John Myers
Contents
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Ingredients
- 600 g Pork schnitzel
- 1 tbsp Starch
- 1 Shallot, finely diced
- 2 Garlic cloves, finely chopped
- 5 black Cardamom pods
- 2 dried Kaffir lime leaves
- 0,5 tsp Hot peppers
- 1 tbsp Tomato paste
- 5 Pointed peppers, cut into large pieces
- 500 ml Veal stock
- 150 ml Cream
- 1 bunch Coriander, freshly chopped
- Espelette pepper
- Black pepper from the mill
- Salt
- Oil
Instructions
- Break open the cardamom pods and take out the seeds and roughly crumble the kaffir lime leaves and then grind both finely in a mortar.
- Put the schnitzel in a freezer bag, add the starch and now hold the top of the bag tightly and shake vigorously so that the meat is well coated with the starch.
- Heat some oil in a saucepan and sear the meat in portions - always remember that no more than two-thirds of the bottom of the saucepan may be covered, otherwise the meat will not fry properly but will start to boil. Proceed in this way until all of the meat is seared, then keep the meat warm in an oven preheated to 80 degrees.
- Now sauté the shallot and the garlic in the frying fat until translucent and then add the pointed peppers and cook for about 5 minutes and then add the ground cardamom, the kaffir lime leaves, the hot pepper and the tomato paste and roast for a few minutes while turning and then with the Deglaze the veal stock and simmer everything at a low temperature for 15 minutes.
- Then add the cream and puree everything with the magic wand and then season with Espelette pepper, pepper and salt and then add the meat again and let it steep for about 5 - 10 minutes. Just before serving, add the coriander and serve with rice.
