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Stewed potatoes with pork in a saucepan

Braised Potatoes with Pork (Stovetop)

A super hearty, colorful, and incredibly delicious dish! When you need to feed the whole family well, make these braised potatoes with meat and vegetables. It takes hardly any effort — just load everything into a pot and let time do the work.

Pearl

Recipe author

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Composition / ingredients

Servings:

Pork

1300

Potatoes

1300

Carrots

200

Onion

130

Bell pepper

200

Tomatoes

250

Bay leaf

Garlic

Vegetable oil

Fresh herbs

Salt

Water

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 26 % 5 g

Fats 42 % 8 g

Carbohydrates 32 % 6 g

118 kcal

GI: 100 / 0 / 0

Cooking method

Step 1:

How do you make braised potatoes with pork? Take a piece of pork, rinse it, and pat it dry with paper towels. Cut the meat into medium pieces, about the size of a matchbox. Heat the vegetable oil in a heavy-bottomed pot, add the meat, and fry, stirring, until the pieces are golden. Add a little water (about 50–70 ml), reduce the heat to moderate, cover, and braise the pork for 30 minutes.
Step 2:

While the meat braises, prep everything else. Peel the onion, carrot, garlic, and potatoes.
Step 3:

Rinse all the vegetables, the bay leaf, and the herbs under running water. Halve the bell peppers and remove the cores and seeds.
Step 4:

Cut the potatoes into large pieces, about the same size as the meat. Grate the carrot on the coarse side of a box grater, and slice the onion and pepper into thin strips.
Step 5:

Cut the tomatoes into thin wedges and roughly chop the garlic.
Step 6:

After 30 minutes, turn the heat under the pot up to high. Add the carrot, bell pepper, and onion to the meat.
Step 7:

Then add the potatoes, tomatoes, garlic, and bay leaf. For flavor, I always try to toss in some cherry tomatoes if I have them — they're sweet and give the finished dish a special something.
Step 8:

Add salt to taste and your favorite seasonings — I used khmeli-suneli and a dried vegetable seasoning. Pour water into the pot. How much you add depends on how thick you want the dish; I poured in 1 quart and it came out like a thick soup.
Step 9:

Once it comes to a boil, lower the heat to just below medium and braise, covered, for about 40 minutes (depending on the potato variety). The potatoes should fall apart when pressed.

For this recipe I used pork neck — it's moderately fatty and always comes out tender and soft. If you're using a fresh bay leaf, don't leave it in the pot too long, as it can turn bitter; add it 10 to 15 minutes before the end and then fish it out. Before serving, sprinkle the dish with allspice and fresh herbs if you like. Enjoy!