Pork Belly Stroganoff

Pork belly Stroganoff on rice with buttered peas.

A great hearty meal good for any time of year, i love pork belly for this recipe just for the flavor it packs. The trick is to cook and render down that fat so you aren't getting mouthfuls with every bite. I also find a traditional stroganoff just doesn't pack the flavor profile it could, so I've modified the recipe of a pure traditional stroganoff to something a little more my style.

Ingredients

1/2 lbs pork belly cut to bit sized pieces

Garlic, salt and pepper for seasoning

1 tbsp olive oil

1 large onion, sliced thin

1/4 lbs rough cut mushrooms

1/4 cup beef broth

1 1/2 tsp whole grain mustard

1/2 cup sour cream

1 tsp thyme

1 tsp fresh parsley

1/4 tsp sage

Directions

1. Cut pork belly into bite sized pieces and coat well with garlic, salt and pepper.

2. Preheat a large pan then add olive oil, coat the bottom of the pan then add your pork belly.

3.Stir and cook until edges crisp and fat starts to render.

4. Add onions and cook for 1 minute then add mushrooms. Cook until soft.

5. Add broth, mustard, sour cream, thyme and sage. Bring to a light simmer and let the flavours meld, cook while stirring for approximately 10 minutes.

6. Top with fresh parsley for garnish.