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Head and legs of a pig under a sour sauce
1 serving
The head and legs are pierced, taken into pieces weighing about 50 g and put to cook; remove the foam, salt, place the bay leaf and cook until cooked. Flour is slightly browned in fat, onions with lemon zest are slightly fried in it, a little cold water is poured in, mixed thoroughly; meat is poured with the obtained sauce. Then they season with mustard, pepper, lemon juice, put sour cream and sugar and cook for another 10 minutes. It is served with rice pli dumplings from a bun.
The head and legs are pierced, taken into pieces weighing about 50 g and put to cook; remove the foam, salt, place the bay leaf and cook until cooked. Flour is slightly browned in fat, onions with lemon zest are slightly fried in it, a little cold water is poured in, mixed thoroughly; meat is poured with the obtained sauce. Then they season with mustard, pepper, lemon juice, put sour cream and sugar and cook for another 10 minutes. It is served with rice pli dumplings from a bun.
pork head - 300 g, pork legs - 300 g, pork fat - 20 g, flour - 10 g, onions - 15 g, sour cream - 30 g, sugar - 3 g, mustard - 3 g, ground black pepper to taste, bay leaf to taste, lemon juice to taste, lemon zest to taste, salt to taste
