Recipe for: Wine-Braised Pork Kebab with White Rice: Tender Pork Meat in a Flavorful Wine Sauce. I Love This Recipe!
Ingredients:
- 1 pound (600 g) pork neck, cut into cubes
- 1 onion, finely chopped
- 1 carrot, finely chopped
- 1/3 cup (100 ml) red wine
- 2/3 cup (150 g) canned crushed tomatoes
- Salt to taste
- Paprika to taste
- Black peppercorns
- Allspice
- 2 bay leaves
- 1/4 cup (50 g) butter
- 1 tablespoon flour
- 1/4 cup (50 g) parsley, finely chopped
- 1 cup (200 g) rice, rinsed under cold water
- 2 cups (500 ml) cold water
- Olive oil
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Instructions:
- Braise the Pork:
- Heat a drizzle of olive oil in a large pot over medium heat.
- Add the pork neck cubes and sear for 6-7 minutes, covered, stirring occasionally.
- Add the onion and carrot. Stir and cook for 2-3 minutes more, covered.
- Pour in the red wine and stir. Let the alcohol evaporate for 2-3 minutes.
- Add the crushed tomatoes and enough water to just cover the meat. Season with salt, paprika, black peppercorns, allspice, and bay leaves. Stir, cover, and bring to a simmer.
- Let the kebab simmer over medium heat for 40-50 minutes.
- Cook the Rice:
- While the kebab is cooking, prepare the rice garnish. In a saucepan or pot, bring the water to a boil. Add the rice, salt, a few black peppercorns, a bay leaf, and a drizzle of olive oil. Stir, reduce heat to low, and simmer until the water is absorbed. Cover the cooked rice with a lid or aluminum foil.
- Thicken the Sauce:
- After 50 minutes, melt the butter in a small skillet over medium heat. Whisk in the flour and cook for 30-40 seconds.
- Gradually add some of the kebab sauce to the flour mixture, whisking constantly.
- Pour the thickened sauce back into the pot with the kebab and stir well.
- Serve:
- Turn off the heat. Garnish with parsley.
- Serve the kebab with white rice and fresh parsley.
Enjoy!
Recipe for: Wine-Braised Pork Kebab with White Rice: Tender Pork Meat in a Flavorful Wine Sauce. I Love This Recipe!
