|This Cookbook page needs work. Please . See the talk page for discussion regarding improvements.|
- 5 pounds of pork
- 1/2 chopped onion
- 1/2 pounds of carrots
- 1/2 pounds of mushrooms
- Bay leaves
- Dried orange peels
- Oil (any kind is fine, but corn oil works best)
- Corn starch
Note that not all the spices are necessary, but each adds to the distinctive flavour of traditional schunn.
Preparing the meatEdit
- Cube the meat. The more finely you cube the meat, the more deeply the spices will penetrate the mixture. However, it should not be ground.
- Mix the meat with 2 tsp of salt, 2 tsp of sugar, a touch of rosemary, sage, and a dozen or so bay leaves. The orange peels can be added for a stronger flavour.
- Begin to boil the carrots.
- When the carrots are nearly done, fry the meat, but be careful so that it does not brown. It needs only be just cooked.
Preparing the SauceEdit
- Put the fat into a frying pan, and when hot, add the flour, and stir constantly until a nice brown.
- Add the chopped onion, and continue to stir for a few minutes; then stir for about 5 minutes, or until the liquid is mostly evaporated.
- Add one third of the liquid, and stir until smooth and free from lumps.
- Add the rest of the liquid, and let boil slowly for 10 minutes; then strain and serve.
Finishing it offEdit
- Add the meat and the carrots to the sauce. Add extra flavouring as necessary. Do not let the dish sit unrefrigerated for extended periods of time.