Pork, cooked in cream, is soft and very tender.
Preparing such a dish quickly enough.
This is ideal for those who want to feed their family tasty, but does not have enough time.
Pork in cream - the basic principles of cooking
Roughly speaking, pork is stewed in a sauce that is prepared on the basis of rich cream with onions. It is seasoned with spices, salt and herbs.
The meat is pre-fried, so that it is covered with an appetizing crust and does not lose its juices. Then the pork is poured with cream sauce and stewed until tender.
A dish can be made even more noble if you add prunes or mushrooms to it. Also pork in cream is cooked with vegetables.
For this dish is taken tenderloin or pork neck. The meat is cut into small pieces or chunks. Served with vegetable dishes or boiled pasta or rice.
Recipe 1. Pork in cream
Ingredients
400 g pork tenderloin;
some flour;
medium onion;
black and hot red pepper, salt;
150 g frozen champignons;
100 g of cream 33%;
two cloves of garlic;
5 g ground turmeric;
pinch of jeera.
Method of preparation
1. Cut the pork into small pieces. For this dish it is better to take meat with fat. Wash it and put it on a disposable towel so that it dries slightly.
2. Peel the garlic cloves and onions. Shred them.
3. Fry the onions until golden brown in hot oil.
4. Spread frozen mushrooms and roast for eight minutes, stirring regularly.
5. Add the garlic, stir and fry for another couple of minutes.
6. Put the pieces of meat into the onion and mushroom frying. Season with turmeric, zira, red and black pepper and salt. Fry the meat with mushrooms for about five minutes.
7. Pour in the cream, close the lid, twist a little fire and simmer for half an hour, stirring occasionally. 8. Open the cover. Trout the dish with flour, mix and sweat until the sauce thickens.
Recipe 2. Pork in cream with white wine
Ingredients
600 g pork fillet;
25 g of vegetable oil;
bulb;
salt, dried tarragon and pepper;
20 g butter;
70 ml of dry white wine;
120 ml of cream fat.
Method of preparation
1. We wash the pork, dry it with disposable towels and cut into thick pieces. Salt each piece, we add pepper on all sides.
2. Heat the vegetable oil in the pan, add half of the butter to it. Put the pieces of meat in the pan and fry on an intense fire. Periodically we overturn. The meat should be covered with a ruddy, appetizing crust.
3. Then pour water into the pan so that it covers two thirds of the pork pieces. Cover and simmer for forty minutes. As you evaporate, add water. Turn over the pieces every ten minutes.
4. Shred half rings peeled onions. We send it to roast in hot oil until soft, seasoned with pepper, tarragon and salt. Then pour in the wine and stew until it is completely evaporated. Spread the cream, stir, and simmer on low heat until the sauce thickens.
5. Transfer the sauce to the frying pan with meat and simmer for five minutes. Turn off the fire, supplement the dish with fresh herbs.
Recipe 3. Pork in cream sauce
Ingredients
bulb;
80 ml of vegetable oil;
400 g pork tenderloin;
salt and pepper;
a glass of cream;
two garlic cloves.
Method of preparation
1. Clean the pork flesh from the films, wash, dry with a napkin and cut into cubes. We clean the onion and cut it into half rings. Crushed garlic cloves with a knife and finely minced.
2. Lightly fry the pork in vegetable oil. Add the onion to the pan, stir and fry over moderate heat until the onions are translucent.
3. Pour the cream into the meat, salt, season with pepper and mix. We bring the cream to a boil, twist the fire to the lowest and wean the meat, covered with a lid, for 20 minutes, stirring occasionally.
Recipe 4. Pork in cream with vegetables
Ingredients
100 g paprika;
100 ml of olive oil;
300 g of champignons;
black and white ground pepper;
400 g pork tenderloin;
150 ml of 25% cream;
100 grams of tomatoes.
Method of preparation
1. We cut the cuts, dry them and cut into centimeter cubes.
2. Put the saucepan on the fire, pour in half the olive oil. Put the pieces of pork in hot oil. Pepper and salt. Meat will roast a quarter of an hour.
3. Largely cut the mushrooms. Tomatoes in small cubes. Peeled seeds are chopped into thin strips.
4. Juice, formed in a skillet, pour. Add the remaining oil to it and lay out the vegetables. Season with pepper and salt. Fry for about five minutes, not forgetting to stir.
5. Add cream and water to the meat with vegetables. The liquid should cover two-thirds of the meat. Stew for 20 minutes, constantly ensuring that the liquid does not boil off completely.
Recipe 5. Pork in cream with mushrooms
Ingredients
Half a kilo pork tenderloin;
vegetable oil;
jar of canned mushrooms;
salt, herbs and pepper;
100 grams of cheese;
350 ml of cream 20%.
Method of preparation
1. We wash the pork, dry it and cut it into long, thin strips. Open the jar with mushrooms and salt the marinade. Put them in a deep dish. Chop the cheese into small chips.
2. Heat the pan, pour in some oil and lay out the pork. Fry the meat, without covering with a lid, until it is covered with a golden crust.
3. Add mushrooms to the meat, mix and fry for another seven minutes. At the end we will salt and season with pepper.
4. Pour in the cream and reduce the heat. Spice up all the fragrant herbs.
5. In the boiling cream, add the cheese, putting it in small portions, mix and then another five minutes. Served with a side dish of potatoes or boiled rice.
Recipe 6. Pork in cream with garlic
Ingredients
two cloves of garlic; 400 g pork neck;
ground pepper;
200 ml of cream 15%;
50 g of flour;
sea salt;
egg;
60 ml of vegetable oil.
Method of preparation
1. Wash the pork neck, pat dry with a disposable towel and cut into centimeter thick portions. Each layer slightly repel.
2. In the bowl, break the egg, add half the cream to it and whisk everything. Pour in flour, and whisk until you get rid of all the lumps. Salt, pepper and mix.
3. Plast a layer of pork in the resulting batter so that it evenly covers the entire piece. Put in hot oil and fry on both sides until golden brown. So do the rest of the meat.
4. Transfer the roasted meat to the pan, cover with cream, salt and add the chopped garlic. Cover and heat on low heat until the cream evaporates.
Recipe 7. Pork in cream with tomatoes
Ingredients
two tomatoes;
pepper and sea salt;
700 g pork tenderloin;
three garlic cloves;
300 ml of heavy cream;
onions - 2 pcs.
Method of preparation
1. Peel the garlic cloves and onions from the peel. Crumble them finely and fry until ruddy in hot vegetable oil.
2. Cut the tomatoes into cubes. Wash pork, dry and cut into centimeter cubes. Put the meat in a deep dish, salt it, season with pepper, mix and leave in the fridge for two hours to marinate.
Then fry the pork until golden brown in vegetable oil.
3. Pour in the cream, close the lid, and simmer the meat for 25 minutes on low heat. Add the pork tomatoes, fried onions with garlic. Cover and extinguish for another ten minutes. Serve with your favorite side dish.
Recipe 8. Pork in cream in a special way
Ingredients
cream of 20% - 100 ml;
tomatoes - 2 pcs .;
pork pulp - 800 g;
onions - 2 pcs .;
cheese - 100 g
Marinade
50 ml:
olive oil;
lemon juice;
soy sauce.
Method of preparation 1. we clean from films, we wash and we dry meat with a napkin. Cut it into centimeter pieces. In deep dishes mix all the ingredients of the marinade. Put the pieces of pork in it, mix, and leave for a couple of hours in the refrigerator.
2. We heat the dry frying pan and fry the pieces of meat in it. Put them in portions, and fry for a couple of minutes from all sides.
3. Onion shred rings. We lay out the bottom of the refractory form with them, we spread already roasted meat on it. From above we cover it with rings of tomatoes. Fill the marinade and cover with the top foil. Pork in a special way is sent to the oven for forty minutes. Cook at 180C.
4. Then remove the foil, sprinkle the dish with cheese chips on top and pour the cream. We put another ten minutes in the oven to form a delicious crust on top.
Recipe 9. Pork in cream in a slow cooker
Ingredients
champignons - 150 g;
salt, nutmeg and paprika ground;
pork fillet - 600 g;
cream - 200 ml;
garlic - 6 cloves.
Method of preparation
1. Chop the washed and dried pork into thin strips. Mushrooms chop plates. Peel the garlic cloves and cut into thin slices.
2. Put all ingredients in a multicooker container, pour in cream, salt and pepper. Mix thoroughly.
3. Close the unit cover, set the steam outlet valve to the closed position. Turn on the program "Quenching", and set the timer for half an hour.
Recipe 10. Pork in cream with prunes
Ingredients
60 ml homemade heavy cream;
800 g lean pork fillet;
pepper and sea salt;
300 g of champignons;
dried prunes without stone - 100 g;
onions - 3 pcs .;
carrot - 150 g
Method of preparation
1. Peel and wash the vegetables. Carrot cut into thin circles. Chop onion with cubes of medium size. Put everything in a deep dish, mix and place half on the bottom of a deep form.
2. Wash the meat, remove the film and dry. Cut into strips, thickness and a width of two centimeters. 3. Heat the butter in a skillet and fry the pork pieces on an intense fire, stirring constantly, so that the meat roasts evenly from all sides.
4. Peel and coarsely chop the champignons. Put them to the meat, mix and fry for about three minutes. Salt, pepper and continue to fry until the mushrooms and meat have a golden hue.
5. Rinse prunes, dry and cut into quarters. Put it in the pan and mix. Put everything in shape, cover the top with a layer of the remaining vegetables and pour a glass of water. Grease all the cream. Cover tightly with foil and put in the oven for 25 minutes. Cook at 180C for about an hour. Serve with greens and fresh vegetables.
Pork in cream - tips and tricks from the chef
- Roast pork only on high heat, for a couple of minutes on each side. So, the meat will save all the juices.
- When roasting, sprinkle the pork with lemon juice, this will make it soft.
- The fat content of the cream in this dish does not matter much. It all depends on your preferences.
- Before cooking the pieces of pork, slightly beat off, so the meat will be cooked faster.
- After pouring the cream in the meat, wrap the fire to the lowest. They should not boil. The meat should be stewed in cream.
