Pork and vegetable stew (modified texture)
Ingredients (serves 2)
  • For the stew:
  • • 300 g pork tenderloin
  • • 100 g onion
  • • 80 g green pepper
  • • 80 g red pepper
  • • 40 g carrot
  • • 1 clove of garlic
  • • 80 g leek
  • • 150 g tomato sauce
  • • 100 ml white wine
  • • 450 ml meat or vegetable broth
  • • 10 g flour
  • • One sprig of fresh rosemary
  • • Black pepper
  • • Salt
  • • Extra virgin olive oil
  • For rice purée:
  • • 300 ml water
  • • 50 g rice flour
  • • Extra virgin olive oil
  • • 1/2 clove of garlic
  • 1. Clean the sirloin and cut into small pieces. Heat a little oil in a saucepan and brown the meat over high heat. Add the garlic cloves and fry everything for about two minutes.
  • 2. Clean, peel, and chop the vegetables. Add them to the frying pan, season with salt and pepper. Fry until cooked. Add the wine and cook until it evaporates.
  • 3. Add the tomato sauce and rosemary. Let cook for five minutes.
  • 4. Add 400 ml of broth and cook for about 30 minutes over low heat until the meat is soft, and the sauce thickens.
  • 5. Remove the rosemary sprig. Add sifted flour, stir, increase the heat a bit and cook for 2 minutes, stirring constantly so that it does not burn. Add the remaining broth and cook for a couple more minutes, until the liquid has evaporated, and the sauce thickens slightly.
  • 6. Remove from heat, purée with an immersion blender, and pass through a sieve. Set aside.
  • 7. For the rice purée, sauté minced garlic in a saucepan with a little oil for 1 minute.
  • 8. Add water and rice flour with a pinch of salt. Bring to a boil.
  • 9. Lower the heat and cook over medium heat, stirring constantly, for about five minutes, until desired thickness is achieved. Pass through sieve.
  • 10. Use a spoon to serve the stew on one side of a plate and the rice purée as a side dish.


Can also be served using a ring mould for the rice purée and a pastry bag for the stew to imitate portions of meat.