Pork Hock with Pickled Sweet Red Pepper

Name: Pork Hock with Pickled Sweet Red Pepper
Yield: 3
Cuisine: Fusion
Ingredients: water; pork hocks; juniper berries; allspice; scallions, spring or green onions; sweet bell peppers; plums; bay leaves; sunflower oil; cornstarch; pepperoni; salt and black pepper; lettuce

Submitted by kszyhu

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

Ingredients

350

MILLILITRES WATER

300

GRAMS PORK HOCKS
lean only, cut into bites *

EACH JUNIPER BERRIES
crushed *

EACH ALLSPICE *

EACH SCALLIONS, SPRING OR GREEN ONIONS
chopped finely, undefined *

GRAMS SWEET BELL PEPPERS
pickled, chopped finely *

EACH PLUMS
california dried, minced

EACH BAY LEAVES
medium *

TEASPOON SUNFLOWER OIL

TEASPOONS CORNSTARCH
plus small amount of water

TEASPOONS PEPPERONI
red, minced *

X SALT AND BLACK PEPPER
ground *

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

Comments

Nutrition Facts

188g

Amount per Serving

Calories 46 33% 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%

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