Pork Stroganoff

Pork Stroganoff
Pork Stroganoff. This is my pork version of the classic beef stroganoff. This is also the first time that I have cooked the dish, the recipe was based on my beef stroganoff dish that uses beer as an alternative to the wine ingredient.
Pinoy Pork Stroganoff with Rice

It is important to use tender pork cut  like pork loin or other tender pork part, I used pork scotch fillets cut into thin strips. Use fresh pork since the dish is basically stir fry.

Pinoy Pork Stroganoff

For the beer I just used light lager nothing special. To make the dish requires two stages of cooking. The marinated pork strips was stir fried in batches then cooked with the sauce. Here is the recipe of my version of Pork Stroganoff.

Ingredients:

500 grams pork loin or scotch fillets, cut into large strips
200 grams fresh button mushrooms slices
250 grams sour cream
1 small onion, chopped
1/2 cup beer
1/4 cup soy sauce
3 tbsp. butter
1/2 cup corn starch
3 tbsp. dried flake parsley
1-2 tsp. paprika
salt and pepper
cooking oil

Cooking procedure:

Pork Stroganoff - Cooking Procedure

Marinate beef in soy sauce, corn starch, a dash of salt and pepper for at least 10 to 15 minutes. In a wok or frying pan stir cook the marinated pork in batches for 3 to 5 minutes or until meat color changes to brown and seared, keep aside. In a medium size sauce pan melt the butter, add in the garlic and stir cook for about a minute then stir in the onions and sauté until translucent. Add the stir cooked pork, paprika and dried parsley, stir cook for about 1 to 2 minutes. Add in the button mushroom and stir cook for another minute. Add in the beer and about 3/4 cups of water, simmer for 3 to 5 minutes or until the liquid is reduce to half. Stir in the sour cream and season with salt and pepper to taste and continue to cook for 3 to 5 minutes. Serve over rice or spaghetti pasta.

Comments

  1. Dinner at Six ThirtyApril 19, 2012 at 3:53 AM

    Very nice recipe! I've actually made this before but with beef and without the beer.

    ReplyDelete
  2. UT-ManJuly 27, 2012 at 7:52 PM

    Hi Maliha Sassin,
    Welcome to OPC and thank you for the nice compliments.

    @Dinner at Six Thirty,
    Yes the beer is an option...

    ReplyDelete

Post a Comment

Thanks for visiting!
You Like the post?
Have anything to say or share?
What's in your mind?
Place your comment or reaction now.

Don't forget to write your name...

Popular posts from this blog

Nilagang Saging na Saba, Nilagang Saba

Image
Nilagang Saging na Saba , Nilagang Saba is one simple comfort food that we used to enjoy when fast-food was not in our vocabulary. And to this date I could say that it is still a regular merienda in the countryside, Plantain bananas are abundant in the Philippines and they are always available in our city wet markets. Please visit us also on our YouTube Channel! Overseas Pinoy Cooking on YouTube by the UT-Man Banana-q , minatamis na saging and turon are the more popular method of cooking saba aside from nilaga. Nilagang saging is more associated as comfort food to most Pinoy especially during the rainy season. One comport food with minatamis na saging ingridient is the  Ginataang Halo Halo . Nilagan saging is also peddled by street vendors along popular provincial bus routes and bus stations in the country, they are cheap, very filling and of course delectable.  Cooking is very simple plantain bananas are boiled for with peel on. Ingredients: 12 pcs. saba, plantain banan
Read more

Champeni of Batangas

Image
Champeni of Batangas . Champeni or champene, sampeni or sampene , whats in a name, the important is, this goat or beef innards dish is a must try when you are in Batangas . I could not really confirm the common name of this delectable dish. Based on people that I have met and places and that I have visited in Batangas , the pronunciation varies. Even the cooking procedures and ingredients differ depending on the locality in Batangas . These are usually based on every family cooking practice, type and availability of ingredients, similar to the Batangas Kaldereta there are countless versions out there. I you have searched the internet you may have noticed that there is not enough information of the Champeni of Batangas . I could only share my knowledge and information about Champeni based of my long association with my Batangenyo friends and colleagues, and my frequent work assignment in Batangas . At this point can I ask our readers from Batangas to share with us mor
Read more

Adobo sa Asin, Adobong Baboy sa Asin Recipe

Image
Adobo sa Asin, Adobong Baboy sa Asin Recipe . This is my second version of this adobo dish . The first was simply called adobong puti . Cooking procedure of both are similar, on the first dish it was a mixture of chicken and pork. Both versions are cooked adobo with out soy sauce. I have to post this request in response to some readers query on how to cook adobo sa asi n. This is best served a day after with chopped tomato and onion with fish sauce and a lot of rice. Ingredients: 1/2 kilo pork belly, pork rasher, cut into serving pieces 1/2 cup white vinegar 1 head garlic, crushed 1 tsp. pepper corns 3-5 pieces bay leaf 3/4 tsp salt Cooking procedure: In a sauce pan place pork, pour 2 cups of water. Add in vinegar, garlic, peppercorns and bay leaf and salt bring to a boil and simmer at medium to low heat for 20 to 30 minutes add more water if required. Correct saltiness according to taste, When the pork are tender continue to s
Read more