Braised Pork and Potatoes Recipe

Braised Potatoes with Pork: a hearty one-pot dish made with tender pieces of pork, soft Yukon gold potatoes, carrots, onions, and a naturally thickened sauce from the potatoes. This comforting pork and potato stew is perfect for family dinners, weekend meals, gatherings, and holiday tables.

Braised Potatoes with Pork is a simple, cozy, and filling meal that brings together everyday ingredients in the most comforting way. This dish was a childhood favorite in many Ukrainian homes, where tender meat and potatoes were cooked together until everything became flavorful, soft, and satisfying. It is the kind of dinner that does not need anything fancy to make it special.

The beauty of this braised potatoes recipe is in its simplicity. Pork is gently cooked until tender, then combined with potatoes, carrots, and onions. As the potatoes simmer, they release starch into the broth, creating a light, creamy sauce without adding flour or heavy cream. The carrots add color and mild sweetness, while the onions bring a soft, savory flavor that ties the dish together.

This Ukrainian-style pork potato stew is a practical recipe for busy days because it uses ingredients many home cooks already keep on hand. Potatoes, carrots, onions, pork, salt, pepper, bay leaves, and fresh herbs come together in one pot to make a complete main course. It is warm, nourishing, and easy to serve for lunch, dinner, or a larger family gathering.

Braised Potatoes with Pork can also be a comforting addition to a holiday meal. Its golden potatoes, orange carrots, green herbs, and tender meat make it both homey and inviting. Serve it on its own as a main dish, or pair it with a fresh salad, pickles, or simple bread for a complete meal.

Braised Potatoes with Pork Recipe:

This recipe is prepared in a similar way to soup, but with less broth and a thicker, stew-like texture. The pork is first cooked in water until tender. After that, potatoes, carrots, onions, and seasonings are added and simmered until the potatoes are fully cooked.

For the best texture, season the dish as it cooks rather than waiting until the very end. Once the potatoes are added, stir as little as possible. Too much stirring can break the potatoes apart and turn the dish mushy. A gentle stir at the end is enough to combine the ingredients and fresh herbs.

Cut the meat and potatoes into similar-sized pieces so they cook evenly. Half-inch pieces work well, especially for children or anyone who prefers smaller bites. If you like larger chunks, cut both the pork and potatoes into larger pieces and allow a little more time for the meat to become tender.

What Potatoes are Best for Braising?

Yukon gold potatoes are an excellent choice for braised potatoes with pork. They have a pleasant buttery texture and enough starch to help thicken the sauce, yet they hold their shape better than many other varieties. This makes them ideal for a stew-style dish where the potatoes should be tender but not completely broken down.

Russet or red potatoes can also be used if that is what your family prefers. If using a different potato variety, taste the dish before serving and adjust the salt and pepper as needed. Some potatoes absorb seasoning differently, so small adjustments can make a noticeable difference in flavor.

What Meat is Best for Braising?

Pork tenderloin or pork shoulder both work well in this recipe. Pork tenderloin is a good option if you prefer leaner meat that still stays tender when simmered gently. Pork shoulder is also suitable and can add a richer flavor, especially if you enjoy slightly more marbling.

Beef or chicken may also be used, as long as the meat is not too dry or overly lean. Since this recipe does not brown the meat first, the pork cooks gently in water, similar to preparing meat for soup. This helps keep the pieces moist while the potatoes cook.

Chicken thighs can become very soft and may shred during the final stir. The flavor will still be good, but the dish will have shredded chicken instead of neat cubes of meat. If you prefer to brown the meat before simmering, pork shoulder or chicken thighs are better choices because they stay tender after longer cooking.

Ingredients for Braised Potatoes Recipe:

• Pork meat, such as tenderloin or pork shoulder
• Large carrots
• Yukon gold potatoes
• Yellow onions
• Fine salt
• Grapeseed oil or vegetable oil
• Dried bay leaves
• Ground black pepper
• Fresh dill
• Fresh green onions
• Water

How to Make Braised Potatoes with Pork?

Prepare the vegetables while the pork is cooking to make the process easier. After peeling and cutting the potatoes, place them in a bowl of cold water until you are ready to add them to the pot. This helps prevent discoloration.

1. Cook the pork. Cut 1 pound of pork tenderloin into bite-sized pieces, about 1/2 inch thick. Place the pork in a 6-quart Dutch oven, cover with water, and bring to a boil. Discard the foamy water, rinse the meat, and use a strainer if needed.

Return the meat to the Dutch oven. Add 4 cups of water, 1/2 teaspoon fine salt, 1/8 teaspoon ground black pepper, and 2 dried bay leaves. Cover with a lid, bring to a boil, reduce the heat to medium-low, and cook for 20 minutes, or until the meat is tender.

2. Sauté the onions and carrots. Heat 3 tablespoons of oil in a medium non-stick skillet over medium heat. Add 2 small finely chopped onions and sauté for 4 to 5 minutes, until softened and translucent. Add 2 large julienned carrots and sauté for another 4 to 5 minutes, until softened. Add a little more oil if the mixture seems too dry. The carrots may also be grated on the large holes of a grater. Turn off the heat and set aside.

3. Prepare the potatoes. Peel and cube 8 large Yukon gold potatoes into 1/2-inch pieces. Place them in a large bowl and cover with cold water until ready to use.

4. Add the potatoes, carrots, and onions. Once the meat is tender, add the sautéed carrots and onions to the pot. Drain the potatoes and add them as well. Sprinkle in the remaining 1 teaspoon of salt and 1/8 teaspoon of ground black pepper.

If needed, gently push the potatoes down so they are covered by the liquid. Bring to a light boil, cover with the lid, and cook for 30 minutes, or until the potatoes are tender when pierced with a fork.

Keeping the potatoes on top of the carrots and meat helps them hold their shape. They will gently steam and simmer without breaking apart too quickly. Taste and adjust the salt or pepper if needed.

5. Add fresh herbs. Add 2 tablespoons of finely chopped fresh dill and 1/4 cup of finely chopped green onions. Stir gently with a stainless steel spoon just until combined. Avoid overmixing, because the potatoes can become mushy.

Garnish with more fresh herbs before serving, if desired.

Store leftover braised potatoes in the refrigerator once cooled. Reheat over medium heat until fully warmed through.

TIPS for Making Braised Potatoes with Pork:

• Use pork tenderloin or pork shoulder for the best texture. Beef or chicken can also be used.
• Discarding the first foamy cooking water keeps the dish cleaner and more appealing.
• If cutting the meat into larger chunks, increase the first cooking time to about 25 minutes.
• Season the dish gradually as it cooks so you do not need to stir too much at the end.
• Use a stainless steel spoon to gently stir the cooked potatoes. Long stirring or heavy mixing can mash the potatoes.

Explore These Other Childhood Favorites:

• Ammonia White Cake with Sour Cream Frosting – a nostalgic cake from childhood
• Olivye Salad, also known as Ukrainian Potato Salad – a familiar holiday and Sunday dish
• Ukrainian Oven Roasted Cabbage with Pork – juicy, simple, and comforting