January 21, 2019 by Varga László
Ingredients (4 servings):
- 1 kg boneless pork belly
- 5 garlic cloves
- 5 shallots
- 2 medium beetroots
- 1 red chilli pepper
- 1 tablespoon kalamansi sauce
- salt and pepper to taste
- Slice as thin as you can the pork belly, about 1 cm, season them with salt and pepper.
- Chop roughly the garlic.
- Halve the shallots.
- Slice the chilli pepper.
- Peel and slice the beetroots.
- Heat a non-stick heavy bottomed frying pan, over medium-high heat, fry the belly slices on both sides until browned. Work in batches if needed.
- Fry the garlic golden brown then fry the shallots, press them a bit with a wooden spoon to open up like a flower and sauté them like this.
- Return all the pork pieces fried garlic and shallots to the pan, top with the beetroot slices, sliced chilli, the kalamansi sauce and add enough water to cover them all.
- Cover the skillet with a lid and simmer for about 35-45 minutes until the beets are soft and bellies are falling apart at the fork’s touch. If needed add more water during this process in order to have enough juice to stew. Adjust with salt and freshly ground black pepper.
- Serve while hot with some steamed buttered broccoli and boiled purple potatoes.
Category Pork | Tags: beetroot,chili pepper,garlic,pork,shallots,stew | No Comments
January 16, 2018 by Varga László
Ingredients (3-4 servings):
- 1 kg pork chops sliced
- 5-7 garlic cloves
- 4 green onions
- 200 g cherry tomatoes
- juice of half of lemon
- 1 tablespoon sriracha sauce
- salt and pepper to taste
- 2 tablespoons lemon marmalade
- 200 ml beer (lager)
- white rice for side dish
- Chop the garlic.
- Slice the green onions, separating the greens and whites.
- Season the pork chops with plenty of salt and freshly ground black pepper.
- Halve the cherry tomatoes.
- Heat the goose fat in a large frying pan.
- Add the chopped garlic and onions’ whites and sweat it over medium low heat for a minute.
- Place the pork slices in the skillet and spread the Sriracha sauce on their top.
- Pour to the skillet the beer, just enough not to cover the pork.
- Add the lemon juice, lemon marmalade, cherry tomatoes and sprinkle on top the onions’ greens.
- Cover and simmer for about 5 -7 minutes over medium low heat
- If you want a thicker sauce, uncover and simmer for 1-2 minutes.
- Serve with cooked white rice.
Category Pork | Tags: beer,cherry tomatoes,chops,garlic,green onions,lemon,marmalade,pork | No Comments
December 19, 2014 by Varga László
Ingredients (about 10 servings):
- 750-1000 g pork
- 2 tablespoons pork fat
- 750-1000 g pork fresh sausages
- 2 large carrots
- 1 small celery root
- 1 tablespoon sweet paprika
- 4 bay leaves
- 4 allspice berries
- 10-15 black peppercorns
- 1/2 head large Savoy cabbage
- 1 medium leek
- 2 red onions
- 1 head of garlic
- 200 ml semi-sweet white wine
- 2 tablespoons mustard
- 1 celery stalk
- 1 teaspoon chilli flakes
- salt to taste
- Cut the pork meat into 2 cm thick, 5-7 cm long strips.
- Chop the onion.
- Melt the pork fat in a large pot, cast iron if available.
- Add the meat and fry over medium heat for 5 minutes, turning once.
- Add the chopped onion and continue frying for 2 minutes, stirring.
- Add the cleaned but still whole garlic cloves, chilli flake and paprika and stir-fry for another minute.
- Slice the carrots and celery root and add to the pot.
- Add the whole black peppercorns, crushed allspice, bay leaves, mustard.
- Add the wine and enough water to cover the meat and the other ingredients.
- Slice roughly the celery stalks and leeks.
- After about 30-45 minutes of cooking add to the pot the whole sausages and the sliced celery and leeks. Add water enough to cover all the ingredients.
- Cook for another 20 minutes.
- Chop the Savoy Cabbage and add to the cooking pot.
- Cook until cabbage is done about 20-25 minutes.
- Serve while still hot.
Category Pork, Stew | Tags: allspice,bay leaf,carrots,celery,garlic,mustard,paprika,pork,sausage,stew,wine | 1 Comment