Pork Stew with Napa Cabbage and Chanterelles
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Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
Ingredients
for
4
- Ingredients
- 2 fresh Corn
- 500 grams Napa cabbage
- 1 Red Bell pepper
- 2 green Bell pepper
- 1 bunch scallions
- 750 milliliters Chicken broth
- 500 grams Pork tenderloin
- 250 grams Chanterelle
- 2 garlic cloves (finely chopped)
- 1 Tbsp butter
- salt
- freshly ground peppers
- 2 Tbsps chopped parsley
Preparation steps
1.
Husk corn, rinse and cook covered in a pot of water for about 20 minutes. Remove from pot, let cool slightly and cut into 1 cm (approximately 1/2-inch) thick slices.
2.
Rinse cabbage and chop coarsely.
3.
Rinse bell peppers, cut in half, remove seeds and dice.
4.
Rinse scallions, trim and cut into rings.
5.
Bring broth to a boil, add prepared vegetables and cook about 10-12 minutes over low heat.
6.
Meanwhile, rinse the pork, pat dry and cut into slices, add to pot and cook until done, about 6-8 minutes.
7.
Clean chanterelles and leave whole or cut in half depending on the size. Sauté in hot butter with the garlic. Add to the stew at the end of cooking time and season with salt and pepper. Serve sprinkled with parsley.
