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Pork Carrée from Duroc Pork, Pumpkin Ragout, Potato Noodles

5 from 5 votes
Course Dinner
Cuisine European
Servings 4 people
Calories 157 kcal

Ingredients
 

for the pork carrée from Duroc pork

  • 1 kg Duroc pork loin
  • 2 tbsp Clarified butter
  • 2 piece Garlic cloves
  • 3 Twigs Rosemary
  • 1 tsp Mustard seeds
  • 1 tsp Pink peppercorns
  • 1 tsp Lemon thyme
  • 2 tsp Grainy mustard
  • 0,5 bunch Soup vegetables without cauliflower, roughly chopped
  • 1 tsp Tomato paste concentrated three times
  • 100 ml Port wine
  • 100 ml White wine dry
  • 250 ml Vegetable stock
  • 8 piece Green peppercorns
  • Salt, pepper from the mill

for the pumpkin ragout

  • 1 piece Hokkaido pumpkin medium size
  • 20 gr Fresh ginger
  • 2 piece Garlic cloves
  • 200 ml Vegetable broth
  • 100 ml Whipped cream 30% fat
  • Salt pepper
  • 2 tsp Lemon juice
  • 1 tsp Sugar
  • 1 tbsp Chopped fresh chives
  • 1 tbsp Nut oil
  • 100 gr Finely chopped onions

Instructions
 

for the "piggy"

  • Prepare the meat ready for cooking and scrape the bones free and wrap them with Sufoil. Mortar the mustard seeds, pink pepper berries, garlic, rosemary sprigs and mix with the mustard, add a little chopped thyme. Spread this mixture from all sides on the prepared and dry meat.
  • Melt the butter lard in a suitable large saucepan, fry the meat well on all sides, remove. Now put the coarsely chopped soup vegetables and the tomato paste in the pot and lightly toss. Also add the peppercorns. Deglaze with port, reduce a little, then pour in the white wine and the broth. Let simmer briefly.
  • Put the meat back in the pot and place this pot in the oven preheated to 80 degrees for about 3 hours. COOKING TEST! Take the meat out of the pot, wrap it in aluminum foil and keep it warm. You pass the sauce, season to taste and, if you like, thicken with a little cornstarch.

for the pumpkin ragout

  • Quarter the Hokkaido, scrape out the seeds and then cut the pumpkin into approx. 1 1/2 cm cubes. Heat peanut oil in a saucepan, sauté the ginger, garlic and onions until translucent, then deglaze with the broth and cook covered for 5 minutes. Continue to cook uncovered until the liquid has reduced by half. Then add the cream and let it reduce slightly.
  • Now add a little salt and pepper, add a little sugar and the chives. Finally season with lemon juice,

Nutrition

Serving: 100gCalories: 157kcalCarbohydrates: 3.8gProtein: 1.2gFat: 13.2g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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