Pork and vegetable stew (modified texture)
Ingredients (serves 2)
- For the stew:
- • 300 g pork tenderloin
- • 100 g onion
- • 80 g green pepper
- • 80 g red pepper
- • 40 g carrot
- • 1 clove of garlic
- • 80 g leek
- • 150 g tomato sauce
- • 100 ml white wine
- • 450 ml meat or vegetable broth
- • 10 g flour
- • One sprig of fresh rosemary
- • Black pepper
- • Salt
- • Extra virgin olive oil
- For rice purée:
- • 300 ml water
- • 50 g rice flour
- • Extra virgin olive oil
- • 1/2 clove of garlic
Method
- 1. Clean the sirloin and cut into small pieces. Heat a little oil in a saucepan and brown the meat over high heat. Add the garlic cloves and fry everything for about two minutes.
- 2. Clean, peel, and chop the vegetables. Add them to the frying pan, season with salt and pepper. Fry until cooked. Add the wine and cook until it evaporates.
- 3. Add the tomato sauce and rosemary. Let cook for five minutes.
- 4. Add 400 ml of broth and cook for about 30 minutes over low heat until the meat is soft, and the sauce thickens.
- 5. Remove the rosemary sprig. Add sifted flour, stir, increase the heat a bit and cook for 2 minutes, stirring constantly so that it does not burn. Add the remaining broth and cook for a couple more minutes, until the liquid has evaporated, and the sauce thickens slightly.
- 6. Remove from heat, purée with an immersion blender, and pass through a sieve. Set aside.
- 7. For the rice purée, sauté minced garlic in a saucepan with a little oil for 1 minute.
- 8. Add water and rice flour with a pinch of salt. Bring to a boil.
- 9. Lower the heat and cook over medium heat, stirring constantly, for about five minutes, until desired thickness is achieved. Pass through sieve.
- 10. Use a spoon to serve the stew on one side of a plate and the rice purée as a side dish.
