Potato stewed with pork in a pan

Potato stewed with pork in a pan

Dishes that combine both meat and a side dish invariably enjoy the love of housewives. Their composition usually includes available products, they are easy to prepare and they are not only nourishing, but very fragrant and tasty, because the ingredients are soaked with each other's juice during cooking. These dishes include potatoes stewed with pork in a pan.

Cooking Features

Even if you just take meat, vegetables, cut them, put in a pan, salt, pepper, add water and stew until ready, you get a good dish, but still make potatoes stewed with pork, you can much more tasty if you follow the recommendations of experienced housewives.

  • Young meat will be cooked faster and get more tender, so pork with yellowish fat and coarse fibers are bypassed.
  • Meat that has not been frozen is more juicy, therefore it is better to use fresh or chilled meat for cooking. You can also make a decent dish from frozen pork, but for this you need to defrost it very slowly, gradually.
  • In order to cook potatoes with pork in a pan, it is best to use a tenderloin or a spatula part. If they are not available, low-fat brisket, neck or neck will do.
  • Potato varieties matter too. For stewing with pork crumbly potatoes are most suitable.
  • The dish will be tastier if you fry onions with carrots and meat before placing them in a saucepan, and in separate pans. If this is not possible, then you can fry them together in a pan, and then lay the potatoes and simmer.
  • Pans with thick walls and a thick bottom, ideally with a non-stick coating, are best suited for cooking stews. Otherwise, you should watch the state of the dish very carefully, often stirring it and pouring water so that the potatoes or meat do not burn. Yes, and cook in a saucepan with thin walls, the dish will be longer.

The cooking technology for stewed pork potatoes may vary slightly depending on the recipe.

A classic recipe for potatoes stewed with pork


  • potatoes - 1 kg;
  • pork - 0, 3 kg;
  • bulb onion - 100 g;
  • carrots - 100 g;
  • vegetable oil - how much will leave;
  • salt, pepper - to taste;
  • water - as needed.

Method of preparation:

  • Wash a piece of meat well and dry it with a towel. Cut into cubes of 1, 5-2 cm.
  • Peel and wash the carrots. Rub it. You can use the side of the grater with large holes or a special grater for making Korean snacks.
  • Remove the husks from the bulbs. Cut the onion into small cubes.
  • Peel the potatoes. Cut it into cubes, the size of which should correspond to the size of pieces of meat prepared for stewing.
  • Lubricate the pan with oil or lard, put pieces of pork on it and fry them over medium heat until an appetizing crust forms. During frying for uniform roasting meat should be mixed. If the meat gives a lot of juice, pour the liquid from the pan into the pan where the dish will be stewed, and add butter to the pan. It will need more if the pork is not fat.
  • Heat another spoon or two vegetable oil on another saucepan, put onions and carrots in it. Fry vegetables on medium intensity for about 10 minutes, until they get a golden hue.
  • In the pan, where you plan to simmer the potatoes with pork, put the meat on it - fried onions and carrots. Put potatoes on top.
  • Fill the meat with vegetables with water so that it is one finger above the potato.
  • Put the pan, covered with a lid, on a low fire. Stew until tender. It will take 30-40 minutes. The degree of readiness check for potatoes.
  • Salt and pepper the dish, mix, if necessary add a little water, simmer another 10 minutes.
  • Leave to infuse for another 10 minutes under the lid. If the pan is thin-walled, then wrap it with a towel so that it does not cool.

Spreading the dish on plates, sprinkle it with greens - so the stew with pork potatoes looks more appetizing and actually turns out to be tastier.

Potato stewed with mushrooms and pork in a pan


  • potatoes - 1 kg;
  • pork - 0, 6 kg;
  • fresh champignons - 0, 5 kg;
  • onions - 0, 3 kg;
  • refined vegetable oil - how much will go;
  • sour cream - 100 ml;
  • water - 100 ml;
  • salt, fresh greens - to taste.

Method of preparation:

  • Wash and peel the potatoes, cut them into 1, 5-2 cm cubes.
  • Wash the pork, blot it with a paper towel. Remove the film, cut off areas where there is too much fat. Slice the meat into approximately the same pieces as the potatoes.
  • Peel the onion, cut it into small cubes.
  • Wash the mushrooms, blot them with a napkin. Cut into large cubes or simply cut large mushrooms into 4-6 parts, medium ones in half, and leave small ones intact.
  • Pour oil on the bottom of the pan.
  • Place the pan on the stove. Wait a couple of minutes for the oil to warm up.
  • Put the meat in the pan, roast it over medium heat.
  • When the meat is reddened, add onions to it, fry them together for about 5 minutes.
  • Reduce flame intensity slightly. Put mushrooms to the meat and onions. Continue frying until the liquid evolved from the mushrooms has evaporated.
  • Add potatoes, salt, spices and sour cream diluted with water.
  • Cover the pan with a lid and simmer the dish on a slow fire, stirring occasionally, for about 40 minutes, until both the meat and the potatoes are soft.

When serving a dish prepared according to the above recipe, it is recommended to sprinkle with fresh greens. Parsley is good, you need to pre-rinse, dry and finely chop with a knife. Champignons in this recipe can be replaced with porcini mushrooms, the taste of the dish will only benefit from this.

Potato stewed with pork and cabbage in a pan


  • potatoes - 0.5 kg;
  • white cabbage - 0.5 kg;
  • pork - 0, 5 kg;
  • carrots - 100 g;
  • onions - 100 g;
  • tomato paste - 40 ml;
  • boiled water - 120 ml;
  • refined vegetable oil - 60 ml;
  • salt, seasonings - to taste.

Method of preparation:

  • Wash the cabbage, remove the upper leaves from the head, cut a piece of the desired size from it. Remove the stalk, finely chop the cabbage. Salt, remember hands.
  • Peel and chop the potatoes and cut them into pieces about 1 cm wide, about 3 cm long.
  • Carrots, peeled, cut into strips or chopped on a grater with large holes.
  • Free the onion from the husk, cut into thin half rings or quarters of the rings, if the vegetable is large.
  • Wash pork, dry it, peel off films. Cut into strips like beef stroganoff.
  • At the bottom of the pot, pour in the oil and heat it.
  • Put pieces of pork in boiling oil, fry them until they brighten.
  • Add onions and carrots to pork, fry them together for 5 minutes.
  • Add cabbage, fry for 5 minutes along with other products.
  • Enter the tomato paste and stew the vegetables with it for 5 minutes.
  • Put potatoes, salt and seasonings in a saucepan. Pour half a glass of boiled water into it. Stir products.
  • Stew foods until they are all soft. It takes about 40 minutes.

Food according to this recipe is not only hearty, but also juicy. Potatoes and pork can be cooked with sauerkraut, but it must first be washed. Salt dish, which includes sour cabbage, you need to be careful.

When cooking potatoes stewed with pork, you can add tomato paste or sour cream. Put them at the same stage as they add water. With them the dish turns out more interesting.

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