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Pork and Carrots in Sauce
personRecipeLibrary
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schedulePrep 0 min
local_fire_departmentCook 0 min
speedmedium
Source: Wikibooks contributors
Adapted: Imported and reformatted by HowManyCookies from the cited Wikibooks revision.
Source revision: Revision 4494446
License: CC BY-SA 4.0 · Wikibooks contributors
Ingredients
Scale
- 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
Directions
Preparing the meat
- 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
- 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
- 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
Note that not all the spices are necessary, but each adds to the dish's distinctive flavour.