Gascon-style meat
Description
The recipe won't take much time. Cooking time and juiciness depend on the cut of pork chosen. Tenderloin cooks faster and requires only about an hour, while pork neck fillet makes the dish more succulent. For Gascony-style meat, it's best to use sticky rice, as it will help the filling hold together better. Serve hot.
Instructions
- 1
Step 1
Prepare all the necessary ingredients for making Gascony-style meat.
- 2
Step 2
Rinse the pork, pat it dry, season with pepper and salt, then tightly wrap the meat in foil. Pour a little water into the bottom of a baking dish to prevent the meat from sticking to the foil, and place the meat inside. Put it in a preheated oven and cook for 1 to 1.5 hours at 180 degrees Celsius until done. After cooking, remove the meat and let it rest for 10 minutes.
- 3
Step 3
Rinse the rice thoroughly and cook until done, then cool. The cooking time and amount of water depend on the rice variety.
- 4
Step 4
Peel the onion and finely chop it, then sauté in vegetable oil for 7 minutes over medium heat.
- 5
Step 5
Wash the mushrooms, slice them, and add to the pan with the onion. Fry everything for 20 minutes, until all the moisture has completely evaporated.
- 6
Step 6
Add the cooked rice to the pan, mix well, and remove from heat.
- 7
Step 7
Lightly flour the work surface and roll out the puff pastry. Place 2/3 of the rice filling onto the pastry. Arrange the cooked pork on top and cover the meat with the remaining filling.
- 8
Step 8
Tightly wrap the meat with rice in the dough, sealing the edges. Transfer the Gascon-style meat to a baking sheet lined with parchment paper. Brush the top with cold water or milk.
- 9
Step 9
Place the meat in a hot oven and bake for 30 minutes until a golden crust forms. Remove the cooked Gascon-style meat and let it rest for 10 minutes.
- 10
Step 10
Can be served.