Go Back
–+ servings

Pork Stew with Potatoes and Pickles

No ratings yet
Tender pork, golden fried potatoes, and dill pickles simmer in a rich tomato sauce for a hearty, savory stew with a bright, slightly tangy finish.
Servings: 6
Print Recipe
Prep Time: 20 minutes
Cook Time: 1 hour 10 minutes
Total Time: 1 hour 30 minutes

Ingredients 

  • 1 1/2 lb (700 g) boneless pork shoulder or pork butt cut into bite-size strips
  • 1/2 teaspoon black pepper
  • 2 tablespoons vegetable oil for browning the pork
  • 1 large onion diced
  • 3 garlic cloves minced
  • 2 tablespoons tomato paste
  • 2 cups water or broth
  • 3/4 cup diced dill pickles
  • 1 bay leaf
  • 1/2 teaspoon dried thyme
  • 1 1/2 lb (700 g) potatoes peeled and cut into wedges
  • 4 tablespoons vegetable oil for frying the potatoes, plus more if needed
  • 1 teaspoon paprika
  • 1/3 teaspoon black pepper
  • 1/2 teaspoon salt plus more to taste if needed
  • 2 tablespoons chopped fresh parsley

Instructions

  • Season the pork with black pepper. Heat 2 tablespoons of oil in a large deep skillet over medium-high heat.
  • Add the pork in a single layer and let it brown before turning. Cook it in batches if needed so the pieces sear instead of steaming. Transfer the browned pork to a plate.
  • Add the diced onion to the same skillet and cook for 4 to 5 minutes, until softened and lightly golden.
  • Stir in the garlic and tomato paste. Cook for about 1 minute, stirring often, until the tomato paste darkens slightly and smells rich and savory.
  • Pour in the water or broth and scrape up the browned bits from the bottom of the skillet. Add the diced pickles, bay leaf, and dried thyme.
  • Return the pork to the skillet and bring the sauce to a gentle simmer. Cover and cook over low heat for 35 to 45 minutes, until the pork is tender.
  • While the pork simmers, heat 3 tablespoons of oil in a separate skillet over high heat. Add the potato wedges and fry for about 8 minutes, turning them occasionally, until lightly golden around the edges. The potatoes do not need to be fully cooked yet.
  • Add the fried potatoes to the pork and tomato sauce. Sprinkle in the paprika and 1/2 teaspoon salt, then gently stir everything together.
  • Cover and continue cooking for 15 to 20 minutes, until the potatoes are tender and have absorbed some of the tomato and pickle sauce. Add a small splash of water if the sauce becomes too thick before the potatoes are ready.
  • Remove the bay leaf, taste, and add more salt only if needed. Finish with fresh parsley and let the stew rest for 5 minutes before serving.

Notes

  • Use dill or naturally sour pickles, not sweet pickles. Their briny flavor is what makes this stew different from a regular pork stew.
  • Pork shoulder or pork butt works best because it becomes tender and juicy during the longer simmer.
  • Do not cook the potatoes completely during frying. Eight minutes over high heat is enough to give them lightly golden edges before they finish cooking in the sauce.
  • Add the salt near the end because the pickles already bring saltiness to the sauce.
  • Stir gently after adding the potatoes so the wedges hold their shape.
Tried this recipe?Leave a star rating and tag @DozusCook or tag #DozusCook