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Homemade dinner
Meat with vegetables in a cauldron

Braised Pork and Vegetables

A delicious dish of pork and juicy vegetables! A complete meal for the whole family: tasty, hearty, and juicy. You can swap out ingredients as you like — and this pork with vegetables comes together quickly and easily!

Maria

Recipe author

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Composition / ingredients

Servings:

Pork (boneless)

600

Tomatoes

Carrots

Celery stalk

Vegetable oil

Basil (dried)

0.5

Marjoram (dried, 1/2 tsp)

Thyme (dried, a pinch)

Ground black pepper

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 34 % 10 g

Fats 59 % 17 g

Carbohydrates 7 % 2 g

196 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 45 min

Step 1:

How do you make braised pork and vegetables? Gather the ingredients. You can use any meat — pork, beef, or lamb. For this dish, it's best to use boneless meat with a little fat and no sinew. Choose tomatoes that are firm but ripe.
Step 2:

Rinse and dry the pork and cut it into medium cubes. Don't cut it too large, or the meat will take too long to braise — it should be done at about the same time as the vegetables. With a long braise, the vegetables would fall apart.
Step 3:

Cut the potatoes into medium cubes. Don't go too large — they'll take a while to cook and be awkward to eat — but not too small either, or they'll quickly overcook and lose their shape.
Step 4:

Wash, peel, and cut the carrot into half-moons. If the carrot is thin, you can cut it into rounds.
Step 5:

Wash, dry, and dice the tomatoes.
Step 6:

Cut the celery into medium slices.
Step 7:

Heat the vegetable oil in a large heavy pot or Dutch oven. Add the meat and sear it quickly over high heat, stirring, until golden brown. At first the meat releases a lot of liquid; once it evaporates, the meat will start to brown.
Step 8:

Add the potatoes, carrot, tomatoes, and celery to the meat. Stir everything together and cook for another 3–5 minutes.
Step 9:

Season the pork and vegetables with salt, pepper, and dried herbs. Stir gently so you don't mash the vegetables.
Step 10:

Turn the heat down to low. Cover and braise everything together for about 20 more minutes, until the meat and vegetables are done. They should braise in their own juices; however, if you see there's no liquid or it evaporated quickly, add about 50–100 ml of water. If you want the dish saucier, add more water. You can also use meat or vegetable broth instead of water for added flavor.
Step 11:

Divide the finished pork and vegetables among plates and serve. Enjoy!

Since the meat and vegetables cook together in one pot, there's no need for a separate side dish. Depending on your taste, you can add any vegetables — bell pepper, zucchini, onion, or garlic.
Every oil is good only up to a certain temperature — its smoke point — beyond which it starts to burn and form harmful compounds. Choose an oil with a high smoke point for frying.
Everyone's palate is different when it comes to salt, sweetness, heat, and tang, so always add spices and seasonings to your own taste! If you're using a seasoning for the first time, remember that some are easy to overdo (chili pepper, for one).