Baked Pork with Vegetables (Print Version)
# Ingredients:
→ Pork
01 -
1 to 1.2 kg pork (such as shoulder or loin)
02 -
Salt, to taste
03 -
Black pepper, to taste
04 -
Paprika, to taste
→ Vegetable Layer
05 -
2 onions, diced
06 -
1 large carrot, peeled and sliced
07 -
200 grams mushrooms, sliced
08 -
Vegetable oil, for frying
09 -
Salt, to taste
10 -
Black pepper, to taste
→ Mashed Potatoes
11 -
6 potatoes, peeled and chopped
12 -
Water, for boiling
13 -
Salt, to taste
14 -
200 grams Suluguni cheese (or any cheese of your choice)
15 -
Butter, to taste
16 -
Warm milk, to taste
17 -
Chopped parsley, for garnish
# Instructions:
01 -
Preheat the oven to 180-190°C. Season the pork with salt, black pepper, and paprika on both sides. Place the seasoned pork on a baking sheet or baking dish.
02 -
Heat vegetable oil in a skillet over medium heat. Add diced onions and fry until they start to soften. Add sliced carrots and fry for a few more minutes. Add sliced mushrooms and cook until tender. Season with salt and pepper.
03 -
Place the sautéed vegetables evenly over the pork in the baking dish. Bake in the preheated oven for about 40 minutes at 180-190°C.
04 -
Boil the chopped potatoes in a pot of water with salt until soft, about 15-20 minutes. Drain the water, then mash the potatoes with butter and warm milk until smooth. Stir in the cheese until melted and incorporated. Garnish with parsley.
05 -
After 40 minutes, check the pork for doneness. If cooked through, add the mashed potatoes on top or to the side of the pork. Increase the oven temperature to 220°C and bake for an additional 15-20 minutes until the top is golden and slightly crispy.
# Notes:
01 -
Ensure the pork is well-seasoned to enhance flavor.
02 -
Use a meat thermometer to check for doneness; the internal temperature should reach at least 70°C.
03 -
For extra flavor in mashed potatoes, add minced garlic or herbs.
04 -
To crisp the mashed potato topping, place under a broiler for a few minutes.