Pork Loin / Pork Chin Sliced ​​with Witch Sauce

Cut the pork loin into small pieces, season with plenty of salt and pepper. Sear them in two portions in a little lard. Drain the fried fat for later use. Pour meat stock or clear soup and simmer for about an hour. If necessary, add more hot water.

In the meantime, soak the dried witches' cannons in hot water for 30 minutes. (The flaky-stemmed witch's boletus is an excellent, unfortunately largely unrecognized edible mushroom, on a par with the boletus.) Cut the onion into small pieces and sauté in a little goder fat until translucent. Also cut the soaked mushrooms into small pieces and add. Pour in the cream and simmer gently for about 10 minutes. Season to taste with salt and pepper.

Reduce the meat broth in the pan as much as possible, pour off any sweated fat. The meat and the rind are now tender as butter. It can be served.

Depending on your taste, pasta, rice or boiled potatoes are suitable as a side dish.