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Pork with filling, honey pumpkin and quince cream
ingredients
800 800 gr. pork neck
100 100 gr. bell pepper
100 100 gr. red onion
100 100 gr. carrots
20 20 gr. garlic
150 150 gr. dried apples
150 150 gr. prunes
1 1 tablespoon cinnamon
1 1 tablespoon ginger
1 1 tablespoon anise
1 1 tablespoon ground onion
1 1 tablespoon ground garlic
2 2 teaspoon salt
2 2 teaspoon pepper
5 5 gr. red pepper
150 150 gr. quince
100 100 gr. cheese cream
200 200 gr. white beer
20 20 gr. honey
100 100 gr. tomato paste
40 40 gr. walnuts
step 1
Cut a piece of meat so that in the middle you get a pocket. Mix seasonings and coat the meat on the outside and inside
step 2
Boil dried fruits 2 times. Put the meat in a pan and fry on both sides.
step 3
Put chopped vegetables in the same pan and simmer. Finally add the tomato paste and beer. Once the beer is half-steamed, place the mass in a pre-roasted piece of meat
step 4
Wrap the meat in foil and place in the oven 180 degrees for 1 hour.
step 5
Once ready, mix vegetables in a blender and serve with meat
step 6
Dice the quinces, wrap in foil and cook in the oven, cool a little and place in a blender, add cream cheese and mix in a blender.
step 7
Cut the pumpkin into triangles, fry in butter. At the end add honey, chopped peppers and then add chopped walnuts.

How To Serve

Bon Appetit!