Sauce
8 servings
180 minutes
Sauce is what they call this roast pork and potato in the south. Another dish from our "Golden Thousand.
1
Cut the meat.
- Pork ribs: 1 kg
2
Season the ribs with salt and pepper.
- Salt: to taste
- Black peppercorns: to taste
3
Coat in flour.
- Wheat flour: 10 tablespoons
4
Heat vegetable oil in a pan.
- Vegetable oil: 60 ml
5
Fry on vegetable oil on all sides until golden brown.
- Vegetable oil: 60 ml
6
Transfer the meat to a thick-walled pot.
7
Pour the melted fat through a sieve from the pan into the pot with the ribs. Then, in the pan where the meat was fried, pour in a glass of water, bring to a boil, and again pour through a sieve into the pot with the meat. Add another 2 glasses of hot water. Cover with a lid and simmer for 40-60 minutes.
- Pork ribs: 1 kg
- Potato: 1.6 kg
8
Peel the potatoes, cut them into two to four pieces if large, or leave them whole. Chop the onion into medium cubes and cut the carrot coarsely.
- Potato: 1.6 kg
- Onion: 3 heads
- Carrot: 200 g
9
Fry the onion in vegetable oil, add the carrot and fry for another 1-2 minutes.
- Vegetable oil: 60 ml
- Onion: 3 heads
- Carrot: 200 g
10
Add the sautéed vegetables and potatoes to the pot with the meat. Also, add the bay leaf, clove, and pepper, and salt it. Cover and simmer for another 30-40 minutes, until the potatoes are cooked.
- Potato: 1.6 kg
- Bay leaf: 2 pieces
- Carnation: 3 pieces
- Salt: to taste
- Black peppercorns: to taste
11
Submit.