Pork with Prunes in a Casserole
Difficulty
PORK
Pork with Broccoli Salad and Brown Rice
Ingredients:
- For the salad:
- 400 g fresh broccoli (one small), florets only
- 1 medium apple, peeled and cut into 4 pieces
- 1 red bell pepper, cleaned and cut into 4 or 6 pieces
- 2 tbsp seeds (pine nuts, sunflower seeds, pumpkin seeds)
- 1 tsp mustard
- 1 tsp honey
- 1 tbsp balsamic glaze or vinegar
- 3 tbsp olive oil
- Salt
- Black pepper
- For the pork:
- 500 g pork strips (Evia Biotopoi brand)
- 4 tbsp olive oil
- 1 small onion, finely chopped
- 1 garlic clove, crushed
- 2 tbsp mustard
- 1 tbsp honey
- 1 tsp curry powder
- 1 tsp turmeric powder
- 1/2 glass white wine
- Salt
- Black pepper
- A little dried thyme
- For serving:
- 2 cups cooked brown rice
- White and black rice for sprinkling
Execution:
Preparation:
For the Salad:
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In a food processor or blender with blades, add the broccoli, apple, and bell pepper.
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If you don’t have a blender, you can finely chop them with a knife.
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Alternatively, chop the vegetables individually and mix them together at the end.
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Aim for small pieces, roughly half the size of a walnut.
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Once chopped, combine and mix all the salad ingredients thoroughly.
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Refrigerate the salad. It’s best to let it marinate before eating, making it ideal for a “next-day lunchbox.”
For the Pork:
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Heat a pan and add the oil, onion, and garlic.
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When the onion becomes translucent, add the pork, mustard, honey, salt, and pepper.
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Stir, reduce the heat, and let it simmer for 7–8 minutes.
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Then, add the remaining spices, turn off the heat, and mix well.
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Let it rest for 5 minutes and serve
