Experienced chefs have long been using ready-made mustard, mustard powder or sauce from this product for marinating meat. And no wonder, pork in mustard has an unusual aroma, the meat is soft and juicy, and the taste of such a dish is indescribable.
Pork in mustard sauce - general principles of preparation
To prepare a meat dish, you need only two main ingredients: pork and mustard.
You can use any part of the pork, it all depends on whether the dish is stewed, fried or baked, in whole or in slices. The meat may be fresh or previously thawed.
The second ingredient - mustard can be purchased ready-made or dry mustard powder is diluted. Mustard is used as it is or mixed with additional ingredients: oils, soy sauce, spices, honey, sour cream and other products. Do not overdo this ingredient so that the pork does not become bitter - use the amount indicated in the recipe.
In addition to these two products, you can add to taste mushrooms, vegetables, herbs. You can decorate the prepared pork in mustard sauce with chopped herbs, sesame seeds.
1. Pork in mustard sauce, stewed with pickled cucumbers and onions
Ingredients:
• pork - 500 g;
• onion - 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.
Cooking method:
1. Cut the washed, dried meat into medium pieces 3 cm thick, sprinkle with salt, seasoning for meat. As a seasoning, you can also take basil, caraway seeds, tarragon and many others.
2. Roll all the pieces in mustard and put in a pan with a thick bottom, greased with sunflower oil.
3. While the meat is pickled, chop the onion into thin strips, pickled cucumbers in a large cube. We put them in a saucepan for meat.
4. Making the sauce: mix tomato paste, flour, a pinch of salt, seasoning, pepper in a small cup. Add a glass of water and mix well until smooth.
5. Pour the meat with the finished sauce, simmer with the lid closed over moderate heat.
6. We serve the stew on portioned plates, next we spread sauerkraut, pickled cucumbers or 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 grains - 30 g;
• onion - 1 large head;
• olive oil - 50 ml;
• sour cream or cream - half a glass;
• dry white wine - 300 ml;
• meat broth - 250 ml.
Cooking method:
1. We cut meat with a cube or cubes 3 cm thick.
2. We heat the pan with sunflower oil, put the meat there and fry, constantly stirring with a spatula.
3. As soon as a light brown crust appears on the meat, transfer it to a cast-iron pan.
4. Prepare vegetables: chop onion and mushrooms in small crumbs, fry in olive oil.
5. When the vegetables are slightly fried, put them in the meat.
6. Pour meat broth, wine into another cup, add mustard and sour cream to them. Salt a little and season with seasoning, mix everything.
7. Pour meat with cooked sauce and simmer for 1 hour over moderate heat.
8. After extinguishing, after about 20 minutes, open the lid and check if the sauce has boiled away. In the case of complete evaporation of the sauce, you can add water.
9. Ready stew with mushrooms in mustard sauce, served with mashed potatoes, sprinkled with parsley.
10. If you cook stewed pork in mustard sauce with dried mushrooms, then you need to soak them in boiling water for half an hour before cooking and fry in a pan with oil, otherwise the mushrooms will turn out too stiff and ruin the whole taste of the dish.
3. Pork in mustard cream sauce with vegetables
Ingredients:
• pork fillet - 250 g;
• 1 small zucchini;
• 2 medium-sized carrots;
• chives - 1 bunch;
• cream - 50 ml;
• medium mustard - 60 g;
• a small piece of butter;
• meat not fatty broth - half a glass;
• sour cream - 20 g;
• olive oil - 50 ml.
Cooking method:
1. All vegetables are well washed and dried (always dried, so that there is no excess moisture in the finished dish).
2. Cut the carrots and zucchini into a large cube, chives with ringlets.
3. Prepare the sauce in this way: pour the broth and cream into the pan, add mustard to them, slightly add salt and season with spices. Mix thoroughly, add onions.
4. We heat the pan with butter, put the carrots with zucchini on it, add salt and fry for about seven minutes.
5. When the zucchini with carrots is lightly browned, add boiled water, sour cream, close the lid and simmer until the liquid evaporates.
6. The stewed carrots and zucchini are transferred to a special frying container and put in a warm oven.
7. Meanwhile, we cut the meat into pieces 5 cm thick.
8. Put the meat on a frying pan with olive oil and fry on both sides for 4 minutes.
9. Put the fried meat on portioned plates, on the side of it we put the cooked side dish of vegetables and pour the cooked sauce.
4. Pork in mustard-honey sauce
Ingredients:
• pork - 500 g;
• seasoning paprika - 1 package;
• soy sauce - 3 tbsp. spoons;
• 2 bay 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.
Cooking method:
1. Pork cut into large pieces, rub it with chopped garlic, salt and put in a pan.
2. Put bay leaf and seasonings in the meat.
3. Leave the meat with the lid closed for 20 minutes.
4. Prepare the sauce: mix the wine with heated water, soy sauce, paprika, coriander and mustard. Add steam-heated honey. Mix everything thoroughly and fill the resulting mixture with meat.
5. Put the pork in the 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 simmer for 15 minutes.
8. Ready-made stew in honey-mustard sauce is served with fresh vegetables, green peas, sprinkled with lemon juice, or boiled rice.
5. Pork in mustard sauce with nutmeg
Ingredients:
• 1 kg of pork meat;
• black pepper, various seasonings - 30 g;
• Dijon mustard -50 mg;
• chopped nutmeg - 2 teaspoons;
• half a tablespoon of honey;
• salt - a pinch.
Decoration:
• 2 tomatoes;
• half a bunch of parsley;
• Sweet pepper.
Cooking method:
1. Prepare the sauce: put mustard and chopped nutmeg in a deep plate. Add honey, seasonings, stir everything thoroughly. If the honey is very thick, you can melt it a couple.
2. The washed and dried meat is cut into small cubes, salt, pepper and put in the prepared sauce.
3. Put the meat in the refrigerator for 30 minutes.
4. We take the meat out of the refrigerator, put in a hot pan with butter and fry with continuous stirring.
5. When serving, put the pieces of meat on a serving plate and decorate with tomatoes and bell pepper, cut into rings, sprinkle with parsley.
6. Pork with mustard and mayonnaise sauce
Ingredients:
• pork ham;
• sour cream - 30 g;
• mayonnaise - 30 g;
• home mustard - 20 g;
• set of French spices - 20 g;
• ground black pepper - to taste;
• chopped garlic - 50 g;
• salt - a pinch;
• sunflower oil - 2 tbsp. spoons.
Cooking method:
1. Prepare a marinade for meat: in a small bowl we combine sour cream, mayonnaise, mustard, pepper and French spices, stir well.
2. In the pork ham (you can take a shoulder blade, neck, brisket instead of the ham), make several cuts, put the garlic cloves cut in half in them, rub them with salt.
3. Grease the baking sheet with oil.
4. The ham is completely coated in the prepared marinade and put on a sheet.
5. Send to a hot oven for 20 minutes to acquire a slightly fried crust.
6. After the appointed time, we take out the sheet, pour 7 mm of water there, cover it with foil, reduce the temperature in the oven to 180 degrees and continue to bake for about 80 minutes.
7. After that, we again take the sheet out of the oven and check for the presence of liquid on the sheet, if everything was done correctly, then a little sauce should remain on the sheet.
8. Again we put the sheet in the oven, but already without foil, the oven is regulated to a high temperature and bake for another 10 minutes until golden brown.
9. Let the baked meat lie down a little under the foil so that the crust becomes soft.
10. Ready-made ham can be served hot or cold, but cold will be even tastier. Sliced slices of cucumbers and tomatoes can be placed next to the plate.
Pork in mustard sauce - tricks and tips
• If you are preparing a dish from a large piece of meat, it is better to marinate it in a sauce in advance. Do not forget to make incisions on a piece, rub the pork for a long time and carefully, then wrap it in plastic and put it away for several hours.
• For small pieces of pork, 20-30 minutes of pickling are enough, or you can do without this procedure at all, the main thing is that the pork is cut across the fibers to better absorb mustard sauce.
• If you add salt to it while preparing the sauce, you do not need to add salt to the meat. In which case, you can add the finished dish.
• If you use honey, purchase a liquefied product, or pre-melt it in a microwave.
• Boiled potatoes, beans, cereals, fresh vegetables and herbs will be a great addition to pork in mustard sauce. Enjoy your meal.
