Porc crémeux poêlé aux poires et aux oignons

Ingrédients

• 1 1/4 lb (570g) pork leg steaks (cubed)
• 1 large onion (finely sliced)
• 2 medium pears (peeled and roughly chopped)
• 1/2 cup cream (single or double)
• 2 vegetable stock cubes (dissolved in 2 cups boiling water)
• 3 tablespoons flour
• 1 teaspoon dried sage
• 1 teaspoon crushed garlic
• 1/2 teaspoon salt (or to taste)
• 2-3 tablespoons sunflower oil (for frying)

Préparation

1. 1

   --- Preparation ---

2. 2

   Cut the pork into bite-sized pieces and remove any excess fat and sinews.

3. 3

   Place the pork into a bowl with half of the flour, the dried sage and the salt and mix thoroughly to combine. Leave to stand while you prepare the rest of the ingredients.

4. 4

   Peel the onions and pears Slice the onions thinly and cut the pears into smallish chunks. Set aside until needed.

5. 5

   Dissolve the stock cubes in 2 cups of boiling water and set aside.

6. 6

   --- Pan-fried pork ---

7. 7

   Heat 2 tablespoons oil in a large frying pan and fry the pork in batches on a medium heat until it is nicely browned on all sides. Stir the meat as it is cooking to ensure it browns evenly.

8. 8

   Transfer the browned meat to a plate and set aside while you fry the onions.

9. 9

   Add the onions and garlic to the same pan, turn down the heat and saute until the onions turn translucent and start to brown. Take your time over this step - it will take about 5 minutes - you may need to add a little extra oil.

10. 10

    Once the onions have softened stir in the remaining flour taking care to remove any lumps.

11. 11

    Add the stock and continue to stir until the stock starts to thicken.

12. 12

    Add the meat back into the pan, cover with a lid and leave to simmer for 10 minutes.

13. 13

    Now add the pears and cover with the lid again. Simmer for a further 10 minutes. If the sauce is too thin remove the lid for the last 5 minutes.

14. 14

    Finally, stir in the cream, taste for seasoning and adjust if necessary.

15. 15

    Serve with rice and a side helping of your favourite vegetables.