Mustard as a seasoning for the finished meat gives piquancy and spice to the dish. But if you use it when cooking, the result will be different. Mustard gives pork juiciness, tenderness and soft unique taste.
Pick your recipe
You will need
-
- For stewed pork with mustard 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 (scapula or neck)
- 4-5 cloves of garlic
- 2 bay leaves
- salt pepper
- mustard 100 g
- For pork in mustard 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
Instruction manual
1
Stewing pork with mustard in the oven is best in pottery. To prepare this dish, rinse the pork pulp, dry it and cut into portions. Next, salt and pepper them, and then grease with a thin layer of mustard and transfer the baked dishes to the greased vegetable oil. Cut the onion into thin slices, pickles in cubes and lay 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.
2
Baked pork in foil is an excellent dish for the festive table. It can be consumed hot with a side dish, and can also be used 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 garlic cloves and small pieces of bay leaf in them. Spread a piece of meat on all sides with mustard and leave it in the refrigerator for several hours to soak (preferably at night). Then tightly wrap the pork 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. Before serving, cut into portions. Serve with potatoes, rice or buckwheat.
3
Pork in mustard and sour cream sauce is cooked in a pan. Due to the speed of cooking, this dish can be served for dinner, especially if guests unexpectedly came to you. Wash and dry the pulp of pork, cut it into small pieces (approximately 3x4 cm). Fry them in a pan with vegetable oil until golden brown on both sides, but do not dry. Frying time no more than 2 minutes on each side. While the meat is fried, chop the onion rings and prepare the mustard sauce. To do this, mix mustard, sour cream, flour, grated garlic. Salt and pepper, and then dilute the mixture with water and mix thoroughly. Put the onion to the meat and pour the sauce. Stew 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.