Pork Shoulder in Chanterelle Sauce over Buckwheat

Name: Pork Shoulder in Chanterelle Sauce over Buckwheat
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 300 millilitres water; 200 grams pork shoulder sliced into half inch thick slices, or cubed, or cut into bites; 150 grams pork bones smoked; 3 each juniper berries crushed; 2 each allspice; 8 each dill weed, fresh stems only; 10 grams leeks green leaves, chopped coarsely; 2 each plums california dried, quartered; 1/2 teaspoon salt; 1 teaspoon sunflower oil; 40 grams onions chopped finely; 100 grams mushrooms, chanterelle cleaned, rinsed, chopped if big; 1 tablespoon garlic bear's garlic, dried, or 2 garlic cloves, minced; 1 pinch thyme dried; 1 pinch marjoram dried; 1 each bay leaves small; 2 tablespoons parsley leaves chopped finely; 3 teaspoons cornstarch + a bit of cold water; 100 grams buckwheat groats kasha; 1 x salt and black pepper ground

Servings: persons

300 millilitres water
200 grams pork shoulder sliced into half inch thick slices, or cubed, or cut into bites
150 grams pork bones smoked
3 each juniper berries crushed
2 each allspice
8 each dill weed, fresh stems only
10 grams leeks green leaves, chopped coarsely
2 each plums california dried, quartered
1/2 teaspoon salt
1 teaspoon sunflower oil
40 grams onions chopped finely
100 grams mushrooms, chanterelle cleaned, rinsed, chopped if big
1 tablespoon garlic bear's garlic, dried, or 2 garlic cloves, minced
1 pinch thyme dried
1 pinch marjoram dried
1 each bay leaves small
2 tablespoons parsley leaves chopped finely
3 teaspoons cornstarch + a bit of cold water
100 grams buckwheat groats kasha
1 x salt and black pepper ground

1
1 - A pressure cooker: pour in water, add meat, bone, leek, dill, juniper, allspice.
2
plums, and 1/2 teaspoon of salt.
3
Cook for 20 minutes.
4
When ready, remove leaves, stems and pork bone.
5
2 - A pot #1: start cooking buckwheat in water with salt when the pressure cooker is busy.
6
The best buckwheat in my opinion is when you cook it in mushroom stock with salt.
7
You can use stems of mushroom, or dried mushrooms etc.
8
3 - A pot #2: fry onion, do not brown it, add chanterelles and fry for about 5 minutes on medium heat.
9
4 - A pot #2: pour in the sauce from the pressure cooker, excluding berries and scums.
10
Add bear's garlic, bay leaf, thyme and marjoram.
11
Bring to boil and simmer for 10 to 15 minutes.
12
Add parsley in the meantime.
13
Adjust salt, add some pepper.
14
At the end thicken the sauce using cornstarch and small amount of cold water.
15
5 - A plate: serve over buckwheat or potatoes.
16
Recommended salads: cucumber salad (mizeria), cornichon salad, preserved cucumber salad, carrot with horseradish salad.
17
Many more salads fit.
18
6 - Comment: my sauce is without cream, but you may add some cream to the thickener at the end of cooking.

381

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 300 millilitres water, 200 grams pork shoulder sliced into half inch thick slices, or cubed, or cut into bites, 150 grams pork bones smoked, 3 each juniper berries crushed, and more.

Yes, Pork Shoulder in Chanterelle Sauce over Buckwheat falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!