Ingredients
1 kg of fresh pig cartilage
200 g mushrooms mushrooms
200 g rice
100 ml sunflower oil
1 carrot
celery
pepper
lovage
salt
1 onion
Photo added on
Photo author
hristov99999
Method
Cartilage cook in a pressure cooker. The first water is discharged to clean and clear meat. During boiling, add 2-3 sprigs lovage, 1 carrot on wheels, salt, celery and head of the oil. After boiling broth is strained and the meat is arranged in tray. Mushrooms and sauté the onion in a little sunflower oil and add them to wash the rice. Make the broth and the mixture is poured on cartilage in the tray and bake.
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Difficulty
Average
Tested
1 user
Comments
Henry, what are these pork cartilage?
pig cartilage are available in some stores for meat. This is the part of the pig, which is located between the chest (ribs) and tenderloin with boilers (ragout) are pieces of meat-like ribs, but no bone but cartilage, which in good thermal processing becomes soft and delicious.
Here, in our village Golemo, such a miracle not sell. Obviously whole lot goes into large meat-kokalomelachka and oops, it kaymitsa it to her on kremvirshche or slamche meat.
Well, why do not you come in our little village where there is everything and in our mill runs only mestse :) But we here we are and piglets and lambs and chickens and kokoshchitsi etc. :)
I know not to throw water boil on low heat and otpenva. I do not know how so for example beef broth boil and clear. My husband taught me. If the fire is strong as an antifoaming and again broth is dark. Try. :) A recipe is great!
I know for antifoaming, but in terms of hygiene in our always so practice first of all meats water takes away. After boiling the meat whatever is from the freezer or fresh, homemade or not, nothing is lost from the taste of the meat, boil for 2-3 minutes and then under running cold water wash each piece of meat, then pan and pour again with cold water. Antifoaming do not approve. As it is not known how long the meat is in store and what animal and how it was stored. Matter of perspective. :) Good night
Tasty! In the same way I do and lamb. Then put and mint.
Yes Desislava, I also really like mint and use it in abundance. Dry winter is very good. Fresh summer. In the freezer just do not like mint! Good day :)