Braised Pork
Main Dishes • Ukrainian
Description
Cooking braised pork is quite simple — the main thing is to find delicious meat that will absorb all the juices well. This recipe does not specify which cut of pork to use, and that's understandable: the meat will simmer for a long time with onions and sauce, so you can use even the leanest cuts, including tenderloin. The rye flour listed among the ingredients will give the dish an interesting texture — it will make the gravy thicker and heartier — as well as a vibrant, tangy aroma of rye bread. You can also use all-purpose flour, but it won't provide the same fragrant result.
Ingredients
- Parsley to taste
- Dill to taste
- Ground Black Pepper to taste
- Salt to taste
- Garlic 2 cloves
- Sour Cream 5 oz
- Coarsely Ground Rye Flour 2 spoons
- Onion 3 pieces
- Passata Tomato Sauce 3 spoons
- Vegetable Oil 0 fl oz
- Pork Blood 0 lbs
Step-by-Step Guide
Step 1
Cut the meat, sauté it, and transfer it to a braising pot.
Step 2
Sauté the chopped onion and add it to the meat.
Step 3
Pour in water (or meat broth), season with salt and pepper. Simmer for one hour.
Step 4
In some of the prepared broth, dissolve the flour. Add it to the pot with the meat.
Step 5
Add tomato paste (you can use ketchup). Simmer for 20 minutes.
Step 6
Add sour cream and bring to a boil. Remove from heat.
Step 7
Add the herbs and garlic.
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