Braised Potatoes with Pork
Prep Time: 45 minutes
Cook Time: 30 minutes
Total Time: 1 hour 15 minutes
- 5 cups russet potatoes about 4 medium/large potatoes
- 1/2 tsp salt + 1/8 tsp pepper for potatoes
- 1/2 tsp Mrs Dash or your favorite seasoning such as Vegeta (optional)
- 2 Tbsp dill fresh or frozen (optional)
The onion/carrot mix:
- 1 medium onion finely chopped
- 2 medium carrots grated
- 1.5 tbsp canola oil
- 1 lb pork any kind; I used boneless pork sirloin chops
- 2 large garlic cloves pressed
- 1/2 tsp salt + 1/8 tsp pepper
- 1.5 Tbsp canola oil
- 3 tbsp tomato sauce or 1 Tbsp tomato paste
- 2 oz jar diced pimiento peppers drained
- 2 1/2 cups water
Cut meat into bite size pieces (about 1/2" thick pieces). Season with 2 pressed garlic cloves, 1/2 tsp salt and 1/8 tsp pepper. Stir, cover with plastic wrap, and refrigerate 30 min.
When the meat is almost done marinating, heat a large non-stick skillet over medium/high heat; once the skillet is hot, add 1 1/2 Tbsp canola oil, grated carrots and chopped onion and saute until golden (5-7 min).
Cut potatoes into large chunks (for small potatoes; cut in 1/2 or quarters, for larger potatoes cut into 1/6 th's) Sprinkle potatoes with 1/2 tsp salt and 1/8 tsp pepper, 2 Tbsp dill (fresh or frozen) and 1/2 tsp Mrs Dash.
Heat a dutch oven or a soup pot over medium/high heat. Add 1 1/2 Tbsp canola oil. Note: preheating the pan helps to sear the meat so it doesn't lose it's juices. Saute your marinated meat until almost fully cooked, stirring frequently (5 min). Stir in 3 Tbsp tomato sauce (or 1 tbsp tomato paste) and stir to combine. Add sautéed carrots/onions, drained pimiento peppers and seasoned potatoes. Pour in 2 1/2 cups water. Stir lightly to combine and top with a bay leaf. cover and cook over medium heat 30-35 minutes (mine took 35 min) or until potatoes are tender when pierced with a fork.