French Pork Casserole
|Lean pork leg/Pork shoulder||1 1⁄2 Pound|
|Garlic||1 Clove (5 gm)|
|Dried sage||1⁄2 Teaspoon|
|Hot water||1⁄4 Pint|
|Freshly ground black pepper||To Taste|
Cut pork into 2-inch cubes.
Heat butter or margarine in a heavy frying pan and brown pork on all sides over a moderately high heat.
Do this in two lots if necessary.
Add garlic and sage to pan during last part of cooking.
Place pork in a casserole.
Pour water into pan and stir well to lift pan juices.
Add salt and pepper and pour over pork.
Cover casserole and place in a moderately slow oven to cook for 1 1/2 hours.
Mix butter with flour to a smooth paste (beurre manie).
Remove pork from oven and mix in butter/flour paste gradually until thickened (there will not be a lot of sauce).
Heat through before serving.