Wednesday, January 29, 2014

Pork Cubes In Bordeaux Wine And Porcini Sauce On Semolina



Pork Cubes in Bordeaux wine and porcini sauce is a dish you could prepare for Sunday. The combination of the Bordeaux wine with the Porcini gives a very special taste which goes with everythng including french fried potatoes, rice, pasta, mashed potatoes, semolina, polenta or just by itself....
Ingredients for 6 persons.

  • 1 kg lean pork (no visible fat) cut in 2.5 cm cubes.
  • ½ cup flour.
  • ¼ cup olive oil.
  • 1 small onion diced.
  • 3 cloves garlic minced.
  • 2 Bay leaves.
  • 350 ml Bordeaux wine.
  • 20 gr dried porcini mushrooms boiled in water.
  • 1 tsp. dry Thyme.
  • Salt and pepper to taste.
Method:
  • Boil porcini in a small sauce pan with enough water to cover.

  • Boil for about 5 minutes. Remove from heat.
  • Remove the mushrooms.
  • Strain the juice to get rid of sand,  set all aside.
  • Mix flour and pork cubes to coat pork on all sides.


  • Heat oil in pan and sear pork cubes until a brown color is obtained, 5 minutes.
  • Remove pork cubes onto a plate.
  • In same oil, stir-fry onion and garlic until soft.
  • Add pork cubes stir-fry a few minutes then deglaze with wine.
  • Add mushrooms and strained juice.



  • Bring to a boil, then reduce heat to a minimum and simmer till the pork is cooked and tender, stirring occasionally.
  • Scrape bottom with wooden or plastic flat spatula to collect the goodies stuck to the pan.
  • At this point the sauce will be thick and tasty.
  • Add salt and pepper and thyme.
  • Serve on rice, pasta, french fries, or with whatever you wish.
Enjoy,
Stelio
Read more: http://www.blogdoctor.me/2007/02/expandable-post-summaries.html#ixzz1QI9F1mh2