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Pork in Creamy Black Pepper Sauce

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Just taste this and come back to me when you've finished. You will not be disappointed! It's an outstanding, rich, creamy peppery sauce that will send everyone's taste buds to heaven and back!

Click the Method tab below to see a step by step guide with pictures.

pork in creamy pepper sauce

ingredients

Here's what you need...

serves 4

  • 400g roast pork shoulder diced into 2cm cubes

(If using fresh 450g see note on fresh meat)

  • 8 chestnut mushroom cut into 4
  • 4 streaky smoked bacon cut into 2cm pieces

    • ( I use the streaky part of back bacon)

  • 1/2 a medium onion finely diced
  • 1 stick of celery finely diced
  • 1 fairly large carrot grated
  • 3 cloves garlic roughly chopped
  • 1 1/2 tsp black pepper corns roughly ground
  • 1 OXO veg stock cube
  • 1 Tbls Worcestershire sauce
  • 1 Tbls plain flour
  • 2 Tbls butter x 2
  • 3/4 pint of whole or semi-skimmed milk
  • Left over roast pork gravy

NB: do NOT attempt to use gravy made with gravy granules! Just read the ingredients on a packet if you need any persuading

method

I'm using the left over end of roast shoulder of pork for this dish. I tend to buy a larger piece of meat, just so I can reward my friends and family with something extra special. This is oh so... ..is there any more please!

NB: If you want to use fresh meat rather than the left over roast, use shoulder of pork diced into 2cm cubes. Throw the cubes into a hot, dry, heavy bottomed pan (or add a Tbls spoon of oil to a light pan) with a good pinch of salt and cook for 10mins, turning occasionally until brown and the fat throughout the pork starts to melt. Set pork aside and cover, continue with the recipe as for cooked meat.

  1. Prepare the ingredients
prep the ingredients
ingredients
prep the ingredients
chopped pork mushrooms
  1. Heat wok or heavy based pan to med - high heat

Cook fresh meat here, as described above, then set aside in a bowl. Using the same pan, continue with the recipe.

  1. Add bacon & wait until brown
  2. Move bacon aside & melt 2 Tblsp butter
  3. Add all your vegetables
  4. Add garlic and pepper, hold off the salt for now

it depends on how salty the bacon is whether you need extra salt. Taste towards the end of cooking to check.

  1. Fry on high heat for 6 - 10mins
cooking the veg down
veg in pan
  1. Cover & sweat veg for 5 mins
  2. Push the veg aside
make room for the pork
veg in pan
  1. Add the pork & fry for 10mins
add the pork
veg pork in pan
  1. Add mushrooms & fry for 5mins
  2. Lower the heat cover for 5 mins
  3. Push everything to one side of the pan
  4. Add the second lot of butter until it melts
melt the butter to make the roux
veg pork in pan
  1. Then add the flour
add the flour
veg pork in pan

Tip - Now is not the time to panic!!!

  1. Gentle coax the flour into the butter to form a roux
  2. Allow the roux to cook for a minute
making roux
making roux
  1. As soon as it starts to become thick
  2. Slowly add in a little of the milk
add the milk slowly
making roux
  1. Stir stir stir adding milk gradually until it comes together

it may appear to have gone lumpy... Don't worry!

  1. Add your left over gravy and Worcestershire sauce
  2. Stir to combine all the ingredients
stir to combine the ingredients
add milk to pan
  1. Cover lower the heat to 3 set a timer for 30 mins
  2. Check half-way through, give it a stir

Tip- If it seems too thick add a little water

  1. Remove lid and taste
  2. Adjust seasoning, add Worcestershire sauce if needed
remove lid & taste :¬P
creamy pork served plated

Serve with new potatoes or boiled rice

Don't forget, there's plenty of veg hiding in the dish already, so they aren't an essential addition if you have resistance against such foods!

Top Tip: the flavours will develop really nicely if left in the fridge overnight or longer.