It is also fried until a golden brown crust appears.
Large pieces of meat are placed at the bottom. This layer of meat is slightly salted. Sprinkle onion and carrot mixture on top. Cover with a second layer of pork (if you have two types of meat). It is sprinkled with salt, crushed pepper, as well as all kinds of seasoning, and another vegetable layer is placed on top.
Then comes the potatoes. It should also be sprinkled with seasoning. Add 100 milliliters of hot water, bell pepper, cover the container with a lid and place in the oven for 60 minutes at 180 degrees.
Finely chop the greens.
After an hour, the vessel is removed from the oven, and the dish is seasoned with 150 grams. sour cream. All layers are mixed well with each other without covering with a lid, that is, circular rotation and shaking will not work. All this needs to be put into the oven for another quarter of an hour.
Recipe 2: roast pork in the oven in pots
- 450-500 grams pork pulp
- 1 small carrot
- 1 medium onion
- 100 grams of prunes
- 1 parsley root
- iodized salt, pepper.
- sugar
- bay leaf
- sunflower oil
We wash selected meat and dry it with a paper towel. Cut into portions with a sharp knife.
Mix the chopped pieces of meat with meat seasoning, add a little salt and pepper.
In a heated frying pan, add salted oil to fry the pieces of meat. Fry the pieces of meat over high heat until golden brown and half cooked. Place the meat on a plate.
Peeled and washed potatoes, cut into pieces.
Salt the potatoes to taste, this determines their brownness during frying.
In the same frying pan where the meat was cooked, brown the potatoes. We also place the half-cooked potatoes on a plate.
Parsley root, onion and carrot, peel and chop. Steam the prunes, rinse thoroughly and remove the pit.
The ingredients have been collected, take the pots. Place a bay leaf and peppercorns on the bottom of each. Mix all the ingredients in a bowl.
Pour broth, slightly salted, into each filled pot. Pour in enough food to be one finger above the liquid level.
Place the pots in a preheated oven and cover them with lids. Bake in the oven for 20-30 minutes at a temperature of 220°C.
The finished dish can be served directly in pots, it’s more interesting and flavorful! Sprinkle with herbs.
Recipe 3: Oven roast with pork and potatoes
- potatoes - 1 kg
- pork - 400 gr
- carrots - 2 pcs.
- onion - 2 pcs.
- garlic - 5-6 cloves
- vegetable oil - 6 tbsp.
- salt - 1.5 tsp.
- red pepper - 0.5 tsp.
Preheat the oven to 200 degrees.
Cut the potatoes into large pieces.
Add 1 teaspoon salt.
Pour in 2 tablespoons of vegetable oil.
Mix well.
Place the potatoes in a deep baking pan.
Place in the oven.
Bake for 20 minutes.
Cut the pork, onion, garlic and carrots into small pieces.
Transfer the meat and vegetables to a deep frying pan.
Add 2-4 tablespoons of vegetable oil.
Fry, stirring occasionally for 15 minutes.
At the end of frying, add half a teaspoon each of salt and red pepper.
Stir well. Remove the baking sheet with potatoes from the oven.
Place meat and vegetables on top of the potatoes.
Pour in a glass of water.
Stir gently.
Cover the baking sheet with foil and return to the oven for 20-25 minutes.
Then remove the foil and bake for another 10 minutes, uncovered.
Bon appetit!
Recipe 4: Simple Oven Roast Pork and Potatoes
- potatoes - 4 pcs.
- pork – 250 gr
- vegetable oil - 20 ml
- seasoning for potatoes - 1.5 tbsp.
Peel the potato roots. Immediately pierce them in the water and remove blackheads and dirt with a knife. We also rinse the pork meat in water and cut it into portions. It is desirable that there are strips of lard on it.
Cut the peeled and washed potatoes into slices and place in a deep container. You can cut it into circles - if desired.
Add chopped meat pieces there.
Add salt and potato seasoning. Pour in vegetable oil and mix everything carefully so that every piece of potato or meat ends up in the aromatic oil seasoning.
Pour the contents of the container into a baking bag and release the air from it. Tie and place on a baking sheet, and the baking sheet in the oven for 40-45 minutes at 200C. 20 minutes after the start of baking, the bag with the contents will need to be turned over to the other side so that all the potatoes are saturated with melted fat.
We take the hot roast out of the bag, cut it with scissors, and pour it into portioned plates. Serve with chopped green onions, sauces and herbs. Enjoy your meal!
Recipe 5: roast pork with vegetables in pots (with photo)
Roast pork is very easy to make at home in one pot. With a crispy cheese crust.
- pork – 700 gr
- potatoes - 5 pcs
- onion - 1 piece
- carrots - 1 pc.
- sweet bell pepper - 1-2 pcs
- tomato - 2-3 pcs
- sour cream - 200 gr
- hard cheese - 200 gr
- greens, pepper, salt
We wash a fresh piece of pork in cold water, dry it with a paper towel and cut it into small cubes. Place the slices in a bowl, add aromatic dry herbs, ground pepper and salt to taste. Mix the ingredients thoroughly and leave the meat to infuse for half an hour at room temperature.
Prepare sliced vegetables for baking. Wash large tomatoes and cut into not too thin half rings. Chop the washed and peeled potatoes into medium-sized cubes. Peel the onion and cut into half rings and then quarters. Carrots can be cut into thin strips with a knife or grated on a coarse grater, and sweet peppers should be cleaned of internal seeds and green stems, then cut into small cubes.
Place the diced potatoes in the first layer in the pot. You can put a couple of teaspoons of sour cream on top of it. Sprinkle all this with salt.
Spread the finely chopped carrots in the next even layer.
It is best to take multi-colored peppers. Place the slices on top of the carrots.
Place the tomato half rings in a neat, even layer on top of the sweet peppers.
Spread the chopped onion in a thin layer.
After the time specified in step 1 has passed, add the final layer of marinated pork.
Lubricate the surface of the meat layer with sour cream in large quantities.
Fill each pot with water to the top so that it is level with the surface of the last layer. Preheat the oven to 220 degrees and place the closed pots into it. We bake the ingredients in this mode for half an hour, and then remove the lids, sprinkle the meat with pre-grated cheese and bake again for another 30 minutes, but without the lids.
Let the pots cool slightly after baking, and then serve with black bread and hot sauces. Pot roast with pork and potatoes is ready.
Recipe 6: pot roast with pork in the oven (with photo)
- Pork – 300 g
- Potatoes - 3-4 pcs.
- Pickled cucumbers - 2 pcs.
- Mayonnaise - 2-3 tbsp.
- Seasonings - to taste
- Vegetable oil - 2 tbsp.
- Broth – 200 ml
First, prepare all the ingredients and a place to work. Turn on the oven to preheat.
Peel the potatoes.
To prevent the potatoes from browning, place them in cold water.
Remove the cooled pork from the packaging and cut out the softest, leanest parts.
Cut the pickles into small cubes. Try to keep them not too small: this will make it more difficult to “catch” them in the pot.
Cut the meat into cubes.
Chop the potatoes.
Pour 1 tablespoon of vegetable oil into the pots.
Take a plastic or enamel bowl, put cucumbers, meat and potatoes in it in the proportions you need.
Add 2 tbsp to the products. mayonnaise, seasonings, salt.
Mix everything thoroughly. If necessary, you can add more mayonnaise or products.
Spread the semi-finished product among the pots with a tablespoon.
It is necessary that the pots are filled no more than 2/3 of the volume.
You need to add a little broth to the pots (can be replaced with water or weak cucumber brine) so that the liquid lightly covers the food.
Place the pots in the oven for about 30-40 minutes (until done). You can check readiness with a toothpick (look at the potatoes).
Home-style roast in pots should be served on a plate, with a spoon and fork. You can also remove it from the dish (if desired). Bon appetit!
Recipe 7: roast pork with vegetables (step-by-step photos)
- pork or beef meat - 700-800 gr
- potatoes - 8 - 9 pieces
- carrots - 1 - 2 pcs
- bell pepper - 1 - 2 pcs
- onion - 1 - 2 pcs
- mushrooms - 250 - 300 gr
- tomato sauce - 1 cup
- any broth - 2 cups
- spices for marinade - coriander, pepper, dried herbs
- spices for sauce - thyme, basil, paprika
- vegetable oil - 100 ml
- salt, pepper - to taste
- fresh herbs, sour cream - for serving
Rinse the meat, drain, then dry it with paper towels. Cut into small pieces, 2-3 centimeters each, so that it has time to reach readiness on time.
Sprinkle it with a mixture of spices, stir, cover with a lid so that it does not dry out and leave to marinate for 30 - 40 minutes.
Cut onions and carrots into cubes. Keep the onion as small as possible, and the carrots can be cut into 2 cm cubes.
Take 1 or 2 carrots, depending on the size, and whatever you like.
Peel the potatoes and place them in cold water to prevent them from browning. As a rule, one pot requires one and a half to two potatoes.
Heat vegetable oil in a frying pan and fry the onion in it until slightly golden or just soft.
Add carrots and fry everything together for 4 - 5 minutes.
If you add bell pepper, then it must be cut into cubes, just like other vegetables and meat. But I already have frozen pepper, cut into strips, I add it. Fry everything together for 3 - 4 minutes.
Now it's time for the tomato sauce.
Simmer everything together with the tomato for 5 minutes, then add broth, any available broth will do - meat, chicken, vegetable.
When the sauce boils, add spices to it, and also add salt and pepper to taste, let it simmer for 3 - 4 minutes.
Remove the leaves from the thyme sprigs and add to the sauce. You will need 3 - 4 branches. Let it boil, then remove the pan from the heat and leave for the time being.
We are preparing the pots.
Pour a large spoonful of sauce with vegetables into the bottom of the pot, into all 6 pots at once. Then cut the potatoes into cubes measuring 3 by 3 cm.
And lay it out in layers: a layer of meat - a layer of potatoes - a layer of mushrooms. If a product is not needed somewhere, then we skip it.
In this way, we lay out the ingredients to the top, but so that there is room left for the remaining sauce, which we again arrange in pots.
Add half a teaspoon of salt to each pot and add boiled water to cover the contents. Be careful not to fill or overwater the pots all the way to the top. During the heating process, everything will begin to boil and pour out, after which it will burn in the oven and give off an unpleasant odor.
Cover the contents with lids, which usually come with the pot. You can cover them with dough puffs. But if you do this right away, they will over-cook. Therefore, we will cover the pots with them in the second half of baking.
Preheat the oven to 220 degrees, place the pots on a baking sheet and place in the oven. After 30-40 minutes, take out the baking sheet, try the potatoes and meat, they should be half ready. Also try salt and pepper, adding both if necessary. Remove the lids and cover the pots with puff pastries, brush the tops with egg so that after baking they become golden brown and tasty.
Place back in the oven and bake for another 30 minutes.
Let the finished dish sit for a while, taking it out of the oven, then place the pot on a dessert plate and serve in portions to each of those present. For taste and decoration, you can sprinkle with fresh herbs. If desired, you can serve sour cream.
Bonus: how to prepare puff pastries for pots (step by step with photos)
With such puff pastries, the pots look completely homey, besides, they replace bread and make the dish even more attractive.
- flour - 2 cups
- sour cream - 100 gr
- egg - 2 pcs
- vegetable oil - 2 tbsp. spoons
- sugar - 1 teaspoon
- salt - 0.5 teaspoon
- baking soda - 0.5 teaspoons
Sift the flour through a sieve. Add salt, sugar and baking soda. Mix.
Beat the eggs into the middle, mix with a fork, add sour cream and butter. Knead the dough.
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Roast pork is a popular dish and the “authorship” of this dish is disputed by many nations. However, it can hardly be attributed to any specific national cuisine. The history of roasting begins in the distant past, when our ancestors cooked food over a fire. Since then, various versions of this dish have been present in almost all cuisines of the world. For example, in Rus', roast meant a large piece of meat baked in an oven using a special technology. In modern recipes, roast is prepared from meat with the addition of various vegetables, mushrooms, spices and sauce. Pork is not always used. Beef, lamb, and rabbit are great for roast; a delicious dish is obtained with the addition of chicken. Potatoes, onions and carrots are favorite vegetables. You can cook the dish not only in the oven, but also on the stove or in a slow cooker. The classic version of roasting is baking meat and vegetables in pots. This way you get a complete second course that does not require an additional side dish.
Often, before baking, meat and other products are quickly fried in a frying pan until a golden, appetizing crust is obtained. This makes the roast more juicy and tasty. It is customary to add salt at the end of cooking so that the pork does not release a lot of liquid. When choosing spices, preference is given to seasonings that are suitable for the selected meat. For example, sage, cumin, a mixture of peppers, paprika, and marjoram go perfectly with pork.
Photo of roast pork with mushrooms in a slow cooker
A hearty dish for lunch or dinner. It is prepared quickly and simply, without any frills. The meat in the slow cooker turns out well steamed and very aromatic. Cooking a roast does not require any special culinary talents; this dish is difficult to spoil. To make its taste more rich, use your favorite spices, garlic, and herbs. Choose any mushrooms: champignons go well with pork.
Ingredients:
- Pork - 500 g;
- Potatoes - 500 g;
- Champignons - 500 g;
- Onion - 2 pcs.;
- Water - 200 ml;
- Cream - 100 ml;
- Vegetable oil for frying;
- Sour cream - 100 ml;
- Salt, pork spices, fresh herbs.
Cooking method:
- Wash the pork, dry it and cut it into cubes.
- Pour a little oil into the multi-cooker bowl, lay out the meat, turn on the “Baking” mode, fry the pork for 20 minutes.
- Cut the mushrooms into slices and the onions into cubes. Add the ingredients to the meat, salt and pepper the dish, mix, cook for 20 minutes.
- Cut the peeled potatoes into cubes and also place them in the slow cooker.
- In a separate container, mix cream, water, sour cream, salt, and spices. Pour the mixture into the meat.
- Cook in the “Baking” mode for 50 minutes. Sprinkle the finished dish with chopped herbs.
Interesting from the network
Photo of roast pork with vegetables in pots
It's hard to mess up a pot roast. Meat baked with vegetables turns out surprisingly tender, juicy and very aromatic. You can add variety to the dish and enrich its taste with the help of additional ingredients. Try making a roast with the following ingredients: prunes, herbs, cheese, wine, bell peppers or tomatoes. The taste of the roast will become more delicate if you put a piece of butter in each pot.
Ingredients for 6 pots:
- Pork - 1 kg;
- Potatoes - 10 pcs.;
- Carrots - 2 pcs.;
- Garlic - 4 cloves;
- Bay leaf - 6 pcs.;
- Onion - 2 pcs.;
- Peppercorns - 12 pcs.;
- Seasoning for meat;
- Pepper, salt.
Cooking method:
- We wash the pork and cut it into equal small pieces.
- We peel the vegetables, cut the carrots into circles, the onion into half rings, the potatoes into cubes, and chop the garlic.
- Place the pork in pots and place vegetables on top.
- In each pot we put 1 bay leaf and 2 pcs. black pepper, salt, add spices for meat.
- Fill the contents of the pots with water (broth) so that the liquid covers only 1/3 of the ingredients.
- Close the containers with lids and bake in the oven (200 0 C) for 60 minutes. Leave the finished roast for 15 minutes in the switched off oven.
- Serve the dish in pots, sprinkled with herbs.
Photo of roast pork and home-style potatoes
Home-style roast pork with potatoes is always delicious. Pork is tender and juicy, and it is this that gives this dish its unique taste. Use fresh pork or smoked bacon (300g) for a lightly smoky roast. Let's look at how to cook roast at home in the recipe below.
Ingredients:
- Pork shoulder - 500 g;
- Potatoes - 500 g;
- Onion - 1 pc.;
- Carrots - 1 pc.;
- Spices for meat;
- Dry white wine - 150 ml;
- Oil for frying;
- Pepper, salt, herbs.
Cooking method:
- Pour a little oil into a thick-bottomed pan (preferably a cauldron) and place it on the stove.
- Cut the pork shoulder into large pieces the size of a matchbox. Place the meat in a pan and fry, stirring occasionally.
- Cut carrots and onions into half rings, potatoes into circles.
- When the pork is slightly fried, add the onion and carrots and continue to fry over low heat for 10 minutes.
- Sprinkle the meat and vegetables with spices, pepper, salt and mix.
- When all the ingredients acquire a beautiful brown-golden hue, add white wine.
- Fry the potatoes separately until golden brown, add salt, and add to the meat. By this point, most of the white wine should have evaporated. Leave the roast to simmer over low heat (close the lid) until cooked.
- When serving, decorate the roast with herbs.
Now you know how to cook roast pork according to a recipe with a photo. Bon appetit!
Roast pork is a hearty, nutritious dish that is loved by many. It is easy to prepare and does not require strict adherence to the proportions of ingredients. The products themselves can be changed, different spices added, sauces prepared and each time you get a completely different taste of the roast. If you still have questions about how to cook roast pork with potatoes, then experienced chefs will reveal the secrets of this dish.
- Take note of the following spices and add them to the roast: dry adjika mixture, Provençal herbs, curry, paprika, Italian herbs, barberry, suneli hops.
- Roast can be cooked not only with pork, but also with beef, lamb or chicken.
- For roasts, it is better to use lean pork, preferably ham. But still, the meat should not be too lean. Small layers of fat will give the dish the necessary juiciness.
- When preparing a roast, combine pork with a variety of vegetables: potatoes, carrots, green beans, zucchini, eggplant and cabbage. White cabbage, cauliflower and mushrooms are suitable.
- If you are cooking roast in the oven, sprinkle the dish with grated cheese a few minutes before it is ready.
- The roast can be cooked in a ceramic pot on the stove. It will taste like a dish baked in pots. To do this, lay out the ingredients in layers on the bottom of a ceramic or thermal pan, fill everything with broth or water, and simmer until done for 40 minutes.
- The pots can be covered with a layer of unleavened or yeast dough. From the finished dough, cut out circles of a larger diameter than the pots themselves. Cover the containers with dough and pinch the edges well. The finished roast can be eaten together with a fragrant bun-lid.
- Pot roast gets a richer flavor if all the ingredients are fried in a pan in advance.