Summary

Ingredients

• 600 g pork, sliced, yros Art
• 200 ml cream
• 1 teaspoon broth, instant
• 200 ml water, hot
• 2 teaspoons cornstarch (Mondamin) or flour

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Instructions

1. Heat a large pan over medium-high heat. Sear the sliced pork for 3 minutes until browned on all sides.
2. In a small bowl, stir the instant broth into the hot water until fully dissolved.
3. Pour the broth mixture into the pan to deglaze, scraping up any browned bits. Bring to a boil over medium-high heat, about 2 minutes.
4. Add the cream and stir to combine. Bring back to a boil for 1 minute over medium-high heat.
5. Reduce heat to medium-low and simmer for 12 minutes until the meat is tender and cooked through (internal temperature 63°C / 145°F).
6. If the sauce is too thin, mix the cornstarch or flour with a small amount of water to form a smooth paste, then stir it into the pan over medium heat. Simmer for 1-2 minutes, stirring often, until thickened.
7. Serve the gyros over rice, pasta, or dumplings.