|Olive oil||15 Milliliter (1 Tablespoon)|
|Carrot||1 , sliced|
|Stalk celery||1 , chopped|
|Garlic||1 Clove (5 gm), chopped|
|Fresh rosemary sprig||1|
|Fresh thyme sprig||1|
|Dry white wine||75 Milliliter (1/3 Cup)|
|Madeira wine/Unsweetened apple juice||75 Milliliter (1/3 Cup)|
|Skimmed chicken broth||375 Milliliter (1.5 Cup)|
|White sauce thickener||25 Milliliter (2 Tablespoons)|
|Smoked shoulder pork roast slices||480 Gram (4 Slices Of 120 Gram Each)|
Heat the oil in a saucepan.
Saute the carrot, celery, garlic, rosemary, thyme and bay leaf for 5 minutes.
Pour in white wine.
Add the Madeira wine or apple juice and chicken broth, then simmer for 5 minutes.
Thicken the sauce with the thickener.
Pour the sauce into a serving dish.
In a non-stick skillet, cook the pork shoulder slices for a few minutes.
Place them in the dish with the sauce when cooked.
Heat in the oven at 180Â°C (350Â°F) for 5 minutes to flavour.