Roast pork with potatoes

For this recipe you will need pork as for steaks, without films, fat or bones.
1. Defrost the meat, if it is frozen, rinse well.
Pork should be cut into thin slices and put in a preheated frying pan with vegetable oil. If you want all the juice of the meat to go to the potatoes, then put it in a not very heated frying pan and fry over low heat. If you want more juice to remain in the meat and it was juicier, then spread it on a well-heated frying pan, so that a golden crust immediately formed on both sides and then reduce the heat. Then more juice will remain in the meat.
2. Peel the potatoes, wash and cut into strips. So it will look very appetizing.
3. When the pork is a little fried and almost ready, you can add potatoes to the meat, increase the heat and fry it a little so that the potatoes have a golden crust. Then you can reduce the heat, add salt, add hops-suneli and put under the lid on a slow fire.
4. Meanwhile, peel the onion and chop finely. Stir the potatoes and add the onion to the pan on top of the potatoes, but do not stir so that it does not burn before the potatoes are cooked. Onions will give a sweet taste to this dish.
5. Let it cook for another 5 minutes. Then mix the pork, potatoes and onions. If it is too dry, then add a little more vegetable oil.
6. After another 5-10 minutes, check the meat and potatoes for readiness. If you are ready, then you can put our dish on plates, decorate with chopped greens on top.
While pork and potatoes were cooking, you can build some light, juicy salad of tomatoes, cucumbers and other vegetables and serve it to our dish. It will be just wonderful!

In this recipe, you can use other meat, such as chicken, turkey, rabbit. You can generally replace mushrooms, only then add mushrooms at the end, because they cook very quickly.
You can also add zucchini and salad pepper to the potatoes to make this dish more interesting and flavorful.
Bon appetit!