Recipe Pork Stew

Hemulen

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Location
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Pork Stew
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Serves 6-8 | Preparation and cooking time 45-50 min

Ingredients

4 tablespoons ev olive oil​
1 pork tenderloin (~600-800 g)​
8 slices of bacon (~140-150 g)​
1-2 onion(s) (~150-200 g)​
8-9 cloves of garlic​
2 green bell peppers (~200 g)​
1 fennel bulb (~200 g)​
1-2 carrots (~120-180 g)​
1 red chili pepper (~40-60 g)​
4 tablespoons roasted onion flakes​
2 tablespoons granulated garlic​
1-2 tablespoons smoked paprika​
0,5 teaspoon cayenne pepper​
1 tablespoon dried rosemary​
A handful (10-12 pc) of kaffir lime leaves​
1 teaspoon black pepper​
1 teaspoon fenugreek​
3 tablespoons APF/plain flour​
Zest and juice of 2 limes​
1000 ml (1 kg) water​
2 tablespoons strong mustard​
3-4 tablespoons maple syrup​
4 teaspoons low-sodium salt (or to taste)​
450 ml (~460 g) crème fraîche​
300 ml (~250 g) basmati rice​
A handful (~20 g) of spring onion​
A handful of (~25 g) of walnuts​

Preparation

Deseed the chili. Prepare and cut the vegetables into small pieces. Discard the hard stems of kaffir lime leaves and crush them into pieces. Grate the lime zest and squeeze the juice. Remove the silver skin and larger membranes from the pork tenderloin e.g. with a fish filleting knife and pat dry the meat with kitchen paper. Set the stove/range on high heat. Cut the tenderloin into thin slivers and fry it on a skillet/frying pan in 2 tablespoons of evoo for ~10 minutes until most of the liquids have evaporated. Cut the bacon into tiny bits and add on the pan. Cook until all meat bits are crisp, slightly browned and tender and put aside.

Add 2 tablespoons of evoo and all dry spices (roasted onion flakes, granulated garlic, smoked paprika, cayenne pepper, rosemary, kaffir lime leaves, black pepper and fenugreek) and the lemon zest on the pan. Stir for ~20-30 seconds. Add the vegetables except the garlic. Sauté for 8-10 minutes and add the garlic. Switch on medium heat. Braise for 2-3 minutes, add the flour and mix. Add the water, mustard, syrup, salt and crème fraîche and mix. Let simmer for ~15 minutes. Add the rice and let cook for ~10 minutes until done. Stir occasionally. Add the meat and mix. Add a handful of sliced spring onion and walnuts on top and garnish with lime.

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