You will only find this dish on menus of local restaurants in the picturesque medieval town of Hamelin (Hameln) in Lower Saxony, where in 1284 the Pied Piper according to legend not only rid the town of its rodent infestation but also took with him Hamelin's most treasured resource – the town's children – as punishment for not being paid for his services.
- 1 lb pork loin thin cut
- 1 stick butter
- 1 shot of Calvados
- 1 cup brown gravy
- 5 pimento-stuffed green olives
- 10 button mushrooms
- 4 baby corn on the cob
- 2 tomatoes peeled
- 1 roasted red bell pepper
- 1 yellow onion diced
- 1/4 cup German white wine
- 1/4 cup red wine
- 2 tablespoons heavy cream
- 1 teaspoon mild German mustard
- 1 teaspoon tomato paste
- Worcestershire sauce
- Tabasco optional
- 1 tablespoon port
Cut the pork into long thin strips (these will create the look to go with the name of the dish). Slice olives, mushrooms and baby corn. Peel and chop the tomatoes. Cut the red bell pepper into thin strips. Finely dice the onion.
Brown the pork strips in half the butter, flambé with Calvados season with salt and pepper.
In another pan melt the remaining butter and sauté the onions until translucent. Add the white and red wine and simmer until it reduces down to 1/3. Add the olives, mushrooms, baby corn, tomatoes and bell pepper. Cover and let simmer.
Gradually add the brown gravy, then season to taste with mustard, tomato paste, Worcester sauce, (Tabasco) salt and pepper. Add the cream and port and stir to combine. As a final step, transfer the pork strips to the sauce, stir and give flavors enough time to combine.
Serve with long grain rice and a fresh salad.