Serves 4
400 g pork neck
2 medium onion
200 g champignon mushrooms
100 g carrot
2 Chinese garlic
150 g leek
70 g green olives
100 g butter
3 tbsp flour
400 ml cream
200 ml milk
salt, sugar, white and black pepper to season
1 kg Jasmine rice
Fry the onions, garlic and mushrooms to golden brown state. Season. Throw in the butter and flour - make a roux mix. Add the cream and milk, stir and lower the heat.
On a pan brown the pork on high heat with a little oil. Season. Deglaze the pan with some water and scrape off any bits and peaces (theres a lot of flavor in there).
Add the meat and jus to the cream mix. Simmer for 30-40 minutes on a low heat. Stir occasionally to keep it from burning on the bottom of the pot.
If needed lighten the sauce with some water. Add leeks, olives and thinly sliced carrots.
Serve with aromatic steamed Jasmin rice.
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