This slow-braised pork with potatoes is the kind of one-pot dinner that fills the whole house with a wonderful aroma. Tender pork, soft potatoes, sweet carrots, and peppers melt together in a rich, gently spiced sauce. It is hearty, comforting, and perfect for a relaxed family meal with fresh herbs on top.
Ingredients
- 1 kg (2.2 lb) pork neck
- 800 g (about 5 medium) potatoes
- 250 g (2 medium) onions
- 250 g (2 medium) carrots
- 250 g (about 1 1/2 cups) tomatoes
- 2 bell peppers
- 1 head garlic, crushed
- 1 chili pepper
- 500 ml (2 cups) water
- 1/2 tsp coriander
- 1 tsp paprika
- 1/2 tsp cumin
- 1 tbsp salt
- 1/2 tsp black pepper
- 2 bay leaves
- Vegetable oil, for frying
- Fresh herbs
Instructions
- Chop the onions, carrots, peppers, and tomatoes; crush the garlic. Cut the meat into large chunks.
- Sear the meat in hot oil on all sides until golden (15-20 min). Add the onion, then after 3 minutes the carrot and spices. After 5 more minutes add the tomatoes, pepper, and garlic.
- Lay the potatoes on top, pour in the water, add salt, pepper, chili, and bay. Cover and braise 1 hour on low.
Tips
Brown the pork well before adding vegetables — that golden crust is where much of the flavor comes from. Do not stir the potatoes too often once they are in, so they stay intact and tender. If you enjoy cozy pork dinners, try the Roast Pork Neck with Potatoes and the 30-Minute Pork and Potato Skillet, or the Pork Braised in Tomato-Walnut Sauce. For more on braising basics, see Serious Eats.
Rest the dish for 10 minutes before serving so the sauce thickens slightly. Leftovers taste even better the next day, gently reheated with fresh herbs.
Nutrition: Per 100 g: 110 kcal, protein 6 g, fat 4.9 g, carbs 11 g.