Friday Night: Sauteed pork, "Risotto"

This was a relative quickie for the end of the week. To make the pork, I diced some "Plaetzli" (same cut I used for the Schnitzel earlier in the week) and browned it in peanut oil. After removing the pork and pouring off the fat, I added diced red pepper, mushrooms, chopped garlic, and some chopped tomato. When the veggies were close to done, I added back the pork along with a shot of sherry vinegar and some pimenton. Just before serving, I added another bit of chopped garlic.

I put the "risotto" in quotes because I didn't do the constant stirring thing (sorry Pino Luongo, there was no lovemaking!). I toasted the rice with some onion in butter and added stock (boullion). Whenever things started to dry out I added more stock. Until al dente.

We ate these topped with fresh parsley and alongside the required green salad.

Wine: Schlipfer 2004 Riehener Blauburgunder. This local wine wasn't particularly good on its own (a bit thin and sour) but it did pair well with the food; there the acid helped.