This is a recipe for a good old Sunday crusty pork roast. By cooking it with the bones, you can give the meat an extra little flavor, and it will look great and won’t become dry. However, this will still not be an articular part, which can be easily separated. When cooked properly, the pieces should come apart easily with a couple of forks. If you are not able to cut up the meat and cut off the bones properly, ask a butcher about it right away, this is what he is needed for.
1 Preheat the oven to 220 degrees. Place the pork on a clean surface, skin side up. You will need a very sharp knife to make small cuts about an inch apart. The cuts should be shallow, such that only the skin and fat are cut through, without reaching the meat.
2 Rub the surface of the meat with salt, including the cuts, pulling back the skin if necessary. Shake off excess salt and turn meat over. Sprinkle the bottom with a few pinches of salt and pepper.
3 Turn the meat back over, skin side up, place the meat on a baking sheet and place in the preheated oven. Cook the roast for 30 minutes until the skin begins to puff up and become crispy. Then reduce the temperature in the oven to 170 degrees, cover the pork with a double layer of foil and cook for about 4.5 hours. Don't forget to baste the pork with fat from the bottom of the tray.
4 Then carefully remove the meat and transfer it to a cutting board. Scoop out almost all the fat, leaving a couple of spoons to fry the potatoes. Place vegetables, garlic, bay leaf in the tray and mix everything. Place the pork on top of the vegetables, without foil, and fry for exactly one hour. By this time the meat should be very soft and tender.
5 Carefully place the pork on a dish and leave it for now, in the meantime you can make the sauce. Bring a spoonful of fat with some water or broth to a boil and keep it on low heat for several minutes, constantly stirring with a spoon. This way you will get a good sauce, which needs to be passed through a sieve, while pressing the remaining vegetables with a spoon or fork. If necessary, you can add a little salt and pepper.
6 Crispy baked pork served with prepared sauce and fried potatoes. To prepare the latter, you can use the fat from the bottom of the pan. To make the dish perfect, you can also serve stewed red cabbage and add a little apple sauce.
Good day everyone!
For example, with mushrooms.
So today I offer a very homemade, tasty and satisfying recipe - pork with potatoes. It's easy to prepare and eats with great pleasure! See for yourself!
I prepared this dish for two servings so that I could eat it fresh right away, since I think that potatoes lose their taste after reheating. Well, this, of course, is purely my subjective opinion.
And so pork stew with potatoes involves the following set of products:
Ingredients
- Pork (shoulder, neck) – 200 grams
- Potatoes – 300-400 grams
- Onions – 70-80 grams
- Carrots – 40-50 grams
- Vegetable oil - for frying
- Salt and pepper - to taste
- Turmeric and paprika - optional
For cooking from utensils, a frying pan and a saucepan will be used.
PORK AND POTATOES RECIPE
Let's start preparing our pork with potatoes, of course, with meat. This time I had a pork shoulder, which would be perfect for this dish as well as a pork neck, as these parts are quite soft and juicy.
Cut the meat into pieces of about 2-3 cm. Sprinkle them with flour and place them in a frying pan with well-heated vegetable oil.
Quickly fry on all sides, as if sealing, so that the meat remains juicy.
Then we put it together with the oil in which it was fried in a saucepan with salted boiling water. The water should cover the meat by about two fingers. In order to cook pork and potatoes deliciously, our meat must be stewed well. This will take about an hour. Make sure that the water does not boil away, and if necessary, add water (already boiled).
While the meat reaches softness, prepare the following ingredients for our dish. Peel and wash the potatoes, carrots and onions.
Brown the potatoes on all sides over high heat.
Once the meat is done, it's time to combine the potatoes with the meat. Transfer it to a saucepan, add bay leaf, allspice, black pepper and salt to taste.
We immediately begin sautéing the onions and carrots. Place carrots grated on a coarse grater and onions cut into quarter rings into a frying pan with vegetable oil. Stir and cover with a lid. Sauté for 2-3 minutes.
If you manage to purchase a juicy pork shoulder at the market or supermarket, be sure to bake it in the oven. Baked pork shoulder with herbs to taste can drive anyone crazy, especially for representatives of the stronger half of humanity! The seasoned meat turns out so juicy and tender that you want to savor every bite of it, enjoying the excellent taste of the prepared dish.
To prevent the flesh from becoming dry during baking, there should be a small layer of lard on the surface of the shoulder blade - this is exactly the piece of meat you choose when purchasing.
- 700-800 g pork shoulder
- 1 tsp. salt
- 0.5 tsp. ground dried paprika
- 0.5 tsp. dried ground garlic
- 0.5 tsp. ground black pepper
- 1 bouquet garni
Preparation
1. Rinse the pork shoulder in water; if there is too much fat, cut off a small part of it. Mix all the spices and rub the spatula with them so that it is completely covered with them. You can even rub it with a little pressure. Leave for 20-30 minutes to soak. If desired, you can add a little rosemary or oregano, dill seeds, etc. – navigate according to your taste.
2. Crumble the bouquet Garni between your palms or grind it in a coffee grinder or mortar. Rub the rested spatula with it and place it in a baking dish. Preheat the oven to 220C and place the pan with the contents in it, covering the top of the spatula with foil or parchment paper so that its surface does not burn before the pulp is cooked. Bake for 25 minutes and then remove the paper or foil. Leave to bake for another 15 minutes until golden brown.
Remove the finished dish from the oven in the form and let it cool slightly, and then transfer it to a plate and cut into portions, serving along with various sauces: ketchup, mayonnaise, beet horseradish, French mustard, etc. Don’t forget to serve this meat dish with bread or fresh vegetables and herbs.
Good day, dear readers! Today, for half a day I was tormented by the question of how to cook pork shoulder more deliciously. You can’t make chops from it, I’m tired of baking it in foil or in a sleeve, I want something unusual, it’s the first day of spring after all.
I dug through all the cookbooks, notes, notebooks and found one interesting recipe. I cooked pork shoulder according to this recipe several years ago, while vacationing in the village, in a Russian oven, but today I decided that it should work well in the oven. And it did work!!!
So, pork shoulder with prunes, baked with potatoes, recipe:
Ingredients
- Pork shoulder without bone – 850 g
- Potatoes - 6-8 medium sized tubers
- Mayonnaise, mustard, ketchup - 3 teaspoons each
- Prunes (according to the number of pieces of pork)
- Garlic - 3-4 cloves
- Salt, pepper, seasoning for pork
Cooking method
Wash the pork shoulder, remove the tendons, cut into pieces approximately 1.5-2 cm thick, but do not cut all the way through.
Mix mayonnaise, mustard and ketchup in equal parts. Lovers can add soy sauce, but I make it without it, and it’s so delicious.
Salt the meat a little, sprinkle each piece on both sides with ground black pepper and seasoning, then grease with the resulting mixture of mayonnaise, mustard and ketchup, and put in a cool place for 1.5-2 hours.
When the meat is marinated, place the pork on a baking sheet greased with vegetable oil, and place potatoes cut into large pieces around it. Place prunes and finely chopped garlic between the pieces of pork shoulder.
Pork shoulder - 800 g
Potatoes - 8-10 pcs.
Granulated garlic - 1 tbsp.
Red pepper - 1 tsp.
Salt - to taste
Russian mustard - 1 tbsp.
Soy sauce - 2 tbsp.
Bay leaf - 3 pcs.
Seasoning for potatoes - optional
Olive oil - 1-2 tbsp.
Sunflower oil - for greasing the mold
COOKING PROCESS
Pork shoulder in the oven with potatoes is a dish that can be prepared for breakfast or dinner. The shoulder blade needs to be marinated for a day with mustard and soy sauce, and then cooked with the potatoes as a whole piece. The finished pork shoulder is cut into portions and placed on plates along with the potatoes. This dish can also be served as a main dish for a festive feast.
Prepare the necessary products from the list.
Rinse the pork shoulder under cold running water and dry well with paper towels. Mix dry garlic, pepper and salt, rub the spatula on all sides.
Mix mustard and soy sauce.
Lubricate the spatula on all sides, massage and place in a container with a lid. Place in the refrigerator for a day.
The next day we start preparing the dish. Peel the potatoes, cut into 4 parts. Add salt, any seasoning and a little olive oil to the potatoes, mix well.
Grease a baking dish with oil. Place the pork shoulder in the pan and arrange the potatoes around it. I sprinkled the potatoes with dry garlic. Also add bay leaf to the meat and potatoes.
Cover the pan with foil and place in an oven preheated to 200 degrees.
Bake the pork shoulder and potatoes in the oven for about 70-80 minutes, then remove the foil and bake for another 20 minutes until the meat and potatoes are browned.
Cut the spatula into pieces. Place the potatoes into plates and add pieces of meat to them. You can complement the dish with fresh vegetables or pickles. Serve to the table.
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