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Rôti De Porc Avec Sauce Au Cèpe Porcini
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This was the first “leftovers” dish I prepared from the “ROAST FRESH HAM WITH CARAWAY JUS” a few weeks back.
Remember, to make this dish “lighter and healthier comfort food”, you must cut back on the portion size big time – the pictured portion should serve three people 🙂
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Bon Appetit ! Life is Good !
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Link to Lattkes (Potato Pancakes) (Kartoffelpuffer)
Link to Apple Sauce (Apfelmus)
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Link to original dish Roast Fresh Ham With Caraway Jus
Link to the second leftover dish The German Dip
Link to the third leftover dish Gebratene Schweinehaxe
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Rôti De Porc Avec Sauce Au Cèpe Porcini
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Preparation :
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To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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- soak porcini in hot water for 20 minutes
- saute chopped onions and garlic paste in olive oil
- add porcini and heavy cream, add kosher salt and cayenne papper, simmer
- Meanwhile, slice leftover cold pork, add to a pan with a bit of salted water and brush with butter, cover and VERY SLOWLY reheat, without simmering (too hot – it will dry out and toughen the meat
- reduced cream and mushrooms
- add demi glace
- simmer for another minute, check / adjust texture and taste
- cook the latkes in peanut oil
- almost……
- serve with greens and apple sauce, sprinkle with fresh herbs
- Rôti De Porc Avec Sauce Au Cèpe Porcini
- Rôti De Porc Avec Sauce Au Cèpe Porcini
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ChefsOpinion 