Pork roast
8 servings
60 minutes
Pork stew is a classic dish of European cuisine filled with aromas and rich flavors. Its roots go back to home cooking, where the combination of meat, potatoes, and spices creates a hearty and warming treat. Tender pork infused with the aroma of bay leaves and spices is fried until golden brown and then stewed with vegetables, acquiring a rich taste. Onions and carrots add sweet notes, while dill and parsley finish it off with freshness. This dish is perfect for cozy family dinners as well as festive gatherings when you want to delight guests with something hearty and delicious.
1
Cut the pork and potatoes into pieces about 22 cm. Onion, preferably large, is sliced into half rings. Carrot is cut into half rings or quarters (depending on the size of the carrot).
- Pork neck: 800 g
- Onion: 1 piece
- Potato: 8 pieces
- Carrot: 1 piece
2
Heat vegetable oil in a pan. Add meat and stir immediately to prevent burning. Fry until golden brown. Season with salt, pepper, and spices (I prefer shashlik seasoning).
- Vegetable oil: 150 ml
- Pork neck: 800 g
- Salt: to taste
- Ground black pepper: to taste
- Spices for meat: to taste
3
Add the onion, stir after a minute. Fry until the onion is translucent.
- Onion: 1 piece
4
Add the carrots, stir after two minutes. Continue frying.
- Carrot: 1 piece
5
After five minutes, add the bay leaf and place the potatoes on top. Pour in water, but it should not cover the potatoes. Cover with a lid and simmer. Stir occasionally.
- Bay leaf: 4 pieces
- Potato: 8 pieces
6
Two minutes before readiness, sprinkle with chopped dill and parsley.
- Chopped dill: 2 tablespoons
- Chopped parsley: 2 tablespoons