Pork Shoulder in Chanterelle Sauce over Buckwheat (#1165)

Serves

Ready

Minutes

Prep

Cook

Minutes

300 ml Water
200 grams Pork Shoulder sliced into half inch thick slices, or cubed, or cut into bites
150 grams Pork Bones smoked
3 Juniper Berries crushed
2 Allspice
8 Dill Weed, Fresh stems only
10 grams Leeks green leaves, chopped coarsely
2 Plums california dried, quartered
1/2 tsp Salt
1 tsp Sunflower Oil
40 grams Onions chopped finely
100 grams Mushrooms, Chanterelle cleaned, rinsed, chopped if big
1 Tbsp Garlic bear's garlic, dried, or 2 garlic cloves, minced
1 pinch Thyme dried
1 pinch Marjoram dried
1 Bay Leaves small
2 tablespoons Parsley Leaves chopped finely
3 tsp Cornstarch + a bit of cold water
100 grams Buckwheat Groats kasha
1 Salt And Black Pepper ground

1 - a pressure cooker: Pour in water, add meat, bone, leek, dill, juniper, allspice. Plums, and 1/2 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.

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