1.5kg of pork scotch fillet or shoulder, cut into large chunks
2 tbs. flour
2 tbs. olive oil
2 onions, sliced
350g button mushrooms
40g dried porcini mushrooms, rehydrated in a 1 ¾ cup of hot water
250ml white wine
500ml chicken stock
2 bay leaves
Salt and pepper
12 parboiled small kipfler potatoes
Parsley, finely chopped
Dust the pork in a combination of flour, salt and pepper.
In a heavy based pan, heat the oil over a high heat and sauté the pork pieces until golden brown. The meat should get a good caramelisation so the sauce will have a rich colour. Remove the meat and add the onions with a pinch of salt. Now strain the porcini mushrooms, reserving the liquid and roughly chop. Add to the onions and return the meat. Deglaze the pan with wine, scraping the bottom of the pan to detach the crusty bits! And the stock, the porcini and it’s reserved mushroom liquid and bay leaves. Simmer with the lid on for 50 minutes.
In the meantime, heat a dash of oil in a pan and sauté the button mushroom over a high heat. 20 minutes before the meat is cooked add the button mushrooms and potatoes.
Once cooked add the cream and stir until thickened. Serve in a shallow platter with a sprinkle of parsley and a big bowl of steamed vegetables.