Braised Pork with Mushrooms and Potatoes
Main Dishes • European
Description
If the meat is salted right away, it will release more juices and nutrients while braising, making it juicier and retaining all its benefits.
Ingredients
- Pork Blood 10 oz
- Morels 10 oz
- Salad Potatoes 5 pieces
- Scallions 0.2 bunches
- Dill 0.2 bunches
- Fresh basil leaves a pinch
- Dried Rosemary a pinch
- Garlic 3 heads
- Ground Cumin a pinch
- Salt to taste
- Ground clove ½ teaspoon
- Vegetable Oil 1 teaspoon
Step-by-Step Guide
Step 1
Wash the mushrooms, remove the skin (I always take it off, although I know many do not—it's a matter of habit), and cut them into medium-sized pieces, about 0.7 cm by 0.7 cm.
Step 2
In a deep skillet, pour in a little oil, add all the mushrooms, and sprinkle with a bit of salt. They should braise over medium heat in their own juices.
Step 3
Now prepare the meat: cut it into medium-sized pieces, just like the mushrooms. In a separate bowl, add all the spices (do not salt the meat), a couple of drops of oil, mix, and let it sit for about 15–20 minutes.
Step 4
Meanwhile, prepare the potatoes: peel them and cut them into large cubes, about 3 cm by 3 cm.
Step 5
Once the meat has marinated, add it to the mushrooms and braise everything together for another 30 minutes, adding water if necessary.
Step 6
Now add the potatoes to the meat and mushrooms. You can salt everything again and braise for about 20 minutes (until the potatoes are cooked).
Step 7
Finely chop the herbs (onion and dill) and garlic, add them to the other ingredients, mix, turn off the heat, and let it sit for just a couple of minutes.
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