Roast pork in a pan with potatoes

Step-by-step preparation

Cooking time: 1 hr

1. STEP 1

   

   How to make roast pork with potatoes in a pan? Prepare the necessary ingredients for this. Peel the potatoes and rinse them to remove dirt. Pork can be taken with a small amount of lard, but preferably without bones.

2. STEP 2

   

   Cut the meat into small pieces.

3. STEP 3

   

   We will cook it immediately in the pan. It is convenient to use a pan with a non-stick coating. Pour some vegetable oil into it and add the chopped meat. Fry it until golden brown. At first, juice will release from the meat and it will appear as if it is stewing. Keep it on the fire. The juices will evaporate and the meat will begin to brown.

4. STEP 4

   

   Peel and chop the onions and carrots. Finely chop the onion and grate the carrots. Add onions and carrots to the pan. Mix everything and fry everything together for another 4-5 minutes. The vegetables will produce a characteristic fried flavor.

5. STEP 5

   

   Cut the potatoes into pieces.

6. STEP 6

   

   Stir tomato paste in a small amount of water.

7. STEP 7

   

   Place the chopped potatoes in the pan and pour in the tomato sauce. Add salt and spices to taste. Add hot water until just below the level of the potatoes. Stir, cover with a lid and simmer over low heat for 20-25 minutes. The potatoes will become soft.

8. STEP 8

   

   You can add more water. Then there will be more sauce. Place the finished roast pork on plates and serve. Bon appetit!

Comments on the recipe

Natalia M

02.09.2023

5

We all love potatoes with meat, so I cook this dish often, slightly changing the cutting or adding other vegetables. Today I found on the website a recipe for roast pork in a pan with potatoes and was surprised at how my children’s requests coincided with it) They just like there to be a lot of meat, and onions and carrots to be almost invisible. To prepare the dish, I used a piece of pork with fat, the thigh part. It is always a little tough, so I stewed the meat longer, after frying it in a pan. I immediately added the onion with the meat so that it would “dissolve” and give off its aroma. I had red potatoes, this is a variety that takes a long time to cook, so I added tomato sauce at the end of cooking, when the potatoes were almost ready. I added more water, we love this delicate sauce. This roast tastes best hot, right off the stove. The potatoes are very tasty, soaked in meat juice and vegetables. It didn't fall apart, but became soft. And the meat was stewed perfectly, very soft and flavorful. Thanks for the recipe!