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Braised Pork With Wild Mushrooms |
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Written by Administrator
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Sunday, 10 August 2008 23:21 |
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SERVES 4
25-30g (1oz) dried wild mushrooms
½ small onion, finely chopped
6 tabs olive oil
680g (1.5 lbs) boned hand pork cut into 50mm
(2 inch) pieces
8 tabs dry white wine
2 tabs white wine vinegar
3 anchovy fillets chopped
¼ tsp oregano
1-2 bay leaves crumbled if dry or chopped if fresh
20 juniper berries crushed
Salt and freshly ground black pepper
1. Soak the mushrooms for 30 mins, take out and rinse, strain the mushroom water through kitchen
paper set into a sieve and set aside for later.
2. In a large flameproof casserole ad onion and oil cook over medium heat.
3. When the onion become translucent, put in the port, turn the heat to medium high and brown the
pieces all over.
4. Put in the wine and vinegar, turn up the heat a little and let them bubble away for a minute or
two.
5. Put in the chopped mushrooms, the reserved mushroom water, anchovies, oregano, bay leaves
and juniper berries. Stir the pan and add salt and pepper and cover the pan.
6. Cook at a very gentle simmer for 1.5 - 2 hours or until the meat is tender when pricked with a fork.
7. When the meat is done, if the juices in the pan are thin and runny uncover and turn up the heat
to medium high and reduce a little.
8. Transfer the meat to a warm dish, serve with seasonal vegetables.
Burdfields Country Market
food at its best
Burdfields Country Market, 64 The High Street, Mill Lane, Billingshurst, West Sussex, RH14 9NY
Tel: 01403 784445
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Last Updated on Sunday, 02 November 2008 11:30 |
