Pork with potatoes from the Russian oven

Category: Meat dishes

Kitchen: Russian

Pork with potatoes from the Russian oven

Ingredients
Pork	1 kg
Potatoes	1 kg

Cooking method

And nothing more can be said. Everything in the title says.
But still ... all the same. I want to devote this post to our grandmothers. Whoever is lucky in this life, and he had a grandmother in the village, will understand me. Why exactly in the village? Yes, it is unlikely that in the cities there were Russian stoves in apartments. Although ... this must have happened. And so our grandmothers fed us, who were running over and hungry with such simple food. But unusually tasty and…. In general, dedicated to our grandmothers. The kingdom of heaven to them ... as long as we remember them - they will live in our hearts.
For the implementation of the described enterprise, nothing is needed. A Russian stove, birch firewood, a couple of pots and some food. Well, and of course the desire to cook lunch for tomorrow. And a little more laziness. Yes, laziness. To not want to mess around for a long time. And all of her !!! Our Russian stove!
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The meat, according to the title, will be pork. That's it. To be sure with fat.
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The onion will not be superfluous here. He lives in our hayloft. Chop it into cubes.
But the garlic ... here is purely an amateur. I did not add, but if someone wants to, then the best thing is to cut it into circles and lightly fry in oil before frying the meat. Do not forget to remove it after that.
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Heat the frying pan over high heat and put the pork on it. Fry. We fry it so that the meat inside remains juicy. And on top, only a beautiful crust formed.
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Then put the meat in a saucepan. We send chopped onions there ...
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... potatoes and all the spices - add seasonings. Salt, bay leaf and freshly ground pepper, sprinkle everything.
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Mix well ... BUT !!! … carefully. Delicately, I would say.
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... and add water. Clean, well, BUT !!! boiled. I'll tell you a secret ... if suddenly there is a broth - meat or, for example, chicken, even - it will not be worse. True true. I'm not cheating.
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Here. The stove was heated, the coals burned out, the ash was dumped. All. We cover the saucepan and put it in the stove. Deeper. Now you can rest. Because it will be ready tomorrow. Then we'll get the saucepan.
The stove will do everything further by itself.
What will it do? But tomorrow we'll see.
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And now tomorrow ...
The pan was taken out of the stove.
We open the lid.
And ... we gleam, squinting with pleasure. Words won't help here. Once again I am convinced that our stove has the properties of a time machine. It just takes you to childhood. All these scents are so familiar and… eh! Words fail.
We inhale for a couple of minutes ... Then, I recommend removing the fat from above. BUT!!! It's a matter of taste. And mix.
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A good potato, and only pork ....
Angela to you at the meal !!!
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AnyaAnechka

Wow, it’s a Russian stove, salivation started to flow, I even felt the aroma ... very beautiful and tasty. Thanks for the recipe

stall

Well, how can potatoes with meat be tasteless? Tasty, and tasty again. We can love different delicacies and be not poor people, but as much as we do not love oysters and caviar, but every day we would eat and eat potatoes with meat !!!!

Marfusha5

Ivanych, every time I read your recipes with pleasure and at the same time swallow saliva) The Russian stove was in our village, but we have not been there for 10 years. I remember the taste of milk porridge, pies from the Russian oven. I can imagine how delicious it turns out potatoes with pork. Mmmm .... Everyone, you teased me .... I'll cook this dish tomorrow, but in a Russian apartment stove called "multicooker")))) Now I must somehow get out of it)))) I love this dish oh-oh. Thank you very much for another masterpiece. Even from yesterday's villager, I have not moved away, but here is something I'm going to eat chtol))))))) at half past midnight))))

toffee

A purely technical question: Why rake the ash? So that the saucepan doesn't get dirty?
In the picture, where the pan is already in the stove, the stove is either black inside and outside, or white.

kavmins

ehh, we can't live like that ... our grandmothers understood a lot about healthy and tasty food! but for this seemingly "lazy" dish it is necessary to chop wood, and flood, and bring water .. we are so "lazy" now and not under our power ..)))
I keep remembering what hams my grandmother used to bake in dough, in the oven, like a pig would be slaughtered, and made sausages, and all the dishes - borscht, soups, cereals, and pickles from barrels that were used in the huge cellar - this is an unforgettable taste of childhood .. and how she was managed without running water, and even with 4 children - that's really marvelous! and vegetable gardens of 15-20 hectare only at the house, and there were also allotments of land in the field, pigs, rabbits, chickens, ducks, geese - how can we do without them!

Innushka

Ivanych, oven in general respect and fire !!!! a hundred times better and cooler than any multicooker and a double boiler))) and you can't tear off such potatoes by the ears) THANKS FOR THE TREATMENTS !!!)

iritka

Ivanych, thank you so much for the recipe, and for our grandmothers.

Yes, food from the Russian stove is remembered from childhood, when in the summer my mother took my sister and me to the village to see my grandmother. Even though my mother was a great cook, the simplest food from the stove not only seemed, but was unusually tasty. When I bought the house in the village, there was a Russian stove in one half of it, unfortunately already half disassembled. We did not restore it, but put it as in the other half - the Swede. And at ForumHouse I was taught how to cook food in Shvedka (by the way, in Holland too), which is practically no different from that prepared in the Russian stove. All you need to do is cook not on the stove, but in the firebox, after all the firewood has burned out. So advice to summer residents who have Swedish and Dutch stoves - take the recipes for the Russian stove into service, save, and then try to cook in an ordinary brick stove at the dacha. I am sure you will not be disappointed.

Mirabel

And probably such a tasty thing can be cooked slowly ... only without water
Ivanych, Well!