Braised Potatoes with Pork

Braised Potatoes with Pork: chunks of potatoes and tender-juicy meat coated in sauce that is created from carrots, onions and potato starch. It can be served as a main course or stew for family dinner, large gatherings or even major holidays.

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Braised Potatoes with Pork is a classic, comforting childhood dish my mom used to prepare for us. It’s very easy with the most common ingredients. For kids in Ukraine, it was the other version of mac and cheese and we loved it.

The ingredients are simple, but bring out the most delicious flavors. We start by cooking meat until tender-fall-apart. Then we add the potatoes along with carrots and onion. The carrots give a nice colorful touch and sweetness.

This recipe is one of our signature dishes. I always have the ingredients on hand and it’s one of our kids’ favorite meals to enjoy. Therefore, when I run out of dinner ideas, I go for Braised Potatoes. It replaces the meal combination of Mashed Potatoes and Pork Meatballs.

Braised Potatoes with Pork can be served for a lunch, dinner or even for larger gathering. Because of the colors in this dish, it would make a great and comforting meal for Thanksgiving or Christmas.

Braised Potatoes with Pork Recipe:

This recipe is prepared like soup. We cook the meat in water until tender and add potatoes along with remaining ingredients. Another name for it would be tushena kartoplya or Ukrainian Pork Potato Stew.

I like to season the ingredients as I go to avoid stirring too much at the end. It’s best to stir as little as possible once you add the potatoes to avoid mashing them.

Cube meat and potatoes similar in size. I always cut them into half-inch as my kids prefer smaller-sized potatoes and meat in meals. However, if you prefer large chunks, such an inch then do both, potatoes and meat in that size.

What Potatoes are Best for Braising?

Our favorite potatoes to use for this dish are the Yukon potatoes, probably because no one would eat it with other types of potatoes. The gold potatoes have a perfect amount of starch and don’t fall apart as much.

If your family prefers russet or red potatoes, you can definitely use either and adjust the salt and pepper amount so that the braised potatoes don’t turn out bland in taste.

What Meat is Best for Braising?

You can use any meat as long as it’s not too lean, whether it’s pork, beef or chicken. Our favorite is the pork tenderloin cubed into pieces. Pork tenderloin is tender, does not have too much fat on it (I do not like fatty meats) and does not come out too dry.

Because we are not browning meat in this recipe, the meat does not get to dry out while potatoes cook through. It’s as if you’re cooking meat for soup and then add potatoes, then the rest.

I would suggest avoiding chicken thighs in this recipe. Chicken thighs become too tender and shred completely with the final stir once the potatoes are cooked. It turns out delicious, except you don’t have cubed meat anymore, but instead shredded chicken.

If you do decide to brown meat, use meat from pork shoulder or chicken thighs so that they turn out tender after potatoes and meat simmer.

Ingredients for Braised Potatoes Recipe:

• Pork meat – tenderloin or pork shoulder
• Large carrots
• Yukon gold potatoes
• Yellow onions
• Fine salt
• Grapeseed or vegetable oil
• Dried bay leaves
• Ground black pepper
• Bunch of fresh dill
• Bunch of fresh green onions
• Water

How to Make Braised Potatoes with Pork?

Prepare all of the ingredients while pork meat is cooking. It will make the process faster and much easier. Transfer peeled, cubed potatoes to a bowl of cold water to keep them from discoloring until ready to use.

1. Cook pork tenderloin. Cut 1 lb pork loin tenderloin into bite size pieces (about 1/2-inch thick pieces). Transfer to a 6 qt dutch oven, cover with water and bring to a boil. Dispose meat scum (foamy water) and rinse meat (use strainer if needed).

Transfer meat back to dutch oven, add 4 cups water, 1/2 teaspoon fine salt, 1/8 teaspoon ground black pepper and 2 dried bay leaves. Cover with lid. Bring to a boil, reduce heat to medium-low and cook for 20 minutes until meat is tender.

2. Saute onions and carrots. Heat a medium non-stick skillet with 3 tablespoons oil over medium heat. Add 2 small onions and saute for 4-5 minutes until softened and translucent. Add 2 large julienned carrots and saute for another 4-5 minutes until softened (adding more oil if it seems too dry). You can also grate carrots onto large hole of grater. Turn off heat, set aside.

3. Prepare potatoes. Peel and cube 8 large gold potatoes into 1/2-inch thick pieces. Transfer into a large bowl and cover with cold water until ready to use.

4. Add potatoes, carrots, onion and cook. Once meat is cooked, add the carrots/onions mixture and cubed potatoes (disposing potatoes water). Sprinkle remaining 1 teaspoon salt and 1/8 teaspoon ground black pepper.

Push potatoes deeper into water if necessary to make sure they are covered. Bring to a light boil and cook for 30 minutes (with lid closed), until potatoes are tender when pierced with a fork.

Placing potatoes on top of carrots and meat will prevent the potatoes from falling apart and turning into mush. They will be gently steaming on top. At this point, you would add more salt or pepper to taste if necessary.

5. Add fresh herbs. Add 2 tbsp finely chopped fresh dill and ¼ cup finely chopped green onions. Gently stir everything using stainless steel spoon until just combined. Stirring for long will mush the potatoes.

Garnish with more fresh herbs before serving.

Store leftover braised potatoes in refrigerator once cooled. Reheat over medium heat until fully heated.

TIPS for Making Braised Potatoes with Pork:

• Use pork tenderloin or pork shoulder. You can use beef or chicken as well, preferably chicken breast or chicken thighs if browning.
• Disposing water with meat scum (foamy stuff) will make braised potatoes clean and appealing to an eye.
• For larger meat chunks than the recipe suggest, increase cooking time to 25 minutes.
• Season braised potatoes as you go so you don’t have to keep stirring at the end, trying to get the right amount of salt and pepper.
• Use stainless steel tablespoon to stir cooked potatoes. Stirring long, using spatulas or wooden spoon will mush the potatoes.

Explore These Other Childhood Favorites:

• Ammonia White Cake with Sour Cream Frosting – this cake was the primary cake recipe during our childhood
• Olivye Salad (Ukrainian Potato Salad) – every holiday or any Sunday needs it
• Ukrainian Oven Roasted Cabbage with Pork –  juicy and comforting every time