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250g pork belly
400g lean pork
season well with sea salt & pepper
and fragrant garden herbs
3 tablespoons butter
150g carrots
1 medium parsnip
½ leek
150g chestnut mushrooms
250 ml stock (cube)
250 ml Dark beer (Stout)
3 tablespoons butter
3 tablespoons flour
Wash, scrape then chop all vegetables.
Cut the pork belly into cubes.
Cut the pork in cucbes as well.
First fry the pork belly, in it's own fat.
Fry the pork until brown all around, take from the pan.
Fry the lean pork in the same pork belly fat.
Until the pork is also nice and brown.
Transfer the lean pork from the pan to the plate with the pork belly and put it aside
Melt the butter in the used pan.
Add the vegetables to the butter.
Except for the mushrooms.
Dissolve the bouillon cube.
Add a splash of bouillon to the vegetables.
Stir it all together until combined.
Place a lid on the pan.
Allow the vegetables to soften on low heat in 10 - 15 minutes, meanwhile make the sauce
Melt the butter.
Stir in the flour.
Allow it to brown a bit.
Add the remaining bouillon.
Add the dark beer as well.
Let the sauce thicken while stirring.
Stir the veg and mushrooms into the saus.
Allow the filling to cool completely, in the mean time make the savoury pie dough, the follow-up recipe is online with this one!