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Print Recipe
 Pork in a Pot in Kefir-Garlic Sauce Recipe
Dishes cooked in pots usually do not leave anyone indifferent. Pork according to this recipe turns out to be extremely tender and just melts in your mouth. A minimum of products, the result is a hearty and delicious dish. And the sauce can be used for any side dish that you want to serve with meat. I give a recipe for 2 large pots with a capacity of 0.7 liters less, if the pots are small, the recipe can be reduced accordingly.
Course Dinner Dishes, Holiday Food Ideas, Hot Dishes, Second Course Dishes
Cuisine Russian
Prep Time 10 minutes
Cook Time 60 minutes
Servings
Ingredients
Course Dinner Dishes, Holiday Food Ideas, Hot Dishes, Second Course Dishes
Cuisine Russian
Prep Time 10 minutes
Cook Time 60 minutes
Servings
Ingredients
Instructions
  1. Prepare all the ingredients.
    Prepare all the ingredients.
  2. Cut the pork into cubes, add salt and pepper (if desired, I put pepper almost wherever possible) and lightly fry in a frying pan, no more than 5 minutes on high heat.
    Cut the pork into cubes, add salt and pepper (if desired, I put pepper almost wherever possible) and lightly fry in a frying pan, no more than 5 minutes on high heat.
  3. Cut the onion into quarters and put it on the bottom of the pots, greased with vegetable oil. Slightly rammed.
    Cut the onion into quarters and put it on the bottom of the pots, greased with vegetable oil. Slightly rammed.
  4. Then we spread the meat - chop it well.
    Then we spread the meat - chop it well.
  5. In 1.5 cups of kefir, add a couple of spoons of mayonnaise, 2-3 cloves of garlic, a couple of glasses of water, if the yogurt is thick, add salt, pepper, add chopped herbs and mix well. We pour our pork. The main rule is that the meat should not reach the edges by at least a finger, kefir should not cover the meat, it should be better to have less than it will then run away - sometimes it happens to me if the meat is more than it should be.
    In 1.5 cups of kefir, add a couple of spoons of mayonnaise, 2-3 cloves of garlic, a couple of glasses of water, if the yogurt is thick, add salt, pepper, add chopped herbs and mix well. We pour our pork. The main rule is that the meat should not reach the edges by at least a finger, kefir should not cover the meat, it should be better to have less than it will then run away - sometimes it happens to me if the meat is more than it should be.
  6. Put the pots in the preheated oven on a lower than average heat (unfortunately, I don't have a thermometer). After half an hour, a delicious aroma begins to spread, after an hour the meat is ready, but I keep it plus 10-15 minutes so that the pork "melts" in my mouth.
    Put the pots in the preheated oven on a lower than average heat (unfortunately, I don't have a thermometer). After half an hour, a delicious aroma begins to spread, after an hour the meat is ready, but I keep it plus 10-15 minutes so that the pork "melts" in my mouth.
  7. Delicious tender meat in the sauce is ready.
    Delicious tender meat in the sauce is ready.
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