How to make
Blanch the cleaned and diced fresh forest porcini mushrooms for a few minutes in boiling salted water (about 3 tea cups of water) in which you have added two or three bay leaves.
With a slotted spoon, remove the mushrooms and save the water. Dissolve 1 cube of mushroom broth in it and set it aside.
Cut the pork into cubes, transfer them into a pan with heated oil and drop the halved garlic cloves to release their aroma.
Add the diced bacon and fry, until the meat aquires a nice color.
Add the wine, black pepper, vegetables and thyme and stew for a few more minutes.
Transfer the contents of the pan into a lightly greased baking pan, add the mushrooms and pour enough of the mushroom broth to cover the meat.
Stir, cover the baking pan with aluminum foil and roast in a preheated oven for about 40 minutes. Remove the foil, stir again and place it back into the oven for another 30 minutes.
Sprinkle the finished roast pork generously with the chopped parsley and serve.
The pork with fresh forest porcini mushrooms is very tasty.
