Juicy rump from a pressure cooker - Dana Drobnjak
Juicy udders from the pressure cooker.
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Juicy rump from a pressure cooker - Dana Drobnjak
Juicy udders from the pressure cooker.
- 600 g of pork loin
- 2 tablespoons of oil
- 1 tablespoon of balsamic vinegar
- so
- ground pepper
- 2 pinches of rosemary
- 1 tablespoon of tomato puree
- 1 teaspoon of mustard
- 2 dcl of water
- 1 spoons of density
- Add salt and ground pepper, 2 spoons of oil, 1 spoon of vinegar, 2 pinches of rosemary, mix and let stand for 30 minutes.
- Fry the sternum in a pressure cooker on one side and on the other until golden brown. Mix 1 teaspoon of mustard, 1 tablespoon of tomato puree, the rest of the marinade, 2 dcl of water, pour over the chickpeas, close the pot and cook for 20-30 minutes when steam starts to come out.
- Open the pot, take a little sauce from the pan, mix it with 1 tablespoon of stock, return it to the pot and cook for 2 minutes to thicken the sauce a little.
