Despite newfangled recipes with all sorts of exotic products and sophisticated complex technologies, sometimes you want to see a simple result of a classic meat dish - roast pork - on your home table. In this recipe for cooking pork, I deviated a little from the classics, because I wanted to immediately see it with a side dish - potatoes, which, in my opinion, is extremely convenient in other cases. Alternatively, you can use something else, because there are many products to make roast pork suit your taste.
Meat dish ingredients:
- pork - one and a half kilograms,
- onions (golden or white, red) and potatoes - approximately one kilogram each (a little more is possible),
- sweet (preferably red) pepper - one or two pcs.,
- garlic - two heads,
- greens or green onions,
- ghee (or any fat),
- salt,
- peppercorns or chili.
How to cook roast pork according to the recipe, with photos
Since we will be preparing a traditional pork dish, we will subject the products (before the main processes!) to the following classical procedures:
- We clean the meat (if there are films on it) and wash it,
- remove the insides of the pepper, remove the “coats” from the onion,
- remove the cloves from the heads of garlic (by the way, it is not in the photo, because not everyone likes it, you can do without it),
- wash all the vegetables
- thinly slice the onion into rings (or simply chop them).
Cut the pork into medium-sized pieces across the grain. This is very important, otherwise it will taste harsher than necessary.
To stew a roast, you will need dishes with a thicker bottom (sauce pan, casserole dish, etc.). In my homemade recipe, chicken fat is heated in a cast iron pot from what I call "grandma's inheritance."
Lightly fry the pork on all sides over high heat, then transferring the meat to another bowl.
Then, in the cast iron, reduce the heat a little and fry the garlic in it (about two minutes). Every time we fry food, do not forget about fat. If it is not enough, add it.
After the fried garlic has been added to the meat, add the onions to the cast iron. It can be cooked over high heat. At first it seems like there is too much onion. But this is at first glance. After seven minutes, its size will decrease significantly.
Now it’s time to put the meat and garlic back into the container with the onions.
Pour boiling water here so that it covers all the products. After bringing everything to a boil, cover the cast iron with a lid. We have a whole hour. This is exactly how much meat needs to stew well.
After combining all the products in a bowl, try to make sure that the pork is on top, and the potatoes and peppers are completely immersed in the sauce. Season the roast with spices. If we use chili, be careful with the amount of other types of pepper or do not use them at all.
If the lid fits very tightly to the cast iron, then the dish will be cooked (50 minutes) on the stove using steam from the meat; no need to add water. Otherwise, add a little more liquid.
But the roast is usually brought to the desired condition in the oven (without opening the lid). For the pork to brown and soak in the juices of all the ingredients, it will take no less time than on the stove.
And then the roast pork with the most tender meat, bursting with delicious aromas, can be mixed and served at home, seasoning each serving plate with green onions. And another recipe for cooking on a baking sheet, baked, with sauce. I hope you like it very much.
Roast is one of the most popular dishes in Russian cuisine. According to the classical canons, roast pork is a whole piece of meat baked over high heat (that's where its name comes from). Before placing in the oven, this piece should be fried for a short time to form a crust, which will preserve the juiciness of the meat, and only then bake in the oven, transferring it to a baking sheet. Before serving, the finished meat should be cut into smooth, beautiful pieces and served with horseradish or mustard.
But modern roast is most often prepared in the form of meat baked in a pot or other container, often with potatoes, vegetables, etc. This roast is prepared a little differently. First, fry the meat in pieces, then place it in a pot with vegetables (potatoes, mushrooms, onions, green peas, carrots, spices), then, add salt and pepper, close the lid and bake in the oven. This roast should be served in the same pots in which it was baked.
Roast pork - food preparation
The ideal choice of meat for roast pork would be the neck, since the neck meat of the pig is tender and has sufficient fat content. Having chosen a piece of pork to prepare the roast, remove the tendons and films from it, wash and dry it with a paper towel. Meat that is planned to be baked in one piece is often marinated in a wine or lemon marinade for several hours.
Preparing vegetables for cooking roast pork in pots involves washing, peeling and cutting them according to the recipe; if necessary, pre-fry them in sunflower oil.
Roast pork - preparing dishes
As a rule, roast pork is cooked in pots. It also turns out very tasty in a cauldron or other cast iron container that retains heat well. In this case, during cooking, the meat is saturated with its juices and the aroma of the vegetables with which it is cooked, and it turns out unusually tasty and appetizing.
If the roast is cooked in clay pots, it is recommended to soak it in warm water about half an hour before placing the food in it. Then its pores will be filled with moisture, which during cooking will preserve the juiciness and aroma of the cooked meat and vegetables.
Roast pork - the best recipes
Recipe 1: Roast pork with prunes and dried apricots
Roast pork with prunes and dried apricots has an original, slightly spicy taste. This meat baked in foil is an excellent hearty dish for a regular family dinner, however, it would also be very appropriate on a holiday table.
Ingredients:
0.5 kg pork neck;
3 cloves of garlic;
1 onion;
100 gr. prunes;
50 gr. dried apricots;
1 medium apple;
half a glass of mayonnaise;
2/3 cup meat broth;
salt and pepper to taste.
Cooking method:
1. Cut the onion into thin rings, soak dried apricots and prunes in water, peel the apple and cut into cubes.
1. Cut the pork into portions and, after rubbing them with garlic, add salt and pepper and place each on foil.
2. Grind dried apricots and prunes and place them along with chopped onions and apples on the meat, pour mayonnaise and broth on top. Lifting the ends of the foil up, seal the edges of the foil and bake on a baking sheet in the oven.
Recipe 2: Italian Roast Pork
A very simple recipe, it does not require much time or products, and the result is simply excellent. The peculiarity of this roast pork is the use of tomatoes, in the juice of which our pork is stewed along with spices.
Ingredients:
1 kg pork;
0.5 kg of fresh tomatoes;
2 medium onions;
50 gr. lard,
salt, pepper, meat spices to taste.
Cooking method:
1. Cut the meat into medium-sized pieces.
2. Peel the onion and cut it into several parts.
3. Melt lard in a cauldron so that it turns into cracklings, remove it from the cauldron and place the meat there in small portions, in several batches, so that it is fried in one layer, this is important. The fact is that meat that does not immediately come into contact with boiling fat will release juice, and this will make it tough. You should not salt the meat during the first frying.
4. While frying the last portion of meat in a cauldron, add onions to it, fry them together until the onions acquire a golden color and then add the previously fried meat pieces.
5. Having scalded the tomatoes with boiling water, remove the skin from them, grind them in a meat grinder and place them in a cauldron with the meat and onions, simmer together for about 5 minutes.
6. Season everything with salt, ground black pepper and spices, mix and simmer over low heat for about an hour and a half, stirring from time to time.
Recipe 3: Homemade roast
The variety of components of this dish determines its rich taste and very appetizing appearance. Pork cooked with onions, carrots, white roots, dried mushrooms and potatoes is very nutritious, and it is not at all difficult to prepare even for a novice cook.
Ingredients:
300 gr. pork neck;
2 onions
2 medium carrots;
celery root, parsley;
100 gr. dried mushrooms;
1 tbsp. l. flour;
5 medium potatoes;
1 tbsp. l. melted lard or vegetable oil;
150 ml mushroom broth;
salt, pepper, bay leaf, and other spices to taste.
Cooking method:
1. Soak the mushrooms for about 2 hours, then boil them.
2. After washing the meat, dry it with a paper towel, add salt and pepper, roll it in flour and quickly fry it.
3. Cut the onion into rings, carrots into circles. Finely chop the roots and boiled mushrooms and place all the vegetables and meat in layers in a ceramic stewing pot.
4. Fry the potatoes and also put them in the pot.
5. Fill everything with mushroom broth, salt, pepper, add spices and simmer in the oven until the meat and potatoes are cooked.
- If you want to cook a real juicy roast from a piece of pork, then under no circumstances should you salt it until it is fully cooked, as salt causes juice to leak out of the meat and dry it out.
- If roast pork is cooked in a pot with potatoes, then there is no need to make it for future use, since after heating the dish will lose its taste. In this case, the potatoes should first be quickly fried in vegetable oil so that they do not turn into porridge in the pot.
- When cooking roast pork in the oven, experienced cooks advise placing meat in the dish first, then carrots and onions, the last layer should consist of potatoes.
Due to the constant workload, housewives do not always know how to feed their family so satisfying and tasty. Home-style roast, made from pork and potatoes, is perfect for an everyday meal. We offer you the best variations of the dish, all you have to do is choose the recipe you like.
Roast pork with potatoes in a cauldron: “classic”
- potatoes - 500-550 gr.
- carrots - 1-2 pcs.
- pork - 0.5 kg.
- onion - 2 pcs.
- dill - 25 gr.
- spices - to your taste
1. Before you cook the roast, you need to do some prep work with the pork and potatoes. Rinse the meat, dry it and chop into 2-3 cm pieces.
2. Heat the oil in a cauldron and fry the pork at maximum power. It must gain a crust. After a quarter of an hour, add onion, chopped into halves of rings, to the meat.
3. Add chopped or grated carrots here and mix everything. Reduce the burner power to medium, close the pan and simmer the contents for a quarter of an hour.
4. During this time, prepare the potatoes by rinsing and chopping into cubes. Stir into the cauldron, pour in so much water so that it only slightly covers the top layer.
5. Cover the dishes again. Time it for half an hour. A couple of minutes before the end of cooking, add spices, salt to your taste, and add chopped greenberries. Turn off the burner, let the dish sit and taste!
Roast pork and potatoes in a frying pan
- meat - 0.45-0.5 kg.
- garlic cloves - 4 pcs.
- onion - 2 pcs.
- tomato paste - 50 gr.
- potato tubers - 5 pcs.
- water - 120 ml.
- spices - to your taste
1. Pass the garlic through a crush, chop the onion into cubes. Fry in a frying pan with oil, transfer to another bowl. Leave it for a while.
2. Add more oil and add pieces of pork to fry over high heat. Sprinkle with spices and salt. Cook until crusty, then transfer to another bowl.
3. Rinse the potato tubers and chop them like for soup, but a little larger. Pour into a frying pan with oil, fry for 10 minutes.
4. Then add the prepared pork with onion and garlic. At the same stage, add tomato paste and water, mix all the ingredients.
5. Reduce the burner power to medium or minimum. Cover the dish with a lid.
6. Time yourself for at least 20 minutes. If after this period the potatoes are cooked, you can turn off the stove and taste them.
Homemade roast in the oven
- onion - 2 pcs.
- meat - 500-600 gr.
- high-fat sour cream - 250 gr.
- carrots - 2 pcs.
- bell pepper - 1 pc.
- potatoes - 800 gr.
- greens - 20-30 gr.
- ground pepper (black), salt
Homemade roast is easy to make from pork and potatoes in the oven. Use this recipe.
1. Chop the onion into half rings, carrots into half circles, and pepper into squares or strips. Chop the potatoes larger than for soup. Rinse the pork and cut as desired.
2. Fry carrots with onions and ground pepper in oil until golden. Place in a bowl and place the pork in their place, adding a little oil.
3. Place larger pieces of meat down. Smaller ones - put them on top. Fry until golden. Once all the ingredients are thoroughly soaked in oil, add the potatoes.
4. Also fry the root vegetable until golden brown. Sprinkle the bottom pieces of large meat with a little salt. Then add carrots and onions. Cover with a second layer of meat. Sprinkle with seasonings.
5. Then add the next layer of vegetables. On top of it are potatoes. Season with spices. Pour in 0.1 l. boiling water, add sweet pepper. Cover the dish with a lid and place in the oven for 1 hour. Cook the roast at 180 degrees.
Roast pork with potatoes in pots
- onions, carrots - 1 pc.
- parsley root - 1 pc.
- pork pulp - 0.5 kg.
- laurel - 2 pcs.
- prunes - 0.1 kg.
- potato tubers - 5 pcs.
- sugar, broth, pepper, salt - to your taste
If you cook home-style roast with prunes, it acquires unique flavor notes. A dish of pork with potatoes is baked in pots in the oven.
1. Prepare the meat according to the standard procedure, cut into medium pieces. Mix pork with seasonings. Send to fry in a hot frying pan with oil.
2. Place the half-cooked meat on a plate. Chop the potatoes into small slices. Season with seasonings and fry until golden brown. Also bring the potatoes until half cooked. Place it on the meat.
3. Steam the prunes and remove the pit. Chop the parsley root, carrot and onion. Take pots, place a couple of peppercorns and 1 bay leaf on the bottom of each.
5. Place the pots with the lid on in a heatproof dish and place in the oven. Cook for half an hour at 200 degrees. Taste the dish, sprinkled with fresh herbs.
Roast pork and potatoes in a slow cooker
- carrots, onions - 1 pc.
- pork pulp - 0.5 kg.
- potato tubers - 6 pcs.
- boiling water - 0.5 l.
- seasonings, herbs - to your taste
It is noteworthy that home-style roast can be prepared from pork and potatoes even in a slow cooker. Take a closer look at the recipe.
1. Cut the meat into small random pieces. Do the same with carrots. Finely chop the onion into cubes. Place the vegetables in a multi-bowl and sauté in oil until golden brown.
2. Fry the meat and vegetables for a quarter of an hour. Stir regularly. Cut the potatoes into squares and place them in the multibowl. Add seasonings. Pour in boiling water.
3. Set the “Extinguishing” program on the household appliance and set it to 1 hour. After the specified time has passed, serve the aromatic dish with fresh herbs. Try it!
There is probably no person who does not like aromatic roast. This dish turns out very tasty. We have presented you with some of the best recipes. Check them out and prepare a unique roast pork and potatoes.
Meat dishes
5 of the best step-by-step roast recipes with photos and videos. Prepare a delicious and very filling dish for your loved ones and they will be delighted!
35 min
150 kcal
5/5 (2)
I tried to cook roast potatoes many times, but the result was something more similar to my grandmother’s stewed potatoes. And I gave up all attempts to make a real tasty roast on the stove. Once I was talking with a colleague about different recipes. And she told me how to make a simple and delicious pork roast. It turned out that it is not so difficult to do.
Roast pork with potatoes
Kitchen appliances: To prepare this dish, a frying pan with thick walls or a roasting pan is perfect.
List of ingredients
How to choose the right ingredients?
You can choose any meat to cook the roast. The dish will turn out no less tasty.
Potatoes will do medium size so that each piece is stewed equally.
Cooking steps
Roast potatoes go perfectly with vegetable salads.
Video recipe
Watch a video tutorial on how to make homemade pork roast.
Roast recipe in a slow cooker
If you want to save time, then the following recipe is perfect for you.
- Cooking time: 20 minutes.
- Number of servings: 4.
- Kitchen appliances: For cooking we need a multicooker.
List of ingredients
- pork (neck) – 800 grams;
- potatoes – 8-9 pieces;
- onions – 2 pieces;
- carrots – 1 piece;
- sweet pepper – 1 piece;
- garlic – 3 cloves;
- sunflower oil – 3 tablespoons;
- salt, spices.
Cooking steps
Oven pot roast recipe
My mother really likes to cook dishes in the oven. She shared with me another wonderful roast recipe.
- Cooking time: 35 minutes.
- Number of servings: Ingredients are based on 2 medium pots.
- Kitchen appliances: For cooking we will use clay pots and an oven. To fry meat and vegetables we need a frying pan.
List of ingredients
- pork (neck) – 500 g;
- potatoes – 800 g;
- carrots – 2 pieces;
- onion – 2 pieces;
- tomato – 2 pieces;
- butter – 2 tablespoons;
- cheese – 100 grams;
- sour cream – 100 g;
- salt, turmeric, paprika.
Cooking steps
The good thing about this next roast is that it can be cooked not only at home in the kitchen, but also outdoors.
Roast in a cauldron recipe with photos
- Cooking time: 25 minutes.
- Number of servings: 8.
- Kitchen appliances: To prepare the dish we need a cauldron.
List of ingredients
- pork (neck) – 1 kg;
- garlic – 3 cloves;
- onions – 2 pieces;
- salt, turmeric, paprika, ground black pepper.
Cooking steps
This version of the roast can be served with potatoes, cereals, vegetable side dishes and pasta.
Homemade pork roast recipe
- Cooking time: 45 minutes.
- Number of servings: 5.
- Kitchen appliances: For cooking we need two frying pans and a saucepan.
Nobody would call home-style roast pork with potatoes a light diet food, but even nutritionists say that from time to time you need to eat something high-calorie to speed up your metabolism.
Traditional utensils for cooking roasts are clay pots. But not everyone has them, and washing them after lunch is not the most pleasant prospect. Don't worry: the roast will turn out just as good on the stove. You will need a cast iron cauldron or pan with thick walls. In such a dish, the meat will be tender and melt in your mouth, the potatoes will be crumbly, and the gravy will be thick and rich.
In the classic Russian recipe, the roast is prepared from a single piece of meat, which is baked at high heat (hence the name). The piece is first quickly fried until a crust appears, and then baked. It is first marinated in wine or lemon juice.
Modern roasts are made primarily from pieces of meat and vegetables that are fried before braising. For roasting, use juicy, fatty meat, preferably the neck.
- Cooking time: 60 minutes 60 minutes
Ingredients
- potatoes, 1 kg
- pork, 800 g
- onion, 2 pcs.
- carrots, 1 pc.
- water, 3-4 glasses
- tomato paste, 2 tbsp. l.
- sugar, 1 tbsp. l.
- flour, 1 tbsp. l.
- garlic, 2-3 cloves
- greens, bunch
- bay leaf, 3 pcs.
- vegetable oil, for frying
- salt, to taste
- allspice, to taste
How to cook homemade roast pork with potatoes
Pour 2-3 tablespoons of oil into a cauldron and heat it. Lay out the pork. Fry for 4 minutes, stirring vigorously.
Add the onions and carrots, turn down the heat to medium and fry until the onions are translucent, continuing to stir. Pour a little boiled hot water to cover the meat, add spices, cover with a lid, turn the heat to low, and simmer for 20 minutes.
Add the potatoes and pour in more water - so much so that it is about a centimeter below the level of the pieces. Cover with a lid. When the potatoes are almost ready, pour the tomato paste diluted in half a glass of water with sugar and salt into the roast. It is not necessary to add sugar, but it will give you a richer and more pleasant taste. We add the tomato at the end of cooking because it greatly increases the cooking time of the potatoes.
A couple of minutes before turning off, add chopped garlic and herbs. If the roast turns out watery, add a tablespoon of flour to a ladle of broth from the roast and pour it back in.
Stir, turn off, let it brew a little. Bon appetit!
Do you often cook roasts? What ingredients do you add besides the main ones? Tell us about your kitchen secrets in the comments!
They prepared it. Look what happened
I made some kind of soup (
And we added another bag (400 g) of the frozen “vegetable stew” mixture, and the dish itself was seasoned not just with tomato, but with a sauce made from melted lard with flour, to which we added a couple of spoons of adjika (melt 50 g of lard and fry 2 tbsp wheat flour until light brown, then pour in 1.5 - 2 cups of water and stir thoroughly until smooth, add salt, spices and adjika or tomato paste). We got such a delicious treat! WOW!
It's delicious with melted lard! Respect!
I request a recipe for “homemade roast in a slow cooker” and they give me a recipe for “homemade roast in a cauldron”. Is this the same thing?
Look at here
The right recipe. Only I first fry all the ingredients in a frying pan, including the potatoes. And at the end I add a couple of spoons of sour cream. It turns out delicious!
I cook homemade roast a little differently. I fry everything separately and fry the potatoes too. I put everything in a casserole, pour boiling water, salt, a little pepper (everything to taste) and put it on the fire. It boiled, added a little tomato and put it in a heated oven somewhere at 160 degrees
I make roasts the same way. Only instead of tomato I add sour cream.
