Baked Pork with Potatoes

Baked Pork with Potatoes Recipe from Malta - Delicious and Easy

Region / culture: Malta | Preparation time: 20 minutes | Cooking time: 2 hours | Servings: 4

Introduction

Baked Pork with Potatoes is a classic, hearty dish that brings warmth and comfort to any table. This recipe combines succulent pork with the earthy flavors of potatoes and onions, all baked to perfection in a rich beef stock. It's a simple yet satisfying meal that's perfect for family dinners, special occasions, or any time you're in the mood for something deliciously home-cooked.

History

The tradition of baking meat with potatoes has roots in many cultures, with variations of this dish found across Europe and the Americas. This particular recipe, with its use of pork, onions, garlic, and beef stock, likely originated from rural areas where these ingredients were readily available and needed to be cooked in ways that would feed a family efficiently. Over time, it has evolved into the beloved dish we know today, with each family adding their own touch to the recipe.

Ingredients

1 kg pork (chops or leg)
100 g onions
600 ml beef stock
4 cloves chopped garlic
1 kg potatoes
50 g cooking fat
salt and pepper
1 tbsp dried basil

How to prepare

Cut the meat into four portions.
Peel the potatoes and onions, and cut them into thick slices.
Prepare a baking dish by greasing it well.
Layer the potatoes and onions, arrange the meat on top, season it, sprinkle the crushed garlic, and cover with the remaining potatoes and onions.
Add stock and fat, then bake for at least 2 hours.
Check the stock frequently on low heat, adding more if required.

Variations

For a lighter version, substitute pork with chicken and use sweet potatoes instead of regular potatoes. Adding vegetables like carrots or parsnips to the baking dish can make this meal even more wholesome.

Cooking Tips & Tricks

To ensure the pork and potatoes bake evenly, cut them into uniform sizes. Browning the pork before adding it to the dish can add depth of flavor. For a crispier finish, uncover the dish for the last 30 minutes of baking. Adding herbs like rosemary or thyme can introduce new flavors to the dish.

Serving Suggestions

Serve this dish with a side of steamed green vegetables, such as broccoli or green beans, to add color and nutrition. A simple salad dressed with olive oil and vinegar can also complement the rich flavors of the pork and potatoes.

Cooking Techniques

Slow baking at a lower temperature ensures the pork and potatoes are tender and flavorful. For those short on time, using a pressure cooker can reduce the cooking time significantly while still delivering a delicious result.

Ingredient Substitutions

If beef stock is not available, chicken or vegetable stock can be used as alternatives. Olive oil or butter can replace cooking fat for a different flavor profile.

Make Ahead Tips

Prepare the dish up to the point of baking, then cover and refrigerate overnight. When ready to cook, simply bake as directed, adding a little extra time to account for starting from a cold state.

Presentation Ideas

Garnish the finished dish with fresh parsley or chives for a pop of color and freshness. Serving the pork and potatoes on a platter family-style encourages sharing and adds to the home-cooked feel.

Pairing Recommendations

A medium-bodied red wine, such as a Merlot or a Pinot Noir, pairs beautifully with the savory flavors of this dish. For a non-alcoholic option, a sparkling apple cider can complement the meal's richness.

Storage and Reheating Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to three days. Reheat in the oven or microwave until thoroughly warmed through, adding a splash of stock if the dish seems dry.

Nutrition Information

Calories per serving

A single serving of Baked Pork with Potatoes contains approximately 500 calories, making it a hearty meal option. Adjusting the portion size can help align this dish with your dietary needs.

Carbohydrates

This dish is a good source of carbohydrates, primarily from the potatoes, which are a staple energy source in many diets. One serving of Baked Pork with Potatoes contains approximately 45 grams of carbohydrates, providing the necessary energy for your daily activities.

Fats

The fats in this recipe come from the pork, cooking fat, and beef stock. In total, a serving contains about 20 grams of fat, which includes a mix of saturated and unsaturated fats. Using lean cuts of pork and low-fat beef stock can reduce the overall fat content.

Proteins

Pork is an excellent source of high-quality protein, essential for muscle repair and growth. Each serving of this dish provides roughly 35 grams of protein, making it a substantial part of a balanced diet.

Vitamins and minerals

This dish is rich in vitamins and minerals, including vitamin B6, potassium, and iron, which come from both the pork and the potatoes. These nutrients are vital for energy production, nerve function, and maintaining healthy blood.

Alergens

This recipe is free from common allergens such as nuts, dairy, and gluten. However, those with specific dietary restrictions should check the beef stock for any added ingredients that may not suit their needs.

Summary

Overall, Baked Pork with Potatoes is a balanced meal, providing a good mix of carbohydrates, proteins, and fats, along with essential vitamins and minerals. It's a nutritious option that can fit into a varied diet.

Summary

Baked Pork with Potatoes is a timeless recipe that combines simple ingredients into a comforting and satisfying meal. With its rich flavors, nutritional benefits, and versatility, it's a dish that can be enjoyed in many ways, making it a valuable addition to any cook's repertoire.

How did I get this recipe?

The moment I found this recipe is etched in my memory forever. It was a warm summer day, and I was visiting my dear friend Martha in her cozy little cottage by the sea. Martha was a fabulous cook, and her kitchen always smelled of delicious aromas that made my mouth water.

As soon as I walked through the door, I was greeted by the tantalizing scent of herbs and spices wafting through the air. Martha was bustling about the kitchen, humming a tune as she chopped vegetables and seasoned meat. I watched in awe as she effortlessly whipped up a feast fit for a king.

Curious to know what she was preparing, I asked Martha what she was cooking. With a mischievous twinkle in her eye, she handed me a worn and tattered recipe card and said, "This, my dear, is my secret recipe for Baked Pork with Potatoes. It's been passed down through generations in my family, and I'm happy to share it with you."

I eagerly took the recipe card and studied it intently. The ingredients were simple yet flavorful - pork loin, potatoes, onions, garlic, rosemary, thyme, and a splash of white wine. The instructions were straightforward, but Martha's handwritten notes in the margins added a personal touch that made the recipe feel like a cherished family heirloom.

With Martha's guidance, I set to work preparing the Baked Pork with Potatoes. I seasoned the pork loin with a generous amount of salt, pepper, and herbs, then seared it in a hot skillet until it was golden brown and crispy on the outside. The sizzle of the meat in the pan was music to my ears, and I couldn't wait to taste the finished dish.

Next, I peeled and sliced the potatoes into thick rounds, then tossed them with olive oil, garlic, and more herbs. I arranged the potatoes in a baking dish around the seared pork loin, then poured a splash of white wine over everything to add a touch of acidity and brightness to the dish.

As the Baked Pork with Potatoes roasted in the oven, the kitchen filled with the mouthwatering aroma of savory meat and crispy potatoes. Martha and I chatted and laughed as we waited for the dish to be done, the anticipation building with each passing minute.

When the timer finally dinged, I carefully removed the Baked Pork with Potatoes from the oven and marveled at the golden brown crust that had formed on the meat and potatoes. The pork was tender and juicy, while the potatoes were perfectly cooked and infused with the flavors of the herbs and garlic.

Martha and I sat down at her rustic dining table and shared a meal of Baked Pork with Potatoes, savoring each bite as if it were a precious gift. The dish was a symphony of flavors and textures, with the rich and savory pork complementing the earthy and creamy potatoes perfectly.

As we finished our meal, Martha leaned back in her chair with a satisfied smile and said, "Cooking is more than just following a recipe, my dear. It's about infusing each dish with love and care, and sharing it with those who mean the most to you."

I nodded in agreement, grateful for the lesson that Martha had imparted to me that day. The Baked Pork with Potatoes would forever hold a special place in my heart, as a reminder of the joy of cooking and the importance of sharing good food with loved ones.

And so, whenever I prepare Martha's recipe for Baked Pork with Potatoes in my own kitchen, I am transported back to that warm summer day by the sea, where the scent of herbs and spices filled the air and the laughter of dear friends filled my heart.