Experienced cooks have long used ready-made mustard, mustard powder or sauce from this product for marinating meat. And no wonder pork in mustard has an unusual flavor, the meat turns soft and juicy, and the taste of this dish is indescribable.
Pork in mustard sauce - general principles of cooking
To prepare a meat dish, only two basic ingredients are needed: pork and mustard.
You can use any piece of pork, it all depends on whether the dish will be stewed, roasted or baked, wholly or in pieces. Meat can be fresh or pre-defrosted.
The second ingredient is mustard can be purchased in ready-made form or diluted with dry mustard powder. Mustard is used as it is or mixing with additional ingredients: oils, soy sauce, spices, honey, sour cream and other products. Do not overdo this ingredient so that pork does not become bitter - use the amount indicated in the recipe.
In addition to these two products, you can add mushrooms, vegetables, herbs to taste. Decorate the pork in a mustard sauce with chopped herbs, sesame seeds.
1. Pork in mustard sauce, stewed with pickled cucumbers and onions
Ingredients:
• Pork - 500 g;
• bow - 2 heads;
• flour - 50 g;
• pickled cucumbers - 3 pcs .;
• tomato - 50 g;
• refined oil - 50 ml;
• not very sharp mustard - 30 g;
• salt, seasoning for meat - 10 g;
• water - 200 ml.
Method of preparation:
1. Washed, dried meat cut into medium pieces of thickness 3 cm, sprinkle with salt, seasoning for meat. As a seasoning, you can also take basil, cumin, tarragon and many others.
2. All the pieces are crumbled in mustard and put in a pan with a thick bottom, greased with sunflower oil.
3. While the meat is marinated, cut the onion with thin straws, marinated cucumbers with a large cube. We fall asleep in a saucepan to meat.
4. Make sauce: mix in a small cup of tomato paste, flour, pinch of salt, seasoning, pepper. Add a glass of water and mix well until smooth.
5. Ready sauce pour the meat, stew with a closed lid on a moderate fire.
6. We serve stew on plate sauces, next to sauerkraut, marinated cucumbers or a Korean salad.
2. Pork in mustard sauce, stewed with mushrooms
Ingredients:
• Pork meat without fat - 1,5 kg;
• Fresh champignons - 6 medium pieces;
• Mustard in the grains - 30 g;
• onion - 1 large head;
• Olive oil - 50 ml;
• sour cream or cream - half a cup;
• dry white wine - 300 ml;
• broth from meat - 250 ml.
Method of preparation:
1. We cut the meat with a cube or blocks with a thickness of 3 cm.
2. Frying pan heated with sunflower oil, we put there meat and fry, constantly mixing the spatula.
3. As soon as the meat has a light brown crust, put it into a cast-iron pan.
4. We prepare vegetables: chop the onions and mushrooms with small crumbs, fry in olive oil.
5. When the vegetables are slightly fried, we spread them to the meat.
6. In another cup we pour out the meat broth, wine, add mustard and sour cream to them. A little podsalivaem and season seasoning, all mixed.
7. Prepared sauce pour the meat and simmer on moderate heat 1 hour.
8. During quenching after about 20 minutes, open the lid and check if the sauce has boiled. In case of full evaporation of the sauce, you can add more water.
9. Ready stew with mushrooms in mustard sauce served with mashed potatoes, sprinkling with parsley.
10. If you cook stewed pork in mustard sauce with dried mushrooms, then they should be soaked in boiling water for half an hour before cooking and fry in a pan with butter, otherwise the mushrooms will turn out to be too hard and spoil the whole taste of the dish.
3. Pork in mustard-cream sauce with vegetables
Ingredients:
• fillet of pork - 250 g;
• 1 small zucchini;
• 2 medium sized carrots;
• chive-onion - 1 bun;
• cream - 50 ml;
• Mustard of medium severity - 60 g;
• a small piece of butter;
• meat not fatty broth - half a glass;
• sour cream - 20 g;
• Olive oil - 50 ml.
Method of preparation:
1. All vegetables are well mine and dried (necessarily dried, so that in the prepared dish there was no excess of moisture).
2. Carrot and zucchini cut into a large cube, chive-onion - rings.
3. We cook the sauce in this way: pour broth, cream into the pot, add mustard to them, add a little salt and spice it. Thoroughly mix, add onions.
4. Frying pan heated with butter, spread on it carrots with zucchini, podsalivaem and fry for about seven minutes.
5. When the zucchini with carrots slightly brown, add to them boiled water, sour cream, cover with a lid and stew until the liquid evaporates.
6. We put the stewed carrot and zucchini in a special frying pan and put it in a warm oven.
7. Meanwhile, the meat is cut into pieces with a thickness of 5 cm.
8. Spread the meat on a hot-frying pan with olive oil and fry on both sides 4 minutes.
9. We put the fried meat on a serving plate, put a prepared garnish of vegetables on its side and pour it with the prepared sauce.
4. Pork in mustard-honey sauce
Ingredients:
• Pork - 500 g;
• seasoning paprika - 1 packaging;
• soy sauce - 3 st. spoons;
• 2 laurel leaves;
• Olive oil - 50 ml;
• dry white wine - half a glass;
• water - 50 ml;
• honey - 500 g;
• chopped garlic - 50 g;
• coriander, ground black pepper - 20 g;
• Mustard - 2 tsp.
Method of preparation:
1. Pork cut into large pieces, rub it with chopped garlic, salt and put it in a saucepan.
2. Put the bay leaf and seasoning in the meat.
3. Leave the meat with the lid closed for 20 minutes.
4. Prepare the sauce: mix the wine with warm water, soy sauce, paprika, coriander and mustard. Add the honey heated to steam. All thoroughly mix and pour the resulting mixture of meat.
5. We put pork in sauce in the refrigerator for 1 hour.
6. At the end of this time we take out the pan with the meat of their refrigerator and fry it in olive oil until a light brown crust.
7. After the appearance of the crust, sprinkle the meat with sauce, close the lid and stew for 15 minutes.
8. Ready stew in a honey-mustard sauce served with fresh vegetables, green peas, sprinkled with lemon juice, or with boiled rice.
5. Pork in mustard sauce with nutmeg
Ingredients:
• 1 kg of pork meat;
• black pepper, different condiments - 30 g;
• Dijon mustard -50 mg;
• chopped nutmeg - 2 tsp;
• half a tablespoon of honey;
• salt - a pinch.
Decoration:
• 2 tomatoes;
• the floor of a bouquet of parsley;
• Sweet pepper.
Method of preparation:
1. We prepare the sauce: put the mustard and the crushed nutmeg in a deep plate. Add honey, seasonings, mix everything thoroughly. If the honey is very thick, you can melt it for a couple.
2. Washed and dried meat is cut into small pieces, salt, pepper and put into cooked sauce.
3. We put the meat in the refrigerator for 30 minutes.
4. We take out the meat from the refrigerator, put it on a hot frying pan with butter and fry with continuous stirring.
5. When serving, lay out pieces of meat on a plate and decorate with tomatoes and bell pepper, cut into rings, sprinkle with parsley.
6. Pork with mustard-mayonnaise sauce
Ingredients:
• pork ham;
• sour cream - 30 g;
• mayonnaise - 30 g;
• Mustard homemade - 20 g;
• a set of French spices - 20 g;
• black ground pepper - to taste;
• chopped garlic - 50 g;
• salt - a pinch;
• sunflower oil - 2 st. spoons.
Method of preparation:
1. We prepare marinade for meat: in a small bowl, combine sour cream, mayonnaise, mustard, pepper and French spices, stir well.
2. In the pork ham (you can take a scapula, a neck, a brisket instead of a leg), make a few cuts, in them lay the half-cut cloves of garlic, rub salt.
3. Lubricate the baking sheet with oil.
4. The ham is fully coated in a prepared marinade and put on a leaf.
5. We send it to a hot oven for 20 minutes to get a slightly browned crust.
6. After the appointed time, the sheet is pulled out, poured water on 7 mm, covered with foil, the temperature in the oven is reduced to 180 degrees and we continue baking for about 80 minutes.
7. After that, we again pull out the sheet from the oven and check for liquid on the sheet, if everything was done correctly, then a little sauce should remain on the sheet.
8. Again, put the sheet in the oven, but without the foil, the oven is regulated to a high temperature and bake another 10 minutes to a crispy crust.
9. Baked meat let's lie down a little under the foil to make the crust soft.
10. The prepared ham can be served to the table hot or cold, but the cold will be even tastier. Near the plate you can put chopped slices of cucumbers and tomatoes.
Pork in mustard sauce - tips and tips
• If you cook a dish from a large piece of meat, it is best to marinate it in a sauce beforehand. Do not forget to make cuts on the piece, rub the pork for a long time and carefully, after wrapping in a film and remove for several hours.
• For small pieces of pork, it's enough 20-30 minutes of marinating, or you can do without this procedure, the main thing is that the pork is cut across the fibers for better absorption of mustard sauce.
• If you add salt to it when preparing the sauce, you do not need to add salt to the meat. In which case, you can dosolit already ready dish.
• If you use honey, buy a thin product, or pre-melt it in a microwave oven.
• Boiled potatoes, beans, cereals, fresh vegetables and herbs will be an excellent addition to pork in mustard sauce. Bon Appetit.