Pork and Potatoes in a Stovetop Cauldron
This hearty pork and potato stew is cooked slowly in a heavy cauldron with carrots, onions, tomatoes and peppers. Fresh herbs and spices add plenty of flavor to the tender meat and vegetables.
Updated : 07 October, 2026
Easy
About 30 min.
Ingredients
600 grams
Pork
800 grams
Potato
1
Onion
1
Carrot
1
Bell pepper
3
Tomato
2
Garlic
1 teaspoon
Adjika
50 milliliters
Vegetable oil
250 milliliters
Water
to taste
Salt
to taste
Pepper
1
Laurel leaf
to taste
Greens
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Prepare the ingredients. You can use pork neck or another suitable cut of pork. If the meat is frozen, thaw it completely in the refrigerator beforehand. Small or medium-sized potatoes work especially well.
Step 2
Pat the pork dry with paper towels and cut it into small pieces. Peel the onion and carrot. Cut the onion into large cubes and the carrot into rounds or thick sticks.
Step 3
Heat neutral vegetable oil in a cauldron over high heat. Add the pork and cook, stirring frequently, for 7–10 minutes, until golden.
Step 4
Add the carrot and onion to the pork.
Step 5
Cook everything together, stirring, for another 5–10 minutes.
Step 6
If the potatoes are large, cut them into halves or quarters. Cut the tomatoes into large pieces, peeling them first if desired. Dice the bell pepper. Peel the garlic and slice it thinly or press it. Add the potatoes, tomatoes, bell pepper and garlic to the cauldron, then add the bay leaf.
Step 7
Season with salt to taste, add spicy tomato and pepper sauce and any other spices you like. Pour in approximately 1 cup of water. If desired, replace the water with tomato juice or diluted tomato paste.
Step 8
Mix everything thoroughly and bring to a boil over high heat.
Step 9
Reduce the heat to low, cover and simmer the pork and potatoes for approximately 30–40 minutes.
Step 10
Remove the lid, increase the heat slightly and cook for another 10 minutes. Sprinkle with chopped fresh herbs toward the end of cooking.
Step 11
Remove the cauldron from the heat, cover and leave the dish to rest for at least 10 minutes.
Step 12
Serve the pork and potatoes hot with fresh vegetables or salad.
Author note
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