Pork steak with French fries and salad

Pork roast with fried potatoes and fresh salad

Preparation time: 20 minutes
Cooking time: 40 minutes
Total time: 1 hour
Number of servings: 3

This classic recipe for pork roast with fried potatoes and fresh salad is a true delight that brings joy to every meal. It is a versatile dish, perfect for a family dinner or a special occasion. Using simple ingredients and accessible cooking techniques, you will achieve a restaurant-worthy result.

Necessary ingredients:

For the roast:
- 900 grams of pork (shoulder or leg)
- salt, pepper, and other desired spices (paprika, garlic powder, thyme)
- 2 parts oil (preferably sunflower or canola oil)
- 1 part water

For the fried potatoes:
- 1 kg of potatoes
- 500 ml of oil for frying

For the salad:
- 3 tomatoes
- 1 onion
- 1 bell pepper
- desired vegetables (cucumbers, carrots, etc.)
- salt
- olive oil
- fresh parsley
- 3 drops of vinegar

Recipe story:
Pork roast with fried potatoes and salad is a traditional dish that has been loved for generations. Its simplicity and savory taste make it a favorite in many kitchens around the world. Every family has its own version, and the ingredients can vary depending on preferences. This recipe brings a bit of the home atmosphere, where meals are full of stories and laughter.

Step by step:

1. Preparing the fried potatoes:
- Start by peeling the potatoes. Use a sharp knife and make sure to remove all impurities.
- Wash the potatoes under cold running water to remove any soil residues. Then, cut them into thin slices, ideally with a wavy cutter for a more interesting texture.
- After cutting, wash them again and let them drain well. This step is essential for getting crispy fried potatoes.

2. Frying the potatoes:
- In a deep frying pan, heat the oil over medium heat. It is important that the oil is hot before adding the potatoes; otherwise, they will become soggy.
- Add the potatoes to the hot oil and fry them until golden and crispy, stirring occasionally to ensure even frying.
- Once done, remove them onto a paper towel to absorb excess oil and sprinkle with salt to taste.

3. Preparing the pork roast:
- While the potatoes are frying, take care of the meat. Cut the pork into equal-sized pieces for even cooking.
- Rinse the meat under cold water, then remove excess water with a paper towel.
- Season the meat with salt, pepper, and desired spices. Paprika and garlic powder add a special flavor.

4. Cooking the roast:
- In a large frying pan, add 2 parts oil and 1 part water. Place the pan over medium heat.
- Place the meat in the pan and cover with a lid. Cook for 20 minutes, turning the meat once for even browning.
- After 20 minutes, remove the lid and let it brown. When the meat becomes golden and crispy, it is ready. Turn off the heat and let the roast rest for a few minutes before slicing.

5. Preparing the salad:
- While the meat is resting, take care of the salad. Wash the vegetables well under cold water.
- Cut the tomatoes, onion, and bell pepper into thin slices. If using other vegetables, cut them as well.
- In a large bowl, mix the chopped vegetables, add salt, olive oil, chopped fresh parsley, and a few drops of vinegar. Mix well so that all ingredients combine.

6. Assembling the dish:
- On a large plate, place a serving of roast alongside the fried potatoes and fresh salad.
- For an extra detail, you can sprinkle a little chopped parsley on top of the dish to add a splash of color.

Serving suggestions:
This pork roast with fried potatoes and salad pairs perfectly with a glass of red wine or a cold blonde beer. Additionally, fresh lemonade or fruit tea can beautifully accompany the meal, bringing a pleasant contrast to the rich flavors of the meat and potatoes.

Possible variations:
If you feel like experimenting, you can add different spices for the meat, such as rosemary or coriander. Also, in the salad, you can add feta cheese or olives for an extra burst of flavor.

Nutritional information (per serving):
- Calories: approximately 650 kcal
- Protein: 45 g
- Fat: 40 g
- Carbohydrates: 50 g
- Fiber: 5 g

Frequently asked questions:
1. Can I use chicken instead of pork?
Yes, the recipe can be adapted using chicken, but the cooking time will be different. Make sure the chicken is fully cooked.

2. How can I make the fried potatoes healthier?
A healthier alternative is to bake the potatoes in the oven with a little oil and spices, achieving a crispy and delicious dish without frying.

3. What other vegetables can I add to the salad?
The salad can be customized with any preferred vegetables: cucumbers, carrots, radishes, or even avocado for a creamy texture.

4. Can I prepare the roast in advance?
The roast can be prepared a few hours in advance and reheated in the oven or in a pan, retaining its flavor and juiciness.

This recipe for pork roast with fried potatoes and salad is not only a delicious meal but also a pleasant cooking experience. So gather your friends or family around the table and enjoy every bite!