Pork and Oyster Mushrooms in Creamy Tomato Sauce

The secret to this dish lies in the starting point: rendering pork fat (shpik) before adding the meat. This creates a deep, slightly smoky foundation that vegetable oils simply cannot replicate. The result is a contrast of textures—seared pork and tender oyster mushrooms—bound together by a sauce where sour cream mellows the acidity of the tomatoes and oregano adds a herbal, aromatic lift. Yields: 6 servingsPrep and cook time: 30 minutes Ingredients Pork fillet — 650 g Oyster mushrooms — 250 g Sour cream — 200 g Pork fat (shpik) — 100 g Medium tomatoes — 2 pcs. Small onions — 2 pcs. Vegetable oil — 1 tbsp Dried oregano — a pinch Salt and black pepper — to taste Cooking Process 1. Mise en Place Peel the onions. Rinse the tomatoes and mushrooms. Dice the onions, pork fat, tomatoes, and mushrooms into small, uniform pieces. Slice the pork fillet into thin strips.