Pork with cinnamon and mint

Name: Pork with cinnamon and mint
Ingredients: 6 pork leg slices (700 g); 2 teaspoons cinnamon; 1 teaspoon curry powder; 30 ml soy sauce; 1 tablespoon butter; 1 tablespoon oil; 1/2 chili pepper; 4 sprigs mint with leaves; 3 medium zucchini (600 g); 1/2 teaspoon salt; 1/4 teaspoon nutmeg; 500 g green beans; 1500 ml water; 1 teaspoon salt; 1 garlic clove; 1 tablespoon butter; 1 garlic clove

Meat - Pork with cinnamon and mint by Loredana L. - Recipia

Pork with cinnamon and mint is served for lunch, with oven-browned slices and vegetables on the side. The zucchini and green beans make it feel like a weekend meal, while the cinnamon, curry and mint give the meat a warm, herby flavor. For the pork leg, I choose slices of similar thickness, about as thick as a finger. Preparation: 20 minutes. Cooking: 42-47 minutes. Resting: 3 hours. Total time: 242-247 minutes. Serves: 4. Approximately 590 kcal and 40 g protein per serving.

Ingredients

For the pork

6 pork leg slices (700 g)
2 teaspoons cinnamon
1 teaspoon curry powder
30 ml soy sauce
1 tablespoon butter
1 tablespoon oil
1/2 chili pepper
4 sprigs mint with leaves

For the vegetables

3 medium zucchini (600 g)
1/2 teaspoon salt
1/4 teaspoon nutmeg
500 g green beans
1500 ml water
1 teaspoon salt
1 garlic clove
1 tablespoon butter
1 garlic clove

Preparation

1. Put the pork slices in a bowl with the soy sauce, cinnamon and curry powder. Cover and refrigerate for 3 hours, turning the meat from time to time. 2. Cut the zucchini into slices about 1 cm thick, without peeling them. Sprinkle them with 1/2 teaspoon of salt and the nutmeg, then leave them for 30 minutes. 3. Bring 1500 ml of water to a boil with 1 teaspoon of salt. Blanch the green beans for 5 minutes, then drain them. Melt the butter in a pan, add the chopped garlic and beans, and cook for 1 minute, turning the beans. 4. Grill the zucchini slices for 30 seconds on each side, until they pick up browned grill marks. 5. Put the marinated meat in an ovenproof pot with the butter, oil, sliced chili pepper and mint sprigs. Bake at 190°C for 35-40 minutes, until browned and cooked through in the center.

Notes

Slices with a little fat along the edge work better here than very lean pork leg; look for pieces of similar thickness, not necessarily the same shape. Older green beans, especially if the pods are large, may need a few extra minutes; stop cooking once they soften, before they split open. If the soy sauce is very salty, wipe the excess marinade off the meat before baking instead of adding more salt. Small, firm zucchini are easier to turn on the grill than very large ones, which have a watery center. Serve with mamaliga, Romanian polenta, to soak up the juices from the pot. Keep leftovers in a sealed container in the refrigerator for up to 3 days; reheat only the portion you’re serving so the meat doesn’t dry out. For a dairy-free version, replace the 2 tablespoons of butter with 2 tablespoons of oil; soy sauce contains soy and regular soy sauce may contain gluten.