Composition / ingredients
Step-by-step cooking
Step 1:
How to put out pork ribs with potatoes in a cauldron? Prepare the products. Pre-wash the ribs under cold water and dry them with paper towels. Then cut them into pieces of two or three ribs. You can take less oil, depending on the fat content of the ribs. I took only pepper and bay leaf, you can add any spices at your discretion.
Step 2:
Wash and peel the potatoes. Then dry it well. This is important, because during roasting, wet potatoes will begin to splash.
Step 3:
Peel the onion. Cut it into quarters of rings.
Step 4:
Peel the carrots and cut them into large circles.
Step 5:
Put the cauldron on the stove, make the heating strong. Pour oil into the cauldron, heat it up. Carefully put the potatoes in the cauldron. Fry it for 10 minutes, stirring from time to time. Then remove the potatoes with a slotted spoon.
Step 6:
Put the ribs in the cauldron. Fry them on high heat until golden brown on both sides. Then take them out.
Step 7:
Put the onion and carrot in the oil. Fry the vegetables for 5 minutes, stirring them until golden.
Step 8:
Return the meat to the cauldron, fry it with vegetables for 3 minutes. Pour boiling water so that the water completely covers the ribs. It is important to add hot water so that the meat does not become stiff from the temperature difference. Add pepper, bay leaf and salt. Turn down the heat, cover the cauldron with a lid. Simmer the meat for 40 minutes.
Step 9:
After the set time, part of the water will boil off. Put potatoes and garlic on the meat. Cover the cauldron again and leave for 20 minutes.
Step 10:
Then mix the meat with the potatoes. Turn off the fire, cover the cauldron and leave the meat for 10 minutes. Serve the ribs with potatoes hot, sprinkled with herbs.
Ribs with potatoes are a wonderful "male" dish. Meat after a long stewing departs well from the bones, potatoes, on the contrary, remain strong, but at the same time soft inside.
Use oil with a high smoking temperature for frying! Any oils are useful only until a certain temperature is reached - the point of smoking, at which the oil begins to burn and toxic substances, including carcinogens, are formed in it.
Unrefined oils, with rare exceptions, have a low smoking point. There are a lot of unfiltered organic particles in them, which quickly begin to burn.
Refined oils are more resistant to heating, and their smoking point is higher. If you are going to cook food in the oven, on a frying pan or grill, make sure that you use oil with a high smoking point. The most common of the oils with a high smoking point: refined varieties of sunflower, olive and grape.
Since the degree of salinity, sweetness, bitterness, sharpness, acid, burning is individual for everyone, always add spices, spices and seasonings, focusing on your taste! If you put some of the seasonings for the first time, then keep in mind that there are spices that it is especially important not to shift (for example, chili pepper).
Caloric content of the products possible in the composition of the dish
- Onion - 41 kcal/100g
- 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
- Garlic - 143 kcal/100g
- Bay leaf - 313 kcal/100g
- Vegetable oil - 873 kcal/100g
- Black pepper peas - 255 kcal/100g
- Salt - 0 kcal/100g
- Pork ribs - 321 kcal/100g
