Ingredients
1 kg pork (loin or ham)
200-300 g mushrooms
2 onions
1 pepper
100 ml sunflower oil
150 ml water
salt
1 tsp ready seasoning for pork or other spices of your choice
250-300 ml milk
# For the sauce:
200 ml ketchup
2 tbsp sugar or honey
150 ml water
100 ml apple cider vinegar
2 tbsp cornstarch dissolved in 2 tbsp water
1 full of peach compote
1 tsp cayenne pepper optional
1 tsp black pepper
Method
Before starting to cook the meat is cut and aged for about 2 hours or overnight in 250-300 ml milk. The meat is drained from marinade. Stew in the oil and water for 30-40 minutes of low heat. Add the washed and sliced mushrooms, spices for pork, salt, chopped onion and pepper. Again capped and left to stew for another 20-30 minutes (up to a softening of the meat). Meanwhile, prepare the sauce, stirring all nice products thereof without the starch. After boiling the sauce was allowed to boil off 1/3 thereof. Add the chopped peaches. Sosa must have posgastil slightly, but if you need more, add and starch. After boiling the mixture is removed from the heat and add to the meat. Stir and bring to the boil nice for another 4-5 minutes. Serve with mashed potatoes or steamed rice.
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