Pork steak and ribs

Name: Pork steak and ribs - Veronica L.
Ingredients: 6; 7 slices of pork meat; 9; 10 pork ribs; 3 potatoes; rosemary; salt; pepper; white wine; water; oil

Meat - Pork steak and ribs by Veronica L. - Recipia

On weekends or when I'm in a hurry to put something hearty in the oven, I make this simple recipe with pork and ribs, plus a few large potatoes. There's not much preparation needed – all the ingredients go into a tray with some spices and wine. The rosemary gives that aroma I associate with home-cooked meals, nothing complicated. Usually, while the meat is in the oven, I take care of other things around the house. Quick Info Total time: 1 hour and 10 minutes Preparation time: 10 minutes Baking time: about 60 minutes Servings: 3-4 people Difficulty: easy Recipe type: oven-roasted pork, family recipe Ingredients 6-7 slices of pork 9-10 pork ribs 3 large potatoes 1-2 sprigs of rosemary (or to taste) salt pepper 100 ml dry white wine 1 cup of water (about 200 ml) 2 tablespoons oil Preparation method 1. Cut the pork into suitable pieces. They shouldn’t be too small – about two to three bites each. 2. Place the meat and ribs in a bowl. Season them with salt and pepper on all sides. 3. Peel the potatoes and cut them into large pieces. Don’t slice them thinly; the potatoes need to withstand an hour in the oven without falling apart. 4. Prepare a sufficiently large tray. Arrange the meat and ribs in it, then place the potatoes among them. You can spread the ingredients out for even cooking. 5. Sprinkle the rosemary over the meat and potatoes. 6. Pour the white wine into the tray, then add the cup of water. Drizzle everything with oil. 7. Place the tray in the preheated oven at medium to high heat (about 200°C). Let the roast cook for 60 minutes. 8. Halfway through, turn the meat and potatoes so they brown on all sides and don’t stick. 9. Check towards the end if there’s still liquid. If the tray seems too dry, you can add a little hot water. 10. The roast is ready when the meat is tender and browned, and the potatoes are well cooked. Why I make this recipe often I love it because everything goes directly into the tray without complicated preparations. The ingredients are simple, easy to find, and the result is always hearty. Plus, I don’t have to stand by the oven, and the cleanup afterward is minimal. For a quick meal, it’s one of the most practical options with pork and potatoes. Tips and variations Tips Don’t cut the potatoes too small so they don’t crumble in the tray. If you have time, you can marinate the meat in salt, pepper, and a little wine an hour ahead – but it’s not necessary. Check the liquid in the tray halfway through, especially if you have an oven that dries quickly. You can cover the tray with foil for the first 30 minutes, then uncover it for browning. Substitutions You can use other cuts of pork (shoulder, neck) if you don’t have classic slices or ribs. The potatoes can be replaced with zucchini or large-cut root vegetables, but the final result will differ in texture. Rosemary can be replaced with thyme, but it will change the flavor. Variations You can add a few whole garlic cloves to the tray if you like their aroma. Red wine can be used instead of white for a deeper color in the sauce. If you want the roast drier, use less water. For more sauce, increase the liquid amount. Keep the ratio of meat and potatoes according to the number of people. Serving ideas It pairs well with a green salad, pickles, or sauerkraut, depending on the season. You can place the roast directly on the table in the tray; it’s a dish that’s easy to serve family-style. Frequently asked questions 1. What part of the pork works best for this recipe? It works best with neck or shoulder, but any pork that isn’t too lean will do. Ribs add good flavor and fat. 2. Can I use new potatoes? Yes, just clean them more roughly or wash them well. Cut them large; they won’t crumble when baked. 3. Can I add extra vegetables? Yes, but then you need to adjust the liquid. Carrots or celery work well, but don’t cut them too small. 4. What do I do if the roast isn’t browned after an hour? Let it cook for another 10-15 minutes uncovered, at a higher heat. If there’s too much liquid, you can remove some towards the end. 5. Is the wine mandatory? No, but it adds flavor and helps tenderize the meat. It can be replaced with water, but the flavors will be simpler. Nutritional values Approximately, one serving has between 500 and 650 kcal, depending on how much fat is in the meat and how much oil you use. Most calories come from meat and potatoes. A medium serving contains approximately: 30-40 g protein, 25-30 g fat, 30-40 g carbohydrates. Values vary based on the cut of meat and weight. Storage and reheating The roast can be stored in the refrigerator for 1-2 days in a covered container. When reheating, place everything in a dish with a little water or sauce, in the oven or on the stove over low heat, until heated through. The potatoes may soften a bit, but the taste remains good. I do not recommend storing for more than 2 days.

Pork steak and ribs

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