Braised Pork with Rice and Vegetables in Cream Sauce
Main Dishes • European
Description
1. You should keep in mind that with the amount of rice I specified, the dish will be rich in rice, so if you want to avoid this, reduce the amount by half. 2. The volume of the dish will be large with the set of ingredients I listed, so if you don't have large cookware, reduce the amount of ingredients by half. 3. The cream is needed to balance the flavor; it will make the dish softer, and you can substitute the cream with milk.
Ingredients
- Pork Blood 25 oz
- Potato 1 piece
- Orange Bell Peppers 2 pieces
- Onion 1 piece
- Carrot 1 piece
- Rice 1 cup
- Vegetable Oil 6 tablespoons
- Water 0 fl oz
- 10% cream ½ cup
- Spices to taste
- Herbs to taste
Step-by-Step Guide
Step 1
Prepare the ingredients. First, chop the onion. Grate the carrot on a fine grater or cut it into cubes. Then cut the meat into medium-sized cubes.
Step 2
Heat a skillet (you can use any suitable pot for braising that you have; I use a skillet, but a pot is also great for braising — just make sure it has enough capacity), add vegetable oil.
Step 3
First, add the carrot, then the onion, and fry until a nice golden color. Add the meat. Fry for about 10 minutes. When the meat turns a nice white color, add the spices. During cooking, the meat should absorb all the spices and gain a pleasant juicy flavor. Fry for another 3 minutes.
Step 4
Add water (you don't need to pour it all in at once). Add the rice. Then add the cream. As the rice swells, add all the water; if the specified amount of water is not enough, add more. In the end, there should still be a little water left in the skillet to act as a sauce. While the meat is braising, let's return to the ingredients.
Step 5
Cook the meat for 30 minutes (or until the rice is ready). Chop the tomatoes, peppers, and herbs. Add the vegetables 10 minutes before the end of cooking, and add the herbs at the very end so they don't lose their appearance and retain their flavor. That's it. Enjoy your meal!
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