Braised Pork Hocks With Sliced Mushrooms.....Light Hospital Food!!

As it is probably known, that the Christian Orthodox Easter was exactly one week after the Catholic one this year. There we were making plans to have lunch at my brother in law's pool side as we do every year, and Maria, Barbara and I (mainly I) got struck by the frigging FLEW....heavy head with headache, cough as if my lungs were on fire, eyes burning, no taste or smell and the worst of all, fever 39 degrees centigrade (102.2F)!!! Haven't fallen ill like this in years. I was always the one taking care of the my wife was taking care of me. I know what the Bible says "in sickness and in health" but yet I was always the strong one. Of course all this has nothing to do with braising or cooking but it does.....

After 5 days of antibiotics etc. and feeling like a bunch of elephants tread over me, I woke up today feeling much better, still weak, but better and the first thing that came to my mind was to cook something myself !!  Doctor's order are to eat very light stuff so Maria's cooking is perfect for this purpose. However I decided to cook something light yet gourmet!! No fat, no oil, no salt, no saute, no frying .

The process is as follows:
-  4 pieces of pork shin (800 gms).
-  1 kg frozen sliced mushrooms.
-  1 cup of water.
-  1 onion in quarters.
-  2 cubes (one pork and one beef)
-  1 tsp. Bovril 
-  1 Tbsp. of dry sage.
no salt.
-  Let water boil in a casserole dish ( casserole dish which works on stove top and oven).
-  Drop in Bovril, and cubes and make sure they are well dissolved.
-  Add onion, sage, frozen sliced mushrooms, bring to a boil.
-  Add meat, bring to a boil again.
-  Insert in 180 degree C oven for one hour.
-  Bring out of oven, ladle out most of the liquids, return to oven for another hour till meat is tender.
-  Reserve liquids in fridge for another recipe.

This must be the most insipid dish I have ever made but it must be light and nutritious (meat, Bovril, onions and mushrooms)  for the occasion.
I believe pictures are not needed.

Note: There was no oil, fat added or sauteing done.

Serve on boiled potatoes.

When you are sick and want something gourmet but light, this is the dish!!


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