«Pork medallions with savoury rice and roast white beans»
Ingredients:
Pork medallions:
0.180 kg pork tenderloin
0.010 kg garlic
0.015 kg ground pepper
0.020 l white wine
0.030 kg lard
Savoury rice:
0.050kg rice
1 small onion
0.050Kg alheira*
0.050Kg linguiça*
0.050Kg chouriço*
1 Lombardy cabbage leaves
0.020l olive oil
Tabasco to taste
Salt to taste
Roast white beans:
1 small onion
0.100 kg white beans
0.005 kg garlic
0.010 l white wine
0.010kg ground pepper
Piripiri to taste
1 pinch salt
0.024 kg pork belly
0.020 kg linguiça*
0.022kg bacon
0.01 l olive oil
0.001 l tomato pulp
0.001 kg powdered cinammon
* traditional Portuguese sausage
Pork medallions:
0.180 kg pork tenderloin
0.010 kg garlic
0.015 kg ground pepper
0.020 l white wine
0.030 kg lard
Savoury rice:
0.050kg rice
1 small onion
0.050Kg alheira*
0.050Kg linguiça*
0.050Kg chouriço*
1 Lombardy cabbage leaves
0.020l olive oil
Tabasco to taste
Salt to taste
Roast white beans:
1 small onion
0.100 kg white beans
0.005 kg garlic
0.010 l white wine
0.010kg ground pepper
Piripiri to taste
1 pinch salt
0.024 kg pork belly
0.020 kg linguiça*
0.022kg bacon
0.01 l olive oil
0.001 l tomato pulp
0.001 kg powdered cinammon
* traditional Portuguese sausage
For the pork medallions:
Start by marinating the pork in all the ingredients except the lard. Next, heat the lard in a pan and brown off the medallions. Add the marinade and simmer until it reaches the desired consistency.
For the roast white beans:
Soak the beans in water overnight, they boil them in water until tender but firm. Set the water aside. Gently fry the onion and garlic in olive oil, adding the white wine, ground pepper, piripiri, tomato pulp and, if necessary, the cooking water from the beans. Cut the linguiça, bacon and pork belly, and add them to the mixture, leaving them to cook for 10 minutes. Add the beans and leave to cook for 5 minute more, to allow them to absorb the flavours. Finally, add the cinnamon, stir well and adjust the seasoning.
For the savoury rice:
Boil the chouriço, linguiça and alheira in water, removing the alheira first as it cooks faster than the others. Set the broth aside. Gently fry the onion in the olive oil, then add rice and the broth from cooking the sausages, and cook until the rice is almost ready. Finely chop the sausages and add to the rice. Blanch the cabbage and then arrange the rice within the cabbage leaves.
Start by marinating the pork in all the ingredients except the lard. Next, heat the lard in a pan and brown off the medallions. Add the marinade and simmer until it reaches the desired consistency.
For the roast white beans:
Soak the beans in water overnight, they boil them in water until tender but firm. Set the water aside. Gently fry the onion and garlic in olive oil, adding the white wine, ground pepper, piripiri, tomato pulp and, if necessary, the cooking water from the beans. Cut the linguiça, bacon and pork belly, and add them to the mixture, leaving them to cook for 10 minutes. Add the beans and leave to cook for 5 minute more, to allow them to absorb the flavours. Finally, add the cinnamon, stir well and adjust the seasoning.
For the savoury rice:
Boil the chouriço, linguiça and alheira in water, removing the alheira first as it cooks faster than the others. Set the broth aside. Gently fry the onion in the olive oil, then add rice and the broth from cooking the sausages, and cook until the rice is almost ready. Finely chop the sausages and add to the rice. Blanch the cabbage and then arrange the rice within the cabbage leaves.