Braised pork chunk with caramelized chickpeas, tahinskum and pear chutney

Ingredients for Braised pork chunk with caramelized chickpeas, tahinskum and pear chutney

Instructions for Braised pork chunk with caramelized chickpeas, tahinskum and pear chutney

To prepare the Braised pork chunk with caramelized chickpeas, tahinskum and pear chutney recipe, please follow these instructions:

The meat: Order the shank at the butcher a few days in advance. Bring the shank in a saucepan, cover with cold water and bring to a boil. Foam and add spices except salt and pepper. Cut carrots and bell pepper in three pieces - garlic and onions halved. Add the vegetables. Let the shank smack for approx. 3 hours without lid. Foam regularly. When the shank is tender, it is cooled in the fund. Take the meat off the shank and divide it into four major pieces if possible. Boil the fund to 5½ dl and say it. If there is too little fund, cook the chickpeas in water. Before serving, brune the meat easily golden in oil in a saucepan. Add red wine and boil until it is almost gone. Add 1 dl fund. Turn the meat regularly while the fund is boiled so that the meat is easily glazed. Season with salt and pepper.

Chopstick: Mix soft butter and flour. Add sugar, salt, milk and crushed nigellafrø and gently mix the dough without kneading too much. Patch the dough into a film and let it rest approx. 6 hours in refrigerator. Divide the dough into four and roll it 2 mm thin, if necessary. Between crispy baking paper. Bring the dough into the greased pie. Put them in a refrigerator for approx. 1 hour. Turn on the oven at 200 degrees. Patch the pies for 15-20 minutes until they are light brown. Gently turn the pie on a baker.

Chickpeas: Chop peas softly in plenty of water overnight in the refrigerator. Pour the water off. Peel the garlic and put them in a pot of cold water. Bring it to the boil. Pour the water off. Add chickpeas and 2-2½ dl of fond or water. Boil approx. 45 minutes under cover for the peas are almost tender. Remove the lid, add honey and boil until almost all the liquid has evaporated and the peas have been glazed. Be careful not to boil dry and burn. Season with salt and pepper.

Pearchutney: Peel the bulb and cut it into four boats. Shovel smoothly. Bring sugar into a pan, warm up and let it start to caramelize. Add vinegar. When the sugar is dissolved add onion and pear. Put the lid on the pan and cook with mild heat until the bulb is tender. Add sesame oil and cool.

Tahinskum: Tahin and 2 dl fund boil together, add the cream and season with salt, pepper and lemon juice. Just before serving, blend it with a stick blender until a uniform foam is formed on the surface.

Rosen paprika oil: Whip rosemary oil with oil. Season with lime juice and salt.

tips:
The skunk can be boiled the day in advance and placed in a refrigerator. The pies can be baked in the morning or the day before instead of 1 teaspoon of sumac, lemon peel can be used, eg 3 pieces sliced ​​with potato peels. If there are chickpeas, tahin and rosemary oil left, it can be heated and blended into a hummus that can be served With toasted bread The rosemary oil can be stored in a refrigerator for up to a week. The pears can be served separately. Take the pieces up, put them in a bowl and say the layers