Hello everybody, welcome to our recipe page. Today I’m gonna show you a way to prepare a distinctive dish, Braised Pork and Potatoes. It is one of my favourite food recipe, this time i’am gonna make it a little bit tasty. This is gonna smell and look delicious.
Braised Pork and Potatoes Recipe. While meat is cooking, quarter the potatoes into equal parts. Rinse under cold water, then pat dry with paper towel.
You can have Braised Pork and Potatoes using 10 ingredients and 3 steps. Here is how you achieve that.
Ingredients of Braised Pork and Potatoes
It’s 3 of potatoes (200~250g )(peel and cut into bite sizes).
It’s 1/3 of carrot (peel and chop into chunks).
Take 1 of onion (peel and slice thinly).
Prepare 100 g of pork (rub 1 Tbsp sake in it and leave for 15 mins).
It’s 1 Tbsp of sake (not including sake used for the pork).
It’s 2 Tbsp of mirin.
Make ready 2 tsp of sugar.
It’s 2 Tbsp of soy sauce.
Prepare 300 ml of water.
You need 4 g of bonito flakes (wrap up in a kitchen paper or put in a tea bag).
Add the water, soy sauce, Tabasco, vinegar, honey and cumin.Green Beans,Youkon Gold Potatoes and Pork Chops are brasied in Ham Stock to enhance flavor into the Green Beans.Do not over crowd the pan.Add potatoes to pan drippings around roast.
Braised Pork and Potatoes instructions
Put all ingredients in a pot, put a small drop lid directly on the food (you can substitute with aluminum foil or kitchen paper, cut into the size of inner pot).
Put on a pot's lid and turn on the medium heat. Once it begins to a simmer, skim off the foam if it rises on the surface, take off the pan's lid, lower the heat (low), and keep simmering for 15 mins..
Let it cool to let the taste soak into the vegetables. Just before eating, heat again and cook until the liquid is almost gone..
Pork is braised with potatoes, ginger, spring onions and other seasonings.It's the perfect winter dish that can be enjoyed all year round.Place the pork roast in a cast-iron or enamel casserole with a lid.
If desired, sprinkle potatoes with paprika.Remove roast and vegetables to heated platter; keep warm.Skim off excess fat from drippings.Use preground fennel and coriander seeds if you're short on time; you'll lose the texture the crushed seeds provide, but you'll get the same great flavor.Includes russet potatoes, pepper, salt, Mrs.
