Cookbook:Pork and Carrots in Sauce
Appearance
Pork and Carrots in Sauce | |
---|---|
Category | Pork recipes |
Difficulty |
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | 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.