A method of preparing
Dice the pork shoulder, sprinkle with pepper and salt, then with flour and fry in hot lard. When the meat is lightly brown move it to a saucepan, and add the diced onion. The entire meal pour with water, add one bay leaf and simmer under the cover until tender. At the end of simmering add some mustard and put in the gherkins. Cook the groats. Slice the champignons properly and dice the onion. Carrots and parsley dice as well. Briefly fry the champignons and onions in butter, add vegetables, water and stew gently until soft. Mix everything withe the groats. Smear small bowls with oil and put the groats in and gently press with hand. Place the vegetables with groats in the middle of the plate and pour the stew with gherkins.