Stew made of pork, potatoes and varying other ingredients is absolutely one of the best summer foods prepared in a Muurikka pan. We have tested f.ex. broccoli, cauliflower, Brussel sprouts, various vegetable mixes, chili peppers, beans, carrots, asparagus, zucchini along with pork and potatoes and it’s always just as good – no matter what you use.
Cook potatoes already beforehand and let them cool down. This stew is really quick to make, if potatoes and cauliflower/broccoli/Brussel sprouts are pre-cooked. You can pre-cook Brassicas in a microwave or on a stove in lightly salted water.
Honey melon and feta salad is a perfect match to eat on the side. Recipe for it can be found here.
If your pan is new and you haven’t used it yet, clean it first by washing it with hot water and dry it. Wipe the pan with oil all over the top surface, but do not let the centre of the pan get covered by a thicker layer of fat or grease. Heat up the pan on your grill or open fire until the grease darkens and dries. If needed, repeat the treatment until the pan turns black.
Version 1. (Opening picture)
PORTION: 2-3 servings
TIME TO MAKE: preparations about 30 minutes, grilling about 20-30 minutes
INGREDIENTS:
- 400 gr shredded pork
- 5 potatoes
- 1 yellow onion
- 1 small broccoli
- 6 garlic cloves
- 2 springs onion stems
- salt, black pepper, paprika powder
Pre-cook potatoes and let them cool down.
Peel potatoes and cut into cubes, set aside in a bowl.
Peel the onion and cut it finely, put into another bowl.
Peel the garlic cloves and press them along with minced onion.
Cut the broccoli into small florets and cook almost evenly in lightly salted water, using a microwave or stove. Drain and mix with potatoes.
Build a roaring fire in your fire ring and let it burn down to a hot bed of coals. Place the Muurikka pan over the heat. Add a few sticks to the fire so that some flame licks the bottom of the pan. Keep the fire stable through the whole cooking.
Pour in a large splash of oil. When the oil starts smoking stir in onion and garlic and let them simmer for about one minute before adding the shredded pork. Season with salt, black pepper and paprika powder and let them simmer until the meat is evenly cooked.
Stir in potatoes, broccoli and finely cut spring onion stems. Mix well and turn every now and then until all the ingredients are evenly cooked.
Version 2.
PORTION: 2-3 servings
TIME TO MAKE: preparations about 30 minutes, grilling about 20-30 minutes
INGREDIENTS:
- 400 gr shredded pork
- 5 potatoes
- 1 yellow onion
- 1 red bell pepper
- ½ cauliflower
- 6 garlic cloves
- salt, black pepper, paprika powder
Pre-cook potatoes and let cool down.
Peel potatoes and cut into cubes, set aside in a bowl.
Peel the onion and cut it finely, put into another bowl.
Peel the garlic cloves and press them along with minced onion.
Cut the red bell pepper in small pieces and mix with onion and garlic.
Cut the cauliflower into small florets and cook almost evenly in lightly salted water, use micro or stove. Drain and mix with potatoes.
Build a roaring fire in your fire ring and let it burn down to a hot bed of coals. Place the Muurikka pan over the heat. Add a few sticks to the fire so that some flame licks the bottom of the pan. Keep the fire stable through the whole cooking.
Pour in a large splash of oil. When the oil starts smoking stir in onion and garlic and bell pepper and let them simmer for about one minute before adding the shredded pork. Season with salt, black pepper and paprika powder and let them simmer until the meat is evenly cooked.
Stir in potatoes and cauliflower florets. Mix well and turn every now and then until all the ingredients are evenly cooked.
Tags: shredded pork potatoes vegetables Muurikka griddle pan grilling summerfood
Ruokasirkusta 