Pork and potato recipe

Instructions

Fried potatoes are a simple and very common dish. Potatoes that are not the largest are best for frying – they are convenient to cut into uniform slices that are easy to fry. It so happened that we mostly fry white or yellowish potatoes at home, while many people like “pink” varieties. A matter of taste, I would say.



When I was little, my grandmother in the village mostly cooked potatoes with lard. To admit, I don't really like this version of this dish, it is very high in calories and a little “hard” for the stomach, although it is tasty. I prefer to fry potatoes in vegetable oil, and, of course, with onions.

As a nice meaty bonus to pan-fried potatoes, I suggest adding a little pork belly, not the most fatty, to the dish. You can always buy a cut of brisket with a low-fat content in a supermarket or bazaar.



Peel the potatoes. By the way, it is a very exciting activity. Wash under running cold water. Drain the water and let the excess water drain from the peeled potatoes. Using a sharp knife, cut each potato into narrow “pieces”. Ideally, for frying, you want pieces the size and shape of a peeled small orange. By the way, many people prefer to fry potatoes in rather coarsely chopped pieces, and there are also those who fry very thinly sliced potatoes.

Place the sliced potatoes in a deep bowl. Sprinkle potatoes with salt, pepper with freshly ground black pepper. Add 1–2 pinches of dry thyme — a very aromatic spice that works great. Potatoes are aromatic and tasty with thyme. Thoroughly mix the potatoes with spices and leave until the pork is fried.



Heat the oil in a deep pan. It is remembered that the village always used aromatic and fresh oil from sunflower seeds, the taste of which added a special charm to potatoes. Cut the pork breast into strips and put it in heated oil.



An important point: the potatoes are cooked without a lid and on a fairly high heat, much higher than average. This is significant because some ingredients of the dish may burn while others are still raw.

Considering the fact that the brisket is not very fatty, very little pork fat will be added to the dish, it will simply not melt. Fry the pork until light brown, stirring occasionally.



When the brisket becomes slightly ruddy, add all the prepared and chopped potatoes with spices to it. Mix thoroughly with a wooden spatula so that the potato pieces are covered with vegetable oil. Fry potatoes and pork, stirring often with a spatula. It is necessary that, firstly, the potatoes are fried, not stewed, and, secondly, they are not burnt in any case.



Peel the onion and cut it into large strips. It is important to “catch” the moment when you need to add onions. Using the tip of a knife, periodically pierce the largest pieces of potatoes, and as soon as the knife becomes easy enough to pass through the potatoes, immediately add onions. The degree of readiness of the potatoes, as one acquaintance says, “still literally a little.” Let's say, the onion will have time to fry in 5–6 minutes, and you should be guided by this time for the readiness of the fried potatoes.



Continue to fry the potatoes, pork and onions, stirring frequently to prevent burning and to ensure even frying. During frying, potatoes change color, become ruddy, with traces of frying. Onions fry quickly and, remarkably, become a little sweet. This circumstance greatly improves the taste of the dish.

As soon as the onion is ready, the potatoes are also completely ready. The total time of frying all the ingredients exceeds 30 minutes, and then as desired and to taste.

Potatoes are served exclusively hot. When cooled, fried potatoes lose their flavor and become hard and dry.



Potatoes are especially delicious combined with homemade sauerkraut. Well-cooked sauerkraut with thinly sliced purple onions and seasoned with aromatic oil is perfect for serving with fried potatoes.



Put a pile of sauerkraut in the center of a large plate and arrange fried potatoes, slices of brisket and fried onions around it. Actually, that's all, an excellent dinner is guaranteed.

A great dinner is potatoes fried in a pan with pork and onions.