1.300 kg Boneless pork neck or shoulder, medium pieces
0.100 kg Bacon, chopped
0.100 kg Chopped onions
0.100 kg Chopped celery
0.100 kg Chopped carrot
0.100 kg Mushrooms, chopped
0.030 kg Garlic cloves, chopped
0.002 kg Italian dry mixed herbs (1/2 tblspn)
0.125 lt White or red wine
0.140 kg Tomato paste
1.500 lt Chicken stock, approx. (salt reduced)
0.800 kg Peeled tomatoes in juice, chopped
0.002 kg Bay leaves (x2)
0.001kg Grated nutmeg, to taste (1/2 tspn)
0.020 kg Sugar to taste
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Assemble all prepared ingredients and equipment
Lightly brown pork mince, add bacon, onions, carrots, celery, mushrooms, garlic, herbs and saute for a further few minutes. Add white or red wine, tomato paste, stock, tomatoes, bay leaves, nutmeg and sugar to taste.
Bring to simmer and skim.
Simmer for about 60 minutes or until pork is tender. Lightly thicken with a slurry and cook out.
Correct consistency, seasonings, PH etc.
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