Fried pork with potatoes
Description
For cooking this dish, choose fatty pork meat; the sliced, melted fat will be used to fry the potatoes. Thanks to it, the dish will turn out juicy—the potato slices will absorb all the fat, becoming velvety in texture. Remember to cut the meat into not-too-large pieces, so it has time to cook through together with the potatoes.
Instructions
- 1
Step 1
Prepare the listed ingredients. Rinse the meat and dry it with paper towels. Trim off the fat and cut the meat into small cubes. Peel the potatoes and rinse them in water.
- 2
Step 2
Trim the membranes and tendons from the pork, cut into medium cubes, and halve the potatoes, then slice them.
- 3
Step 3
Heat the skillet on the stove and place the sliced fat on it, melt for 3-4 minutes. Then remove the cracklings from the skillet, as they will burn during frying. Add both slices to the skillet and mix. Each potato slice should be coated with the melted fat. If you don't want to fry the dish with lard, replace it with 40 ml of vegetable oil.
- 4
Step 4
Season the slices with salt and pepper, and fry for 10-15 minutes over medium heat until golden brown. Don't forget to stir the dish occasionally to prevent burning. Then cover the container with a lid and steam the fried potatoes for about 5 minutes over moderate heat. During this time, both the meat and potatoes will be fully cooked.
- 5
Step 5
Arrange the golden potato slices with meat on plates and serve. Fried pork is especially delicious when served with sauerkraut, pickles, sauces, etc.