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Pork in Sour Cream and Mustard Sauce
Instructions
First, chop the onion into thin half-rings.
Sauté the onion in a generous amount of ghee. Add the sugar and soda. The onion caramelizes quickly and takes on an attractive golden colour.
Cut the meat into thin pieces. Pound the pork lightly with a meat mallet. Season with spices to taste.
Fry the pork on both sides in a hot skillet until golden brown.
Place the pork and onion in a baking dish. Pour over a mixture of mustard and sour cream. Bake at 180°C until the meat is tender.
Top the pork in its mustard sauce with chopped greens.
Tips
- 1
Sugar and soda when caramelizing the onion are the "secret" to the colour. The soda reacts with the sugar, speeding up caramelization. Without them, the onion simply fries.
- 2
Pounding the pork is the "secret" to tenderness. Thin pieces cook through faster and soak up the flavour of the sauce. Without pounding, they will be "stringy".
- 3
Searing before baking is the "secret" to flavour. The crust "seals in" the juices, so the meat stays juicy inside. Without it, the meat will be "boiled".
- 4
180°C is the optimum. Higher and the sauce will "curdle"; lower and the meat will not cook through. The same principle works with other kinds of pork in sauce.
FAQ
Which pork should I choose? +
Ideal cuts are neck or tenderloin (tender, juicy). Alternatives: shoulder (versatile), loin (lean but tender), ham (needs more thorough pounding). Not suitable: belly (too much fat), shank (needs a different technique). Fresh pork is springy, pinkish-red in colour, with no grey film. Chilled is better than frozen. Defrost frozen meat in the fridge for 12–24 hours. Remove sinews and membranes – they turn out tough. Thin pieces of 1–1.5 cm are ideal after pounding. For a "premium" version, use farm pork or Iberico.
What can replace the mustard? +
Alternatives: Dijon mustard (milder, more "restaurant-style"), whole-grain mustard (with the seeds, for texture), horseradish with lemon juice (sharper), English mustard (classic, sharp). Do not use: sweet honey mustard (it changes the balance), wasabi (Asian, not suitable). For a "child-friendly" version, reduce it to 1 tsp (or leave it out entirely, replacing it with Dijon). For a "spicy" version, add 1/4 tsp of cayenne pepper. A ratio of mustard to sour cream of 2 tsp per 100 g is ideal; more and it will be "fiery".
How long does the pork keep? +
In the fridge in a container with a lid – 3 days. Reheat in the microwave for 2–3 minutes or in the oven for 5–7 minutes at 150°C. On the second day the dish "settles" and the flavour becomes richer. In the freezer for up to 1 month (in portions with the sauce). Defrost in the fridge for 8–12 hours, or reheat straight away over low heat. Do not leave it at room temperature for longer than 2 hours – the sour cream sauce spoils. The sauce will thicken in the fridge – that is normal; it goes runny again when heated. For a "packed lunch", use a container with a side dish. Freshly cooked, it is at its "star" best in the first 30 minutes out of the oven.
What to serve the pork with? +
Side dishes: mashed potato (a classic – it soaks up the sauce), pasta, buckwheat, boiled rice, country-style potatoes. Steamed vegetables: broccoli, cauliflower, braised carrots. Fresh salads: cucumber + tomato + herbs, Greek, vinaigrette. Pickles: pickled cucumbers, marinated mushrooms, sauerkraut. With black or rye bread – it will soak up the sauce. With a glass of dry red (Cabernet, Merlot) or a light beer for a "hearty" serving. For a "family dinner" – with mashed potato. With a cup of herbal tea or fruit drink. For a "child-friendly" version – without pepper, with sweet onion. A versatile meat dish for weekdays and holidays.
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