Spicy pork baked in sour cream sauce with garlic is a hearty and incredibly tasty dish. Thanks to sour cream, the meat according to this recipe turns out to be unusually tender and juicy, and thanks to the garlic, it is also aromatic.
To cook pork with this recipe, you will need:
- 1.5 kg of pork;
- 200 g of hard cheese;
- 3 tbsp. l. soy sauce;
- 2 tbsp. l. mustard sauce;
- 350 g sour cream with a fat content of 15%;
- 2 large onions;
- 2 medium carrots;
- 1 tbsp. l. wheat flour;
- 3-4 cloves of garlic;
- 150 ml of cream with a fat content of 10%;
- black and red ground pepper and other spices that you like;
- ½ lemon;
- 5 tbsp. l. vegetable oil;
- salt.
For this dish, it is best to choose those parts of the pork carcass where there are fat streaks - a neck or shoulder blade, without bones. Of course, it is advisable to use chilled meat, but if you bought it frozen, defrost it correctly, leaving it to lie on the bottom shelf in the refrigerator overnight. If there are bones in the piece, carefully cut them out with a sharp knife, being careful not to cut the meat too much.
Pork in garlic and spices can be pickled overnight. But in this case, it should be refrigerated.
Wash the pork, pat dry with paper kitchen towels and use a sharp knife to cut across the grain into 2.5-3 cm thick steaks. Pre-marinate them in a bowl, sprinkled with lemon juice, soy sauce and vegetable oil. Pass the garlic through a press, put it in the meat, put the mustard sauce there and mix everything well so that each piece is saturated with the aroma of garlic. Let the steaks sit at room temperature for a couple of hours.
Peel and cut the onions into small cubes, grate the peeled carrots on a coarse grater. Fry the onions in a preheated skillet in vegetable oil until golden brown. Place the carrots in the pan and continue to fry them with the onions, stirring constantly, for another 5-6 minutes. Pour cream into a saucepan, add sour cream, salt, add flour and stir it so that no lumps remain. Grate the cheese on a coarse grater and place in a saucepan. Heat the contents of the saucepan over a fire, bringing it to a boil with constant stirring. Once the sauce has thickened, remove it from the stove.
Take a deep baking dish, grease its walls with vegetable oil and lay on the bottom of the steaks in layers, sprinkling them with fried onions and carrots. Pepper each layer, add seasoning. Pour the sour cream sauce into the pan, cover it with a lid, or simply cover it with a sheet of foil. Preheat the oven to 250 ° C and place the dish in it. After 30 minutes, reduce the oven temperature to 180 ° C and roast the pork in the sauce for another 30 minutes. Take out the form, remove the lid or foil sheet, increase the temperature in the oven to 250 ° C. Bake the pork for another 10-15 minutes until golden brown over the sauce.
The best side dish for such a high-calorie dish would be boiled crumbly rice or buckwheat boiled in water.
Turn off the oven, but remove the form from it only after 10-15 minutes, so that the meat "rested" a little and is saturated with the aromas of the sauce. Put green lettuce leaves on a dish around the perimeter, then put a side dish on top of it, on top of it - meat. Pour the sauce over the meat and garnish. Sprinkle everything with finely chopped fresh herbs and serve.
