Virgina corn pan

Name: Virgina corn pan
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 3 Corncob; 1 TEASPOON Sugar; 3 colourful peppers; 4 mild peppers; 250 g detached pork chop; 1 chili pepper; 2 stem(s) Parsley; 2 TABLESPOONS Oil; 7-10 Tbsp Salt; 2 TABLESPOONS Honey; 200 ml Vegetable broth (instant)

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

3 Corncob
1 TEASPOON Sugar
3 colourful peppers
4 mild peppers
250 g detached pork chop
1 chili pepper
2 stem(s) Parsley
2 TABLESPOONS Oil
7-10 Tbsp Salt
2 TABLESPOONS Honey
200 ml Vegetable broth (instant)

Directions

1
Clean and wash the corncobs. Cook in boiling water, seasoned with sugar for about 40 minutes. In the meantime, clean and wash the peppers and cut them into bite-sized pieces. Peppers also clean and wash. Wash the cured pork loin and dice it roughly.
2
Carve the chillies lengthwise, remove seeds and chop. Wash and chop parsley. Cut cooked corncobs into slices. Heat 1 tablespoon of oil. Brown the slices of cured pork in it, take them out. Add the remaining oil. Fry the corn, peppers and pepperoni for about 10 minutes. Season with salt and chili. Drizzle honey over it. Deglaze with broth, add cured pork loin and let it boil down for 5 minutes at high heat.
3
Add the remaining oil. Fry the corn, peppers and pepperoni for about 10 minutes. Season with salt and chili. Drizzle honey over it. Deglaze with broth, add cured pork loin and let it boil down for 5 minutes at high heat. Stir in parsley and season to taste again. Serve with tacochips