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Pork with onions and carrots in a skillet
Instructions
I wash the meat and cut it into cubes. It is better to buy chilled meat, so you can be sure of its freshness and quality. I also recommend using tenderloin for dishes like this – that cut is softer and juicier.
I peel the carrots and onion. I grate the carrots and chop the onion with a knife.
I fry the meat in a dry skillet (first without oil – the meat needs to release its excess moisture). Once the pan turns dry and the meat has whitened, I pour in a little vegetable oil and fry the pork for about 10 minutes, stirring, so it browns evenly and only lightly.
I add the vegetables and spices to the pan and keep frying until the vegetables soften. I add the sour cream and water and simmer over low heat under a lid for about 30 minutes. Instead of sour cream you can use cream – in that case no water is needed.
The pork with onions and carrots in a skillet is ready. You can serve it hot with mashed potatoes, or with country-style potatoes as a side. Or you can eat it as a less calorific dish without any extras – after all, it contains plenty of vegetables.Bon appétit!
Tips
- 1
A DRY PAN AT THE START is the "secret" to proper browning. The meat releases its excess moisture and is then "sealed" in the oil.
- 2
GRATED CARROT "masks" the smell of pork. Onion chopped into cubes gives aroma. Grated onion would just turn into "puree".
- 3
SIMMERING UNDER A LID FOR 30 MINUTES makes the meat tender. Without a lid it would dry out. Simmering uncovered for the final 5 minutes thickens the sauce.
- 4
SOUR CREAM + WATER balances the sauce. Sour cream alone would thicken too much, water alone would leave it "runny". The same principle works with other kinds of stewed meat.
FAQ
Which pork should you choose? +
Ideally tenderloin (tender, without sinew). Alternatives: neck (fattier, juicier), ham (lean), shoulder (versatile), loin (light). Meat that is too fatty is a poor choice. Buy fresh (chilled) pork – it is firm, pink-red in colour, with no grey film, and a neutral smell. Defrost frozen meat in the fridge for 12–24 hours. Pieces 2–3 cm in size are best for stewing. Remove sinew and membranes, as they turn tough. For a "premium" version, use farm-raised pork or Iberico. For a "light" version, use tenderloin without fat. For a "children's" version, use tender pork flesh.
Can the sour cream be replaced? +
Alternatives: cream of 20–33% fat (for a "premium" sauce), plain yoghurt (lighter, but more sour), coconut milk (for a dairy-free diet), tomato paste + water (for an "Italian" version), dry white wine + water (for a "French" version). Sour cream of 20–25% fat is best. Low-fat sour cream will "split" during stewing. For a "lean" version, skip the sour cream and replace it with tomato juice or soy sauce. Not suitable: mayonnaise (gives a "specific" taste when heated) and processed cheese (turns into a "lump"). Fresh sour cream is smooth, without sourness. Home-made country sour cream is the "premium" choice.
How long does the dish keep? +
In the fridge in a covered container – 3 days. Reheat in the microwave for 2–3 minutes, or in a pan with 1 tablespoon of water under a lid for 5 minutes. On the second day the dish "settles" and the flavour becomes richer. In the freezer for up to 1 month (in portions, with sauce). Defrost in the fridge for 8–12 hours, or reheat straight away over low heat. Do not leave it at room temperature for longer than 2 hours – meat in sauce spoils. The sauce will thicken in the fridge – this is normal, and it turns runny again when heated. For a "packed lunch", store it with a side in a container. It is ideal as a "family batch" – a double portion for 2–3 suppers.
What to serve the pork with? +
Sides: mashed potatoes (the classic – the sauce soaks in), pasta, buckwheat, boiled rice, country-style potatoes, couscous. Vegetable sides: steamed broccoli, cauliflower, stewed carrots. Fresh salads: cucumber + tomato + herbs, Greek salad, vinaigrette. Pickles: salted cucumbers, marinated mushrooms, sauerkraut. Extra sauces: mustard, garlic sour cream. With black or rye bread – it soaks up the sauce. With a glass of dry red (Cabernet, Merlot) or a light beer. For a "family dinner" – with mashed potatoes and sauerkraut. For a "children's" version – without pepper. With a cup of herbal tea or fruit drink. A versatile meat dish for weekdays.
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