Usuba
Pork with Potatoes in a Cauldron
A hearty pork and potato stew cooked in a cauldron. The meat is seared until golden brown, then braised with onions and potatoes until tender. The dish turns out aromatic and rich.
- Total
- 90 min
- Standard serving
- 263.9 g
Ingredients
Total 5
Instructions
- 1
Step 1
Heat the vegetable oil in a wok over medium heat.
- 2
Step 2
Cut the pork into medium pieces. Place in a cauldron and fry until golden brown on all sides.
- 3
Step 3
Slice the onion into rings or half rings. Add to the cauldron and continue frying over low heat until the onion becomes soft and darkens.
- 4
Step 4
Cut the potatoes into large chunks and add to the cauldron.
- 5
Step 5
Fry the potatoes together with the meat and onions for a few minutes.
- 6
Step 6
Add water so that it just covers the potatoes. Salt to taste.
- 7
Step 7
Cover the pot with a lid and simmer for 15 minutes. The lid is needed to preserve the aroma and moisture.
- 8
Step 8
Remove the cauldron from the heat. The stew is ready to serve.
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