Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat the oil in a casserole dish or heavy-based saucepan. Add in the pork and fry, stirring, until golden brown. | 2. Remove the pork and place in a colander to drain. | 3. Add the carrot, onion, leek, celeriac and garlic to the casserole dish and fry gently, stirring often, for 5 minutes. | 4. Transfer the fried vegetables to the colander with the pork. | 5. Pour the white wine into the casserole dish, bring to the boil and cook briskly for 1 minute. | 6. Return the pork and vegetables to the casserole dish and add in the stock, which should just cover the pork and vegetables. | 7. Add in the mustard, thyme, bay leaf and cloves and stir to blend in the mustard. Season with a little salt and freshly ground pepper. | 8. Bring to the boil, reduce the heat and simmer for 1 to 1 and a half hours until the pork is tender. | 9. Drain the pork and vegetables, reserving the gravy. | 10. Strain the gravy into a clean saucepan and bring to the boil. Cook briskly until reduced to a sauce consistency. Blend with a hand blender until smooth. | 11. Separate the pork out, discarding the vegetables and herbs. Add the pork to the blended sauce and gently heat through. | 12. Check the seasoning adding in 2 more teaspoons of mustard if you wish to make the flavour stronger. | 13. Gently heat through and serve with mashed potato. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
vegetable oil	4	tablespoons		468.92800000000005	0.0	0.0	54.4
pork	2	lb	chopped	3411.072	0.0	126.1915	318.155
carrot	1		diced	52.48	12.2624	1.1904	0.3072
onion	1		diced	64.0	14.944	1.76	0.16
leek	1		diced	-	-	-	-
celeriac	1/2		diced	-	-	-	-
garlic clove	5		crushed	-	-	-	-
white wine	1	cup		-	-	-	-
chicken stock	1	quart		-	-	-	-
dijon mustard	4	tablespoons		-	-	-	-
thyme	3	sprigs		-	-	-	-
bay leaf	1			-	-	-	-
clove	2	cloves		-	-	-	-
salt black pepper			ground	-	-	-	-
potato			mashed	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.