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Prep Time15 mins
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Cook Time15 mins
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Serving4
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Ready In30 mins
Pork Shoulder with Mustard and Creamy Vegetables
At first glance, this dish may look like a stir fry*, but in the end it is not, because we fry the food in the same dish and in the same fat, but separately. At the very end, it also includes cream and sour cream, which together with the mustard gives it a softly sour and creamy taste and texture.
* Chinese cooking technique is mostly used in wok. Stirring and frying at high temperatures so that the color and useful nutrient content of the food is better preserved.
I love foods like this. I don’t have to spend a lot of time in the kitchen with cooking because neither preparation nor cooking takes long time. In addition, the list of ingredients can be flexibly changed if any of the ingredients aren’t at home, or just don’t like to eat them, you could skip, or easily replace them with other vegetables.
Vegetables are full of minerals and fiber that are necessary and important to our bodies. The amount of carbohydrates in a serving is low enough, but the amount of fat and calories required is higher. That’s why I think you’ll get not only a delicious meal, but a wholesome meal if you make this Mustard Pork Shoulder with Creamy Vegetables.
Ingredients
Pork Shoulder with Mustard and Creamy Vegetables
Nutrition
Per one serving
- Daily Value*
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Calories: 92746 %
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Fat: 74 g45 %
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Total Carbs: 21.4 g33 %
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Fiber: 7.9 g31 %
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Sugar: 9.9 g24.6 %
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Net Carbs: 13.5 g34 %
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Protein: 46.4 g62 %
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Sodium: 277 mg12 %
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Potassium: 1493 mg42 %
Directions
This one-course "Mustard Pork Shoulder with Creamy Vegetables" is very easy and very quick to make, and beyond that it is an absolutely wholesome dish with lots of vegetables and little carbs.
Chop the raw pork belly bacon (or smoked bacon is also good) and start frying. Fat will run out of it, you will fry the other ingredients in this fat.
Slice the pork shoulders slices into strips.
Season the pork shoulder strips with pepper, paprika, a pinch of salt, garlic powder and mustard, then swirl it.
Pour the mustard meat over the roasting bacon and fry further together.
Wash the bok choy and cut it in half.
When the bacon and mustard meat are blushed, take it out on a plate.
Fry the onions and mushrooms in the fat of the meat, then put it on a plate as well.
Put the sliced carrots strips into the frying pan, pour a little water too under it and simmer under a lid for a few minutes, then add the cauliflower and broccoli. Season with salt, pepper, garlic powder and simmer for a few more minutes under a lid.
Add into vegetables the meat and heavy cream as well.
Add into it the halved bok choy as well.
Add the sour cream, this will make the food creamy. Add the red peppers and this will make it all more colorful. Simmer under the lid for a few more minutes, but do not over-soften the vegetables, the crispiness of the cauliflower should remain.
Finally, add the mushrooms as well, mix gently and serve.
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