Potatoes with meat on a fire in a cauldron

Step-by-step cooking

1. Step 1:

   

   How to make potatoes with meat in a cauldron? Prepare all the products according to the list. Which meat is better to use? You can take absolutely any meat, be it poultry, beef, pork or game. The recipe used a piece of pork neck. Rinse the meat and dry it with a towel.

2. Step 2:

   

   Peel the onion, carrot and garlic. Wash the vegetables in cold water. Bulgarian peppers, if possible, use different colors, then your dish will look brighter and more appetizing.

3. Step 3:

   

   Peel the potatoes, wash them and fill them with cold clean water.

4. Step 4:

   

   Chop the vegetables in any way convenient for you. For cooking dishes in a cauldron, I prefer large cuts.

5. Step 5:

   

   Cut the potatoes into slices or cubes, as you like.

6. Step 6:

   

   Pour refined vegetable oil into a clean, dry cauldron. Heat it well.

7. Step 7:

   

   At this time, drain the water from the potatoes and place the slices on a flat surface so that they dry out. In the fresh air, this happens quite quickly.

8. Step 8:

   

   Put onions, carrots, bell peppers and garlic cloves in the hot oil. Fry, stirring constantly with a slotted spoon, until the desired degree of readiness. Vegetables can only be lightly boiled in boiling oil or fried until golden brown. With a slotted spoon, remove the vegetables from the cauldron and send them to a separate container. Be careful not to get burned!

9. Step 9:

   

   Next comes the turn of tomatoes. Send the cherry to the oil in which the onions, carrots and peppers were fried. Leave it literally for 2-5 seconds and immediately take it out. The oil is very hot, so the tomatoes will cook quickly. By the way, cherry can be excluded from the recipe if desired.

10. Step 10:

    

    Remove the tomatoes with a slotted spoon.

11. Step 11:

    

    Send the dried potatoes to the cauldron.

12. Step 12:

    

    Fry on high heat until golden brown. Do not forget to mix constantly, otherwise everything will burn.

14. Step 13:

    

    Remove the potatoes from the cauldron.

15. Step 14:

    

    Now take care of the meat. Send it to boiling oil and fry until golden brown. Fry the meat in portions so that it is not stewed, namely fried. I usually do it in two passes.

16. Step 15:

    

    Remove the first part of the pork from the oil into a separate cup and fry the remaining meat.

17. Step 16:

    

    Next, throw all the fried pieces into the cauldron, add a little water. Remove a few logs from under the cauldron to moderate the flame and simmer the pork until cooked under a closed lid. It will take from 40 to 60 minutes. Periodically open the lid and check if the meat burns. If necessary, add a little water.

18. Step 17:

    

    Chop the greens finely. For brightness and appetizing serving, I recommend using red salad onions. Cut it into thin feathers or thin half rings.

19. Step 18:

    

    When the meat is ready, you can proceed to the final steps. Open the lid of the cauldron, if there is too much liquid in it, then evaporate the right amount. Send potatoes and fried vegetables to the cauldron.

20. Step 19:

    

    Add salt to taste, sprinkle with your favorite spices and ground peppers.

21. Step 20:

    

    Gently stirring, bring the dish to full readiness (focus on potatoes). The flame should not be strong.

22. Step 21:

    

    At the end of cooking, add the herbs and onions.

23. Step 22:

    

    Mix everything up again and invite family and friends to the table.

24. Step 23:

    

    Serve until it cools down!