Pork in cream
2 servings
40 minutes
Pork in cream is a tender and aromatic dish of Russian cuisine that harmoniously combines juicy meat, the creamy texture of the cream, and the rich flavors of mushrooms and spices. This recipe embodies the traditions of home cooking where simple ingredients transform into an exquisite meal. Thanks to slow cooking in a multicooker, the meat becomes soft and absorbs all flavor nuances while the cream gives it a velvety smoothness. A light garlic note enhances the appetizing aroma, and mushrooms add depth to the taste. The dish pairs perfectly with mashed potatoes, rice, or fresh bread, creating a cozy atmosphere for family dinners. Such a treat will delight both lovers of classic meat dishes and those who appreciate the delicate and warming flavors of Russian cuisine.
1
Cut the meat, onion, and mushrooms into medium strips, and mince the garlic. Place all ingredients (except for the cream) in a bowl and mix. Close the lid and valve.
- Salt: 1 g
- Onion: 160 g
- Garlic: 12 g
- Pork tenderloin: 560 g
- Button mushrooms: 100 g
- Spices: 1 g
2
Set the 'Stewing' program, cooking time 30 minutes. Pressure 'medium'. Cook until the program ends.
- Water: 80 ml
3
After the pressure cooking program ends, allow the multicooker-pressure cooker to cool for at least 7-10 minutes, then release the steam. Add cream to the bowl and leave on 'keep warm' mode for 10 minutes.
- Whipping cream 33%: 100 ml