The sweetness of corn and the savour of pork wrapped in herbal spices — a plate full of aroma. The hidden note is cornichon (small gherkin) pickles, whose acidity sharpens the appetite.
Ingredients (serves 4)
- SN3 / starter spices (the bag of whole spices): 1 bag
- SN3 / powder spices (the bag of ground spices): 1 bag
- Fresh tomato: 1
- Onion: 1/2
- Celery: 1
- Sweetcorn (canned, whole kernel): 1 can (about 120g drained)
- Cornichons (small gherkin pickles): 2
- Garlic: 1–2 cloves
- Pork loin (or fillet): 200g
- Salt: 1 tsp
- Sugar: 1 tsp
- Olive oil: 4 tbsp
- Water: 50ml
Preparation
- Slice the garlic.
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Finely chop the onion and the cornichons (small gherkin pickles).
- Peel the outer strings from the celery with a peeler, then cut it into 1cm dice. Cutting the pieces as evenly as you can is what makes the dish. Finely chop the leaves and use those as well.
- Cut the tomato into 6 pieces.
- Cut the pork into easy-to-eat pieces and rub in a little salt (not counted in the quantities above).
Method
-
Put the olive oil: 4 tbsp in a pan over low heat, and once the oil has warmed, add the starter spices (the bag of whole spices) and the garlic: 1–2 cloves.
- Once the garlic becomes fragrant, add the pork and brown it on both sides.
- Add the onion, celery and cornichons (small gherkin pickles), turn the heat to medium and cook for about 5 minutes.
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Add the tomato and water: 50ml.
- Once it comes to the boil, add the SN3 powder spices (the bag of ground spices): 1 bag, salt: 1 tsp and sugar: 1 tsp, lower the heat to low and simmer for about 5 minutes, stirring.
(Crush the tomato as it simmers.) - Drain the sweetcorn (canned, whole kernel) and add it, warming it through for 1–2 minutes while you stir.
(Don't simmer it any longer than that — you want the corn to keep its bite.) - Finally, taste and adjust the salt.
That is it.
