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Pork Braised in a Dutch Oven

Make incredibly delicious, juicy meat — absolutely finger-licking good! I love cooking all sorts of dishes in a Dutch oven, but it's especially good for meat. Because a heavy Dutch oven heats evenly and holds high heat, everything comes out fragrant and juicy — cooked, you could say, in its own juices.

NashaDashaAuthor avatar
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Pork meat in a duck house
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 30 % 6 g
Fats 30 % 6 g
Carbohydrates 40 % 8 g
111 kcal
GI: 100 / 0 / 0
  • How do you make pork braised in a Dutch oven? For this dish you'll need about 600 g (1.3 lb) of chilled pork; rinse it, then cut it into small pieces. Now prep the vegetables: medium potatoes, one large carrot, and a bell pepper. Wash them and cut them into big pieces — the carrot into thick rounds, the pepper into lengthwise strips, and the potatoes into quarters. Toss the pork in the spices and lay it in the bottom of the Dutch oven. Add the finely chopped garlic and salt to the vegetables, mix well, and spread the vegetables over the meat. Drop in a whole allspice berry. Pour in the broth — meat broth is best. Add enough so it stops a couple of centimeters (about an inch) below the rim. Now the pot can go in the oven. At 400°F (200°C), the meat and vegetables will be done in about an hour and a half. If the meat is tough, it may need longer. Gently stir the vegetables a few times as it cooks. This dish is best served hot, garnished with fresh herbs — parsley is perfect here. Enjoy!
  • Keep in mind that every oven is different, so the temperature and time may vary from what's listed here. If you have an instant-read thermometer, use it to make sure the pork is cooked through.
  • If you use a ready-made spice blend, be sure to check the ingredients on the label. These blends often already contain salt, so account for that or you risk over-salting the dish.

Caloric content of the products possible in the composition of the dish

  • Ripe potatoes - 80  kcal/100g
  • Baked potatoes - 70  kcal/100g
  • Mashed potatoes - 380  kcal/100g
  • Boiled potatoes - 82  kcal/100g
  • Potatoes in uniform - 74  kcal/100g
  • Fried potatoes - 192  kcal/100g
  • Pork fat - 333  kcal/100g
  • Pork meat - 357  kcal/100g
  • Pork - low-fat roast - 184  kcal/100g
  • Pork chop on a bone - 537  kcal/100g
  • Pork - schnitzel - 352  kcal/100g
  • Pork Shoulder - 593  kcal/100g
  • Boar's leg - 113  kcal/100g
  • Pork - 259  kcal/100g
  • Sweet pepper - 27  kcal/100g
  • Carrots - 33  kcal/100g
  • Dried carrots - 275  kcal/100g
  • Boiled carrots - 25  kcal/100g
  • Garlic - 143  kcal/100g
  • Salt - 0  kcal/100g
  • Spices dry - 240  kcal/100g
  • Broth - 15  kcal/100g
  • Allspice - 263  kcal/100g

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