2 lb (900 g) pork fillet
1 tbsp (15 g) cornflour
oil for frying
1 1/4 cup (1/2 pint) 300 ml stock
1 tbsp (15 ml) tomato paste
1 tbsp (15 ml) chopped parsley
parsley sprigs to garnish
1 tbsp (15 g) cornflour
oil for frying
1 1/4 cup (1/2 pint) 300 ml stock
1 tbsp (15 ml) tomato paste
1 tbsp (15 ml) chopped parsley
parsley sprigs to garnish
for the marinade:
2/3 cup (150 ml) 1/4 pt dry white wine
3 tbsp (45 ml) vinegar
4 cloves garlic, skinned and crushed
1/4 level tsp (1.25 ml) ground cloves
1/2 level tsp (2.5 ml) dried marjoram
freshly ground black pepper
3 tbsp (45 ml) vinegar
4 cloves garlic, skinned and crushed
1/4 level tsp (1.25 ml) ground cloves
1/2 level tsp (2.5 ml) dried marjoram
freshly ground black pepper
method
1. Mix together the wine, vinegar and seasonings for the marinade.
2. Cut the pork into thin strips and leave in the marinade for about 6 hours.
3. Drain off and reserve the liquid.
4. Heat the oil and brown the meat. Pour off the fat, add the marinade and simmer gently for about 45 minutes, adding a little more white wine or stock if necessary.
5. Blend the cornflour with the stock and add to the meat mixture, stirring until boiling.
6. Cook for a further 2 minutes, then add the tomato paste and chopped parsley. Stir to blend, and cook for a further 10 minutes.
7. Serve garnished with parsley sprigs.
2. Cut the pork into thin strips and leave in the marinade for about 6 hours.
3. Drain off and reserve the liquid.
4. Heat the oil and brown the meat. Pour off the fat, add the marinade and simmer gently for about 45 minutes, adding a little more white wine or stock if necessary.
5. Blend the cornflour with the stock and add to the meat mixture, stirring until boiling.
6. Cook for a further 2 minutes, then add the tomato paste and chopped parsley. Stir to blend, and cook for a further 10 minutes.
7. Serve garnished with parsley sprigs.
serving amount
serves 6
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