Braised Potatoes with Pork

1. 1 Pork neckpack 700 g ≈ $5.77 130 g
2. 2 Potatoes≈ $2.15 per kg 250 g
3. 3 Carrots≈ $1.50 per kg 50 g
4. 4 Onions≈ $1.60 per kg 50 g
5. 5 Tomato pastepack 140 g ≈ $1.00 10 g
6. 6 Sunflower oil 10 ml
7. 7 Bay leaves to taste
8. 8 Salt 2 g
9. 9 Ground black pepper to taste

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Use a wide skillet or sauté pan about 24 cm in diameter, peel the potatoes² and cut them into large chunks about 4 cm.

2. Sear the pork¹ over high heat until a golden crust forms, about 7 minutes, stirring as needed to brown evenly.

3. Add the onion⁴ and carrot³ and sauté over medium heat about 5 minutes until the onion is translucent, then add the tomato⁵ paste and mix to distribute the color evenly.

4. Add the potatoes² in large chunks to the pan, pour in water almost to the top, season to taste, and add the bay leaf.

5. Bring the contents to a light simmer over medium heat, then reduce the heat to low and cover.

6. Simmer covered on low for 35–40 minutes until the potatoes² are tender, checking doneness with a wooden skewer or fork.

7. Uncover, adjust salt to taste if needed, and gently stir; serve hot with the freshly prepared sauce and meat, with a garnish if desired.

In short

• In the planner this dish is cooked for two days: reheat on day two.