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