.


  COAST CUISINE  

  Roast Sigona Pork In Mushroon Sauce

 

 Coastweek   Kenya


 HOME - click this banner to return to http://www.coastweek.com

.

 
 
 

.

.

ROAST SIGONA PORK WITH 
NAIVASHA MUSHROOM SAUCE

Coastweek - - This succulent dish has been kindly forwarded by Robin 
Riley of Mombasa's 'Wines Of The World' and he suggests that it might 
be accompanied by a bottle of Eikendal Pinot Noir or Gato Negro Merlot.

 .

INGREDIENTS: (serves SIX as a main course)

  • half an oz. dried (porcini - if available) mushrooms

  • one teaspoon dried thyme leaves

  • one teaspoon salt

  • one teaspoon garlic powder

  • half a teaspoon fresh ground pepper

  • two pounds of SIgona or Limuru pork roast

  • two tablespoons olive oil

  • two shallots, sliced

  • one pound of Naivasha mushrooms, sliced

  • one cup red wine

  • one cup veal or beef stock

  • half a cup cream

  • quarter of a cup chopped fresh parsley

.

PREPARATION:

  1. Cover the mushrooms with one cup hot water in a small bowl.

  2. Let sit until moist, about 15 minutes.

  3. Drain in a colander set over a small bowl.

  4. Squeeze any excess liquid from the mushrooms and chop.

  5. Strain the liquid through a fine sieve and reserve.

  6. Combine the thyme, salt, garlic powder and pepper in a small bowl.

  7. Rub over the pork to cover completely.

  8. Heat the oil in a large skillet with high sides over high heat.

  9. Add the pork and cook until browned on all sides, about seven minutes, turning frequently. Transfer to a plate.

  10. Add the shallots to the skillet and cook until they release their aroma, about one minute.

  11. Add the sliced mushrooms and cook until crisp and browned, about ten minutes.

  12. Add the wine and bring to a boil. Cook until reduced by half.

  13. Add the stock, reserved mushroom liquid, and chopped mushrooms. Bring to a boil. Reduce the heat to low and add the pork to the skillet.

  14. Cover and cook until the pork reaches an internal temperature of 130F, about thirty minutes.

  15. Transfer the pork to a cutting board and cover with foil. Increase the heat to high and cook until the liquid is reduced and thick, about fifteen minutes.

  16. Stir in the cream and reduce by one third, about five minutes.

  17. Slice the pork and pour the mushroom sauce over the pork and top with the parsley.

We are always interested in your opinions, suggestions, comments or 
contributions - If you have a favourite 'traditional' recipe that might go 
down well along the East African Coast, do send it in to us and we can 
share your pleasure and treasure with our readers around the world.

info@coastweek.com

. 

 

.

.

 

Copyright '96, '97, '98, '99, '00, '01, '02, '03, '04, '05, '06, '07, '08, '09, '10, '11, '12.
Coastweek Newspapers Ltd.  All rights reserved.

Comments and questions:
info@coastweek.com  

.