for 4 person

Meat

800 g	pork ragout
1 tsp	salt
a little	pepper
2 tbsp	white flour
	oil for frying

To braise

3 dl	meat bouillon
2	bay leaves

Sauce

2 tbsp	coarse-grain mustard
2 tsp	liquid honey
1 dl	single cream
	salt and pepper to taste

How it's done

Meat

Pat the meat dry with paper towels. Mix the salt, pepper and flour. Roll the meat in the flour in batches. Heat the oil in a frying pan, brown the meat in batches.

To braise

Return all the meat to the frying pan, add the stock and bay leaves. Cover and braise on low heat, stirring occasionally, for approx. 1 1/2 hrs.

Sauce

Add the mustard, honey and cream, heat through and season.

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