Potatoes with pork with exotic notes
10 servings
45 minutes
Potatoes with pork and exotic notes is an original dish where classic European ingredients intertwine with unusual tropical flavors. The combination of tender pork marinated in orange juice and kiwi gives the meat a light sweetness and tenderness. Baked potatoes infused with the aromas of vegetables and spices create a cozy feeling of home-cooked comfort. Melted cheese forms an appetizing crust, while peppers and tomatoes add freshness. This dish is perfect for family dinners as well as festive gatherings, surprising guests with an unusual blend of familiar products and exotic nuances. The taste is rich, sweet-spicy, and harmonious, making each bite special.
1
Cut the meat into cubes and marinate for 40 minutes. Add salt, pepper, juice of one orange, chopped pieces of two kiwis, and two tablespoons of mayonnaise. Mix everything.
- Pork: 600 g
- Oranges: 1 piece
- Kiwi: 2 pieces
- Mayonnaise: 3 tablespoons
- Salt: to taste
- Ground black pepper: to taste
2
Cover the bowl with meat with a lid or plastic wrap and place it in the refrigerator for 40 minutes.
3
Meanwhile, peel the potatoes and cut them into cubes.
4
Fry half of the chopped potatoes in vegetable oil for 3-4 minutes on maximum heat. Don't forget to salt and pepper the potatoes.
- Potato: 8 pieces
- Vegetable oil: 2 tablespoons
- Salt: to taste
- Ground black pepper: to taste
5
Place the remaining half of the potatoes immediately in the baking dish.
- Potato: 8 pieces
6
Take the meat out of the fridge, squeeze it well from the marinade, and fry it in a pan using vegetable oil and a piece of butter until golden brown. You can add a little salt and pepper while frying, but remember that you already salted the marinade.
- Pork: 600 g
- Vegetable oil: 2 tablespoons
- Butter: 20 g
- Salt: to taste
- Ground black pepper: to taste
7
While the meat is frying, place grated raw carrot on the potatoes.
- Carrot: 2 pieces
8
Place the fried meat on top of the carrots.
9
Sauté one onion sliced into half rings. Place the onion on the meat.
- Onion: 1 piece
10
Fry the second grated carrot in vegetable oil, adding a little salt and pepper. While the carrot is frying, prepare the sauce by mixing one tablespoon of mayonnaise with one cup of water.
- Carrot: 2 pieces
- Vegetable oil: 2 tablespoons
- Salt: to taste
- Ground black pepper: to taste
- Mayonnaise: 3 tablespoons
11
Spread the fried carrots and flatten them.
12
Pour with a slurry to create a one centimeter layer of liquid.
13
Chaotically arrange the sliced sweet pepper.
- Bell pepper: 1 piece
14
Top with one thinly sliced tomato.
- Tomatoes: 1 piece
15
Add a few drops of mayonnaise (you can skip the mayonnaise if you wish). Finally, add a little salt and pepper.
- Mayonnaise: 3 tablespoons
- Salt: to taste
- Ground black pepper: to taste
16
Sprinkle everything with grated cheese.
- Hard cheese: 200 g
17
Place several pieces of butter on top of the cheese. Cover the dish with foil. If using a baking dish with a lid, foil is not needed.
- Butter: 20 g
18
Send the potatoes to a preheated oven at 180 degrees for 30 minutes.
19
In 30 minutes, you will know the potatoes are ready by the aroma; they can be served.
