GRILLED PORK CHOP WITH SPICY CARROTS
Ingredients
500 g Sokołów pork loin
1 bunch carrots
piece of ginger (6-8 cm)
2 cloves garlic
2 tablespoons sugar
400 ml multivitamin juice
1 tablespoon wasabi (Japanese horseradish)
oil
salt, pepper
sesame
Chutney:
200 g raspberries
piece of ginger (6-8 cm)
1/2 red onion
oil
1 tablespoon soy sauce
1 tablespoon mirin (Japanese wine)
Extras:
nori (sea algae leaves)
chives
Preparation
- Heat the wok. Peel the carrots, cut them into thick slices and fry in oil. Add the ginger cut into strips. After a while, add the chopped garlic. Move the vegetables to caramelize the sugar on the side of the wok. Pour in the multivitamin juice and heat for 15-20 minutes until the carrots are cooked and the sauce is thick. Mix with wasabi. Season with salt and pepper.
- Coarsely chop the raspberries. Chop the onion and ginger, then fry in a frying pan. Add raspberries and heat for a while until they start to fall apart. Season whole with soy sauce and mirin.
- Cut the loin into thick chops, then grease them with oil and sprinkle with salt and pepper. Grill for 1-2 minutes on both sides at high temperature, then transfer to a low temperature zone and bake there until they are in 68°C on the inside. Set the meat aside to rest. Grill the nori for 10 seconds until chips are formed.
- Put the spicy carrots on plates and sprinkle with sesame seeds. Add the grilled loin, raspberry chutney, and nori chips. Decorate the dish with chopped chives.
