Pork Stewed in Sour Cream

Cooking method

1. Step 1:

   

   How do you make pork stewed in sour cream? Get your ingredients ready. Use fresh pork with no streaks of fat. Sour cream should be 20–25% fat (mine is 25%). Use a sharp prepared mustard. For spice I use khmeli-suneli (a Georgian herb blend), but you can use any spices you like. Have a heavy-bottomed pot, a saucepan, or a deep skillet ready.

2. Step 2:

   

   Rinse the pork under cold running water and pat it dry with a towel (paper or cloth — the meat needs to be dry so it fries rather than steams). Cut the pork into pieces, either strips or cubes. Just remember, the thicker you cut it, the longer it will take to cook. Sprinkle the cut pork with the spices and toss to coat.

3. Step 3:

   

   Heat the vegetable oil in a skillet or saucepan and brown the pork until golden. If your pan is small, work in batches so the pieces aren't touching.

4. Step 4:

   

   Peel the onion and cut it into cubes. Add the chopped onion to the pork and cook everything together, uncovered, over medium heat for 5–7 minutes.

5. Step 5:

   

   Pour in 150–200 ml (about 2/3 to 3/4 cup) of hot water to keep the cooking going, cover, and simmer the meat over low heat for 40–45 minutes.

6. Step 6:

   

   Stir the sour cream together with the mustard and salt. Add the mixture to the pork, stir, and keep simmering, covered, for another 15 minutes.

7. Step 7:

   

   Peel the garlic clove and press it through a garlic press. Add the garlic to the meat and stir. Simmer for a couple more minutes. At the end, taste and add more salt if needed.

8. Step 8:

   

   Serve the pork hot. For a side, choose boiled buckwheat, rice, pasta, or mashed potatoes. I served mine to my family with boiled buckwheat.