AI-generated image
Myaso po-frantsuzski
Myaso po-frantsuzski (мясо по-французски): Soviet festive bake of pork, onion and potato under cheese
Despite the name, nobody in France would recognise "French-style meat": it is a Soviet celebration bake, made for New Year's Eve and 8 March from whatever a family could find, and it still fills oven trays across Russia every holiday. Thin slices of pork loin are layered with onion and potato, spread with mayonnaise and covered in grated cheese, then baked until the top is golden and the meat tender. It is rich, savoury and a little indulgent; serve it with a crisp salad or pickles to cut through. A common mistake is leaving the pork thick, which keeps it chewy while the cheese burns; beat it thin. Check the pork reaches at least 63 °C and rest it 5 minutes. Chef's tip: mix half sour cream into the mayonnaise for a lighter, tangier sauce.
- Total time
- 65 min
- Difficulty
- easy
- Serves
- 6
Ingredients
- 1 ½ lb boneless pork loin or neckcut into 1 cm slices
- 1 ¼ tsp salt
- ½ tsp black pepperground
- 1 tbsp sunflower oil
- 1 ⅓ lb potatoespeeled and very thinly sliced
- 2 onionssliced into thin rings
- 4 oz mayonnaise
- 2 ⅛ oz sour cream
- 1 clove garliccrushed
- 5 ½ oz semi-hard cheesecoarsely grated
- ⅛ oz parsley (optional)chopped
Shop this recipe on Amazon
What you'll need
Spices & pantry
Fresh ingredients (7)
Links open Amazon in a new tab. As an Amazon Associate, WhatToEat.Today earns from qualifying purchases.
Method
0/6 doneStep 1: Heat the oven to 375°F (350°F fan) and grease a 30 × 22 cm baking dish with the 1 tbsp sunflower oil.
2 minStep 2: Cover the 1 ½ lb boneless pork loin or neck slices with cling film and beat with a rolling pin or meat mallet to about 5 mm thick. Season with half the ⅝ tsp salt and the ½ tsp black pepper.
6 minStep 4: Mix the 4 oz mayonnaise, 2 ⅛ oz sour cream and 1 clove garlic and spread it over the onion, then cover evenly with the 5 ½ oz semi-hard cheese.
4 minStep 5: Cover with foil and bake for 25 minutes, then uncover and bake for 20 minutes more, until the top is golden, the potatoes are soft and a probe in the pork reads at least 145°F.
45 minStep 6: Rest for 5 minutes, sprinkle with ⅛ oz parsley and cut into squares.
5 min
Nutrition per serving
- Calories
- 530 kcal
- Protein
- 33 g
- Carbs
- 21 g
- Fat
- 35 g
- Fibre
- 2 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does myaso po-frantsuzski take?
- About 65 minutes in total: 20 minutes to prepare and 45 minutes to cook.
- How many people does it serve?
- 6 as written. Change the servings above the ingredients and every amount scales to match.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of potatoes?
- Sweet potato, same weight (sweeter, cooks a little faster).
- What can I use instead of onions?
- 2 shallots per onion.
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
Pork souvlaki
This is a pork recipe. Walk through any Greek town after dark, from Athens to Thessaloniki, and the smell of souvlaki stands drifts down the street; cubes of pork shoulder grilled on thin skewers are the country's favourite cheap supper, eaten standing up or at a plastic-table taverna. At home you marinate the meat in lemon, olive oil, garlic and dried oregano, grill it hard and fast, and pile it on warm pitta with tzatziki, tomato and red onion. Chef's tip: cut the pork into even 2.5 cm cubes and leave a little fat on; lean loin dries out, shoulder stays juicy over high heat.
Greek
Tteokgalbi
Tteokgalbi is rib meat chopped finely, pressed back into neat slabs and grilled, so it's soft enough to eat without struggling with a bone. Two places in South Jeolla claim it: Damyang, the bamboo county, where all-beef patties come with rice steamed in bamboo tubes, and Gwangju's Songjeong district, whose restaurant street near the railway station mixes beef with pork. This home version uses minced beef and pork, seasoned with soy, garlic and pear, then brushed with a soy and honey glaze as it cooks. Serve with rice, lettuce and a few banchan; leftovers are good cold in a lunchbox. Chef's tip: slap the mince against the bowl for a few minutes; it turns sticky and the patties hold together on the grill without any breadcrumbs.
Korean
Char siu
Hanging in long glossy strips in the windows of Guangzhou's siu mei shops, char siu is the roast pork Cantonese families pick up on the way home to put on rice, noodles or into steamed buns. The outside is lacquered, sweet and a little charred at the edges; the inside stays juicy, savoury and faintly scented with five-spice. Shoulder (pork butt) is the cut to use, because its marbling keeps the strips moist through a hot oven. Marinate it overnight in the fridge, roast it the next day and eat it warm with steamed rice and blanched greens, or cold in fried rice and noodle soups. Chef's tip: save the honey for the last ten minutes; brushed on at the start it burns black long before the pork is cooked.
Chinese