This Cookbook page needs work. Please improve it. See the talk page for discussion regarding improvements.

Cookbook | Ingredients | Recipes


  • 5 pounds of pork
  • Salt
  • Sugar
  • 1/2 chopped onion
  • 1/2 pounds of carrots
  • 1/2 pounds of mushrooms
  • Rosemary
  • Sage
  • Parsley
  • Bay leaves
  • Dried orange peels
  • Oil (any kind is fine, but corn oil works best)
  • Flour
  • Fat
  • Corn starch

Note that not all the spices are necessary, but each adds to the distinctive flavour of traditional schunn.


Preparing the meatEdit

  1. 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.
  2. 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.
  3. Begin to boil the carrots.
  4. 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

  1. Put the fat into a frying pan, and when hot, add the flour, and stir constantly until a nice brown.
  2. 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.
  3. Add one third of the liquid, and stir until smooth and free from lumps.
  4. Add the rest of the liquid, and let boil slowly for 10 minutes; then strain and serve.

Finishing it offEdit

  1. 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.