Pork ribs with potatoes in a frying pan

The value of this dish is not only in tender and meat with appetizing, thin layers of fat. Vegetables, added in large quantities to the dish, turn out very tasty and tender, thanks to prolonged stewing in meat gravy.

Peel carrots, potatoes and onions, and get rid of sweet, fleshy bell peppers from seeds and stems. We wash the vegetables with running water and dry them with a paper towel.

To prepare this dish, do not cut the vegetables too finely. They should not dissolve, but remain large, whole pieces cooked together with meat.

Cut onion, carrot and sweet pepper into strips. Heat the vegetable oil in a frying pan with a thick bottom and fry the vegetables until half cooked.

It is better to take meat ribs for cooking this stew. When frying, the fat will melt and soak the vegetables, so it's better to have as much meat on the bone as possible.

We wash the ribs with running water, dry them and cut them along the bone. Add the pieces to the vegetables, mix and fry.

Garlic is passed through a press, added to a frying pan, seasoned with salt, pepper and other spices to taste, stir with a spatula. Stirring occasionally, fry the ribs for 25 minutes. During this time, they should be fully prepared so that during the drying process they simply soften and give a unique taste to vegetables.

Potatoes are cut into large pieces, in the process of extinguishing it will boil and should not turn into a homogeneous puree. It is the large pieces that will help to preserve the beautiful appearance of the finished dish.

Add potatoes to the pan, pour water and simmer until it is ready. As soon as the potatoes are ready, turn off, cover with a lid and leave for 10 minutes so that everything comes to a completely ready state.

The dish is served hot, supplemented with a sprig of dill.

Bon appetit!