Pork saute with pickles


For four portions

  • pork shoulder – 600g – i.e. 150gms per person
  • 30gms unsalted butter
  • 200g onion
  • cucumber pickles 50g
  • 1 tablespoon white wine vinegar
  • 100cc white wine
  • 30gms unsalted butter
  • 2/3rds small teaspoon strong flour
  • 20g french mustard
  • One to two bouillon cubes
  • Water


Slice the onion and start to cook with the butter at a low heat. If the onion looks like burning add a little water. Continue until very brown. Once close add the small amount of strong flour and also brown (why?).

Add the wine vinegar and the wine and de-glaze the pan. Heat to simmer and then at a low flame to get ride of the vinegar sourness and dissolve into a sauce. Dissolve the bouillon cubes into 200cc of hot water and then add to the onion, simmer and once thickened turn off the heat and add the mustard.

Add salt to the pork and leave for 10 mins at least (more than ten doesn’t make much difference). Consider tying up the pork if you want to help keep the shape.

Add butter to the frying pan and melt. wait for the larger bubbles to disappear and then add the port, at the start using an intermediate flame. Once colour has appeared on the pork turn down the flame. While still cooking tilt the pan and scoop up the butter to pour over the meat. Once strongly coloured take out and rest for a few minutes. Don’t throw away any juices that come out – these will be used later.

Add the meat and onion sauce to the pan and the juice, heat through and then serve sprinkled with the sliced pickles.


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