Fylettys en Galentyne

Fylettys en Galentyne

Fylettys en Galentyne

The point to this is long slow cooking. We find pork slices good, about 1cm thick, with all the pork scraps shredded and put in as well.

A rich dish of roast pork stewed in caramelised onion gravy

Ingredients: to make 4 portions

  • 400g (14 ounces) roast pork
  • 2 medium onions, finely chopped
  • 1 pint (600ml) gravy – a good beef stock will do, with powdered pepper, cinnamon, cloves (one is plenty) and mace for an optional Tudor taste
  • 1 teacup of breadcrumbs – brown bread works best
  • 1 level teaspoon of vinegar
  • Salt and pepper to taste


  • Chop the onions and fry until till golden brown
  • Slice the roast pork quite thickly - about 1cm thick, with all the pork scraps shredded and used as well
  • Put the pork in a large stewing pan, add the stock and fried onions
  • Put on the hob, bring to the boil then reduce to a simmer
  • Stew for about an hour – or when the liquid is reduced to a half
  • Towards the end, thicken with the breadcrumbs, season with salt and pepper and point with the vinegar
  • Serve whilst piping hot

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    Fylettys en Galentyne recipe
    (Adobe PDF, 2042KB)

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