- 4 teaspoons [20 mL] oil
- 1 [31 3/4-ounce / 900-g] piece braising pork
- 1 cup [250 mL] water
- 4 teaspoons [20 g] sunflower margarine
- 3 1/2 ounces [100 g] minced onion
- 1/4 cup - 1 1/2 teaspoons [20 g] flour
- 8 unsalted pickles, into tiny dices
- 2 tablespoons [30 mL] vinegar
- 1 'bouquet garni'
- Few sage leaves
- Pepper, to taste
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- Heat oil into a casserole and brown pork on all sides; pour in water.
- Pepper and add sage leaves.
- Cover and simmer for approximately 1 1/2 hours.
- Meanwhile, into a frypan, lightly brown minced onion into melted sunflower margarine.
- Remove onion from frypan and sprinkle flour into casserole over melted fat.
- Stir until golden, then pour in a little pork cooking liquids.
- Mix in browned minced onion; pepper then add 'bouquet garni' to mixture.
- Leave to simmer for 10 minutes, then strain sauce.
- Mix in tiny unsalted pickle dices and vinegar.
- Check for seasonings and keep mixture warm.
- Just before serving, stir pork cooking liquids into warm sauce.
- Slice pork into 8 servings.
- Arrange pork pieces into a warm serving dish and serve along with hot sauce, into a sauceboat.
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