INGREDIENTS
- – Bondiola.
- – Black pepper.
- -Dried oregano 3 tbsp.
- – Floor chili 1 tbsp.
- – Garlic 1 head
- – Paprika 1 tbsp.
- – Olive oil.
- – Comino 1 board of administrators.
- – Sal.
- – Honey 1 tbsp.
- – Juice of 5 oranges.
- – Juice of 1 lemon.
- – Blonde beer (you possibly can add water or broth)
- – Orange and lemon juice.
- Pickle:
- – Cucumber 1 unit.
- – Purple onion 1 unit.
- – Radish 1 tied.
- – Alcohol vinegar 500 cc.
- – Water 250 cc.
- – Sugar 100 g.
- – Sal.
- – Peppercorns.
- – Laurel.
- – Star anise.
- – Chile.
- Armed:
- – Pan.
- – Coleslaw salad.
- – Mustard.
BONDIOLA SANDWICH with coleslaw salad and cucumber, onion and radish pickles
PROCEDURE:
1. Minimize the bondiola into slices in order that it cooks sooner. Place on a baking sheet and add oregano, floor chili, cumin, paprika, garlic cloves, honey, salt, pepper and a bit beer and orange and lemon juice.
2. Cowl with aluminum and prepare dinner for about 2 hours within the oven at 160/170°C.
3. Once you see that it may be crumbled, take away the aluminum foil and let it brown nicely.
4. For the pickles, carry the vinegar to a boil with the water, salt, sugar and fragrance with the seasonings.
5. Add the greens, boil for five minutes and switch off the warmth.
6. Assemble the sandwich with the bread you want essentially the most, add a great spoonful of mustard, the shredded pork, the coleslaw salad and end with the pickles.
