Pork neck in sour cream sauce with capers

Name: Pork neck in sour cream sauce with capers - Matilda P.
Ingredients: 4 pieces of pork neck; 50 ml white wine; 1 white onion; 3; 4 tablespoons of sour cream; 1/2 tablespoon of flour; 1 teaspoon of capers; 2 cloves of garlic; vegeta/pepper/basil/sweet paprika/chili flakes

Meat - Pork neck in sour cream sauce with capers by Matilda P. - Recipia

I ended up making pork neck in sour cream sauce with capers out of an improvisation. I started with the idea of a mustard sauce, but since I didn't have any mustard at home, I adapted with what I had on hand. The result is quite suitable for a quick dinner or when you want something hearty without too many complications. The steps are not complicated, and the ingredients are easy to find. I've made this recipe many times and have never felt the need to adjust anything essential. Quick Info Total time: approx. 45 minutes Preparation time: 10-15 minutes Cooking time: 30 minutes Servings: 4 Difficulty: easy to medium Recipe type: main course Ingredients 4 pieces of pork neck (slices should be of suitable thickness) 50 ml white wine 1 white onion, finely chopped 3-4 tablespoons sour cream 1/2 tablespoon flour 1 teaspoon capers 2 cloves garlic, finely chopped olive oil (for frying) spices: vegeta (or salt), pepper, basil, sweet paprika, chili flakes (to taste) Preparation steps 1. I start by preparing the meat. I place each piece of pork neck between two layers of cling film and gently pound it with a meat mallet on both sides. It shouldn't be too thin, just enough to tenderize and cook more evenly. 2. I season the meat on both sides with vegeta (or salt), pepper, sweet paprika, basil, and chili flakes. 3. In a large pan, I heat a little olive oil and fry the pieces of pork neck on both sides until they develop a light crust. They don't need to be fully cooked, just slightly browned on the surface. I take them out onto a plate. 4. In another pan, or if preferred, in the same pan after removing the meat, I add a bit more olive oil, add the finely chopped onion, and a little basil. I stir over medium heat until the onion begins to soften slightly. 5. I add the white wine over the onion. I let it simmer for a few minutes until the alcohol evaporates and a sauce begins to form. Then, I return the pieces of pork neck back over the onion and wine. 6. When the sauce starts to reduce, I add a glass of water (about 150 ml). I lower the heat and let it simmer slowly until the meat cooks through and the liquid reduces again. 7. I take the pork neck out of the pan onto a plate. In the remaining sauce, I add the sour cream and half a tablespoon of flour. I mix well to avoid lumps. If the sauce is too thick, I add a splash of water. 8. I add the capers and the finely chopped garlic. I mix again. 9. I put the meat back into the pan over the sauce and let it simmer on low heat for another 2-3 minutes, just enough for the sauce to bind with the meat. 10. I turn off the heat. It is served hot, with a side of potatoes (boiled, mashed, or fried, according to preference). Why I make this recipe often It's a fairly simple option when I want pork with sauce without much preparation. The ingredients are at hand, and the result is suitable for ordinary days. The sour cream sauce with capers gives a slightly tangy taste, different from the usual sauces for pork. Tips and variations Tips Don’t pound the meat too thin, otherwise, it becomes dry when frying. If the wine doesn’t reduce enough, leave the pan uncovered over medium heat. If the sour cream curdles, remove the pan from the heat and mix vigorously. Use sour cream with at least 20% fat. Substitutions You can use pork chop instead of neck, but be careful with cooking times, as it dries out more easily. If you don’t have capers, you can omit them without dramatically changing the taste, but the sauce will be simpler. White wine can be replaced with a splash of water mixed with vinegar if you want to avoid alcohol. Variations If you want a creamier sauce, you can increase the amount of sour cream. For a more intense flavor, add a little mustard to the sauce if you have it on hand. You can add more garlic if you prefer a stronger flavor. Serving ideas It goes well with mashed potatoes or fried potatoes. You can also serve the sauce over plain rice or alongside sautéed vegetables. Frequently asked questions What can I use instead of white wine? If you don’t want to use wine, you can use water mixed with a tablespoon of white or apple vinegar for a slightly sour taste. Does the sour cream need to be for cooking? Ideally, use sour cream with over 20% fat so it doesn’t curdle when boiled. Whipping cream is not suitable. Can it be made without capers? Yes, capers give a specific taste, but they are not essential. You can omit them. What spices should not be missing? Sweet paprika and pepper give flavor, and basil works well for aroma. Vegeta or salt, to taste. Can I add mushrooms to the sauce? It’s not in the original recipe, but technically you can if you want to change the texture of the sauce a bit. Nutritional values Approximately, one serving (without side) has about 400-500 kcal, depending on the thickness of the meat and the exact amount of sour cream used. Protein: 30-35 g, fats: 28-35 g, carbohydrates: 5-7 g (from flour, onion, and sour cream). These are approximate values and depend a lot on how much sauce and meat you put on the plate. Storage and reheating The dish stores well in the fridge, in a covered container, for a maximum of two days. When reheating, it’s best over low heat with a little milk or water added to the sauce. The sour cream may thicken after sitting, but it doesn’t affect the taste. Reheated in the microwave, the sauce may separate a bit, but it doesn’t significantly affect the texture. Freezing is not recommended.

Pork neck in sour cream sauce with capers

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