Pork with black trumpets

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Preparation info

  • Difficulty

    Easy

  • Serves

    4

Appears in

One Knife, One Pot, One Dish

One Knife, One Pot, One Dish

By Stéphane Reynaud

Published 2017

  • About
160°C oven

Ingredients

  • 50 g dried black trumpet mushrooms
  • 6 tomatoes
  • 2 onions
  • 1 bunch coriander
  • 800 g pork neck
  • 60 g butter
  • 50 g green peppercorns
  • 1 lemongrass stem
  • 100 ml white port
  • 300 ml brown veal stock
  • Salt

1 flameproof casserole dish

1 saucepan

1 chopping board

Method

Rehydrate the dried mushrooms by blanching for 5 minutes.

Cut the tomatoes into wedges.

Peel and slice the onions and chop the coriander.

Brown the pork in butter in a flameproof casserole dish with the onions, add the rest of the ingredients.

Cover and cook in the oven for 2 hours 30 minutes (add a little water during cooking if necessary).