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Braised Potatoes with Smoked Pork

It takes little effort and not much time. Whenever I want to feed my family something tasty and filling, I make these braised potatoes with smoked pork. They take little effort and not much time, and the result is always excellent.

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Stewed potatoes with smoked meat
Stewed potatoes with smoked meat Stewed potatoes with smoked meat
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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 13 % 4 g
Fats 52 % 16 g
Carbohydrates 35 % 11 g
198 kcal
GI: 92 / 8 / 0
  • Before you start cooking, get all your ingredients ready so you don't forget anything later. Out of the huge range of smoked meats out there, my family's favorite is pork ribs, though you can absolutely swap in whatever you prefer. Wash the pork ribs and cut them into pieces. It's best to use small, meaty ribs that aren't dried out — they usually have more of that tasty cartilage and fewer hard bones. That's what makes the braised potatoes come out fragrant, rich, and free of any off flavors. Peel and wash the potatoes, carrot, and onion. Finely chop the onion and shred the carrot on a coarse grater. Pour vegetable oil into a deep skillet (a braising pan works too) and heat it over medium. Now add the vegetables and sauté for 3–5 minutes. Add the prepared pork ribs and fry for 5 minutes over medium heat. Cut the potatoes into medium cubes, add them to the pan, and stir. Pour in the water, cover, and braise for 10 minutes. The potatoes should be almost done. Add the tomato sauce and stir. You can swap it for puréed fresh or canned tomatoes. Season with salt and pepper to taste, cover, and cook until fully done. Don't use a lot of different spices — they'd overpower the incomparable aroma of the potatoes and smoked pork. You can also make these potatoes not just in a skillet on the stove, but in the oven or a slow cooker. And if you ever get the chance to cook them in a cast-iron pot in a Russian wood-fired oven, you'll never forget the flavor. These potatoes are best served a few hours later. Right after cooking, take the pot off the heat and wrap it in a warm blanket so the dish can rest and its full flavor comes through. That said, it doesn't lose its original taste after cooling and reheating either. These potatoes look their best served in earthenware and garnished with fresh herbs — parsley, green onion, or leaf celery. Serve any pickled vegetables alongside, especially homemade ones, or a good cold glass of fresh milk. Enjoy.

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
  • Carrots - 33  kcal/100g
  • Dried carrots - 275  kcal/100g
  • Boiled carrots - 25  kcal/100g
  • Ground black pepper - 255  kcal/100g
  • Vegetable oil - 873  kcal/100g
  • Salt - 0  kcal/100g
  • Water - 0  kcal/100g
  • Onion - 41  kcal/100g
  • Fresh frozen soup greens in a package - 41  kcal/100g
  • Greenery - 41  kcal/100g
  • Hot tomato sauce - 99  kcal/100g
  • Smoked pork ribs - 514  kcal/100g

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