Pork steak with seasoned potatoes

Name: Pork steak with seasoned potatoes - Gratiana H.
Ingredients: 1 kg pork (I used pork neck) put a large glass of red wine a large cup of water 300 ml oil 3 bay leaves seasoning for roasting (salt; pepper; sweet paprika; oregano; basil) 3 cloves of garlic 10-12 potatoes

Meat - Pork steak with seasoned potatoes by Gratiana H. - Recipia

Pork Roast with Seasoned Potatoes When I'm in a hurry to make something hearty and hassle-free, I often choose this pork roast with potatoes. The ingredients are accessible, the preparation doesn’t require much attention, and I already know the steps by heart. I like that I don’t have to prepare the potatoes in a complicated way and the meat always turns out tender, without stressing too much about the timing. Quick Info Total time: about 1 hour and 15 minutes Preparation time: 15-20 minutes Baking time: about 50 minutes Servings: 4-5 Difficulty: easy Recipe type: main course, suitable for a weekend meal or a day when you want something simple Ingredients 1 kg pork (preferably pork neck, which has fat and stays tender) 1 large glass of red wine 1 large cup of water 300 ml oil 3 bay leaves seasoning for roasting: salt, pepper, sweet paprika, oregano, basil 3 cloves of garlic 10-12 potatoes Preparation Method 1. Peel the potatoes and boil them whole in salted water. They shouldn’t become mushy, just tender enough for a fork to go through. While the potatoes are boiling, prepare the meat. 2. Cut the meat into thick slices, about the thickness of a finger. Sprinkle the spices over them – I combine salt, pepper, sweet paprika, a bit of oregano, and basil. Arrange the slices in a large baking tray in a single layer. 3. Pour the red wine and water over the meat. Add the oil, bay leaves, and whole garlic cloves (or lightly crushed, according to preference). 4. Place the tray in a preheated oven at medium heat (180°C if you want to rely on numbers). Let the roast cook for about 50 minutes. The meat should be browned and the liquid should reduce enough to leave a good sauce at the end. 5. Drain the boiled potatoes, let them cool a bit, then cut them into appropriately sized cubes. 6. After the roast is done, take some of the remaining oil from the tray and put it in a frying pan. Heat the oil, then add the potato cubes. Sprinkle the same spices used for the meat on top – salt, pepper, paprika, a bit of oregano, basil – and mix gently. Let the potatoes cook for 2-3 minutes, just enough to absorb the flavor from the roast’s oil and to season evenly. 7. Optionally, you can gently mix the potatoes in the tray with the roast, but most of the time I prefer to keep them separate. Why I make this recipe often I love it because it’s a recipe that doesn’t require continuous attention. The meat cooks in the oven, and the potatoes boil on their own. You can adjust the quantity or spices based on what you have on hand. It’s suitable for a more relaxed family meal or when I want something reliable and hearty. Tips and Variations Tips - Don’t cut the meat too thin, as it risks drying out. - If you want, you can crush the garlic before putting it in the tray for a more intense flavor. - Check the roast after 40 minutes; depending on your oven, it might be ready a bit sooner. Substitutions - If you don’t have pork neck, you can use pork loin, but it will be less juicy. - You can use white wine if you don’t have red, but the flavor will be milder. Variations - For a spicier taste, add a bit of hot paprika to the spices. - If you want, you can sprinkle some chopped herbs (parsley or dill) over the roasted potatoes after removing the pan from the heat. Serving Ideas - Serve the roast and potatoes with a simple seasonal salad. - You can pour the remaining sauce from the tray over the potatoes if you like them juicier. - It also pairs well with pickles, especially in winter. Frequently Asked Questions 1. Can I make the recipe without wine? Yes, if you don’t want to use wine, you can increase the amount of water, but the sauce will have a different taste. 2. Can I use another type of meat? Yes, but the recipe is designed for pork. Chicken thighs cook faster and don’t require as much time in the oven. 3. Can the potatoes be baked in the oven with the roast? In this recipe, the potatoes are boiled separately and then browned in the roast’s oil. If you want to bake them, you’ll need to adjust the timing and order of steps. 4. What kind of spices are suitable? Salt, pepper, sweet paprika, and dried herbs (oregano, basil) provide the base flavor. You can also add thyme or garlic powder, but don’t change too much if you want to keep the classic recipe. 5. Can I reduce the amount of oil? Yes, you can reduce the oil if you want, but the meat and potatoes will be less tender and flavorful. Nutritional Values (estimated) One serving contains approximately 500-600 kcal, depending on how much oil remains on the plate. For 1 serving: Proteins: about 30-35 g Fats: 35-40 g Carbohydrates: 40-45 g The values are indicative and may vary depending on the type of meat and potatoes used, as well as how much oil and sauce end up on the plate. Storage and Reheating The roast and potatoes can be stored in the refrigerator in covered containers for 1-2 days. When reheating, it’s best to heat them separately: the meat in the oven or in a pan with a bit of sauce, the potatoes directly in a pan or even in the microwave. The potatoes may become drier when reheated, but the roast retains its flavor if it has enough sauce. I do not recommend freezing this combination.

Pork steak with seasoned potatoes

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