Caraway-Spiced Pork with Parsley Potatoes
40—45 Min
Breathing new life into a classic Viennese dish: This recipe for caraway-spiced pork with parsley potatoes by TV chef Franz Ruhm was a real hit in the 1970s. Little wonder — its strong seasoning creates a wonderfully aromatic flavor.
Ingredients 4 Portions
- 50 gPork fat
- 500 gPork, lean
- 1 pcs.Onion, finely chopped
- 1 Garlic clove
- 1 tbsp.Flour
- 1.5 tbsp.Tomato paste or tomato concentrate
- Water, as required
- 2 tbsp.Caraway, Whole
- 1 pinchTable Salt
- 1 pinchPepper Black, Ground
For the parsley potatoes
- 1 kgPotatoes
- 1 tbsp.Caraway, Whole
- Table Salt
- 1 Bunch of parsley, chopped
Preparation
- 1
In 50 grams of melted pork fat, fry a large onion, chopped medium-fine, until yellow in color. Then add ½ kilogram of thickly cut lean pork, salt to taste, a good pinch of cumin, a little ground pepper, a crushed clove of garlic and 1 to 2 tablespoons of tomato paste.
- 2
Cover and allow to steam in its own juices until the meat is tender but firm.
- 3
Now sprinkle over a tablespoon of flour, stir thoroughly and add water as required to create a smooth, runny sauce. Stew the caraway-spiced meat in this sauce until fully cooked.
- 4
Serve with salted potatoes or parsley potatoes: cut 1 kilogram of peeled potatoes into quarters and wash in cold water, add salt to taste and a good pinch of caraway and cook, partially covered, in cold water.
- 5
Once the potatoes are tender but firm, drain the water and leave to steam, fully covered, until completely soft and somewhat dry.
Hint:
For delicious parsley potatoes, combine a bunch of chopped parsley with one tablespoon of butter and add to the salted potatoes.
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