Medium
Indulge in succulent pork tenderloin marinated in a flavorful blend of kōji, served with creamy nduja sauce, aromatic ajoblanco, and pickled grapes for a tantalizing gastronomic experience.
25 min
min
25 mins
1) Boil the rice, drain, rinse and set aside.
2) Fry the vegetables in the oil.
3) Once they have softened, add the dried apricots, cranberries, pistachios and the almonds whole.
4) Add the curry powder.
5) Stir well and serve
1) Boil the rice, drain, rinse and set aside.
2) Fry the vegetables in the oil.
3) Once they have softened, add the dried apricots, cranberries, pistachios and the almonds whole.
4) Add the curry powder.
5) Stir well and serve
12 mins
15 mins
