Stewed pork in a mustard sauce

Stewed pork in a mustard sauce

Total: 1 hr 45 Min. | Active: 15 Min.
Low Carb
Nutritional value / people: 412 kcal
, Fat: 22 g
, Carbohydrate: 9 g
, Protein: 44 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

800 g pork ragout
1 tsp salt
a little pepper
2 tbsp white flour
oil for frying
3 dl meat bouillon
2 bay leaves
2 tbsp coarse-grain mustard
2 tsp liquid honey
1 dl single cream
salt and pepper to taste
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How it's done

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Pat the meat dry with paper towels. Mix the salt, pepper and flour. Roll the meat in the flour in batches. Heat the oil in a frying pan, brown the meat in batches.

Return all the meat to the frying pan, add the stock and bay leaves. Cover and braise on low heat, stirring occasionally, for approx. 1 1/2 hrs.

Add the mustard, honey and cream, heat through and season.

Serving suggestion: pasta or potatoes.

Good to know
Tip: Replace the pork with veal.

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