Preparation:

  1. Trim the meat of fat and sinew the steaks. Mix the flour and pepper on parchment paper. Tumble the meat in the flour and shake off excess flour. Heat 2 tablespoons LARU pork lard in a cast-iron frying pan, and fry the steaks over medium heat for 2-3 minutes on each side (turn once) until the meat is tender. Drain the meat on paper towels.
  2. Fry the onions in the remaining lard over medium heat until they are soft. Add half of the juice, stock cube, soy sauce, and mustard seeds. Stir. 
  3. Stir the cornflour with the remaining juice, add it to the sauce, and cook over low heat until it thickens. Remove from the heat; let it cool a little. Stir in the sour cream, add the meat and heat.

 

Ingredients for 6 people:
  • 6 butterfly pork steaks
  • 3 tablespoons flour
  • 1 medium-sized onion
  • 200ml of orange juice
  • 1 chicken stock cube, crushed
  • 1 teaspoon soy sauce
  • 2 teaspoons mustard seeds
  • 1 teaspoon cornflour
  • 100g sour cream
  • 60g LARU pork lard
  • Pepper