Braised Pork with Forest Mushrooms, Bakony Style

01Method

1. 1

   Cut the pork shoulder into small cubes, season with salt and pepper, then brown them in hot oil in a large pan until golden. Remove with a slotted spoon and set aside.

2. 2

   Add the coarsely chopped onion and diced bacon to the same pan and cook until golden. Stir in the carrot sliced into half-moons and cook for a couple of minutes.

3. 3

   Sprinkle the caraway and smoked paprika over the vegetables, add the chili powder if using, then dust with flour. Stir briefly to release the spices without burning them. Pour in the cold stock and whisk until smooth.

4. 4

   Return the pork to the pan along with the frozen mushrooms. Season with soy sauce, salt, and pepper. Cover and simmer gently for about one hour until the meat is very tender, stirring occasionally.

5. 5

   Stir the cream and fresh parsley into the sauce just before serving.

6. 6

   Serve with rice, egg noodles, or short pasta as an accompaniment.