Ingredients
- 2 onions
- 4 cloves of garlic
- 600 g lean loin of pork
- 250 g prunes
- 150 ml dry sherry
- salt, pepper
- 500 ml pureed tomatoes
- 1 bay leaf
- 100 g pine nuts, toasted
- 1 package saffron (approx. 0.2 g each)
- 1/2 ts cocoa powder, unsweetened
- olive oil
Preparation
1. Peel and finely cut the onions and garlic. Dice the meat and prunes.
2. Heat the pot at on highest level up to the roasting window, switch to a low level and roast the meat in batches. Roast the onions and garlic with the last batch and season. Add the sherry, strained tomatoes, and bay leaf.
3. Cover with Secuquick softline and close with the lid. Heat the pot on highest level until the turbo window is reached, switch to a low level and cook for approx. 6 minutes in the turbo area.
4. At the end of cooking time, put the pot in the inverted lid and allow it to depressurize by itself, remove Secuquick.
5. Brown the pine nuts in the pan.
6. Add the prunes to the ragout, bring to a boil again, and let simmer on the small level for approx. 5 minutes. Remove the bay leaf, season with salt, pepper, saffron, cocoa powder, and olive oil. Add the pine nuts to the ragout to serve.
This recipe has been tested and approved by AMC.
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