Cookbook:Pork and Carrots in Sauce
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Pork and Carrots in Sauce | |
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Category | Pork recipes |
Difficulty |
Cookbook | Ingredients | Recipes
Ingredients[edit | edit source]
- 5 lbs pork
- 2 tsp salt
- 2 tsp sugar
- A touch of rosemary
- Sage
- About 1 dozen bay leaves
- Dried orange peels (optional)
- ½ lb carrots
- Oil (any kind is fine, but corn oil works best)
- Fat
- Flour
- ½ onion, chopped
Procedure[edit | edit source]
Preparing the meat[edit | edit source]
- Cube the meat. The more finely you cube the meat, the more deeply the spices will penetrate the mixture. However, it should not be ground.
- Mix the meat with salt, sugar, rosemary, sage, bay leaves, and orange peel.
- Begin to boil the carrots.
- When the carrots are nearly done, fry the meat, but be careful so that it does not brown. It needs only be just cooked.
Preparing the sauce[edit | edit source]
- Heat the fat in a frying pan. When hot, add the flour, and stir constantly until a nice brown.
- Add the chopped onion, and continue to stir for a few minutes; then stir for about 5 minutes, or until the liquid is mostly evaporated.
- Add one third of the liquid, and stir until smooth and free from lumps.
- Add the rest of the liquid, and let boil slowly for 10 minutes; then strain and serve.
Finishing it off[edit | edit source]
- Add the meat and the carrots to the sauce. Add extra flavouring as necessary. Do not let the dish sit unrefrigerated for extended periods of time.
Notes, tips, and variations[edit | edit source]
- Note that not all the spices are necessary, but each adds to the dish's distinctive flavour.