Pork under the "fluffy"

Description

It is not a recipe, but a hybrid of recipes two recipes I saw online. Good for those who are tired of "beef Stroganoff". Turns out very tasty tender meat, with a kind of taste. You can use a different sauce: honey mustard or sweet and sour - will still be very tasty!

Ingredients

Pork

400 g
Garlic

2 clove
Cognac

70 ml
Sunflower oil

4 tbsp
Lemon

0.5 pc
Black pepper

2 g
Ginger

3 g
Coriander

2 g
Mushrooms

4 pc
Onion

1 pc
Cream

200 ml
Salt

1 tsp
Flour

2 tbsp
Parsley

3 pc
Butter

2 tbsp

Cooking

To start we'll get all the food on the table, so as not to climb on the kitchen cabinets then, with dirty hands.

Cut pork in small pieces 1*3-4cm, cutting the veins. To place them in a bowl.

Grind a few cloves of garlic and add to the same. Pepper, add the coriander, ginger, and squeeze half a lemon.

Mix well and leave to marinate on the table 30-40 minutes.

If you have decided to prepare another sauce for a few steps further can skip. Fry flour on a dry skillet until yellow-brown color, stirring constantly to avoid burnt. Transfer to a separate bowl.

In the pan throw a tablespoon of butter and fry finely chopped onion until yellow and transparent. We shift back to the same flour.

Finely chop the mushrooms and fry with the second tablespoon of butter - 5-6 minutes. Not peregorela to tanned brown.

Return to the pan the onion with the flour and pour all this with cream. You can add a little water to your desired consistency. Stir.

Include a small fire and simmer for 5-6 minutes. Salt, pepper (other spices are optional but without them tasty - it makes no sense to interrupt and so gentle smell) and add the finely chopped parsley. The sauce is ready.

Back to the meat. Take a second pan, pour sunflower oil and heat strongly. Throw a piece of meat (better to split into 2-3 parts to evenly was deep fried). Pre-meat need a little "squeeze" as when marinating it you'd have to give juice.

Fry the meat on high heat for 3-4 minutes, stirring constantly, until the beginning of the Golden crust.

Now comes the fun part - pour in the meat brandy and ignite with a lighter. IMPORTANT: * Brandy should naturally split into 2 parts (second for second helpings of roast). * It is better to pour from a bottle directly into the glass, so as not to accidentally pour the whole bottle * Burn at the side to stand in the side of the pan * it is Better to burn or a long lighter or fireplace matches. Beautifully lit up right? Sorry all beauty, not to pass.

After 20-30 seconds the flame starts to go out and shovel to mix the meat. Fry for another minute - please note what a beautiful honey shade it has acquired.

Already put fried meat in the sauce and do the second batch.

Once all the meat is fried on a quiet fire, stir the meat with sauce, cover with a lid and parched 15 minutes. Optionally again, you can add water and try can you spice not enough. All the dish is ready! You can serve it with any side dish and rice and potatoes - I have buckwheat.

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