Bites of braised pork shoulder together with frozen or fresh mushrooms, served with cooked cakes.
Ingredients:
| 700-800 g |
pork shoulder |
.
| 200-250 g |
frozen (fresh) mushrooms |
| 1 pk |
onion |
| vegetable oil |
|
cumin |
|
pepper |
|
salt |
|
flour to thicken |
|
water or broth to baste |
Procedure:
Fry diced onion in oil, add diced salted, pepper seasoned shoulder, allow to pull in.
Add mushrooms, cumin, pour water or broth (meat should be almost completely submerged), simmer, stir occasionally.
Thicken the sauce with a spoonful of flour dissolved in a little cold water, boil for a while, season with pepper and salt.
Cook the pasta in lightly salted water, rinse the softened pasta with cold water.
Serve, in this case, with cooked, thoroughly drained, collards.
Recommendation:
In a pressure cooker, shorten the cooking time as a matter of principle.
dumplings