1.300 kg Boneless pork shoulder, small to medium diced
0.100 kg Bacon, diced
0.100 kg Chopped onions
0.100 kg Diced celery
0.100 kg Diced carrot
0.100 kg Button mushrooms, quartered
0.025 kg Crushed garlic
0.010 kg French dry mixed herbs
0.004 kg Ground bay leaves
0.100 kg Tomato paste
1.400 lt Brown veal stock
0.075 lt Worcestershire sauce
0.002 kg Cracked black pepper to taste
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Assemble all prepared ingredients and equipment
Heat deep pan, add vegetable oil and lightly brown
pork. Add bacons, onions, all diced vegetables, garlic, mixed herbs, ground bay leaves, tomato paste and saute for a further few minutes.
Add stock, Worcestershire sauce, and pepper.
Bring to simmer and skim.
Simmer for approximately 35 minutes or until pork is tender. Lightly thicken with a slurry and cook out. Correct consistency, seasonings, PH etc.
To serve, fill short pastry cases as required,
bake until very hot and golden brown.
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