Pork and Mushroom Stew

Joint of leg-pork cooked in the oven for two and a half hours. The crackling and fat were removed once the joint had cooled. The pork was cut into slices with an electric carving knife.

Pork slices were cut into strips, about two centimetres wide, and then divided in half. They were cooked with chopped tomatoes, and ten finely chopped white mushrooms. The jelly from the initial roasting vessel was kept overnight in the fridge in a small container. The fat which solidified on top was removed with a spoon, and the jelly was added to the stew. I added a ham stock cube in place of salt, fresh coriander and basil, plus dried oregano, and two pinches of of paprika, and a liberal amount of black pepper. Cook for half an hour to forty-five minutes. 

Served with basmati rice, wild black rice, and red camargue rice, cooked for 30 minutes.  

Pork and Mushroom Stew