Pork baked in a pot with grapes
5 servings
50 minutes
Pork baked in a pot with grapes is an exquisite dish of European cuisine, where juicy meat acquires a wonderful aroma thanks to the combination of sweet grape berries and spicy seasonings. The tradition of cooking meat in a pot originates from ancient village recipes, where ceramic dishes preserved the juiciness and tenderness of the ingredients. The baked pork absorbs the juices of caramelized onions and garlic, while the grapes add a light tang and fruity freshness. The dish is perfect for a cozy family dinner or festive feast, captivating not only with its taste but also with its appetizing aroma. It is served hot and often complemented with fresh herbs or a light garnish. This cooking method makes the meat incredibly tender and rich, while the harmony of flavors turns it into a true culinary masterpiece.
1
Preheat the oven to 180 degrees. Cut the pork into medium-thick pieces (maximum 1 cm), place on a board, and sprinkle with salt and black pepper.
- Pork: 400 g
- Salt: to taste
- Ground black pepper: 5 g
2
Place the pan on the heat and let it heat up. Pour in oil, slice the onion into rings, and sauté. Add chili pepper and a bit of salt. Sauté until golden brown.
- Vegetable oil: 2 tablespoons
- Onion: 1 head
- Ground chili pepper: pinch
- Salt: to taste
3
In the pot, we layer one layer of pork, the second layer of onions, and halved grapes. And we do this each time.
- Pork: 400 g
- Onion: 1 head
- White grapes: to taste
4
Place the pot without a lid in the oven for 15 minutes (to brown the meat slightly). As soon as you see browning, immediately cover with a lid and leave for another 10-15 minutes until done (cooking time depends on the thickness of the meat).