Composition / ingredients
Step-by-step cooking
Step 1:
How to make delicious pork in sour cream sauce in a slow cooker? Very simple! First, prepare the necessary ingredients according to the list. What kind of meat can I take besides pork? Any. Beef, lamb, chicken or turkey will do. But keep in mind that the calorie content and cooking time will change.
Step 2:
Wash pork, dry and cut into medium pieces. Pork is needed without bones, only the flesh. Choose a part of the carcass according to your taste. It can be ham, shoulder blade, carbonade, neck, tenderloin, etc. I have a shoulder blade, from which I have previously cut off excess fat.
Step 3:
Peel the onion and cut into half rings.
Step 4:
Add water, flour and spices to the sour cream and mix thoroughly, breaking all the lumps. If you want more sauce, you can increase the amount of sour cream and water by 1.5 times. Sour cream is suitable for any fat content. I have 15%. Adding flour and water, firstly, will thicken the sauce, and secondly, will not allow sour cream to curdle.
Step 5:
Set the slow cooker to the "Frying" mode for 20 minutes. In the bowl of a slow cooker, heat the vegetable oil.
Step 6:
Lay out the pork. Stir so that all the meat is covered with oil. Stirring occasionally, fry the pork until golden brown.
Step 7:
Add the onion and fry, stirring, all together for another 2 minutes.
Step 8:
Change the slow cooker mode to "Quenching" and set the time to 40 minutes. The exact time of extinguishing depends on the brand and model of your slow cooker, the temperature at which the meat is stewed and the selected part of the pork carcass. For example, a fatter neck and shoulder blade reach softness faster than a more dense carbonade and ham.
Step 9:
Pour the sour cream mixture to the meat and mix. Simmer everything together under a closed lid until the meat is soft for the rest of the time. If the boiling is too strong, you can reduce the temperature by 5 ° C (if your device model has such a function). Bon appetit!
Secrets, life hacks and all the most useful tips read in the article: "Cream and sour cream in cream sauce: what should I do so that they don't curl up?"
Since the degree of salinity, sweetness, bitterness, sharpness, acid, burning is individual for everyone, always add spices, spices and seasonings, focusing on your taste! If you put some of the seasonings for the first time, then keep in mind that there are spices that it is especially important not to shift (for example, chili pepper).
Keep in mind that the cooking time and mode in the recipe are given approximately. All slow cookers work differently and even the same models of the same manufacturer may have their own characteristics. Before you start cooking a new dish for you in a slow cooker, carefully study the instructions for it, and then in practice try to cook dishes that are familiar to you first, and then new ones, choosing the mode and time individually for your own technique.
Calorie content of products possible in the dish
- Onion - 41 kcal/100g
- Sour cream of 30% fat content - 340 kcal/100g
- Sour cream of 25 % fat content - 284 kcal/100g
- Sour cream with 20 % fat content - 210 kcal/100g
- Sour cream of 10% fat content - 115 kcal/100g
- Sour cream - 210 kcal/100g
- Pork fat - 333 kcal/100g
- Pork meat - 357 kcal/100g
- Pork - lean roast - 184 kcal/100g
- Pork chop on a bone - 537 kcal/100g
- Pork - schnitzel - 352 kcal/100g
- Pork Shoulder - 593 kcal/100g
- Boar's leg - 113 kcal/100g
- Pork - 259 kcal/100g
- Ground black pepper - 255 kcal/100g
- Whole durum wheat flour fortified - 333 kcal/100g
- Whole durum wheat flour, universal - 364 kcal/100g
- Flour krupchatka - 348 kcal/100g
- Flour - 325 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Spices dry - 240 kcal/100g
