avg —
Pork in a pot in the oven with onions and carrots
Instructions
Rinse the pork ribs (500 g) and thigh (700 g) under cold water and pat them dry with paper towels – dry meat sears better and forms a crust. Trim the meat of excess fat and tough sinews, leaving a little fat behind, as it will make the dish juicier. Cut the meat into portion-sized pieces about 4–5 cm. Peel the carrot (1 pc, about 100 g) and cut it into strips or batons. Slice the onion (1 pc, about 80 g) into thin half rings. Finely chop half of the garlic (3 cloves) with a knife and leave the remaining 3 cloves whole – they will braise together with the meat and lend a mild aroma.
Heat a frying pan with 2 tbsp of vegetable oil over high heat until a light haze appears – about 2 minutes. Lay out the meat in a single layer, leaving a little space between the pieces so that it fries rather than stews. Sear over high heat for 2–3 minutes on each side until golden brown. The crust seals in the juices – the meat in the pot will turn out juicy rather than dry. If there is a lot of meat, sear it in several batches.
Transfer the seared meat to a ceramic pot of 1.5–2 litres – ceramic distributes heat evenly and keeps the dish hot for a long time. If you are using several small pots (300–400 ml each), divide the meat equally. In the fat remaining in the pan, fry the carrot for 3–4 minutes over medium heat, stirring occasionally – it should brown slightly at the edges but stay crisp.
Add the onion, sliced into half rings, to the carrot and continue frying over medium heat for another 3–4 minutes, stirring – the onion should turn translucent and slightly golden. Fried onion gives the dish a sweetness and depth of flavour that you cannot get from raw onion. Do not over-fry it – burnt onion will taste bitter.
To the vegetables add the 3 chopped cloves of garlic, salt (about 1 tsp for the whole dish) and freshly ground black pepper or a pepper blend. You can add your favourite spices: paprika, dried thyme, rosemary or khmeli-suneli. Stir and fry for another 1–2 minutes – the garlic should begin to release its aroma but not burn. Remove the fried vegetables from the heat.
Transfer the fried vegetables into the pot on top of the meat, spreading them in an even layer. Pour in 1–1.5 cups (200–300 ml) of hot water – the liquid should cover the meat by about two thirds. Instead of water you can use meat stock, tomato juice or a mix of water and tomato paste (1 tbsp per cup) for a richer flavour. Add the 3 whole cloves of garlic – they will braise together with the meat and become soft and tender.
Cover the pot with a ceramic lid or seal it tightly with foil. Put the pot into a cold oven (this is important for ceramic – a sharp change in temperature can cause cracks). Turn the oven on to 160–180 °C and cook for 45–50 minutes. In this time the meat will become tender, the vegetables soft, and the broth rich and aromatic. Check the meat for doneness with a fork – it should pierce easily.
The pork in a pot is ready! I serve the dish straight from the pot – this way it stays hot for longer and looks very striking on the table. Before serving, carefully lift the lid (mind the hot steam!) and garnish with fresh herbs: parsley, dill or spring onion. It goes wonderfully with bread for dipping into the aromatic broth, or with a side of rice or mashed potatoes.
FAQ
Can I cook this with only one type of meat? +
Yes, use only ribs or only thigh – the flavour will be a little different, but still excellent. Ribs give a richer broth thanks to the bones, while thigh gives more meat. The cooking time stays the same (45–50 minutes at 160–180 °C).
At what temperature should I cook it? +
160–180 °C is best. At a lower temperature (140–150 °C) the meat will braise longer but become even more tender – increase the time to 1.5 hours. At a temperature above 200 °C the meat may dry out at the edges and the liquid will boil away too quickly.
Can I add potatoes? +
Yes, cut 2–3 potatoes (about 300 g) into large cubes or wedges and add them to the pot along with the fried vegetables – you will get a complete dish with a side. The potatoes will soak up the meat juices and spices. Increase the cooking time by 10–15 minutes.
How can I make the dish less fatty? +
Use only lean thigh without visible fat, and instead of frying in oil, bake the meat without any pre-treatment – simply put the raw ingredients into the pot and pour in the liquid. The flavour will be slightly less rich, but the calorie content will drop by 30–40%.
- Comment
or post as a guest
Be the first to comment.
