Stewed Pork
4 servings
120 minutes
It's not difficult at all to cook stewed pork - the main thing is to find tasty meat that will soak up all the juices. This recipe doesn't specify which part of the pork is used, and that's understandable: the meat will have to simmer for a long time with onions and sauce, so you can use the driest parts, right down to the tenderloin. The rye flour listed among the ingredients will give the dish an interesting texture - the gravy will be thicker and more filling - and a bright, tart aroma of the rye crust. You can also use wheat flour, but then you won't get that aroma.
1
Cut the meat, fry it, and transfer it to a stewing pot.
- Pork: 1 kg
- Vegetable oil: 50 ml
2
Fry the chopped onion and add it to the meat.
- Onion: 3 pieces
- Vegetable oil: 50 ml
3
Pour in water (or meat broth), add salt and pepper. Stew for an hour.
- Salt: to taste
- Ground black pepper: to taste
4
Dissolve flour in part of the broth. Add to the pot with the meat.
- Rye flour: 2 tablespoons
5
Add tomato paste (you can use ketchup). Simmer for 20 minutes.
- Tomato paste: 3 tablespoons
6
Add sour cream and bring to a boil. Remove from heat.
- Sour cream: 100 g
7
Add greens and garlic.
- Parsley: to taste
- Dill: to taste
- Garlic: 2 cloves
