CORIANDER PORK IN CREAMY SAUCE

Preparation Method :

• Place meat on a flat board. Peel the garlic clove and cut into slivers.
• Make small incisions in the flesh and push in the slivers of garlic.
• Sprinkle three-quarters of the crushed coriander seeds over the meat.
• Season it with salt, pepper and nutmeg.
• Roll up the meat and tie at intervals with string to make a neat bolster.
• Roll the bolster in the remaining coriander, with more salt and pepper. Set it aside.
• Melt the butter in a large saucepan into which the meat and vegetables will fit comfortably over low heat, taking care not to let it burn and sizzle.
• Increase the heat to medium and add the bacon and prepared vegetables. Cook, stir until lightly browned.
• Add the meat and brown it on all sides by turning it.
• Scald the milk and pour it over the meat and vegetables, stir it once. Reduce the heat as low as possible.
• Cook gently, uncovered, without stirring for at least 1½ hours. A creamy skin will gradually form across the top of the meat.
• Stir the skin into the casserole. Scrape down the sides and base of the dish and stir meaty deposits into the liquid.
• Increase heat slightly and add potatoes and remaining carrots. Continue cooking uncovered for 30 minutes, stirring in skin as it forms.
• Just before serving, lift the meat on to a heated plate, cut away the string and carve into thick slices.
• Surround with vegetables and pour the sauce over.