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Rustic meat in the oven

Rustic Baked Pork and Potatoes

Rustic baked meat and potatoes — simple and seriously delicious! This is a real two-in-one recipe: the main dish and the side cook together, soaking up the juices and aromas of every ingredient. Serve these baked potatoes and meat with pickles, fresh vegetables, and herbs. Enjoy!

naniki

Recipe author

Composition / ingredients

Servings:

Pork (any meat)

350

Potatoes

500

Onions

Tkemali sauce

Hard cheese

Sunflower oil

Green onion

Dill

Table salt

Mayonnaise

Ground black pepper

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 21 % 6 g

Fats 43 % 12 g

Carbohydrates 36 % 10 g

169 kcal

GI: 100 / 0 / 0

Cooking method

Step 1:

There are lots of ways to make rustic baked meat and potatoes; here's one of the most common. Use any meat you like — pork, beef (pound it lightly), poultry, or rabbit. Each turns out a little differently, but the overall flavor holds. Add roughly as much potato as meat — a bit more if the meat is fatty. Onion, salt, and spices are must-haves; the rest — herbs, cheese, mayonnaise or sour cream — are optional.
Step 2:

Cut the meat (pork here) into serving pieces across the grain and pound them lightly. You can season with a little salt and pepper right away.
Step 3:

Then marinate the meat in any tart sauce — I used tkemali (a Georgian sour-plum sauce). Let it marinate while you prep the other ingredients.
Step 4:

Peel the potatoes and cut them however you like — slices, sticks, or cubes. The shape doesn't much matter, as long as they bake through in the same time as the meat. Put them in a bowl, season with salt and pepper, drizzle with sunflower oil, and toss well to coat.
Step 5:

Peel the onions; slice medium ones into rings and large ones into half-moons.
Step 6:

Spread a layer of the marinated meat across the bottom of a baking dish.
Step 7:

Next, layer on the oiled, seasoned potatoes, then top with the onion rings.
Step 8:

Finely chop the green onion and dill and scatter them generously over the top.
Step 9:

Grate any hard cheese over the dish. I usually pipe a light lattice of mayonnaise underneath it, because I don't care for a stiff cheese crust — the mayo keeps the cheese layer golden but soft. That said, if you love an almost-crispy cheese crust, skip the mayonnaise or sour cream.
Step 10:

And that's it — your dish is ready for the oven! Bake at 350–400°F (180–200°C), covered with foil, for an hour, then remove the foil and let it brown. It's best served right away — juicy and fragrant!

Rustic baked meat and potatoes is a simple, delicious lunch for a big family. Even beginner cooks won't have any trouble putting it together, and everyone will appreciate the flavor, aroma, and heartiness.