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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 for this recipe turns out extremely tender, and just melts in your mouth. A minimum of products, as a result give a hearty and tasty dish. And the sauce can be used to any side dish that you want to apply to the meat. I give the recipe for 2 large pots with a capacity of 0,7 liters smaller, if pots is small, prescription be reduced accordingly.
Prep Time 10 minutes
Cook Time 60 minutes
Servings
Ingredients
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, pepper (if desired, I put the pepper everywhere almost where you can)and fry in a pan lightly, no more than 5 minutes on high heat.
    Cut the pork into cubes, add salt, pepper (if desired, I put the pepper everywhere almost where you can)and fry in a pan lightly, no more than 5 minutes on high heat.
  3. Cut the onion into quarters and put on the bottom of the pots, greased with vegetable oil. Slightly tamped.
    Cut the onion into quarters and put on the bottom of the pots, greased with vegetable oil. Slightly tamped.
  4. Then spread the meat-well crush.
    Then spread the meat-well crush.
  5. In 1.5 cups kefir add a couple of spoons of mayonnaise, 2-3 cloves of garlic, a couple of glasses of water, if the yogurt is thick, salt, pepper, add finely chopped herbs and mix well. Pour our pork. The main rule-the meat should not reach the edges of the finger at least, kefir should not cover the meat, it is better to be less than it will then run away-I occasionally happens if the meat is more than the position.
    In 1.5 cups kefir add a couple of spoons of mayonnaise, 2-3 cloves of garlic, a couple of glasses of water, if the yogurt is thick, salt, pepper, add finely chopped herbs and mix well. Pour our pork. The main rule-the meat should not reach the edges of the finger at least, kefir should not cover the meat, it is better to be less than it will then run away-I occasionally happens if the meat is more than the position.
  6. Put the pots in the preheated oven on a fire less than average (I have no thermometer, unfortunately). After half an hour begins to spread a delicious flavor, an hour later the meat is ready, but I keep plus 10-15 minutes to pork "melted" in the mouth.
    Put the pots in the preheated oven on a fire less than average (I have no thermometer, unfortunately). After half an hour begins to spread a delicious flavor, an hour later the meat is ready, but I keep plus 10-15 minutes to pork "melted" in the mouth.
  7. Delicious tender meat in sauce is ready.
    Delicious tender meat in sauce is ready.

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