Recipe below video
2 medium size chops of pork carré
25 grams of Parmesan cheese
2 tbs fresh ginger
3 slices of dried Porcini mushroom
1 star anise
Colorful beets and/or reddish
1 dl of green lentils
2 dl red wine
2 celery stalks
1/4 root of medium sized celery
1 apple with good acidity
6 dl cold water
Smoked Seas Salt
1 tbs light quark
1 tea spoon of sweet and spicy mustard
Roughly chop onion, ginger, carrots and garlic. Put this in the pressure cooker with some oil, Parmesan, star anise and Porcini mushroom. Add red wine, cold water and the roasted bones. Splash in some soy sauce, smoked sea salt, ground pepper and chili powder. Pressure cook this beauty mix for 1 hour.
Finely slice some beets and/or reddish using a mandolin cutter.
Fry the pork medallions in a hot pan using olive oil. Salt & pepper. Plate the dish starting with the broth cooked lentils and the pork on top. Spread the betts and put the celery salad on top. Enjoy! :)
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