Tamás Széll's recipe - Roast pork dish with vegetable rice
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Ingredients: Húsfarm pork dish 6-8 slices of meat - 1 kg package Onions, finely chopped - 3 garlic cloves, finely chopped - 2 cloves White wine - 0.5 dl Broth - 2 dl Cumin, ground - 1 pinch Kania cayenne pepper - 1 pinch Mikado paprika - 1 pinch of Castello flour - 100 g Egg, beaten whole - 3 Breadcrumbs - 100 g Carrots, cut into 1 cm cubes - 80 g Zucchini, cut into 1 cm cubes - 80 g Golden Sun rice - 200 g Freshona corn, canned - 80 g Icefield peas, mirelit, melted - 80 g Milbona butter - 1-2 tablespoons Parsley, finely chopped - 1 bundle of Promienna sunflower oil - 2-3 dl Freshly ground Kania pepper - to taste Castello salt - to taste Preparation: Thigh: Fry the thigh in a small pan with a little oil, when browned, remove to a plate. Simmer the finely chopped onion and garlic in the pan, add a couple of tablespoons of white wine and weak broth, salt and pepper, then put the thigh back and cover with aluminum foil, then simmer in a short juice for 30-40 minutes until it becomes soft. Grilled ribs: Season the ribs lightly with salt and pepper, a little cumin, cayenne pepper, and paprika. Place the meat slices on a baking sheet lined with baking paper and grease them with a few drops of oil. Bake in a 200-degree oven set to the grill setting until golden brown on both sides. 4-5 minutes per side. Crispy loin: The loin is lightly salted and first rolled in flour, beaten egg and breadcrumbs in the classic way. Fry in hot sunflower oil until golden brown. It is important to leave this meat for the end, to prepare it as fresh as possible! Also, don't pat the chop, it will dry out more easily! Rice with vegetables: Fry the diced vegetables together in a little oil for a few minutes, then add the rice, salt and cover with double the amount of hot water. When it boils, then add the corn and peas, then cover and simmer until done on the lowest setting. When ready, add freshly chopped parsley and, for the sake of taste, a small spoonful of butter, which we use to glaze and enrich it.
Don't make it hard to pickle radish✔️ I can't eat this method these days because it's not available.
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