Pork neck in beer with rice garnish
A recipe by chef Ivan Manchev.
Ingredients
| 600 грама | boneless pork neck chops |
| 50 мл | beer (the expert uses Argus) |
| 40 грама | butter (Ivan Manchev chose Pilos) |
| 2 с.л. | honey (Confeira was used in the recipe) |
| 200 мл | water |
| — | salt and black pepper to taste |
| 150 грама | rice (chef Manchev uses Triadell) |
| 30 грама | butter (Ivan Manchev chose Pilos) |
| 1 с.л. | mascarpone cheese (the cook recommends Lovilio) |
| 50 грама | Grana Padano cheese (also from the Lovilio brand) |
| 20 грама | sun-dried tomatoes (Baresa brand was used in the recipe) |
| 20 мл | cream (again Pilos) |
| 1 ч.л. | soy sauce (Mikado had the honor of seasoning the dishes) |
| 500 мл | vegetable stock (chef Manchev added Cusina) |
| 3 | spring onions |
| 100 грама | mushrooms |
| 0.5 | lemon for garnish |
Instructions
- Pound the chops, rub them with salt and pepper and place them in a baking dish.
- Pour the beer, water and honey along the sides, add the butter and put in the oven to bake for half an hour.
- Finely chop the mushrooms and onion, heat the butter for the garnish and put them to sauté in it for 10 minutes.
- Then add the stock dissolved in 500 ml water, the mascarpone and the rice and cook while stirring constantly until the rice grains are cooked through.
- Once the garnish is ready, pour over it the cream, the soy sauce and add the sun-dried tomatoes cut lengthwise.
- Just before you remove the pan from the heat, grate in the Grana Padano cheese and stir.
- Serve the warm pork chops with the rice garnish, drizzling them additionally with sauce from roasting the meat. Don't forget to put a slice of lemon on the plate too.