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Wellness week recipe
Pork carée with peppers
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Pork carée with peppers
Ingredients: (two serves)
pork carée, mustard, coarse sea salt, sunflower oil, red pepper, green pepper, yellow pepper, olive oil extra virgin, garlic, parsley leaves
pork carée, mustard, coarse sea salt, sunflower oil, red pepper, green pepper, yellow pepper, olive oil extra virgin, garlic, parsley leaves
Method:
Rinse the pork (250g) to remove any fat and dirt. Season thoroughly with the freshly ground coarse sea salt (a coffee spoon), spread with the mustard (a tablespoon) and put it into a frying pan where you already heated the sunflower oil (a tablespoon). Fry the meat very quickly on all sides until golden and put it on a grill into the oven preheated to 100 °C.
Under the grill place a roasting tin or a baking tray with baking paper to catch excessive fat from the meat. Roast the meat without turning it over for an hour.
Remove the seeds and ribs from the peppers (together 150g), wash and dice them. Peel one clove of garlic and chop it very finely. Fry the chopped garlic in a pan with a little olive oil (a coffee spoon) for about 2 minutes, then add the diced peppers, stir and take it off the heat. Add freshly chopped parsley leaves (1 teaspoon) and pour with the extra virgin olive oil (50ml). Mix thoroughly.
Take the meat out of the oven and let it cool to room temperature. Then cut it into very thin slices, put them on the plate and spread with the prepared mixture from peppers, garlic and oil.
Rinse the pork (250g) to remove any fat and dirt. Season thoroughly with the freshly ground coarse sea salt (a coffee spoon), spread with the mustard (a tablespoon) and put it into a frying pan where you already heated the sunflower oil (a tablespoon). Fry the meat very quickly on all sides until golden and put it on a grill into the oven preheated to 100 °C.
Under the grill place a roasting tin or a baking tray with baking paper to catch excessive fat from the meat. Roast the meat without turning it over for an hour.
Remove the seeds and ribs from the peppers (together 150g), wash and dice them. Peel one clove of garlic and chop it very finely. Fry the chopped garlic in a pan with a little olive oil (a coffee spoon) for about 2 minutes, then add the diced peppers, stir and take it off the heat. Add freshly chopped parsley leaves (1 teaspoon) and pour with the extra virgin olive oil (50ml). Mix thoroughly.
Take the meat out of the oven and let it cool to room temperature. Then cut it into very thin slices, put them on the plate and spread with the prepared mixture from peppers, garlic and oil.
