Pork stewed with potatoes, carrots and tomatoes
4 servings
60 minutes
Braised pork with potatoes, carrots, and tomatoes is a cozy, rich, and aromatic dish that embodies the traditions of European cuisine. Historically, such dishes emerged as a way to prepare hearty meals while preserving the juiciness and rich flavor of the ingredients. Slow braising allows the meat to become tender and the vegetables to reveal their natural taste. The harmonious combination of the sweetness of carrots, the slight acidity of tomatoes, and the spiciness of seasonings makes this recipe versatile: it is suitable for family lunches as well as festive dinners. Bright vegetables not only give the dish an appetizing appearance but also enrich it with vitamins, while the tender texture of the meat makes it particularly comfortable to eat. This is a true embodiment of home coziness where each ingredient plays its role in creating a warm and harmonious flavor.
1
Fry the pork cut into small pieces in vegetable oil until golden brown. Dice the peeled onion and slice the carrot thinly, add to the meat and fry for two to three minutes. Cut the bell pepper into pieces, chop the chili finely, and slice the garlic. Add to the meat along with tomato paste and fry for half a minute.
- Pork: 0.5 kg
- Onion: 3 pieces
- Carrot: 2 pieces
- Sweet pepper: 3 pieces
- Chili pepper: 1 piece
- Garlic: 5 clove
- Tomato paste: 5 tablespoon
- Vegetable oil: 10 ml
2
Cut the zucchini and potatoes into 2-centimeter cubes and transfer them to a pot with a thick bottom or a roasting pan.
- Zucchini: 1 piece
- Potato: 1 kg
3
Blanch the tomatoes in boiling water, peel them, chop into pieces, and add to the zucchini and potatoes.
- Tomatoes: 4 pieces
4
Transfer the contents of the pan to a casserole, add salt, spices, two cups of water, and simmer for 30-40 minutes. At the end, sprinkle with chopped herbs.
- Salt: to taste
- Ground coriander: to taste
- Ground black pepper: to taste
- Bay leaf: 3 pieces
- Dill: 1 bunch
- Parsley: 1 bunch