Stewed pork in a mustard sauce

Total time: 1hr 45m
Preparation Time: 15m

For 4 people

Nutritional Information

Contains 412 Kcal, 44g Protein, 9g Carbohydrates, 22g Fat


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

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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.
  • Tip:

    Replace the pork with veal.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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