I suggest you cook delicious roast pork with potatoes with the addition of all kinds of spices and herbs. I add the spices indicated in the ingredients by eye so that the dish turns out to be quite aromatic, moderately spicy and piquant. I use each spice separately, you can mix all the spices in equal quantities and add them during the cooking process. Before stewing, I fry the potatoes in a frying pan or in a casserole, which gives the dish additional interesting notes. Very tasty, aromatic and filling! Try it!
Ingredients
To prepare a delicious roast pork with potatoes we will need:
500 g pork;
1 kg of potatoes;
100 g canned or fresh peas;
2 carrots;
2 onions;
a pinch of soda (optional);
salt, seasonings (coriander, paprika, dry ground garlic, basil, ground ginger, nutmeg, cumin, hot pepper) - to taste;
vegetable oil;
greens for serving.
Cooking steps
Add finely chopped onion to the fried pork and fry over low heat, stirring occasionally, until the onion is transparent. You can add a pinch of soda, then the onion will melt and there will be a stewed, thick mass.
Add diced carrots to the fried onions and pork and fry, stirring occasionally, until the carrots are golden brown.
When the potatoes are fried until half cooked, add the peas and fill everything with water so that it almost covers our potatoes. Later the potatoes will “shrink” and the water will cover them completely.
In general, there are so many people, so many opinions, so the field of activity here is limitless. At KhozOboz we will offer you roast pork and potatoes, so you will receive a complete second course with a side dish. Another argument in favor of dishes like this is that the roast does not have to be eaten right away; moreover, like borscht, it is infused and becomes even tastier over a few days. So this is just the kind of food that you can safely prepare for future use for several days and, if necessary, reheat on the stove or in the microwave. In our recipe, we used a lot of vegetables and lean pieces of pork, so the dish will turn out surprisingly juicy, aromatic and at the same time no less healthy. But before moving on to the recipe, a few words about the history.
History of the dish
In general, the classic version of the roast recipe first appeared in Russian cuisine and, to put it mildly, it was not exactly what we will talk about today. The thing is that the original recipe assumed that a roast was a whole piece of meat baked, and such meat was cooked in very high heat. As you can imagine, this is where the name “roast” comes from. Over time, the dish underwent a number of transformations and vegetables, such as potatoes and carrots, were added to it. In other words, it turned into something similar to a stew, but with the addition of meat and a slightly different cooking technology. For a special taste, unusual ingredients such as prunes, barberries and various types of mushrooms are often added to the roast. Today, the roast dish is very common, but no less beloved, so every housewife must know how to prepare it, and today we will be happy to help you with this. Below we will tell you a few secrets and you will learn how to cook the roast according to the original recipe:
- First of all, remember that you should always add meat to a real roast. Moreover, the meat can be anything, the main thing is that it is not too fatty or stringy;
- The roast should be cooked in one pan or saucepan and you should start frying the ingredients only with the meat. It is advisable to fry it without adding oil, so that its own fat melts off first. If it is not enough, then you can add a little vegetable oil: sunflower, corn or olive.
- after the meat is fried, it should be pulled out onto a plate and the remaining ingredients should be fried in the resulting fat;
- when preparing roast, it is better to choose potato varieties that boil well, so the dish will be more boiled and aromatic;
- Before adding potatoes to the roast, you should thoroughly simmer all the ingredients, including the meat, for at least 15-20 minutes.
If you follow these simple rules when preparing a roast, it will turn out much tastier and juicier. In this article, we also cannot ignore the issue of the benefits of the dish. The thing is that KhozOboz always insists that food should not only bring pleasure, so it’s time to figure out what we can glean from the roast.
The benefits of roast
- The most important ingredient in our recipe is definitely carrots. The thing is that carrots are almost the only vegetable that does not lose its properties during heat treatment, but only becomes healthier. The main value of carrots is carotene, which it contains in large quantities. The thing is that this same carotene in the body is converted into vitamin A, the value of which is simply invaluable. It is thanks to vitamin A that we are able to maintain vigilance and healthy skin. Carrots also contain a lot of B vitamins, which take care of the health of the nervous system, vitamin C, which is a powerful antioxidant, vitamin D, which prevents the growth of pathological cells in the body, vitamin E, which protects cell membranes from negative effects. And if you remember that during the cooking process all these properties are only enhanced, there is no doubt that you simply need to add carrots.
- In addition to carrots, they also put potatoes in the roast, and they also have quite a few useful properties. Speaking about potatoes, one cannot help but remember that they contain a lot of potassium, and it removes excess salt and liquid from the body. In addition, potatoes are one of the few foods that have an alkalizing effect on the body, which means they can be eaten without fear by those people who have problems with high acidity;
- Of course, meat ingredients are also added to the roast, but the benefits will most likely depend on what kind of meat you choose. One thing is certain, you can and even need to eat meat, because scientists have already proven that without meat the human body ages much faster.
And since we were able to make sure that the roast pork dish is not only tasty, but also surprisingly healthy, it’s time to move on to the recipe and find out how to cook this roast.
Ingredients for cooking roast
- Potatoes - approximately 1 kg
- Meat - about 500 g
- Carrots - 4 pcs.
- Onions - 1 pc.
- Adjika or lecho - 3 tbsp.
- Water - approximately 300 ml
- Salt and spices - to taste
- Vegetable oil - for frying
How to cook a roast
- First, let's start preparing food to make it easier to cook later; First of all, wash, peel and cut the carrots into strips;
- Now peel and cut the onion into small cubes;
- After washing and cutting the meat into medium-sized pieces. We chose the non-greasy pork shoulder;
- Place a thick-bottomed pan, preferably ceramic, on the fire and place the meat in it;
- When the onion is fried, add the chopped carrots;
- When the vegetables are fried, add spices;
- Then mix everything and add salt to taste;
- Next, add the already fried meat to the vegetables;
- Now add lecho or piri-piri sauce and mix everything;
- Next, the recipe recommends covering the roast with a lid and simmering for at least 40 minutes. Sometimes more time is needed, it all depends on the type of potato;
- Roast should always be served hot, no matter whether you have just cooked it or just warmed it up.
As you can see for yourself, the roast and its recipe do not promise you any difficulties in the cooking process. And at the same time, the taste and benefits that can be obtained from such a dish are actually enormous. Believe me, your loved ones will appreciate our roast, and thanks to the photo you can easily prepare it, so put your doubts aside - go for it! If your family has its own roast recipes that you value and are proud of, KhozOboz will be very grateful to you. We wish everyone a great mood and sunny weather in the house, regardless of the time of year or day. Cook yourself, cook with us and don’t forget that in the person of KhozOboz you always have a faithful friend and assistant.
Step 1: prepare the meat.
First of all, choose the right pork! For this dish, suitable loin, shoulder, back sirloin, ham or, as in our version, neck. We rinse it under streams of cold running water, dry it with paper kitchen towels, put it on a cutting board and get rid of the film, veins, as well as small bones that very often remain on the meat after chopping the carcass. After this, cut the pork into portions 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 specified in the recipe, rinse them and continue preparing. Chop the potatoes into large slices, cubes or slices 1.5–2 centimeters thick, immediately throw them into a deep bowl with cold running water and leave them there until use so that they do not darken.
Place the onions and carrots one by one on a cutting board and chop them, the first into cubes, half rings, strips, and the second either into cubes or shredded on a coarse grater. The main thing is that the thickness of the slices does not exceed 1 centimeter. After that, put the rest of the ingredients that you will need to prepare the dish on the kitchen table and proceed to the next step.
Step 3: fry the meat.
Place a deep wok, a frying pan, or, in the best case, a cauldron on medium heat and pour in a little vegetable oil. After a few minutes, when the fat is hot, drop the sliced pork into it. First, simmer it until the meat juice has completely evaporated, and then fry it until light golden brown, constantly stirring with a wooden kitchen spatula. This process will take approximately 20 minutes.
Step 4: prepare roast pork with potatoes.
As soon as the pieces of pork are slightly browned, add chopped onion to them and simmer them together until the vegetable is soft and transparent. Then put the carrots there and fry everything until the vegetables are half cooked, stirring occasionally.
After this, put the potatoes with tomato juice into the cauldron. Fill vegetables and meat with purified water to half the food level. Season the liquid to taste with bay leaf, ground black pepper, salt, paprika, as well as dried dill and parsley. Mix all the ingredients of the roast until smooth, taste it and, if necessary, add more spices. Then bring everything to a boil, reduce the heat to low, cover the aromatic dish with a lid and simmer for 30, 35 or 40 minutes until cooked and almost complete evaporation of moisture. The time may vary depending on the type of potato and how soft you want it to be.
Stir the vegetables and meat periodically to prevent them from burning to the bottom of the hot pan. When the roast is cooked, turn off the stove and let it brew, covered. 15–20 minutes. Then, using a ladle, we arrange the food in portions on plates and serve it to the table.
Step 5: Serve roast pork with potatoes.
Roast pork with potatoes is served hot as a second main course. After cooking, it is infused, laid out in portions on plates, each seasoned with fresh sour cream, cream or finely chopped dill, parsley, cilantro or basil, if desired, 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 flavorful food that is easy to prepare!
Bon appetit!
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, salad sweet peppers cut into strips or cubes are added;
An excellent alternative to vegetable oil is lard;
The set of spices is not important; use any that are used to season vegetable or meat dishes, for example, all types of ground pepper, thyme, cumin, turmeric and others;
Carrots can be grated on a coarse grater.
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, then 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 with potatoes is a wonderful dish that never gets boring. Tender pieces of meat, boiled potatoes - an ideal family meal! We'll tell you how to prepare a dish in literally half an hour, and how to diversify it.
Classic roast pork is often cooked in the oven and served as the main dish on a holiday table. For the recipe, it is better to take juicy parts of pork, and best of all, the neck. You can pre-marinate it in mayonnaise or mustard - the taste will only improve.
Be sure to cover the dish with foil or a lid, otherwise it will dry out.
For the roast we will need:
- a piece of pork weighing 800 g;
- several large potatoes (6-8);
- large onion;
- salt, pepper to taste.
Cut the meat into large pieces and marinate in mustard with onion rings. Cut the potatoes into large pieces. Place meat and potatoes on a baking sheet. Season everything with mayonnaise or sour cream, salt and pepper. Cover with foil or a lid to suit the size of the pan. Bake everything in the oven at 220 degrees for 30-40 minutes. The finished roast looks extremely appetizing: the potatoes are golden brown and the meat is melting. Before serving, it is better to sprinkle the food with herbs and serve with tomato and cilantro sauce. The dish is eaten with warm white bread, crispy sauerkraut or pickled gherkins.
In pots
Roast in pots in the oven turns out to be truly festive. Stewed pieces of meat, baked potatoes, and pieces of mushrooms, if you like them, creamy sauce - the pots can be served in portions, they look decent, and are prepared simply.
Pork should always be fried: otherwise it turns out boiled, fried is more juicy.
Let's do it simply:
- Peel the potatoes and cut them into large cubes.
- Cut the pork into large cubes.
- Peel a large onion and cut it into cubes.
- Fry pork with onions and mushrooms in vegetable oil.
- Place meat and potatoes in layers in pots.
- Fill with cream (each pot will take about half a glass of cream).
- Add mushrooms.
- Sprinkle with grated cheese.
- Place in an oven preheated to 220 degrees.
- Cook for 20 minutes.
- Reduce heat to 180 and simmer for another 30-40 minutes.
We eat the finished roast warm straight from the pot. Serve with homemade pickles, fresh vegetable salad and enjoy life!
Homemade roast
Home-style roast can be made even more interesting if, in addition to potatoes and pork, you add vegetables to the roast: carrots, zucchini, tomatoes and even cabbage are suitable. The dish is easy to prepare at the dacha during the vegetable season - the stew turns out deliciously aromatic and tasty even when cold.
For this type of roast, it is better to buy lean pork, such as shoulder or sirloin.
How to cook roast with vegetables?
- Cut the potatoes into pieces.
- Cut the pork into cubes.
- We wash the vegetables and also cut them into pieces.
- Fry everything over high heat in a saucepan.
- Reduce the heat to low.
- No water or broth is needed; the vegetables will release enough juice.
- Simmer until done for 30-40 minutes.
At the very end, be sure to add a lot of fresh herbs - parsley, dill, cilantro or basil. If desired, you can squeeze out a clove of garlic and add a bay leaf. This roast turns out deliciously aromatic, and we recommend eating it with a spoonful of sour cream: you will love the combination!
Pork option with potatoes in a frying pan
Men enjoy cooking roast pork with potatoes in a frying pan: there are no difficulties in preparation, and the dish turns out excellent. Of course, fresh meat, with delicate streaks of fat, is well suited for roasting.
The most delicious roast is made in a cast iron frying pan with a thick bottom.
How to cook roast in a frying pan?
- Cut the meat and potatoes into large cubes.
- Add onions.
- Heat up the frying pan.
- Add 50 ml of vegetable oil.
- Let's let it warm up.
- Place potatoes, meat, and onions in a hot frying pan.
- Fry everything over high heat.
- Cover the roast with a lid and simmer over low heat until done.
The dish is served with herbs, salted or smoked fish, and any fresh vegetables. On average, it takes no more than an hour to prepare, and the enjoyment the eaters get is simply enormous!
How to make it in a slow cooker?
Roast pork with potatoes in a slow cooker turns out unusual, reminiscent of dishes from a Russian oven. The multicooker also saves a lot of time: load the ingredients, turn on the “Stew” mode and go about your business.
Tip: roasts are easy to cook using the Delayed Start setting; If you load it in the evening, a hearty dinner for the whole family will be ready in the morning.
- Cut the pork flesh into pieces and dry with a paper towel.
- Cut the potatoes into cubes.
- Cut the carrots into thin rounds.
- Pour oil into the bottom of the multi-bowl.
- Add vegetables and meat.
- Mix everything thoroughly, add salt and pepper.
- Add a tablespoon of ketchup.
- Fill with a glass of water or broth.
- Turn on the extinguishing mode.
- We are waiting for the signal to finish work.
You can add bay leaves and any spices to the roast: Provençal herbs are very tasty in this dish. This roast is made with a rich “yushka” broth and serves as a complete first course. You can safely choose the best option for yourself by adding more or less broth. If the roast is too runny in your opinion, the situation can be easily corrected by adding a tablespoon of flour. The sauce will thicken and become richer (and delicious!).
With added mushrooms
Mushrooms, pork and meat are ideal companions and are considered culinary classics. The roast will be delicious with any mushrooms: dried, frozen and even pickled. The best, of course, are porcini mushrooms, but champignons also add a wonderful aroma, so we’ll tell you a recipe with them.
We proceed in stages:
- Fry the mushrooms with onions until the water evaporates.
- Fry the meat in a frying pan.
- Add potatoes.
- Pour chicken broth over everything (no more than a glass).
- Let's add salt and spices.
- Fry over high heat.
- Let's reduce everything to a minimum.
- Let's simmer everything until ready.
The roast will be tastier and thicker in consistency if you let the water evaporate. But those who like “yushka” can leave the broth and eat it in semi-liquid form, which is very tasty! It is ideal to simmer the roast in a cauldron or saucepan with a thick bottom. When serving, sprinkle the roast with herbs, add a spoonful of sour cream and you will certainly be happy.
Roast in tomato sauce
Meat and potatoes stewed in tomato sauce are national dishes in many countries. Czechs, Poles, and Germans always cook meat with tomatoes. We'll tell you how to cook a roast too. To make the best tomato sauce, you should buy a can of tomatoes canned in their own juice. Well, in season, of course, ripe and juicy fruits are suitable (slightly overripe, filled with juices from the inside, are ideal).
We stick to the recipe and prepare:
- Grate the tomatoes on a coarse grater.
- Mix with salt, herbs, two tablespoons of flour.
- Fry the meat in vegetable oil until golden brown.
- Fry the potato cubes together with the meat.
- Simmer the meat and potatoes until half cooked.
- Pour in tomato sauce so that it completely covers our roast.
- Cook over low heat until the meat is done.
- At the very end, add bay leaf.
The roast is ready when the potatoes are soft and the meat literally melts in your mouth. The dish is served with a salad of arugula, Chinese cabbage and fresh cucumbers.
You can cook roast pork with any spices, make it thick or thin, you can diversify it with smoked meats, stew it with pickled cucumbers (in the manner of the Tatar azu), in a word, experiment from the heart. Cook with pleasure, eat with appetite!
