Wash the meat and dry it with paper towels. Cut into small pieces. Preheat a frying pan or cauldron with a thick bottom and pour in the oil. We send the meat to hot oil and fry over high heat, stirring every minute.
Cut the onion into large cubes, the carrots into semicircles. As soon as the meat begins to golden, immediately add onions and carrots there. Stir and turn on medium heat. Cooking under the lid until the onion is transparent.
Cut the potatoes into cubes. Salt, add spices and mix. Reduce the temperature to a minimum, add the potatoes to the meat, but don’t stir immediately. Fill with water (0.25-0.5 cups), cover with a lid and simmer for 20-25 minutes.
Stir, salt and add garlic squeezed through a press. Fill the roast with 3-4 ladles of boiling water. To prevent the broth from “pulling” all the salt from the food, add a little salt (0.25 teaspoons) to the ladle and dissolve. (If you decide to cook a roast with tomato, then dilute the pasta with sugar in the aforementioned salty broth and pour the contents of the pan.) Cook for another 5 minutes over medium heat.
Roast pork with potatoes is ready. Sprinkle with chopped herbs before serving.
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