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Estonian style pork with potatoes (Killatuhlid) in Brand 6051 multicooker pressure cooker

Estonian style pork with potatoes (Killatuhlid) in Brand 6051 multicooker pressure cooker

Category: Meat dishes
Kitchen: estonian
Estonian style pork with potatoes (Killatuhlid) in the Brand 6051 multicooker pressure cooker

Ingredients

Lean pork 2 slices
Raw potatoes 7-8 pcs.
Sour cream 200 g
Salt taste
Water 100 ml.

Cooking method

  • Pour water into the bowl of the pressure cooker, add salt to taste, set on Steam for 10 minutes. After releasing the pressure, open and put the pork. We put the "Soup" on for 10 minutes.
  • Then drain the broth, pour the meat with a glass of sour cream, put the diced potatoes, salt, add 100 ml of water, set the "Stew" for 20 minutes. We leave on heating for 30 minutes.
  • We don't add any spices, not even onions, to this dish.

Note

Cooking idea - 🔗./2011/11/killatuhlid-eesti-rahvatoit-1980.html


The food raw materials, technology and compositional techniques of Estonian cuisine are quite simple, the taste is natural. The most typical raw materials are potatoes, fish (especially herring), pork and meat offal, milk, sour cream, cabbage, peas, cereals and black bread. Food is simple and nutritious, sometimes greasy. In traditional Estonian cuisine, food is predominantly cooked in a liquid medium; frying is rarely used. Estonian cuisine uses little seasonings and spices. Besides salt and onions, dill, parsley and cumin were traditionally used; marjoram in blood sausages, bay leaf and allspice in aspic. The originality of taste is achieved as a result of unusual combinations of food raw materials (fish with lard, peas with milk). The general taste and aroma of Estonian cuisine is natural, slightly sour, milky.

MariS
Lean pork with sour cream is not at all lean!
Without spices, meat has a milky-creamy taste, I guess?
MariV
Marina, these are features of Old Estonian cuisine. In the Russian North, they also did without spices, perhaps they were in short supply! I replaced sour cream with homemade yogurt - my husband really liked it! And I have to eat like that ...
Lerele
I didn't understand why boil water for 10 minutes at first? Yes, even on pressure. After all, both meat and potatoes are later laid.
MariV
To keep the meat juicy, put it in boiling water.
Bormental
No offense, but this is not a recipe, but junk. From the category: "And I like it." Don't waste food, gentlemen.
Chef
Yuri, do not be offended, but your comment is an unsubstantiated junk. A month.
 

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