Usually, when I get home from work and don't feel like experimenting, I choose something simple. French fries with pork steak is a combination my husband often makes, especially when we want something hearty without any hassle. If the meat is already cut, the recipe goes quite quickly. While I fry the potatoes, the meat rests a bit and never gets cold on the plate.
Total time: 50 minutes
Servings: 3-4
Difficulty: easy
Ingredients:
600 g pork (I use neck or shoulder, cut into 1-2 cm thick slices)
8 medium potatoes (approx. 900 g)
500 ml frying oil
1 teaspoon of salt
250 ml water
Preparation:
1. Wash the meat under cold running water and dry it with a paper towel. Cut it into slices if not already portioned.
2. In a large pan (preferably with higher edges), heat 3-4 tablespoons of oil. Add the meat to fry when the oil is hot. Let it cook for 1 minute on each side to get some color.
3. Add the water over the meat. Sprinkle with salt. Cover the pan with a lid and reduce the heat to medium-low. In about 25 minutes, the liquid reduces and the meat starts to brown. Flip the slices halfway through.
4. When the water has reduced, remove the lid and let the meat cook for a few more minutes on each side until it gets a crust. Take it out on a plate and cover loosely with aluminum foil to keep it warm.
5. For the potatoes: peel and wash them well. Cut them into sticks as evenly and thinly as possible, like for French fries. Dry them in a clean towel.
6. In a deep pot, heat the remaining oil over medium heat. Test with a small piece of potato: if it sizzles, you can add the rest.
7. Fry the potatoes in 2-3 batches to avoid overcrowding the pot. Let them cook for 5-8 minutes, stirring once or twice to brown evenly. When golden, remove them with a slotted spoon onto paper towels to absorb excess oil.
8. Sprinkle salt over the potatoes while they are still warm.
9. Serve the meat and potatoes immediately, on the same platter or separately plated.
Why I make this recipe often
When I don't have much time but want a filling meal, French fries with pork steak quickly solves lunch or dinner. It has no complicated ingredients, just what I always find in the fridge and pantry. Potatoes go well with any type of meat and, if there are leftovers, they can be easily reheated.
Tips
- If the meat slices are too thick, the cooking time should be extended by 5-10 minutes.
- For crispy fries, it’s important to dry them as much as possible before frying.
- Salt over the fries should be added right after they come out of the oil to stick evenly.
- Do not overcrowd the pot with too many potatoes at once, they will become soggy.
- Heat the oil well, but not too high (to avoid burning the fries on the outside while leaving them raw inside).
Substitutions
- Pork can be replaced with chicken breast or boneless thighs, cooking time will be shorter by 7-10 minutes.
- If you want less oil, the potatoes can be baked in the oven on parchment paper, drizzled with a little oil, but the taste will be different.
- Sweet potatoes can also work, but the frying time is shorter by 1-2 minutes.
Variations
- You can add paprika or pepper to the meat after the water has reduced.
- Fried potatoes can be mixed with crushed garlic and parsley for a more flavorful version.
- For a heartier side dish, the potatoes can be cut thicker and fried as wedges.
Serving ideas
- With pickles or coleslaw.
- Alongside a spoonful of mustard or simple ketchup.
- For quick meals, they can be served in flatbreads, with meat and potatoes, like a sandwich.
Frequently asked questions
1. Can I use fattier meat?
Yes, you can. For example, the pork belly becomes very tender, but reduce the frying oil as it releases a lot of fat.
2. Can I prepare the potatoes and meat at the same time?
Yes, you can. While the meat is simmering, start peeling and cutting the potatoes to save time.
3. How do I know if the potatoes are ready?
When they have a golden-yellow color and are crispy on the outside but soft inside. Try one with a fork before taking them all out.
4. Do I need to marinate the meat?
It’s not necessary for this recipe. If you want, you can rub the slices with salt and a little pepper 15 minutes before.
5. Can I use an air fryer?
Yes, the fries turn out well in an air fryer, in 2-3 batches, with a little oil sprayed. The meat should be cooked separately, preferably in a pan or grill.
Nutritional values (per serving, estimate for 4 servings):
Calories: ~550 kcal
Protein: 23 g
Fat: 27 g
Carbohydrates: 52 g
Values may vary depending on the type of meat and the amount of oil absorbed by the potatoes. When frying, some oil remains in the pot.
Storage and reheating
Meat and potatoes can be stored in the fridge in separate containers for a maximum of 2 days. Fried potatoes are no longer crispy after sitting, but can be reheated in a dry pan or in the oven at 180°C for 5-7 minutes. The meat can be reheated in the pan over low heat with a spoonful of water added. Avoid the microwave, as the potatoes will become soft.
Total time: 50 minutes
Servings: 3-4
Difficulty: easy
Ingredients:
600 g pork (I use neck or shoulder, cut into 1-2 cm thick slices)
8 medium potatoes (approx. 900 g)
500 ml frying oil
1 teaspoon of salt
250 ml water
Preparation:
1. Wash the meat under cold running water and dry it with a paper towel. Cut it into slices if not already portioned.
2. In a large pan (preferably with higher edges), heat 3-4 tablespoons of oil. Add the meat to fry when the oil is hot. Let it cook for 1 minute on each side to get some color.
3. Add the water over the meat. Sprinkle with salt. Cover the pan with a lid and reduce the heat to medium-low. In about 25 minutes, the liquid reduces and the meat starts to brown. Flip the slices halfway through.
4. When the water has reduced, remove the lid and let the meat cook for a few more minutes on each side until it gets a crust. Take it out on a plate and cover loosely with aluminum foil to keep it warm.
5. For the potatoes: peel and wash them well. Cut them into sticks as evenly and thinly as possible, like for French fries. Dry them in a clean towel.
6. In a deep pot, heat the remaining oil over medium heat. Test with a small piece of potato: if it sizzles, you can add the rest.
7. Fry the potatoes in 2-3 batches to avoid overcrowding the pot. Let them cook for 5-8 minutes, stirring once or twice to brown evenly. When golden, remove them with a slotted spoon onto paper towels to absorb excess oil.
8. Sprinkle salt over the potatoes while they are still warm.
9. Serve the meat and potatoes immediately, on the same platter or separately plated.
Why I make this recipe often
When I don't have much time but want a filling meal, French fries with pork steak quickly solves lunch or dinner. It has no complicated ingredients, just what I always find in the fridge and pantry. Potatoes go well with any type of meat and, if there are leftovers, they can be easily reheated.
Tips
- If the meat slices are too thick, the cooking time should be extended by 5-10 minutes.
- For crispy fries, it’s important to dry them as much as possible before frying.
- Salt over the fries should be added right after they come out of the oil to stick evenly.
- Do not overcrowd the pot with too many potatoes at once, they will become soggy.
- Heat the oil well, but not too high (to avoid burning the fries on the outside while leaving them raw inside).
Substitutions
- Pork can be replaced with chicken breast or boneless thighs, cooking time will be shorter by 7-10 minutes.
- If you want less oil, the potatoes can be baked in the oven on parchment paper, drizzled with a little oil, but the taste will be different.
- Sweet potatoes can also work, but the frying time is shorter by 1-2 minutes.
Variations
- You can add paprika or pepper to the meat after the water has reduced.
- Fried potatoes can be mixed with crushed garlic and parsley for a more flavorful version.
- For a heartier side dish, the potatoes can be cut thicker and fried as wedges.
Serving ideas
- With pickles or coleslaw.
- Alongside a spoonful of mustard or simple ketchup.
- For quick meals, they can be served in flatbreads, with meat and potatoes, like a sandwich.
Frequently asked questions
1. Can I use fattier meat?
Yes, you can. For example, the pork belly becomes very tender, but reduce the frying oil as it releases a lot of fat.
2. Can I prepare the potatoes and meat at the same time?
Yes, you can. While the meat is simmering, start peeling and cutting the potatoes to save time.
3. How do I know if the potatoes are ready?
When they have a golden-yellow color and are crispy on the outside but soft inside. Try one with a fork before taking them all out.
4. Do I need to marinate the meat?
It’s not necessary for this recipe. If you want, you can rub the slices with salt and a little pepper 15 minutes before.
5. Can I use an air fryer?
Yes, the fries turn out well in an air fryer, in 2-3 batches, with a little oil sprayed. The meat should be cooked separately, preferably in a pan or grill.
Nutritional values (per serving, estimate for 4 servings):
Calories: ~550 kcal
Protein: 23 g
Fat: 27 g
Carbohydrates: 52 g
Values may vary depending on the type of meat and the amount of oil absorbed by the potatoes. When frying, some oil remains in the pot.
Storage and reheating
Meat and potatoes can be stored in the fridge in separate containers for a maximum of 2 days. Fried potatoes are no longer crispy after sitting, but can be reheated in a dry pan or in the oven at 180°C for 5-7 minutes. The meat can be reheated in the pan over low heat with a spoonful of water added. Avoid the microwave, as the potatoes will become soft.