Lithuanian Pork With Sour Cream and Herb Sauce
If you’re looking for a comforting Lithuanian pork recipe, this pork in sour cream sauce is one of those dishes that quietly wins everyone over. It’s creamy but not heavy, herby yet simple, and built around affordable ingredients you probably already have. Think of it as Lithuania’s answer to a homely budget-friendlier stroganoff — a humble pan sauce that turns pork into pure comfort.
Ingredients
- 1 lb (450g) pork loin, tenderloin or pork shoulder, sliced into 1 cm strips
- salt and black pepper to taste
- 1 teaspoon all-purpose flour
- 1 tablespoon oil
- 2 garlic cloves minced
- ½ cup (120ml) vegetable or chicken stock hot
- 2 tablespoon full-fat sour cream or creme fraiche
- 3 tablespoon fresh parsley and/ or dill finely chopped
Instructions
- Place the pork strips in a large mixing bowl. Season with salt and black pepper.
- Add the flour and mix well to coat.
- Heat oil in a large non-stick frying pan. Add the pork and fry over medium-high heat until browned on all sides, for 4-5 minutes.
- Add the minced garlic and cook for 30 seconds until fragrant before pouring in the hot stock.
- Reduce the heat to low-medium, pour hot stock/broth over the pork, mix and cover with a lid. Simmer the pork for 10-15 minutes (depending on the cut of pork used - lean pork loin or tenderloin will take 10-25 minutes, whilst tougher cuts will take 20-25 minutes).
- Spoon the sour cream (or creme fraiche) to the pan, add the fresh herbs and mix well. Heat just enough to warm through and serve immediately.