Pork in kefir Due to the fact that the pork is cooked in kefir sauce, the meat becomes very soft, literally - "melts in the mouth", acquires a light acidity, a very mouth-watering aroma, and the capers bring a peculiar piquant note! Serve such meat with boiled potatoes, watering the sauce, which is obtained in the process of extinguishing meat!
Ingredients:- Pork pulp 550g
- Lemon juice 1 tbsp. l.
- Garlic 2 cloves
- Onion white 1 pc.
- Water boiled 75 ml
- Pepper black ground 3 pinch
- Paprika sweet ground 0.5 tsp.
- Salt 0.75 tsp.
- Capers 26 pcs.
- Kefir 250 ml
- Sunflower refined oil 80 ml
- Step 1 To make pork in kefir we need pork pulp, kefir, capers, boiled water, sunflower refined oil, onion, garlic, salt, lemon juice, black ground pepper, sweet ground paprika.
- Step 2 Onions are cleaned, grinded, fried until transparent on sunflower refined oil.
- Step 3 Pour into the frying pan with onion kefir.
- Step 4 Mix the sauce, add salt, ground paprika, black ground pepper, lemon juice. Stir the sauce once more and bring it to the boil.
- Step 5 Pork cut into large pieces, put in kefir sauce. Cooking on high heat for 5 minutes.
- Step 6 Turn the pieces of meat, continue to cook on high heat for 3 more minutes.
- Step 7 Transfer the entire contents of the frying pan (meat along with the sauce) to a saucepan or a small saucepan, top up the boiled water, cover with a lid, bring it to a boil on high heat, reduce the fire to a minimum and quench pork in kefir for about 40 minutes. After 40 minutes, add capers and chopped garlic to the saucepan. Stir, 3 minutes warm up and remove the saucepan from the stove.
- Step 8 We serve pork, stewed in kefir, in a hot form for lunch, along with a side dish, the ideal option - with boiled potatoes. We pour the dish with the resulting sauce.