Myaso v Horshchykakh – Pork and Potato in Clay Pots
There’s something deeply comforting about pulling a clay pot of bubbling, golden-topped goodness straight from the oven. This pork and potato bake layers tender pieces of pork, earthy mushrooms, sweet onions, and creamy potatoes, all crowned with a blanket of melted cheese that turns irresistibly crisp at the edges. It’s the kind of homestyle dinner that fills your kitchen with warmth and gathers everyone to the table without a second invitation. You’ll love how the individual pots make each serving feel special, almost like a little gift baked just for you.
Cooking in clay pots is a cherished tradition across Ukraine and much of Eastern Europe, where families have long relied on these humble vessels to coax slow, even heat into meats and root vegetables. The unglazed clay holds moisture beautifully, so the pork stays juicy and the potatoes soak up all the savory juices around them. Generations ago, these pots would go straight into a wood-fired oven, and the gentle, enveloping heat is exactly why this dish tastes so soulful. Starting the pots in a cold oven, as you’ll do here, mimics that gradual warming and keeps the clay from cracking.
A few simple touches make all the difference. Browning the pork first over high heat locks in flavor, then a gentle simmer keeps it meltingly tender. Par-boiling the potatoes ensures they finish cooking at the same pace as everything else, so you never end up with a crunchy surprise. And don’t rush the mushrooms, give them time to release their liquid and concentrate that deep, woodsy taste before the onions and butter join the party.
Tips & Substitutions
- Pork swap: Boneless chicken thighs or beef chuck both work well; just adjust the simmering time so the meat turns tender.
- Mushrooms: Cremini or baby bella add even more depth than white button mushrooms, and a handful of dried porcini (rehydrated) makes it extra special.
- Cheese: Any good melting cheese shines here, try Gouda, Monterey Jack, or a sharp white cheddar in place of the hard cheese.
- Lighter touch: Swap the mayonnaise for a spoonful of sour cream or a drizzle of heavy cream if you prefer.
- No clay pots? A covered casserole dish or individual oven-safe ramekins will do the trick beautifully.
Serve these pots piping hot, straight from the oven, with the lids lifted right at the table so everyone catches that fragrant burst of steam. A crisp green salad or a few pickled vegetables on the side balances the richness perfectly. Any leftovers keep well in the fridge for up to three days, just reheat gently, covered, in a warm oven so the cheese stays luscious. Smachnoho, and enjoy every cozy bite!
Part of Ukrainian cuisine — 301 more recipes in the section.
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Ingredients
Instructions
Cut the pork into medium pieces. Fry it in oil, stirring constantly: first over high heat for 5-6 minutes, then for another 10 minutes over low heat so the meat becomes soft and juicy.
Wash and peel the potatoes, cut them into medium chunks, and boil them until half-cooked in salted water.
Cut the onion into medium pieces and slice the mushrooms lengthwise. Saute the mushrooms in a skillet with oil for 10 minutes, then add the onion and butter.
Meanwhile, grate the cheese on a coarse grater.
Layer the ingredients in clay baking pots: first the potatoes, then the pork, a little mayonnaise, the mushrooms with onion, and the grated cheese on top.
Cover the pots with their lids and place them in a cold (not yet preheated) oven. Bake for 20 minutes at 180 degrees Celsius (350 degrees Fahrenheit).
Serve the pork pots hot, straight from the oven. Enjoy!
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