John Myers
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Meat, Pork: Pork and Creamed Vegetable Ragout on Saffron Rice
The perfect meat, pork: pork and creamed vegetable ragout on saffron rice recipe with a picture and simple step-by-step instructions.
Pork and creamed vegetable ragout
- 500 g Brussels sprouts fresh
- 120 g Spring onions fresh
- 170 g Red pepper
- 140 g Orange peppers
- 80 g Yellow pepper
- 2 tbsp Oil
- 250 ml Water warm
- 1 tsp Vegetable broth powder
- 600 g Pork tenderloin
- 250 ml Cream
- 2 tbsp Sauce binder light
- 1 tsp Flor de Sal, orietal
- Colorful pepper
- Red chilli flakes
Saffron rice
- 250 g Long grain rice
- 0,1 g Saffron threads
Pork and creamed vegetable ragout
- Clean the Brussels sprouts, blanch them in salted water (save the water) and rinse them in cold water … Wash and clean the spring onions and peppers and cut into pieces … Halve or quarter the Brussels sprouts … Wash, clean and roughly dice the pork fillet
- Heat the oil with a little pepper and chilli flakes in a casserole … Briefly sweat the spring onion rings … Braise the paprika pieces for about 5 minutes … Deglaze with 250 ml Brussels sprouts boiling water and vegetable stock powder and simmer for about 15 minutes … Put the pork cubes in fry in portions in a pan with oil and add to the vegetables … add cream and simmer for about 15 minutes … round off with sauce thickener, chili, pepper and sea salt
Saffron rice
- Bring the salted water to the boil … Cook the rice for about 7-8 minutes until al dente and rinse … Mix the rice with the saffron threads
Serve
- Place 50 grams of saffron rice and 2-3 ladles next to each other on a flat plate of pork and creamed vegetable ragout
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