Pork with peas
Pork with peas
Σχετικά με τη συνταγή
Διατροφική αξία ανά μερίδα
Pork with peas
Υλικά
- 1 kg pork neck, cut into large chunks
- 800 g fresh peas
- 100 ml extra virgin olive oil
- 1 large onion, finely chopped
- 1 garlic clove, finely chopped
- 1 small leek (white part only), finely chopped
- 150 g baby carrots
- 2-3 celery stalks & leaves, finely chopped but keep them separated
- 60 ml dry white wine
- 2-3 sprigs of parsley, finely chopped (leaves only)
- 2 lemon peels
- Juice of 1 lemon
- Fleur de sel
- Freshly ground black pepper
Εκτέλεση
Heat half of the olive oil in a large casserole dish and brown the pork in batches until it develops a nice colour and a golden crust on all sides.
Add the onion, garlic, leek and celery and sauté for 3′-4′, until they soften and release their aromas.
Deglaze with the white wine and allow the alcohol to evaporate. Add the fleur de sel, freshly ground pepper and lemon peels. Add cold water, enough to almost cover the meat.
Cover the surface of the food with a piece of baking paper and then cover with the lid of the casserole. Bring to a boil and transfer the casserole to a preheated oven at 190°C for 1 hour, until the pork becomes tender.
Remove the casserole from the oven and add the peas, baby carrots, the remaining olive oil, celery leaves and parsley. Adjust the seasoning with a little more fleur de sel and freshly ground pepper.
Gently shake the casserole so that all the ingredients are evenly distributed. Cover again with the baking paper and the lid and simmer over low heat for about 30′, until the peas become tender.
Remove the lid and the baking paper and continue cooking for 2′-3′, until the excess liquid evaporates and the sauce becomes rich and glossy. The dish should remain coated with its olive oil.
Remove from the heat, add the lemon juice and gently shake the casserole. Allow the dish to rest for 5′ before serving.
If baby carrots are not available, you can use 1 medium carrot cut into thin slices.
When using lemon peel, use only the yellow part and carefully remove the white pith to prevent the dish from becoming bitter.
