John Myers
Pork Pepper with Cumin Potatoes
The perfect pork pepper with cumin potatoes recipe with a picture and simple step-by-step instructions.
- 600 g Saddle of pork roast
- 500 g Onions
- 1 Carrot (approx. 100 g)
- 1 Parsnip (approx. 100 g)
- 2 tbsp Pan butter
- 600 ml Clear meat soup (3 teaspoons instant / here: from Maggi)
- 2 tbsp Light rice vinegar
- 1 tsp Salt
- 0,5 tsp Pepper
- 1 tsp Caraway seeds
- 1 Bay leaf
- 5 Cloves
- 1 tbsp Food starch
- 600 g Potatoes
- 1 tsp Salt
- 1 tbsp Butter
- 1 tsp Caraway seeds
- Wash the meat, pat dry with kitchen paper and cut into cubes (approx. 2 * 2 cm). Peel and quarter the onions. Peel the carrot and parsnip with the peeler, scrape with the vegetable blossom scraper / peeler 2 in 1 decorating blade and cut into decorative slices (approx. 1 cm thick) with the knife. Heat the pan butter in a high pan, fry the meat in it until it takes on color and remove it again. Put the vegetables (carrots, parsnips and onions) in the pan and stir-fry briefly. Add the meat again and pour over the stock (600 ml). With light rice vinegar (2 tablespoons), salt (1 teaspoon), pepper (½ teaspoon). Season the bay leaf and cloves (5 pieces) and cook with the lid closed. Remove the spices (bay leaf and cloves) again and simmer / reduce without the lid for about 15 minutes. Finally, stir in the cornstarch (1 tbsp) in cold water and thicken the pork pepper with it. In the meantime, peel and wash the potatoes and cook them in salted water (1 teaspoon) for 20 minutes. Drain the potatoes, let them evaporate a little and fry / roll in a pan with butter (1 tbsp) and caraway seeds (1 teaspoon). Serve pork pepper with cumin potatoes.
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