Author Fannélie Stammégna, Importations Nobelhaus Inc.
Equipment
1 black Varoma mould or bread pan
Ingredients
2onions
4garlic cloves
1stalk of celery
1-2carrots
1tbsp.dried Italian herbs
25gof olive oil
800/900gpork in piecesSee Notes and photos
1canof 796 ml diced tomatoes
2tsp.Thermomix vegetables
180gKalamata olives
300gwhite rice of your choice
400gwater
1tbsp.Thermomix vegetable stock paste
Instructions
Put onions, garlic, celery stalk and carrot in pieces into mixing bowl. Chop 3 sec / speed 5.
Add seasoning and olive oil. Sauté without measuring cup 5 min / 120° / speed 1.
During this time, weigh rice into simmering basket, rinse well under cold water, stir and place into Varoma mould. Cover with 400 g of water, add vegetable stock paste and blend. Place mould into Varoma dish.
At the tone, add pork, canned diced tomatoes, olives and 2 tbsp. of vegetable stock paste into mixing bowl. Close the lid and position the Varoma. Cook 60 min / Varoma / reverse / simmering.
Serve steamed rice with simmered pork.
Notes
• Stews are perfect for cooking harder and cheaper cuts of meat. We will therefore NOT use pork tenderloin in this recipe at the risk of having minced meat.
• So which pork pieces should you use for this recipe? You can choose boneless pork ribs (in the loin) then cut large strips of meat, Pork loin in 2cmx2cm cubes, Pork shoulder in 2cmx2cm cubes, Pork bottom in 2cmx2cm cubes, or stewed and simmered pork cubes.