Rillettes of pork chop served with spicy vegetables and honey mustard marinade

Ingredients for Rillettes of pork chop served with spicy vegetables and honey mustard marinade

Instructions for Rillettes of pork chop served with spicy vegetables and honey mustard marinade

To prepare the Rillettes of pork chop served with spicy vegetables and honey mustard marinade recipe, please follow these instructions:

Put the meat in a saucepan and add ½ liter of cold water and bring it to a boil. Foam off and add spices and vegetables in large tern. Put on the lid and cook on for approx. 5 hours at low heat.

Then let the meat cool in the soup. Bring the meat into a frost plastic bag and roll it tightly to a 5-6 cm diameter sausage. Store in a refrigerator approx. a day.

The meat is cut into 4 to 8 slices for serving. The parma ham is roasted on the pan until crispy and a slice of each slice of meat is added.

Beans, carrots and majors are peeled and cut together with apples into mundane pieces. Put in ice-cold water until serving

Mustard is stirred with salt and honey. The oil is stirred in a thin beam. Seasoned with salt and pepper. There may be A blender is used.

Appetizer: The meat slices are laid on the bottom of vegetables and the marinade is drawn on the plate.

Accessories:
Toasted rye bread in thin slices