VOLCANO PORK
Portions : 4 - Preparation : 5 minutes - Cooking time : between 15 and 20 minutes
Ingredients
- 1 l (4 cups) ground Québec pork
- 60 ml (4 tablespoons) sesame oil
- 1 leek, thinly sliced
- 2 garlic cloves, minced
- 15 ml (1 tbsp) tomato paste
- 15 ml(1 tbsp) honey
- 60 ml (4 tbsp) soy sauce
- 5 ml (1 tsp.) sweet or hot paprika to taste.
- 30 ml (2 tbsp.) Sambal Oelek (hot sauce)
- Salt and pepper to taste
Sautéed zucchini:
- 3 to 4 zucchinis, cut into ½" thick slices
- 45 ml (3 tbsp.) olive oil
- 1 clove garlic, minced
- salt and pepper to taste
Polenta :
- 500 ml (2 cups) milk
- 500 ml (2 cups) chicken broth
- 250 ml (1 cup) cornmeal
- 60 ml (4 tbsp.) butter
- 250 ml (1 cup) mozzarella, grated
- Salt and pepper to taste
Preparation
- In a hot skillet, brown ground pork in a little sesame oil for 2 to 3 minutes, or until browned.
- Add leek, garlic, tomato paste, honey, soy sauce, paprika and Sambal Oelek. Check seasoning.
- In a hot frying pan, sear the zucchinis in a little olive oil for 2-3 minutes on each side.
- Add garlic and cook for a further 2 minutes over low heat. Add salt and pepper and check seasoning.
- In a saucepan, bring the milk and stock to the boil.
- Over medium heat, pour in the semolina while whisking and continue cooking for 5 minutes, still stirring.
- Add butter and mozzarella. Check seasoning.
- Divide polenta, vegetables and spicy pork between plates.
