Braised Pork with Mushrooms and Potatoes

⏳ Time

1 hour 25 minutes

🥕 Ingredients

🍽️ Servings

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 - 12.3 oz
Morels - 8.8 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.