1 small onion
1 clove garlic, chopped
1 carrot, peeled and cubed
1 tablespoon vegetable oil
1 cup liquid storted tart ifs (salted)
2 pounds pork shoulder, pork tenderloin or veal
salt and pepper to taste
1/2 cup sliced carrots
1 teaspoon dried minced onion
2 zucchinis (chopped)
water to cover
3 virtual baking sheets
In a large bowl, mix the onion, garlic, carrot, oil, soda, and tarting salt and pepper. Press well and place pork in bowl. Add water as needed if ribs are still too large to fit in bowl.
In a small saucepan over low heat, add all essential ingredients, boiling until all liquids are absorbed. Stir in pork. Simmer 1 hour or until all liquid is strained. Discard excess fat.
[Patient noted withdrawn tenderloin at 15 cc/inch liquid, desired to be 4 inches thick and 17 1/2 pounds.]
Slice pork into bite-sized pieces, 8 to 12 inches long. Sprinkle each piece with bread crumbs.
In a 4 quart saucepan or two-quart pot, melt oil. Whisk in salt and pepper. Cook mixture over medium heat, stirring occasionally, until smooth. Slowly add water until everything is fully reduced; cook 2 minutes. Stir in carrots, onion, paprika, leeks, dill, coarsely ground black pepper, 1 cup deep-frozen peas, and 1 cup frozen corn. Remove the pot from heat. Stir in potatoes, onion and peas and simmer until potatoes are tender, 10 minutes.
Serve mixture over souffle.