Fltilyklar
Neck of Pork with Escargots in Sambucca Sauce
(4-6 people)
4-6 slices of neck of pork (210-230 g each), with bone
0.5 dl oil
35 snails (frozen or from a tin)
2 dl sambucca
3 shallots (finely chopped)
2 cloves of garlic (chopped, not too finely)
1 tbsp oil
0.5 l pork broth
1 bay leaf
1 star anise
salt, pepper
corn starch
100 g soft butter
Method:
Sweat the shallots and the garlic in oil until soft. Then pour the Sambucca over and reduce by one-third. Add the pork broth, the bay leaf and the anise, and boil gently for 12-15 minutes. Add salt and pepper to taste. Sift the sauce into another pan and make it thicker with some corn starch. Stir the butter gently in. Do not boil the sauce after this point.
Method:
Brush the pork slices with oil and grill outside or fry on a ribbed (fluted) pan until nicely brown. Remove from heat, keep the lid on and leave for 5-10 minutes. Meanwhile, brown the escargots on a pan and add salt and pepper to taste. Arrange the pork on plates, put the escargots on top of them and pour the sauce over. Serve with baked potatoes and butter-fried spinach.
4-6 slices of neck of pork (210-230 g each), with bone
0.5 dl oil
35 snails (frozen or from a tin)
2 dl sambucca
3 shallots (finely chopped)
2 cloves of garlic (chopped, not too finely)
1 tbsp oil
0.5 l pork broth
1 bay leaf
1 star anise
salt, pepper
corn starch
100 g soft butter
Method:
Sweat the shallots and the garlic in oil until soft. Then pour the Sambucca over and reduce by one-third. Add the pork broth, the bay leaf and the anise, and boil gently for 12-15 minutes. Add salt and pepper to taste. Sift the sauce into another pan and make it thicker with some corn starch. Stir the butter gently in. Do not boil the sauce after this point.
Method:
Brush the pork slices with oil and grill outside or fry on a ribbed (fluted) pan until nicely brown. Remove from heat, keep the lid on and leave for 5-10 minutes. Meanwhile, brown the escargots on a pan and add salt and pepper to taste. Arrange the pork on plates, put the escargots on top of them and pour the sauce over. Serve with baked potatoes and butter-fried spinach.
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