Pork and Carrots in Sauce
This pork and carrot dish is built on a brown flour roux and a generous rub of herbs. The cubed pork is seasoned with bay, sage, rosemary and optional dried orange peel, then cooked only until it is done, never browned, so it stays tender in the sauce. The roux is browned with onion and thinned slowly to avoid lumps. It suits a big batch, since the recipe starts with five pounds of meat.
Instructions
Cut the pork into small cubes without grinding it. The smaller the pieces, the more thoroughly the seasoning will reach into the meat.
Toss the cubes with the salt, sugar, rosemary, sage, bay leaves and dried orange peel if using. Not every spice is essential, but each one adds to the flavour of the finished dish.
Put the carrots on to boil. When they are nearly tender, fry the seasoned pork in oil, taking care not to let it brown. It only needs to be just cooked through.
Melt the fat in a frying pan over heat. When it is hot, add the flour and stir constantly until it turns a good brown.
Stir in the chopped onion and keep stirring for a few minutes. Then continue stirring for about 5 minutes, until most of the liquid has cooked away.
Add one third of the liquid and stir until the sauce is smooth with no lumps. Pour in the remaining liquid and let it boil slowly for 10 minutes, then strain it.
Combine the pork and carrots with the strained sauce and adjust the seasoning to taste. Do not leave the dish sitting out unrefrigerated for long periods.
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