Braised Porked with Carrots and Roughly Mashed Potatoes

Prepare the ingredients. Prepare all the ingredients and preheat the oven to 180 C 🍖✨

Cut the meat. Cut the meat into smaller cubes, season with salt and pepper

Cut the onion and garlic. Slice the onion and garlic thinly

Cut the carrots. Cut the carrots into rounds

Place in a roasting dish and add bouillon. Place everything in a roasting dish, add bouillon dissolved in water (1-2 cups for 4 servings, so that the meat is roughly half submerged, or use stock) and bake in the preheated oven for about 40 minutes until the meat is tender

Cook the potatoes. Cut the potatoes into cubes and cook in salted water over low heat for about 15 minutes until tender (smaller pieces will be done sooner)

Slice the spring onion. Slice the spring onion and separate the white and green parts

Make the mashed potatoes. In a pot over low heat, briefly sweat the white part of the spring onion for about 1-2 minutes, add the cooked potatoes, butter, and mash everything into a puree

Reduce the sauce. After baking, remove the meat from the roasting dish and reduce the sauce on the stove over medium heat for about 5-10 minutes so it thickens slightly

Serve. Serve and enjoy the dish 🍖🥔✨