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Potatoes with meat stewed in a saucepan

Braised Pork and Potatoes (One Pot)

Fast, filling, and really tasty — a great two-in-one dinner! You can use any meat you like for this recipe. The beauty of it is that there's no separate side dish to make, which saves time and effort. The result is hearty, fragrant, and delicious — the whole family will be full and happy.

Maria

Recipe author

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Composition / ingredients

Servings:

Potatoes

500

Pork

350

Water

300

Carrots

0.5

Garlic

Tomato paste

Vegetable oil

Thyme (dried)

0.5

Allspice

Bay leaf

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 22 % 5 g

Fats 39 % 9 g

Carbohydrates 39 % 9 g

134 kcal

GI: 100 / 0 / 0

Cooking method

Step 1:

Gather your ingredients. You'll need boneless pork (neck or tenderloin), 3–4 potatoes, a small carrot, water, and spices.
Step 2:

If needed, thaw the pork ahead of time by moving it from the freezer to the bottom shelf of the fridge. Rinse it, pat it dry with paper towels, and cut it into medium pieces.
Step 3:

Wash the carrot and potatoes well. Peel them and cut the potatoes into small cubes. Cut the carrot however you like — into sticks, rounds, or cubes, or grate it coarsely.
Step 4:

Pour a high-smoke-point refined vegetable oil into a skillet and heat it. To test it, dip in a wooden spatula — if bubbles gather around it, add the meat. Fry over high heat on all sides until browned, then transfer to a heavy-bottomed pot.
Step 5:

In the same skillet the meat was fried in, sauté the carrot until soft, about 5 minutes. Add it to the pork.
Step 6:

Pour the water into the skillet and add a little salt, the bay leaf, and the allspice.
Step 7:

Bring it to a boil and pour it into the pot. The liquid should fully cover the meat.
Step 8:

Add the dried spices and thyme to the pork.
Step 9:

Cover the pot and simmer for about 40 minutes over medium heat, until the meat is tender. Stir now and then so it doesn't stick, adding a little boiling water if needed.
Step 10:

Toward the end, stir in the tomato paste.
Step 11:

Once the pork pierces easily with a knife or fork, add the potatoes to the pot. Simmer everything together for about 20 minutes over low heat, until the potatoes are done.
Step 12:

Finely chop the garlic and dill and add them to the braise. Simmer for 2–3 minutes, then take the pot off the heat. Let it rest, covered, for 15 minutes, then serve. Pair the dish with pickled or fresh vegetables and herbs.

This recipe works with any meat. Just keep in mind that beef takes longer to braise than pork, while chicken or turkey takes less.
If you like, sauté some finely chopped onion along with the carrot.
You can add paprika (about 1 tsp) or any other spices that suit meat and potatoes.
You can swap the tomato paste for fresh, juicy tomatoes cut into small pieces.