Pork with mushrooms

Pork meatball with ghebe

Looking for a recipe to delight your taste buds and bring a little warmth to the soul? Pulp of pork with ghee is the perfect choice! This recipe combines the fragrance of meat with the flavor of mushrooms, resulting in a delicious and comforting dish. Let's venture on this culinary journey together!

Preparation time: 20 minutes
Cooking time: 1 hour
Total time: 1 hour and 20 minutes
Number of servings: 4

Ingredients

- 700 g pork pulp
- 300 g frozen ghebe (or fresh, if available)
- 1/2 red bell pepper
- 1/2 large onion
- 1 ripe tomato
- 6 garlic cloves
- 1 lemon
- 1 teaspoon pork seasoning (Fuchspiper is an excellent choice)
- 1 tablespoon tomato paste
- 2 teaspoons of goulash paste
- 2 tablespoons oil
- 100 ml white wine
- Fresh green parsley, chopped (for garnish)

Preparation

1. Preparing the ingredients: Start by slicing the pork into slices about 1 cm thick. This will allow the meat to cook evenly and absorb the flavors of the vegetables. Cut the bell pepper and onion into thin slices, and the tomatoes and knuckles into suitable chunks. The garlic can be chopped finely or left whole, depending on preference. Don't forget to chop the green parsley.

2. Sauté the vegetables: In a large saucepan, heat the oil over medium heat. Add the onion and bell pepper and sauté for 3-4 minutes, until they turn glassy and release their flavor. Add the mushrooms and garlic, continuing to cook for a further 5-6 minutes, until the mushrooms release their water and become tender.

3. Add the meat: Now it's time to add the slices of pork leg. Season with pork seasoning and mix well, making sure each piece of meat is coated with the flavors of the vegetables. Stir in the tomato paste and the goulash paste.

4. Add the liquid: Pour a cup of water into the saucepan, cover with a lid and simmer over medium heat for about 30 minutes, until the meat is tender. It's important not to lift the lid too often to preserve the steam and concentrated flavor.

5. Wine and finishing: When the meat is almost cooked, add the white wine and simmer uncovered for a further 15-20 minutes, until the sauce reduces and becomes more concentrated. At the end, add the lemon juice and lemon zest for a splash of freshness.

6. To serve: Sprinkle freshly chopped green parsley over the dish before serving. The pork leg with ghebe can be served with porridge, mashed potatoes or rice, each adding a unique twist to this savory dish.

Useful tips

- Meat choice: Pork is a fantastic option, but experiment with other meats such as chicken breast or turkey if you prefer a lighter option.
- Chickpeas: If you're using frozen krabs, there's no need to thaw them before adding them to the dish. If you have fresh ghebe, make sure you clean and wash them well.
- Variations: You can add other vegetables such as carrots or zucchini to enrich the dish. Also, if you like a spicier sauce, you can add more chili sauce.
- Wine: Choose a dry white wine that's not too sweet to keep the flavors balanced. If you prefer, you can omit the full wine.

Nutrition facts (per serving)

- Calories: about 550 kcal
- Protein: 40 g
- Fat: 30 g
- Carbohydrate: 35 g
- Fiber: 5 g

Frequently Asked Questions

1. Can I use chicken instead of pork?
Yes, chicken is a great alternative, but the cooking time will be reduced, so make sure you check that it is cooked thoroughly.

2. How can I store leftovers?
Pulled pork with ghee can be refrigerated in an airtight container for 2-3 days. You can reheat it in the microwave or on the stove.

3. Which garnishes go best?
As well as mashed or mashed potatoes, this dish goes well with a fresh salad or grilled vegetables.

4. Can I use canned mushrooms?
Although fresh or frozen chanterelles offer a more intense flavor, you can also use canned mushrooms. Be sure to drain them well before adding them to the dish.

A personal note

This pork leg with ghebe recipe reminds me of meals with family, where the blended flavors brought a sense of belonging and warmth. Each bite is an invocation of fond memories and moments spent together. I encourage you to try this recipe and create your own culinary memories. Enjoy!

 Ingredients: 700 g pork shoulder, 300 g frozen mushrooms, 1/2 red bell pepper, 1 large onion, 1 tomato, 6 cloves of garlic, 1 lemon, 1 teaspoon pork spices, Fuchspiper, chili powder, 1 tablespoon tomato paste, 2 teaspoons pepper paste, 2 tablespoons oil, 100 ml white wine, fresh parsley.