PORK PICCATA

PORK PICCATA
Serves 4
(Ek maak hom dubbel)
500 g pork fillet slicd into 8 pieces
salt and groud pepper to taste
125 ml cake flour
30 ml olive oil
2 tablespoons butter
1 Cup dry white wine
Half cup of chicken stock
1 big garlic clove chopped
Juice of 1 lemon
2 tbsp capers, drained
1 teaspoon cake flour
15 ml chopped parsely
375 g Spaghetti cooked
Season pork and lightly dust with the flour

Heat the oil and 1 tbsp butter and fry portk until golden on both sides.
Deglaze the pan with wine brining it to the boil and scapint to remove any browned bits form the pan.
Add stock, garlic lemon juice, capers
Wisk in the butter and 1 teaspoon cake flour
Return pork to sauce, Serve with Spaghetti
Source: Samantha Lepan Hayes
Photo: Juanita Vermeulen