Spicy Pork French Style
3 servings
25 minutes
Spicy French-style pork is a delightful dish where juicy pork gains a rich aroma from mustard sauce, bacon, and spicy jalapeño notes. Despite its name, the dish is closer to Russian cuisine, adapting traditional French cooking techniques to local tastes. Crispy bacon adds textural complexity, while the blend of two types of mustard makes the flavor layered and expressive. Cherry tomatoes add a refreshing tanginess, and parmesan brings noble creaminess. It’s the perfect dish for a family dinner or festive table that can impress with its harmonious combination of tender meat and rich flavor nuances. Served hot, it pairs wonderfully with potato sides or fresh vegetables.
1
Thinly slice the cherry tomatoes.
- Cherry tomatoes: 45 g
2
Cut the onion into thin rings.
- Onion: 40 g
3
Chop the bacon coarsely.
- Bacon: 25 g
4
Finely chop the jalapeños and sun-dried tomatoes.
- Jalapeno pepper: 10 g
- Sun-dried tomatoes: 2 pieces
5
In a deep bowl, combine both types of mustard and mayonnaise.
- Mayonnaise: 2.5 tablespoons
- Dijon mustard: 1.5 tablespoon
- Wholegrain Dijon mustard: 1 tablespoon
6
Place bacon on a dry hot skillet. Fry on both sides for about 4 minutes.
- Bacon: 25 g
7
Once the bacon is browned, transfer it to a bowl.
8
Add butter to the fat rendered from the bacon.
- Butter: 15 g
9
Place pork cut into steaks in the pan. Salt and pepper it.
- Pork neck (collar): 700 g
- Salt: to taste
- Freshly ground black pepper: to taste
10
Flip after 3-4 minutes. Add salt and pepper, and reduce the heat to medium.
- Salt: to taste
- Freshly ground black pepper: to taste
11
Spread the mustard sauce (one teaspoon on each piece of meat) and place the onion on top.
- Mayonnaise: 2.5 tablespoons
- Dijon mustard: 1.5 tablespoon
- Wholegrain Dijon mustard: 1 tablespoon
- Onion: 40 g
12
Top with jalapeños and sun-dried tomatoes.
- Jalapeno pepper: 10 g
- Sun-dried tomatoes: 2 pieces
13
Add sauce again.
- Mayonnaise: 2.5 tablespoons
- Dijon mustard: 1.5 tablespoon
- Wholegrain Dijon mustard: 1 tablespoon
14
Lay out the cherry slices.
- Cherry tomatoes: 45 g
15
Distribute the remaining sauce, sprinkle with grated parmesan, and cover with a lid. Reduce the heat to minimum.
- Mayonnaise: 2.5 tablespoons
- Dijon mustard: 1.5 tablespoon
- Wholegrain Dijon mustard: 1 tablespoon
- Parmesan (Parmigiano Reggiano): 20 g
16
The meat is ready in 7-9 minutes. Sprinkle with bacon on top and serve.
- Bacon: 25 g
