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Spicy pork with peas and french fries
Pork strips simmered with onions, garlic, caraway seeds, chili, and green peas, then tossed with golden french fries. Serves 4.
Save on PinterestRecipe at a glance
- Prep time
- 20 min
- Cook time
- 50 min
- Total time
- 1 hr 10 min
- Servings
- 4 servings
- Difficulty
- Medium
- Cuisine
- Slovak
Spicy pork with peas and potatoes is a quick home-style dish of meat simmered with onions, garlic, and caraway seeds. Thin strips of pork are browned with onions, then simmered with water for about a quarter of an hour. The green peas are added halfway through so they don't overcook. Season with marjoram just before finishing and serve with potatoes. Ground chili adds heat, but you can leave it out if children will be eating the dish.
Ingredients
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Instructions
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Cut the pork into thin strips. Heat a little oil in a pot, sauté the onions, sliced into rings, and add the pork.
Sprinkle with a little caraway and brown the pork. Add the water, season with salt and ground chili, and add the crushed garlic. Cover and simmer for about 15 minutes, adding the peas after 5–7 minutes of simmering so they don't overcook.
Continue simmering, covered, and stir in the marjoram just before removing from the heat.
Cut the potatoes into french fries. Heat the oil in a pot until very hot and fry the potatoes in small batches until golden. Transfer to a paper towel to drain off excess oil.
Finally, toss everything together and serve.
Tip: For a short simmer, choose a tender cut of pork, such as loin or leg, and slice it across the grain. If using canned peas, add them at the end and heat just until warmed through.
Nutrition facts
Approximate values per serving, calculated from the ingredients
- Energy
- 571 kcal
- Protein
- 39 g
- Carbohydrates
- 60 g
- of which sugars
- 7.8 g
- Fat
- 19 g
- of which saturates
- 6.7 g
- Fiber
- 9.9 g
- Salt
- 0.7 g
Calculated from the raw ingredients, without frying oil. Where an amount is “to taste”, typical amounts are used. Food composition: USDA FoodData Central and product labels.
This recipe was translated from the Slovak original: Pikantné bravčové na hrášku so zemiakmi
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