5 lbs pork
2 tsp salt
2 tsp sugar
A touch of rosemary
Sage
About 1 dozen bay leaves
Dried orange peels (optional)
½ lb carrots
Oil (any kind is fine, but corn oil works best)
Fat
Flour
½ onion, chopped
Cube the meat. The more finely you cube the meat, the more deeply the spices will penetrate the mixture. However, it should not be ground.
Mix the meat with salt, sugar, rosemary, sage, bay leaves, and orange peel.
Begin to boil the carrots.
When the carrots are nearly done, fry the meat, but be careful so that it does not brown. It needs only be just cooked.
Heat the fat in a frying pan. When hot, add the flour, and stir constantly until a nice brown.
Add the chopped onion, and continue to stir for a few minutes; then stir for about 5 minutes, or until the liquid is mostly evaporated.
5 minutes
Add one third of the liquid, and stir until smooth and free from lumps.
Add the rest of the liquid, and let boil slowly for 10 minutes; then strain and serve.
10 minutes
Add the meat and the carrots to the sauce. Add extra flavouring as necessary. Do not let the dish sit unrefrigerated for extended periods of time.
- •Note that not all the spices are necessary, but each adds to the dish's distinctive flavour.