Roast pork with chanterelle cream sauce

Ingredients for 4 servings:

• 1 ½ kg pork without skin, streaky shoulder
• 4 tbsp palm oil
• 1 tbsp soy sauce, sweet
• 3 tbsp soy sauce, salty
• 4 medium-sized garlic cloves
• 1 large onion(s), large, brown
• 1 m.-sized carrot(s)
• 50 g celery
• 4 m.-large tomato(s), fully ripe
• 2 m.-sized pear(s)
• 100 ml white wine
• 100 ml orange juice
• 4 g beef broth, instant
• 1 tsp marjoram, dried
• 1 tsp black cumin
• 2 bay leaves
• 2 tbsp tamarind syrup
• 500 g chanterelles, fresh or from the jar
• 200 g crème fraîche
• e.g. beef broth, instant
• e.g. pepper, white
• e.g. nutmeg, freshly grated
• e.g. parsley, flat-leaf, coarsely chopped

Instructions

Working time approx. 20 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 2 hours 30 minutes; Total time approx. 3 hours 20 minutes

Press the garlic cloves into a sufficiently large bowl. Add the soy sauce and mix with the garlic. Dry the meat thoroughly with kitchen paper and then rub it well with the marinade. Let it soak for half an hour, turning occasionally. In the meantime, peel the onion and chop it into large pieces. Wash the carrot, trim both ends, peel, and coarsely grate. Wash the celery stalks and cut them into 1 cm long pieces. Peel, core, and roughly chop the tomatoes and pears. Preheat the oven to 200 degrees Celsius. Line a saucepan (with a lid) with the chopped ingredients. Sprinkle with marjoram, black cumin, and bay leaves. Clean the mushrooms, avoiding washing them if possible, and chop them into bite-sized pieces. Heat a wok, then add the palm oil and heat until very hot. Add the meat and sear on all sides (danger of splashing). Mix the remaining marinade with the white wine and deglaze the meat. Remove from the heat and transfer to the roasting tin. Heat the water, dissolve the meat broth and tamarind syrup in it, and pour into the casserole. Place the casserole with the lid on and cook slowly at a maximum of 180 degrees Celsius (350 degrees Fahrenheit) for about 2 hours. Remove the roast from the casserole and keep warm. Dilute the vegetables with a little water and puree in a blender. Add the crème fraîche and fold in (do not blend). Season the sauce with salt, white pepper, and nutmeg. Add the mushrooms and simmer for 10 minutes until tender. If the mushroom sauce is very watery, thicken with a little flour. Carve the roast pork, divide the pieces among the serving plates, add the mushrooms and their sauce, and garnish with the parsley leaves. Serve with boiled potatoes, dumplings, shaved spaetzle, or wide noodles.