Pork steak in foil
Pork roast in foil is something I often make when I'm craving something hearty but don't feel like spending too much time by the oven. It's the kind of dish that's easy to prepare, filling, and can be made with just a few potatoes, a piece of meat, and some smoked meat you might have in the fridge. The meat marinates quickly, the flavors blend during baking, and in the end, you can serve the meal without any complications.
Quick Info
Total time: approximately 2 hours
Preparation time: 20 minutes + 60 minutes marinating
Baking time: 45-60 minutes
Servings: 4-6
Difficulty: easy
Recipe type: oven roast, suitable for a weekend dinner or lunch with family/friends
Ingredients
800 g pork shoulder
1 tablespoon classic mustard
1 tablespoon paprika
5 cloves garlic
salt, pepper, marjoram
3-4 onions
a few slices of bacon
some smoked sausages
5-6 potatoes
a little spicy ketchup
Preparation method
1. Cut the pork into thick strips, about the width of a finger. Place them in a large bowl.
2. Add the mustard, paprika, and crushed garlic over the meat. Season with salt, pepper, and marjoram to taste. Mix well to coat all the meat with the spices.
3. Cover the bowl and refrigerate for at least an hour. You can leave it longer, but an hour is enough for it to absorb the flavors.
4. Prepare a baking tray with aluminum foil. Lay a layer of bacon directly on the foil.
5. Pour the marinated meat over the bacon, spreading it evenly.
6. Slice the onions and place a layer over the meat.
7. Peel and slice the potatoes thinly. Layer them over the onions to cover everything as evenly as possible.
8. Slice the sausages and place them on top of the potato layer.
9. Cover the tray with another layer of aluminum foil, sealing the edges to keep the steam inside.
10. Place the tray in the preheated oven at 180-200°C. Bake for 45-60 minutes. Do not open the oven before 45 minutes.
11. After an hour, lift the foil and check if the meat is tender and the potatoes are cooked through. If not, leave it a little longer.
12. Remove the tray, take off the top foil. Drizzle some spicy ketchup on top and serve the roast hot, alongside pickled cucumbers or peppers.
Why I make this recipe often
It's practical when I have guests or want to cook in bulk. It reheats well, doesn't involve complicated techniques, and I like that I can use basic ingredients that I usually have on hand.
Tips and Variations
Tips
Don't cut the potatoes too thick, or they won't cook evenly.
Don't skip marinating the meat; even an hour makes a difference in flavor.
Substitutions
You can use pork neck if you don't have shoulder, but it will be fattier.
Bacon can be replaced with any thin smoked meat you have.
Spicy ketchup is optional; you can omit it or use another sauce.
Variations
You can add some slices of bell pepper between the layers.
If you have sweet potatoes, you can add a few slices for a different flavor.
It also works with unsmoked sausages, but the final taste will be different.
Serving Ideas
Serve immediately while it's warm, with simple pickles: cucumbers, peppers, or sauerkraut.
A fresh cabbage salad or tomatoes work well in summer.
I don’t recommend serving with bread, as it's quite filling with the potatoes.
Frequently Asked Questions
Can the pork be cut into cubes instead of strips?
Yes, but strips cook more evenly and absorb the marinade better.
Do I need to add water or any liquid to the tray?
No, it's not necessary. The vegetables and meat will release enough juice under the foil.
Can I make the roast with chicken instead?
Technically yes, but the cooking time will be shorter, and chicken won't remain as juicy.
Is it mandatory to marinate the meat for 60 minutes?
It's not mandatory, but if you're in a hurry, at least 30 minutes should be left to chill.
What kind of sausages is best?
I use smoked sausages for a more intense flavor, but any sausages you have will work.
Nutritional Values
Approximately per serving (out of 6):
Calories: 450-520 kcal
Protein: 28-32 g
Fat: 23-27 g
Carbohydrates: 28-33 g
Values may vary depending on the type of meat, sausages, and how much bacon you use. Ketchup and potatoes add some carbohydrates.
Storage and Reheating
It can be stored in the refrigerator, covered, for up to 2 days. You can reheat it in the oven or on a skillet over low heat. It's not a roast that keeps well for a long time – after 2 days, the potatoes change texture. It's better to make it fresh when you're craving it.
Ingredients: 800 g pork shoulder, 1 tablespoon classic mustard, 1 tablespoon paprika, 5 garlic cloves, salt, pepper, marjoram, 3-4 pieces of onion, bacon, smoked sausage, 5-6 potatoes, a little spicy ketchup
