Mustard as a seasoning for ready-made meat adds piquancy and pungency to the dish. But if you use it while cooking, the result will be different. Mustard gives pork juiciness, tenderness and soft unique taste.
It is necessary
-
- For the mustard braised pork in the oven:
- pork pulp 500-600 g
- salt
- pepper
- mustard
- 2 onions
- pickle
- 1 tbsp flour
- 2 tbsp tomato paste
- 1 glass of water
- For pork with mustard in foil:
- pork 1 kg (shoulder or neck)
- 4-5 cloves of garlic
- 2 bay leaves
- salt pepper
- mustard 100 g
- For pork in mustard-sour cream sauce:
- pork pulp 500 g
- 2 medium onions
- 3 tbsp sour cream
- 2 tsp mustard
- salt pepper
- 1 tbsp flour
- 2 cloves of garlic
- chopped greens
Instructions
Step 1
It is best to stew pork with mustard in the oven in an earthenware dish. To prepare this dish, rinse the pork pulp, dry and cut into portions. Next, salt and pepper them, and then brush with a thin layer of mustard and transfer to a baking dish greased with vegetable oil. Cut the onion into thin slices, diced pickles and place the vegetables on top of the meat. Dissolve flour and tomato paste in water, pour the resulting sauce to the meat in a baking dish. Cover and simmer in the oven at 200 degrees for 45-50 minutes.
Step 2
Roasted pork in foil is an excellent dish for a festive table. It can be used hot with a side dish, or cold as a component for sandwiches. To prepare this dish, wash and dry the meat. Rub well with salt and pepper. Make shallow cuts in several places, place cloves of garlic and small pieces of bay leaves in them. Spread mustard on all sides of a piece of meat and leave in the refrigerator for a few hours to soak (preferably overnight). Then wrap the pork tightly in foil and place in the oven. Bake it at 180 degrees for 80 minutes, then unfold the foil and leave the meat in the oven for another 10 minutes until golden brown. Cut into portions before serving. Serve with potatoes, rice or buckwheat.
Step 3
Pork in mustard-sour cream sauce is cooked in a skillet. Due to the speed of preparation, this dish can be served for dinner, especially if guests come to you unexpectedly. Wash and dry the pork flesh, cut it into small pieces (about 3x4 cm). Fry them in a pan with vegetable oil until golden brown on both sides, but do not dry them out. Frying time no more than 2 minutes on each side. While the meat is browning, cut the onion into rings and prepare the mustard sauce. To do this, mix mustard, sour cream, flour, grated garlic. Season with salt and pepper, then dilute the mixture with water and mix thoroughly. Add the onion to the meat and pour over the sauce. Simmer the dish for no more than 10 minutes with constant stirring. Sprinkle with chopped herbs when serving. As a side dish, you can use pasta, porridge or potatoes.
