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1
Rub the meat with the crushed garlic, olive oil, salt & pepper.
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2
Place the meat in a plastic bag and let it marinate in the mixture for at least 30 minutes.
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3
Heat olive oil in a large pot (enough to cover the bottom of the pot).
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4
Add 1 onion cut in half and the pork pieces Brown the meat on all sides.
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5
Once the meat is browned add enough water to the pot to just cover the meat.
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6
Lower the heat to medium and let the meat boil until the water almost completely evaporates (not enough for the meat to start burning).
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7
Add enough water again to cover the meat and add a pinch of the Vegeta soup seasoning (or all purpose seasoning).
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8
Repeat the process of adding water and letting it evaporate until the meat is tender and falls apart easily.
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9
When the meat is tender enough allow the water to again almost completely evaporate.
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10
Remove the meat from the pot and the larger pieces of the remaining onion. Discard the onion.
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11
Scrape the meat pieces and drippings inside pot so that they are all in the water that remains.
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12
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.
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13
In a separate bowl, combine approximately 1/2 cup of water with the sour cream and flour.
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14
Wisk/mix until the mixture is smooth and without lumps.
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15
Slowly add this mixture to the pot and let it come to a boil.
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16
Reduce the heat and simmer for a few minutes.
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17
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.
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18
Add the bay leaf.
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19
Bring the mixture to a boil.
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20
Remove the pot from heat.
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21
Return the cooked meat to the gravy.
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22
Let it stand for about 15 minutes in the gravy before serving.
