Pork with Pancakes Stewed in a Pot

Healthy 816 Last Update: Mar 18, 2021 Created: Feb 26, 2021 0 0 0
Pork with Pancakes Stewed in a Pot
  • Serves: 4 People
  • Prepare Time: 2 hours
  • Cooking Time: 2 hours
  • Calories: -
  • Difficulty: Easy
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Surely you have tried pancakes at least once in your life - delicate potato pancakes with a crispy crust. And in their homeland, in Belarus, potato pancakes are often tormented in a pot along with meat. This makes them even tastier.

Ingredients

Directions

  1. Peel the onions and potatoes. Grate potatoes on a fine grater, put in a colander set over a bowl. Season the potatoes with salt and leave for 3 minutes.
  2. Squeeze the potato mixture well with your hands and transfer to a large bowl. Gently drain the liquid from under the potatoes, and add the starch that has formed at the bottom of the bowl to the potato mass.
  3. Peel and grate the onion, add to the potatoes and mix - the onion will not darken the potato mass.
  4. Break eggs into a bowl of potatoes, add 3 tbsp. l. flour and stir. If the dough is too thin, add some more flour.
  5. Heat the olive oil in a wide skillet and add 1 tbsp each. l. potato dough. Fry the pancakes on both sides until golden brown.
  6. Cut the pork belly into small pieces. Peel the onion and cut into half rings. Preheat a skillet with 1 tbsp. l. olive oil and fry the brisket until golden brown on all sides, season with salt and pepper. Transfer the meat to a plate, add the onions to the pan and continue to fry until the onions are tender, add a little salt.
  7. Place the pork and onions in the bottom of a large ceramic pot. Overlap the pancakes on top. Cover the pot with a lid and place in the oven. Set the temperature to 160 ° C and cook for 1 hour.

Pork with Pancakes Stewed in a Pot



  • Serves: 4 People
  • Prepare Time: 2 hours
  • Cooking Time: 2 hours
  • Calories: -
  • Difficulty: Easy

Surely you have tried pancakes at least once in your life - delicate potato pancakes with a crispy crust. And in their homeland, in Belarus, potato pancakes are often tormented in a pot along with meat. This makes them even tastier.

Ingredients

Directions

  1. Peel the onions and potatoes. Grate potatoes on a fine grater, put in a colander set over a bowl. Season the potatoes with salt and leave for 3 minutes.
  2. Squeeze the potato mixture well with your hands and transfer to a large bowl. Gently drain the liquid from under the potatoes, and add the starch that has formed at the bottom of the bowl to the potato mass.
  3. Peel and grate the onion, add to the potatoes and mix - the onion will not darken the potato mass.
  4. Break eggs into a bowl of potatoes, add 3 tbsp. l. flour and stir. If the dough is too thin, add some more flour.
  5. Heat the olive oil in a wide skillet and add 1 tbsp each. l. potato dough. Fry the pancakes on both sides until golden brown.
  6. Cut the pork belly into small pieces. Peel the onion and cut into half rings. Preheat a skillet with 1 tbsp. l. olive oil and fry the brisket until golden brown on all sides, season with salt and pepper. Transfer the meat to a plate, add the onions to the pan and continue to fry until the onions are tender, add a little salt.
  7. Place the pork and onions in the bottom of a large ceramic pot. Overlap the pancakes on top. Cover the pot with a lid and place in the oven. Set the temperature to 160 ° C and cook for 1 hour.

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