- red wine
- thickening agent (intstant gravy mix)
I was thinking of the look of the pork & pepper goulash from JAH. That slow-cooked meat just falling to bits.
I had 2 lots of leftover pork in the freezer, one was from a bone in roast, and the other from a fillet peice. All up I had quite a bit of meat there. Over 1kg.
First I simmered the bones in water for 3 hours, with some salt & pepper until they were falling apart. I strained the liquid off, and cooled the bones, picking off all the meat.
I fried off 2 brown onions, thinly sliced, until really golden, almost burnt.
Then I added back the liquid, 1 cup red wine, 2 chopped cloves of garlic and the diced fillet. Simmered until the meat was coming apart, added back the meat from the bones. Taste for seasoning. Maybe add some parsely? I didnt have any to add.
I like it thick, so I thickened it with gravy powder.
I was a little over board with the liquid content, otherwise it might have been better to start off with less water than the 4 litres I started with, then the sauce could be kept as a reduction type thing.
It was really good with mashed potatoes, but even better reheated today & spooned over crunchy italian bread toasted with "lashings" of butter:p