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Ingredients
| 250 g g | Pork leg
Pork leg (boneless, cut into cubes ) | ||
| 1 | Lemons
Lemon (zest ) | ||
| 20 g g | Courgettes
Courgette (cut into thin strips) | ||
| 25 g g | Green peppers
Green pepper (cut into thin strips) | ||
| 20 g g | Florina Peppers
Florina Pepper (cut into thin strips) | ||
| 30 g g | Yellow pepper
Yellow pepper (cut into thin strips) | ||
| 45 g g | Onions
Onion (1 TSP. parsley, chopped) | ||
| 1 TBS TBS | Parsley
Parsley (1 TSP. parsley, chopped) | ||
| 50 g g | White wine
White wine (dry) | ||
| 40 g g | Olive oil Olive oil | ||
| 1 TS TS | Salt Salt | ||
| 40 g g | Gruyère
Gruyère (small cubes) | ||
| TS TS | Boukovo Boukovo | ||
| 10 g g | Mild mustard Mild mustard |
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Create new shopping listSeared pork
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Method
- In a deep nonstick skillet heat the olive oil.
- Add the meat and sear it for 6 minutes, until it gets color.
- Add the onion, peppers and zucchini and stir well.
- Cook for 3 minutes, until vegetables are tender.
- Add the tomatoes, spices and deglaze with wine.
- At the end add parsley, mustard and cook for a few minutes, until the sauce forms.
- Serve with a little chopped parsley.
