Pork brisket with stewed cabbage and mushrooms - a tasty second with vegetables and mushrooms. Podcherchevok (Podcherevina) - it is pork brisket or frying, so called part of the pork peritoneum, which consists of layers of fat and meat. Pork cooked according to this recipe will be tender, the meat literally breaks down into fibers, and braised cabbage is perhaps the best addition to meat. In Germany, braised cabbage with pork belly served with a side dish of mashed potatoes and washed down with a glass of cold beer.
- Cooking time: 1 hour 20 minutes
- Servings: 4
Ingredients for pork belly with stewed cabbage and mushrooms
- 600 g pork belly;
- 700 g white cabbage;
- 200 g of champignons;
- 130 g onion;
- 20 g dried carrots;
- 5 g dried green chilli;
- 3 bay leaves;
- 5 g of coriander;
- 5 g of cumin;
- salt, oil for frying.
For the sauce
- 200 g sour cream;
- 50 g of dill;
- salt, pepper.
Method of cooking pork belly with stewed cabbage and mushrooms
Pork brisket on the skin cut into slices about a centimeter thick. We select sub-woodland without bones with thin layers of fat, so that the dish does not turn out to be too fat. We dry the sliced pork with napkins so that during the frying process the splashes of fat do not spread throughout the kitchen.
If the mushrooms are clean, then simply wipe them with a damp cloth and cut them into 2-4 pieces. We wash the sand and the soil with cold running water from the dirty champignons, dry them and cut them.
From the cabbage fork we cut a stalk, chop the leaves into thin strips.
Lubricate the frying pan with a thick bottom oil for frying. Fry the pieces of brisket until golden brown on both sides.
We shift the roasted pork to the brazier, and in the fat left over from frying, we throw onions and fry it to caramel color. Roasted onion sent to the roaster.
Next put the mushrooms in the roaster. Mushrooms do not need to be pre-processed, their roasting will not give anything but an extra portion of vegetable oil or fat, which champignons absorb like a sponge.
Sprinkle cabbage with a pinch of salt, lightly rub it in with salt to reduce the volume and add to the rest of the ingredients in the roaster. At this stage, salt the dish to your liking, pour dried carrots and dried green chili, coriander, cumin, put the bay leaf.
Pour 100 ml of hot water, close the roaster tightly, cook for 1 hour on a quiet fire.
While the pork belly is stewed with cabbage and mushrooms, we prepare the dill sauce. We cut the greens from the stems, chop finely. Put chopped herbs in a stupa or blender, add salt, grind. Pounded fennel we select green juice, the sauce will turn out not only tasty, but also beautiful. Mix the grinded dill with sour cream, to taste with pepper black pepper.
10 minutes before readiness, remove the lid from the roaster, increase the heat and evaporate moisture from the pork belly with stewed cabbage and mushrooms.
To the table pork brisket with stewed cabbage and mushrooms we serve hot, pour the dill sauce. Enjoy your meal!
This is a simple recipe for making juicy pork for lunch or early dinner. I do not advise you to cook at the next meal, it is too high in calories.