1.5 kg pork leg in pieces
3 large onions, finely chopped
5-6 large carrots cut into cubes
1 tsp. ginger powder
1 tsp. coriander powder
1 tsp. turmeric
1 bay leaf
salt and pepper
1 fl. olive oil
For binding the sauce
juice of 2 lemons
4 tablespoons of corn flour
broth from our dish
INSTRUCTIONS
Sauté the pork in the olive oil until it gets a little color and add the onions to glaze them as well.
Then we throw in our carrots, our spices, season with salt and pepper and add enough water to cover our meat. Simmer for an hour and a half until the meat is well softened (on a scale from 1 to 9, I have it at 3 with the lid closed).
When we open the pot, take as much broth as we can get in a bowl to dissolve the corn flour well in it, add the lemon juice and turn this mixture into the pot. Stir well and let the sauce boil for 2-3 times before turning a blind eye (not ours, we mean the kitchen!!!).
In the phase with the onions, if we want, we extinguish with wine, but I didn’t do it.
Also, if you find the lemon juice too much, you can add it according to your taste. There I think it is just right for lemonade.
Anyone who wants to can do it in the cooker even though I have already decommissioned it, I’m pointing it out because you can see the cooking time and faint at me, everyone chooses how to cook.
Serve with pilaf rice or fried potatoes or pasta. So simple and delicious!
Bon appetit!
By @epipantosepistitou-efik.blogspot. Thanks for inspiring us!
1.5 kg pork leg in pieces
3 large onions, finely chopped
5-6 large carrots cut into cubes
1 tsp. ginger powder
1 tsp. coriander powder
1 tsp. turmeric
1 bay leaf
salt and pepper
1 fl. olive oil
For binding the sauce
juice of 2 lemons
4 tablespoons of corn flour
broth from our dish
INSTRUCTIONS
Sauté the pork in the olive oil until it gets a little color and add the onions to glaze them as well.
Then we throw in our carrots, our spices, season with salt and pepper and add enough water to cover our meat. Simmer for an hour and a half until the meat is well softened (on a scale from 1 to 9, I have it at 3 with the lid closed).
When we open the pot, take as much broth as we can get in a bowl to dissolve the corn flour well in it, add the lemon juice and turn this mixture into the pot. Stir well and let the sauce boil for 2-3 times before turning a blind eye (not ours, we mean the kitchen!!!).
In the phase with the onions, if we want, we extinguish with wine, but I didn’t do it.
Also, if you find the lemon juice too much, you can add it according to your taste. There I think it is just right for lemonade.
Anyone who wants to can do it in the cooker even though I have already decommissioned it, I’m pointing it out because you can see the cooking time and faint at me, everyone chooses how to cook.
Serve with pilaf rice or fried potatoes or pasta. So simple and delicious!
Bon appetit!
By @epipantosepistitou-efik.blogspot. Thanks for inspiring us!
