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Pork Shoulder in Chanterelle Sauce over Buckwheat

 
39

memories of childhood..

Yield

2

servings

Prep

10

min

Cook

40

min

Ready

55

min

Trans-fat Free
 

Ingredients

300 millilitres water
200 grams pork shoulder
sliced into half inch thick slices, or cubed, or cut into bites
150 grams pork bones
smoked
*
3 each juniper berries
crushed
*
2 each allspice
*
8 each dill weed, fresh
stems only
*
10 grams leeks
green leaves, chopped coarsely
2 each plums
california dried, quartered
½ teaspoon salt
1 teaspoon sunflower oil
40 grams onions
chopped finely
100 grams mushrooms, chanterelle
cleaned, rinsed, chopped if big
*
1 tablespoon garlic
bear's garlic, dried, or 2 garlic cloves, minced
1 pinch thyme
dried
*
1 pinch marjoram
dried
*
1 each bay leaves
small
*
2 tablespoons parsley leaves
chopped finely
3 teaspoons cornstarch
+ a bit of cold water
100 grams buckwheat groats
kasha
*
1 x salt and black pepper
ground
*

Directions

1 - A pressure cooker: pour in water, add meat, bone, leek, dill, juniper, allspice. plums, and ½ teaspoon of salt. Cook for 20 minutes. When ready, remove leaves, stems and pork bone. 2 - A pot #1: start cooking buckwheat in water with salt when the pressure cooker is busy. The best buckwheat in my opinion is when you cook it in mushroom stock with salt. You can use stems of mushroom, or dried mushrooms etc. 3 - A pot #2: fry onion, do not brown it, add chanterelles and fry for about 5 minutes on medium heat. 4 - A pot #2: pour in the sauce from the pressure cooker, excluding berries and scums. Add bear's garlic, bay leaf, thyme and marjoram. Bring to boil and simmer for 10 to 15 minutes. Add parsley in the meantime. Adjust salt, add some pepper. At the end thicken the sauce using cornstarch and small amount of cold water. 5 - A plate: serve over buckwheat or potatoes. Recommended salads: cucumber salad (mizeria), cornichon salad, preserved cucumber salad, carrot with horseradish salad. Many more salads fit. 6 - Comment: my sauce is without cream, but you may add some cream to the thickener at the end of cooking.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 352g (12.4 oz)
Amount per Serving
Calories 31147% of calories from fat
 % Daily Value *
Total Fat 16g 25%
Saturated Fat 5g 25%
Trans Fat 0g
Cholesterol 90mg 30%
Sodium 675mg 28%
Total Carbohydrate 5g 5%
Dietary Fiber 2g 6%
Sugars g
Protein 53g
Vitamin A 11% Vitamin C 23%
Calcium 4% Iron 11%
* based on a 2,000 calorie diet How is this calculated?

 

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