Pork casserole

Potato casserole with pork is a dish that can hardly be called dietary. However, many people love it for its simplicity and budget components, nourishment and quick preparation. Combining two familiar products, we get a juicy, tender dish of pork and potatoes, eaten without any waste and losses.

Contents

1. Pork casserole in the oven
2. Ingredients
3. Steps
4. Note
5. Potato casserole with pork and cheese
6. Layered pork casserole with cheese and tomatoes
7. Frequently Asked Questions (FAQs)

Pork casserole in the oven

Portions

7

Preparation time

30

minutes

Cooking time

50

minutes

For this recipe you will need pork meat without bones and gristle. The skins, if they are not too thick and tough, can be left on. They will soften during the cooking process. Gelatin, contained in them, will allow the dish is more likely to retain its shape and not fall apart at the end stage. It is desirable to take a fattier piece, brisket or neck is ideal.

Ingredients

• Potatoes – 1 kilogram;

• Pork – 400 grams;

• Onions – 1 large head;

• Ground black pepper – 1 pinch;

• Coarse salt – to taste.

Steps

• Wash the meat, dry it with a paper or cloth towel. Using a sharp knife, cut into equal pieces of about 1 by 1 centimeter on a board.
• Heat a saucepan with a removable handle or other similar pan on the stovetop. Pour the meat pieces into it and fry, stirring, over medium heat until they are lightly browned and have released a noticeable amount of fat.
• Push the pork rinds to the edge of the dish, and on the vacated space pour a handful of onions cut into small cubes. Bring it to golden color, pepper, salt and stir.
• During this time, peel, wash potato tubers, grate them on a fine grater or pass them through a food processor with the appropriate function. Do this procedure as quickly as possible, so that the mass does not darken.
  Note. No matter how much juice is formed in this process – do not drain. The juicier it is, the more flavorful it is.
• Put the potato mass to the meat, mix everything to homogeneity and put in a preheated oven at 180 degrees Celsius.

Note

• The baking time will depend on the width of the pan. The thicker the layer in it, the longer you will have to wait for browned “sides”. A browned crust will not form on top in a conventional oven, but will only dry out. To get it, you need to use a grill or an overhead burner. The main thing here is not to overdo it – everything will become “rubbery” and burnt.

Serve this dish with sour cream, milk, kefir, unsweetened yogurt without fillers or sour cream.

Potato casserole with pork and cheese

Some fans prepare this dish not only with potatoes – part of it is successfully replaced by boiled carrots. The color is brighter and more saturated, but it is not necessary.

Let’s go down the list:

• Potatoes (preference for starchy varieties) – 800 grams;
• Pork pulp – 300 grams;
• Hard cheese – 150 grams;
• Onions – 2 pieces;
• Ghee pork fat – 10 grams;
• Favorite seasoning is a pinch;
• Table salt – to taste.

We’ll cook it like this:

1. Boil potatoes, peel and grate them on a coarse grater. Season with a little salt and mix. Spread 2/3 of the resulting volume on the bottom of a mold generously greased with butter or ghee.
2. Chop the meat finely with a knife or run it through a meat grinder with a coarse cut. Peel off the onions and crumble in half rings. All together fry in melted fat in a skillet over medium heat. Season with salt, sprinkle with spices and lightly simmer under a lid. Place on top of the potatoes.
3. Cover everything with the remaining potato mixture and sprinkle with grated cheese. Send it to a hot oven for about half an hour to “tan” until brownish crust.

It is desirable to serve this dish hot, but if it is cold – no problem, it well tolerates reheating.

Layered pork casserole with cheese and tomatoes

This dish is especially flavorful and tasty with young potatoes and seasonal tomatoes and herbs. If you don’t have them, we will be satisfied with ordinary ones from the store.

Constituents:

• Medium potatoes – 10 pieces;
• Ground pork – 0.5 kilograms;
• Tomatoes – 3 pieces;
• 50% cheese – 100 grams;
• Green onions – a bunch;
• Vegetable oil – a tablespoon;
• Sour cream 20% – 200 milliliters;
• Pepper, salt to taste.

Method of preparation:

1. Peel the potatoes, rinse and cut into rings as thin as possible. Spread on the oiled bottom of the mold in a thin layer so that there are no gaps.
2. The next layer is made of salted and peppered minced meat. Sprinkle with finely chopped onions and lay thin rings of tomatoes. Smear it with sour cream.
3. Continue the process, alternating the layers in the same order, until all the pieces are finished. Sprinkle the last layer with grated cheese and place in a hot oven for an hour. The moment of readiness will be determined by the tempting aroma.

Out of season greens can be replaced with onions, tomatoes – tomato paste, which is mixed with sour cream before drenching.

Interesting. Many people think that dishes like this are only a threat to the waistline and blood vessels. Not really. Potatoes are full of heart-healthy potassium, while pork fat calories give the body energy. Fatty pork meat has essential acids for brain function. Everything else depends on the size of the portions on your plate.

Frequently Asked Questions (FAQs)