Usuba
Pork roast with potatoes in clay pots
Homemade stew with pork, potatoes and vegetables, baked in ceramic pots. The meat becomes tender, the vegetables are infused with aromatic broth, and the garlic-parsley topping adds freshness.
- Total
- 30 min
- Standard serving
- 709 g
Ingredients
Total 12
Instructions
- 1
Step 1
Wash and peel the potatoes and carrots. Cut the potatoes into large cubes, the carrots into thin slices. Finely chop the onion.
- 2
Step 2
Fry the onion and potatoes with carrots in a small amount of vegetable oil until half cooked. Season with salt and pepper.
- 3
Step 3
Rinse the meat and pat dry. Cut into small pieces and fry in vegetable oil until golden. Add a little broth and season with salt. Simmer for 5–7 minutes.
- 4
Step 4
Layer the meat and vegetables in ceramic pots. Pour the remaining broth over them, add a bay leaf and black peppercorns. Place in a preheated oven at 180 degrees and bake for 30–40 minutes.
- 5
Step 5
Mince the garlic and finely chop the parsley. Crush them together in a bowl with a pestle. Serve the stew in pots, sprinkled with the garlic-parsley mixture on top.
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