Fried pork with mushrooms
- pork fillet – 650 g
- sour cream – 200 g
- lard – 100 g
- salt – to taste
- medium-sized tomatoes – 2 pcs.
- small onions – 2 pcs.
- vegetable oil – 1 tbsp.
- a pinch of oregano
- oyster mushrooms – 250 g
- Peel the onion. Wash the tomatoes and mushrooms. Chop the onion, bacon, tomatoes, and mushrooms into small pieces.
- Slice the meat thinly. Fry the bacon in hot oil in a saucepan for 3 minutes. Add the meat and cook for 5 minutes on each side. Transfer to a bowl. Remove the bacon.
- In the same saucepan, fry the onion for 6 minutes. Add the tomatoes, mushrooms, and oregano. Cook for 6 minutes. Add sour cream, browned meat, salt, and pepper, and simmer, covered, for 7 minutes. Sprinkle with fresh herbs when serving.
Roasted pork with mushrooms is a dish that might seem like a weekday dish, but in reality, it's worthy of a Sunday lunch. It's all about the lard: it renders early in the cooking process, imparting a rich, slightly smoky flavor to the meat that can't be achieved with butter. The pork fillet is thinly sliced, quickly fried until golden brown, and then braised in a sour cream sauce with oyster mushrooms and tomatoes. The mushrooms absorb the meat's juices, the sour cream softens the tartness of the tomatoes, and a pinch of oregano adds a subtle spicy note. The dish is cooked in one pot: first, the sauté pan functions as a frying pan, then as a saucepan. Minimal mess, maximum flavor. Serve with mashed potatoes, boiled rice, or simply with fresh bread for dipping.
Pork roulade with mushrooms is a dish for those occasions when you want to impress your guests and guarantee excellent results. The beauty of this baked pork loin roulade with mushrooms and cheese lies in the contrast: the outside is a crispy crust, soaked in a wine and mustard sauce, while the inside is juicy pork and a fragrant filling of porcini mushrooms, sweet peppers, and gooey cheese. The "book" technique—cutting the piece of meat so that it opens into one large layer—is key. This pork roulade with mushrooms is not afraid of a long baking—it only gets better as it simmers in its own juices and sauce. Serve the roulade with mashed potatoes or stewed vegetables—and get ready to receive compliments.
In principle, any cut of pork can be roasted (see here for a general diagram of pork cutting). However, many pork cuts are easily overcooked; to prevent this, you can use...
Many cultures around the world have recipes for making lard. And virtually every culture claims that their lard is the best in the world. In Germany, lard is known as speck (spic, bacon), and in the Balkans, it's...
Meat, French style... These words mean far more in Russia than anywhere else in the world, including France. And culinary aesthetes can wrinkle their noses as much as they want, but the fact remains...
