Pork with honey and thyme
easy
75 mins
75 mins
Ingredients
- 4 Pork neck steaks (approx. 200 g each)
- 7 TABLESPOONS Olive oil
- 2 Onions
- 4 Garlic cloves
- 2 stalks of celery
- 150 g Celeriac
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 1 TABLESPOON dried thyme
- 1 TEASPOON dried rosemary
- 150 ml dry red wine
- 1 TABLESPOON Honey
- 200 g Long grain rice
- 1 (approx. 250 g) yellow pepper
- 2 Spring onions
- 7-10 Tbsp Chillies
Directions
- 1
Wash the meat, dab dry and cut into pieces of approx. 4 X 4 cm. Heat 6 tablespoons of olive oil in a pot. Fry the meat for 10 minutes all around. Meanwhile peel and chop onion and garlic. Clean and wash the celery and cut into fine slices. (Put some green back for garnishing.) Peel, wash and chop the celeriac.
- 2
Season meat with salt and pepper. Add vegetables, thyme and rosemary. Mix wine and honey and pour into the pot. Cook for 30 minutes at medium heat. Meanwhile, boil rice in 500 ml salted water and let it swell for 20 minutes at low heat. Quarter the peppers, remove seeds, wash and cut into cubes. Clean, wash and cut spring onions into rings. Heat 1 tablespoon of olive oil in a pan. Fry the bell peppers and spring onions for 4 minutes. Mix the vegetables with the rice.
- 3
Clean, wash and cut spring onions into rings. Heat 1 tablespoon of olive oil in a pan. Fry the bell peppers and spring onions for 4 minutes. Mix the vegetables with the rice. Pour the meat into an ovenproof dish and grill under the grill of the oven for about 10 minutes. Pour rice into a bowl. Garnish meat with thyme twigs, celery green and chilli
Nutrition Facts
790 kcal
44 g
46 g
43 g
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