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| Pork Sauce |
| Yield: 1 pint |
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| Ingredients |
Amounts |
| Pork meat, cut into 1 inch cubes |
1/4 lb. |
| Oil, vegetable as needed |
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| Mirepoix: |
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| Onions, dice |
1/4 cup |
| Celery, dice |
1/8 cup |
| Carrot, dice |
1/8 cup |
| Thyme stems |
1 ea. |
| Bay leaf |
1 ea. |
| Brown veal or beef stock (or broth) |
3 cup |
| Chicken stock (or broth) |
1 cup |
| Cream, scalded |
2 Tbsp. |
| Mustard |
1 tsp. |
| Salt |
to taste |
| Black ground pepper |
to taste |
| Slurry |
as needed |
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| Method |
- Heat a small amount of oil in a small stock pot and add the pork
when the oil is very hot.
- Stir and lightly brown the pork on all sides.
- Add the mirepoix to the pot and brown with the pork. Stir.
(Mirepoix is a classical combination of vegetables used to flavor
soups, sauces and roasted foods. The standard mirepoix is 2 parts
onions (50%), 1 part celery (25%) and 1 part carrot (25%)).
- After the mirepoix has caramelized, add ½ cup of the brown
stock.
(Sugars in foods carmelize or turn brown at about 300°F.)
- Use a wooden spoon and scrape the bottom of the pot. When all of
the fond is removed from the bottom, add the remaining stock.
(Fond is what is left in the pan after sautéing meats or
vegetables. It has a lot of flavor and is important to use in sauces).
- Add the thyme, bay leaf and peppercorns.
- Bring the sauce to a simmer and continue cooking until sauce has
reduced by half.
(To reduce is to cook a liquid until some of it has evaporated
and the flavor becomes more concentrated).
- Remove the thyme and bay leaf. Thicken with 1 Tbsp. of slurry if
the pork sauce is too thin.
(Slurry is a mixture of water and a powdered starch such as cornstarch,
arrowroot or flour used to thicken soups and sauces ).
- Scald the cream (heating it to just below boiling). Add it
to the sauce.
- Remove the sauce from the heat before adding the mustard. Add salt
and pepper as needed.
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