Summary

Ingredients

• 150 g bacon, diced
• 1 tablespoon oil
• 1 onion (s), finely chopped
• 1 piece (s) ginger root, ( cm) very finely chopped
• 2 clove (s) garlic, finely chopped
• 800 g pork loin (s), in one piece
• 4 tablespoon soy sauce
• 1 small Can / s mushrooms
• 2 tablespoon spice mixture, (Cafe de Paris or herb butter spice or herbs Provence)
• 200 g sweet cream
• 100 ml cognac
• Salt and pepper, from the mill
• 1 teaspoon mustard

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Instructions

1. Heat 1 tablespoon oil in a large pan over medium heat. Add the diced bacon and cook for about 2 minutes, stirring occasionally. While the bacon cooks, finely chop the onion, garlic, and ginger. Add them to the pan and continue cooking, stirring occasionally, until the onion begins to brown, about 5 minutes more.
2. While the bacon and vegetables cook, slice the pork loin thinly and mix thoroughly with the soy sauce. Drain the mushrooms, reserving the liquid, and quarter them.
3. Remove the bacon and onion mixture from the pan with a slotted spoon and set aside. Increase the heat to high. Add the pork slices with the soy sauce to the pan and stir-fry for 2–3 minutes, until the pork is no longer pink. Reduce heat to low. Return the bacon and onion mixture to the pan.
4. Stir the mixture for about 1 minute. Season generously with black pepper and add salt very carefully, as the bacon and soy sauce are already salty. Add the spice mixture, then the mushrooms. Pour in some of the reserved mushroom liquid and stir frequently for about 2 minutes.
5. Stir in the mustard and cognac. Increase heat to medium-high and bring to a boil, about 1–2 minutes. Remove the pan from heat. Slowly stir in the sweet cream while stirring constantly. Return the pan to medium-high heat and bring back to a boil, about 1 minute. Season to taste with black pepper. Salt is likely unnecessary.
6. Serve with basmati rice. Start cooking the rice when you begin preparing this dish so it finishes at the same time.