SafePlates

Ingredients

• 1 lb (450g) pork shoulder or loin, cut into 1-inch (2.5cm) cubes
• 4 medium potatoes, peeled and thinly sliced (about 1.5 lbs / 700g)
• 1 large carrot, peeled and thinly sliced (about 6 oz / 170g)
• 1 large onion, chopped (about 6 oz / 170g)
• 1 bell pepper, chopped (about 5 oz / 140g)
• 2 cloves garlic, minced
• 2 large eggs
• 1 cup (240ml) milk
• 2 tbsp (30ml) vegetable oil
• 1 tsp (5g) salt
• 1/2 tsp (2g) black pepper
• 1/2 tsp (2g) paprika
• 1/2 cup (2 oz / 60g) shredded cheese (optional)
• Fresh herbs (dill or parsley), chopped, for garnish

Instructions

1. Preheat your oven to 375°F (190°C).
2. Heat the vegetable oil in a large skillet over medium-high heat. Add the pork cubes and cook, turning occasionally, until browned on all sides, about 5-7 minutes. Remove from heat.
3. In a large mixing bowl, combine the sliced potatoes, carrot, onion, bell pepper, and minced garlic. Add the browned pork, salt, black pepper, and paprika. Mix well to evenly distribute the seasonings.
4. Lightly grease a 9x13-inch (23x33cm) baking dish. Spread the pork and vegetable mixture evenly in the dish.
5. In a separate bowl, whisk together the eggs and milk until well combined. Pour this mixture evenly over the contents of the baking dish.
6. Cover the dish tightly with aluminum foil and bake in the preheated oven for 40 minutes.
7. Remove the foil, sprinkle the shredded cheese on top (if using), and bake uncovered for an additional 15-20 minutes, or until the potatoes are tender and the top is golden brown.
8. Remove from the oven and let the bake rest for 5 minutes before serving. Garnish with fresh chopped herbs.

Tip

For extra flavor, marinate the pork in minced garlic and chopped herbs for 30 minutes before browning. Serve with a crisp green salad or pickled vegetables for a balanced meal.