Roast pork in the pot

Servings: 4 Cooking time: 80 minutes

Photos recipe

The taste and the popularity of this dish canmatch not many - and all thanks to a special taste good protomlennogo meat and potatoes, pork zhirom.Zharkoe impregnated with pork in the pot is very satisfying, at the same time and not too long to cook, so it can often be seen on the table almost every family. Especially appetizing looks hot in a batch pot-bellied pots of ceramics and thick walls of the dishes provide each serving fine quenching and keep their hot food.

Ingredients for "Roast pork in the pot":

  • Pork - 1 kg;
  • Potatoes - 1.5 kg;
  • Onions - 1-2 pieces;
  • Carrots average - 1 pc;
  • Salt, pepper, bay leaves, vegetable oil - to taste;
  • Recipe for "Roast pork in the pot":

    Cooking pot roast with pork:

    It is best to cook this dish of notlean - it is desirable to take the neck. To prepare the roast pork in the pot, you need to start with on the oven: as it will be heated up to 200-250 degrees, we can cut the meat is not very large pieces, then prepare the onion and carrot: bow will cut into cubes and carrots - julienne.

    Cut the roast

    Now peel the potatoes: it is necessary to cut the middle-sized cubes (about 1.5 cm).

    Cut potatoes into cubes

    At the bottom of each pot, pour a littlevegetable oil, spread layers of meat, then one leaf lavrushki, onions and carrots, and the last layer - the potato. Pour on top of a little water (2-3 tablespoons), salt and pepper.

    Cut carrots into sticks

    On a baking sheet put pots and send it in a hot oven for 40 minutes, remove the fire to medium. After 15-20 minutes, making the fire even weaker and simmer until tender.

    Prepare a pot

    Willingness to define, pulled out of any potstove: you need to try a slice of potato and a piece of meat. If the pot roast pork is not ready - put dotushivatsya until meat and potatoes are completely soft and literally melt in your mouth.

    The finished fries served at the table

    Serve immediately, with piping hot, garnishing each serving with fresh, salted or pickled vegetables in season.

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