Can I make this in a regular pot instead of a slow cooker?

Yes, use a heavy-bottomed pot or Dutch oven. Simmer over low heat, stirring occasionally, and add a splash of water or broth if it gets too dry.

Why did my meat turn out tough?

You might have not stewed it long enough before adding the sauce. Pork needs at least 40–50 minutes to become tender – only then add the tomato paste and cheese.

Can I use regular hard cheese instead of processed?

Hard cheese won't melt as smoothly and may make the sauce grainy. Processed cheese is best, or you can add hard cheese together with cream for a smoother result.

How much liquid should I add to the slow cooker?

This recipe doesn't require extra liquid – the meat releases enough juice. If it seems dry, add 100–150 ml (about ½ cup) of hot water or broth.

Pork stewed in cheese sauce

Name: Pork stewed in cheese sauce
Total time: 60 min
Yield: 8 порций
Cuisine: International
Ingredients: Pork — 1000 g; Processed cheese — 200 g; Tomato Paste — 40 g; Adjika — 40 g; Salt — 10 g; Black pepper powder — 5 g; Button mushrooms — 500 g

80min

1795g

Nutrition per 100g

200

Imagine tender chunks of pork, melting in your mouth, bathed in a rich, velvety cheese sauce with a hint of spicy adjika and earthy mushrooms. This dish is a true celebration for meat lovers. It cooks in a slow cooker with minimal effort, but delivers exceptional flavor. Serve with potatoes, rice, or pasta – and a satisfying dinner is ready!

HealthyanddeliciousLunchMeatFats & OilsAt the Table

WHAT YOU WILL NEED

From ingredients

7 products

Base

Pork1000 g

Sauce

Processed cheese200 g

Tomato Paste40 g

Adjika40 g

Spices

Salt10 g

Black pepper powder5 g

Mushrooms

Button mushrooms500 g

SIMPLE PROCESS

Step by step recipe

The key to this dish is the order of adding ingredients. Start by stewing the pork until tender and juicy, then add mushrooms, and finally the sauce components: tomato paste, adjika, and processed cheese. The cheese should be stirred in at the end until completely melted, giving the sauce its creamy consistency. Let the meat absorb all the flavors during the final 15–20 minutes of cooking.

Step 1

Prep the Ingredients

Cut 1000 g (about 2.2 lb) of pork into 1.5–2 inch chunks. Rinse and slice 500 g (about 1.1 lb) of champignons. Dice 200 g (about 7 oz) of processed cheese for quick melting.

Step 2

Sear the Pork in the Slow Cooker

Set the slow cooker to 'Sauté' or 'Brown' mode. Sear the pork until lightly browned (about 10 minutes), stirring occasionally. No extra oil needed – the meat releases its own fat.

Step 3

Add Mushrooms and Stew

Switch to 'Stew' mode. Add the sliced mushrooms, season with 10 g (about 2 tsp) salt and 5 g (about 1 tsp) black pepper. Cook covered for 30–40 minutes until the meat is tender and the mushrooms have released their juices.

Step 4

Add the Sauce Ingredients

When the pork is fork-tender, stir in 40 g (about 2.5 tbsp) tomato paste, 40 g (about 2.5 tbsp) adjika, and the diced processed cheese. Mix thoroughly until the cheese is fully melted.

Step 5

Simmer to Finish

Continue cooking in 'Stew' mode for another 15–20 minutes, stirring occasionally, until the sauce is smooth and the meat has absorbed all the flavors.

Step 6

Serve

Let the dish rest for 5–10 minutes, then serve hot with your favorite side – mashed potatoes, rice, buckwheat, or pasta. Enjoy!

CHEF'S TIP

Choose the Right Cut of Pork

Shoulder, blade, or belly are best for stewing – they have enough fat to become meltingly tender. Avoid lean tenderloin, which may turn out dry.

Don't Skimp on Processed Cheese

The quality of the cheese directly affects the sauce. Choose processed cheese with high fat content (50%+) and no vegetable fat substitutes for a creamy, smooth result.

Adjust Spiciness with Adjika

You can vary the amount of adjika to taste. For less heat, reduce to 20 g or substitute with sweet paprika. For more kick, add extra.

Check the Meat Before Adding Sauce

Make sure the pork is fork-tender before adding tomato paste and cheese. If it's still tough, continue stewing – adding acidic tomato too early can make the meat stay tough.

SUBSTITUTIONS

Add your taste

Replace Pork with Beef or Chicken Beef will need longer stewing (up to 1.5 hours), while chicken breast cooks faster (30–40 minutes). Adjust cooking time accordingly.
Use Other Mushrooms Oyster mushrooms, frozen forest mushrooms, or dried porcini can replace champignons. Soak dried ones in water for 30 minutes beforehand.
No Adjika? Use Spicy Tomato Mix If adjika is unavailable, replace it with 40 g (about 2.5 tbsp) of tomato sauce mixed with garlic, paprika, and chili flakes to taste.
Make the Sauce Extra Creamy Add 50–100 ml (about ¼ cup) of heavy cream (20% fat) along with the processed cheese for an even silkier texture.

HOW TO STORE

How to Store Pork in Cheese Sauce

Let the dish cool to room temperature, then transfer to an airtight container. It keeps in the fridge for up to 3 days. Reheat gently in a saucepan over low heat or in the microwave (2–3 minutes). You can freeze it in portions for up to 2 months. Thaw in the fridge overnight and reheat before serving.

GOOD TO KNOW