Pork Julienne in Cream Sauce
Strips of pork fried and simmered in a creamy sauce with pickled gherkins and carrot. The recipe can be varied by swapping the carrot for mushrooms or adding onion. If you want a thicker sauce you can add processed cheese or more cream, but the author prefers it lighter, finishing with kashkaval that melts into the sauce.
Ingredients
| 600 g | Pork (shoulder, leg; author used pork schnitzel) | |
| 250 g | Sour cream | |
| 100 ml | Liquid cream | |
| 3 pcs | Pickled gherkins | |
| 3 cloves | Garlic cloves or garlic powder | |
| 3 drops | Lemon juice | |
| 0.5 pc | Carrot | |
| 3 tbsp | 45 ml | Mustard |
| 1 triangle | Processed cheese | |
| 1 cup | 240 ml | Water |
| 1 tsp | 5 ml | Maggi (bouillon) |
| 1 splash | Soy sauce | |
| — | Oil | |
| — | Kashkaval for grating | |
| — | Salt / pepper |
Instructions
- Cut the meat into julienne strips.
- Put them to fry in a pan with a little oil, frying until only the fat remains. Season with salt, pepper and a little lemon juice.
- Meanwhile cut the gherkins and the carrot also into julienne strips (the author's carrot was large, so only half was used). Finely chop the garlic.
- Add all of this to the pan with the meat and let it fry lightly, just so it takes on color and flavor but not too much - it is good not to let them get too soft.
- Finally add the creams and let the dish simmer under a lid over low heat until the pork is tender. Check it, as the time will depend on the type and thickness of the meat you have cut.
- Optionally stir in a little processed cheese or more cream if you want a thicker sauce; finish with grated kashkaval, which melts from the heat of the sauce.