Braai & Grill Seasoning, Coriander Pesto, Liquid Chicken Stock, Roasted Red Pepper Pesto
You will need
pork fillet (500 g)
Ina Paarman’s Braai & Grill Seasoning
1 x 125 g Ina Paarman’s Roasted Red Pepper Pesto
3 – 4 cloves of garlic, finely sliced
½ cup (125 ml) white wine
olive oil
2 onions, chopped
¾ cup (180 ml) water
1 x 25 g Ina Paarman’s Liquid Chicken Stock
2 T (30 ml) Ina Paarman’s Coriander Pesto
Replace pork fillets with 4 chicken breasts.
Instead of the wine use Chicken Stock and 2 T fresh lemon juice.
Method
Cut the pork lengthways into 4 long strips, then cut across into cubes ± 2 cm x 2 cm (see pic). Put meat into a glass mixing bowl. Add and toss with 1 T (15 ml) Braai & Grill Seasoning, Roasted Red Pepper Pesto and garlic. Add wine and 2 T (30 ml) of olive oil. Toss until well coated. Cover and refrigerate overnight.
When ready to cook, put a colander over a mixing bowl and strain the pork. Reserve the marinade. Sauté the onions, pre-seasoned with 1 t (5 ml) Braai & Grill Seasoning in 2 T (30 ml) olive oil until they are soft and beginning to brown. Spoon them out on a plate and reserve. Add another 2 – 3 T (30 – 45 ml) of olive oil to the pan and stir-fry the pork in two batches.
Return all the pork to the pan together with the cooked onion, remaining marinade, water and Chicken Stock. Bring to a slow simmer for ± 10 – 15 minutes.
Serve with tagliatelle and top with Coriander Pesto. A nice green salad dressed with our Reduced Oil Greek Dressing will go well with this dish.
