Rated 5 out of 5 based on 4 votes
- 1 kg good qulity bonless pork (one pieces )
- 1 x big brown onion(peeled,choped )
- 3 x big fresh carrots (peeled chopped )
- 1/4 x cereliac (peeled,chopped )
- 2 x large parsnip(peeled,chopped )
- 600 ml thickened cream
- 200 g smoked speck (cut into 1 cm strips)
- 2 Tbls caster sugar
- 3 x large bay-leaves
- 8 x whole black pepper
- 8 x black peppercorns
- 1 x oil for fry
1)In deep saucepan heat little bit of oil on medium heat,add onion,carrots,parsnips,celeriac and fry until carrots release colour.Then add sugar,stir and make light caramel mixture.The meat wash and with sharp knife make some holes in meat and each hole fill with strip of speck.Put the meat into caramel mixture,pour water enough to cover the meat.Add bay-leaves,peppercorns,whole black pepper and season with salt.Cover with lid and cook until the meat is soft.
2)When the meat is cooked,pick up and leave to cool,then make slices.Pick up all vegetables,keep aside.the liquid strain into deep saucepan,add all cooked vegetables and with hand mixer make smooth cream.Pour in thickened cream bring to boil,if need more thicker,mix about 2 heap tablespoons of cornflour with little bit of water and pour in and cook until thick,keep stirring.Add the meat and season with salt, white vinegar,stir and taste,if anything need to be added.
3)Serve with homemade dumplings.
PS.The taste have to be sweet and sour.For more taste you can add beef seasoning powder.