Pork in Sour Cream Gravy

Recipe by Love My Cop
READY IN: 3hrs




  • Rub the meat with the crushed garlic, olive oil, salt & pepper.
  • Place the meat in a plastic bag and let it marinate in the mixture for at least 30 minutes.
  • Heat olive oil in a large pot (enough to cover the bottom of the pot).
  • Add 1 onion cut in half and the pork pieces Brown the meat on all sides.
  • Once the meat is browned add enough water to the pot to just cover the meat.
  • Lower the heat to medium and let the meat boil until the water almost completely evaporates (not enough for the meat to start burning).
  • Add enough water again to cover the meat and add a pinch of the Vegeta soup seasoning (or all purpose seasoning).
  • Repeat the process of adding water and letting it evaporate until the meat is tender and falls apart easily.
  • When the meat is tender enough allow the water to again almost completely evaporate.
  • Remove the meat from the pot and the larger pieces of the remaining onion. Discard the onion.
  • Scrape the meat pieces and drippings inside pot so that they are all in the water that remains.
  • Add about a cup of water to the pot (this is the amount of gravy that you want to end up with), stir, and allow to come to a boil.
  • In a separate bowl, combine approximately 1/2 cup of water with the sour cream and flour.
  • Wisk/mix until the mixture is smooth and without lumps.
  • Slowly add this mixture to the pot and let it come to a boil.
  • Reduce the heat and simmer for a few minutes.
  • If the consistency of the gravy is too thin add a little more of flour/water/sour cream mixture. If it is too thick add more water.
  • Add the bay leaf.
  • Bring the mixture to a boil.
  • Remove the pot from heat.
  • Return the cooked meat to the gravy.
  • Let it stand for about 15 minutes in the gravy before serving.