Pork and Potato Stew
A hearty dish of pork, potatoes, carrots, and onions in a rich tomato sauce. Perfect for lunch or dinner.
- Time
- 1 h
- Serving
- 680 kcal
- Ingredients
- ≈ $1.82
- Protein
- 28 g
Ingredients
- 1 Pork neckpack 700 g ≈ $5.63 130 g
- 2 Potatoes≈ $2.19 per kg 250 g
- 3 Carrots≈ $1.50 per kg 50 g
- 4 Onions≈ $1.60 per kg 50 g
- 5 Tomato pastepack 140 g ≈ $1.00 10 g
- 6 Sunflower oil 10 ml
- 7 Bay leaves to taste
- 8 Salt 2 g
- 9 Ground black pepper to taste
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Cut the pork1 into 2 cm cubes, the potatoes2 into large 4 cm chunks, the onion4 into half-rings, and the carrot3 into matchsticks.
Heat the oil in a deep skillet and sear the pork1 over high heat for 7 minutes until golden brown.
Add the onion4 and carrot3, cooking over medium heat for 5 minutes until the onion softens. Stir in the tomato5 paste and mix well.
Add the potatoes2, pour in enough hot water to almost cover them, season with salt and pepper, and add a bay leaf.
Bring to a gentle boil, then reduce the heat to low, cover, and simmer.
Cook for 35–40 minutes until the potatoes2 and pork1 are tender and fork-tender. Stir carefully and serve hot.
Tips
- Why it works
- Cut potatoes to 4 cm so they soften evenly without turning to mush; smaller pieces overcook faster.
- Substitutions
- Replace pork neck with pork shoulder (130g) for slightly more fat; swap tomato paste for 50g crushed tomatoes if you lack it.
- Common mistakes
- Overcooking turns potatoes gray and mushy; check with a fork at 35 minutes. It should slide in easily but hold shape.
- Storing and reheating
- Keeps 3 days in the fridge; reheat in a pan with 2 tbsp water for 5 minutes. Freeze without sauce for 2 months.
- Serve with
- Pair with crusty bread to soak up the sauce, or serve alongside steamed greens for balance.
In short
- In the planner this dish is cooked for two days: reheat on day two.
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