Braised Porc with White Wine Mushroom Sauce
The velvety white wine mushroom sauce is topped with chunks of braised pork, and served on a generous portion of farfalle. Frankly, nothing short of a delight. This dish is sure to please both gourmets and those looking for comfort food with a touch of originality.
A Yak Signature selection
The pork is seared on all sides, and then finished in the oven; resulting in a very tender meat, full of flavor. A velvety white wine mushroom sauce and pasta beautifully complement this dish. A pure delight to be savoured without moderation.
Did you know?
Braising or pot roasting is almost as old as the world itself. There was a time when foods were cooked slowly over a hot ember bed, uncovered. It was later found that if the dish was covered, the juices would much less evaporate, and the aromas and flavours were more refined
Combine the cold water and the contents of the bag. Mix well. Bring to a boil, stirring constantly. Reduce heat and simmer for 10 minutes, stirring occasionally. Cover, remove from heat and let stand for 2 minutes.
With Insulating Pan Cover
Simmer 2 minutes on low heat, stirring often. Cover, remove from heat and let stand for 12-15 minutes, stirring once or twice.
Weight for 1 portion envelope : 150 g
Weight for 2 portions envelope : 300 g
Sauce [skimmed milk powder, wheat flour, corn starch and modified corn starch, modified milk ingredients, driedmushrooms, glucose solids, dextrose, yeast extract, dried onions, dehydrated blue cheese, hydrolyzed soy proteins, salt, white wine solids (wine, wheat maltodextrin, sulphites), garlic powder, parsley, dried green onions, chicken fat, flavour, chicken, spices, sugar, colour],
Freeze-Dried Braised Pork (pork, onion, spices).
Made in a factory where there are: nuts, peanuts, sesame, egg, fish, sea food, mustard.