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Pork Hock with Pickled Sweet Red Pepper

 
24

I like this sour flavor. The best over buckwheat, but all is fine when over rice, potatoes, noodles, or just with lettuce mix. You may use pickled grilled red pepper.

Yield

3

servings

Prep

5

min

Cook

35

min

Ready

40

min

Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Very low in sodium, Low Sodium
 

Ingredients

350 millilitres water
300 grams pork hocks
lean only, cut into bites
*
8 each juniper berries
crushed
*
3 each allspice
*
1 each scallions, spring or green onions
chopped finely, undefined
*
50 grams sweet bell peppers
pickled, chopped finely
*
2 each plums
california dried, minced
1 each bay leaves
medium
*
1 teaspoon sunflower oil
3 teaspoons cornstarch
plus small amount of water
½ teaspoons pepperoni
red, minced
*
1 x salt and black pepper
ground
*
75 grams lettuce
mix

Directions

1 - Pour water into a pressure cooker. Toss in pork, juniper, allspice, and sprinkle with ca. 1 teaspoon of salt. Cook for 20 minutes. 2 - Prepare the rest of ingredients. 3 - Fry spring onion in a pot for about 1 minute. Save some chives for garnish. Add the content of the pressure cooker without scums. 4 - Add plums, pickled pepper, bay leaf, pepperoni, bring to boil and simmer for about 10 to 15 minutes. 5 - Thicken a sauce using cornstarch and some cold water. Add some salt if needed, don't forget to add some ground pepper. 6 - Serve with lettuce mix.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 188g (6.6 oz)
Amount per Serving
Calories 4633% of calories from fat
 % Daily Value *
Total Fat 2g 3%
Saturated Fat 0g 1%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 7mg 0%
Total Carbohydrate 3g 3%
Dietary Fiber 1g 4%
Sugars g
Protein 1g
Vitamin A 6% Vitamin C 8%
Calcium 1% Iron 1%
* based on a 2,000 calorie diet How is this calculated?

 

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