Braised Pork Loin
|Vegetable oil||15 Milliliter|
|Loin pork/Pork butt||2 Kilogram|
|Dry white wine/Chicken stock||250 Milliliter|
|Caraway seeds||1 Teaspoon|
|Garlic||2 Clove (10 gm)|
|All purpose flour||2 Teaspoon|
|Sour cream||50 Milliliter|
In Dutch oven, heat oil over medium-high heat; brown pork well all over.
Drain off fat.
Reduce heat to medium-low; add wine, paprika, caraway seeds and garlic.
Cover and simmer for 1 hour, turning pork once.
Add onions, salt and pepper.
Cover and simmer for 40 to 60 minutes or until meat is fork-tender, turning halfway through.
Remove pork and place on platter along with onions; keep warm.
Skim off fat from pan juices.
Blend butter with flour; whisk into pan juices.
Cook, whisking, over low heat until smooth and thickened, about 5 minutes.
Whisk in sour cream and warm through without boiling.
Taste and adjust seasoning.
Strain if desired.