INGREDIENTS
- – Pork bondiola 1 unit.
- – Mustard 4 tbsp.
- – Beer 250 cc.
- – Garlic 4 tbsp.
- – Coarse salt.
- For the plums:
- – Plums 10 models.
- – Comino 1 cdita.
- – Nuez moscada ½ cup
- – Cinnamon powder ½ tsp.
- – Cloves ½ tsp.
- – Black pepper 1 tsp.
- – Sugar 5 tbsp.
- For the puree:
- – Potato 1 kg.
- – Orange juice 1 unit.
- – Butter 100 g.
- – Sal.
A spectacular choice for these holidays! Bondiola with mustard with plums and candy potato puree , with distinctive flavors that make this dish spectacular Observe the step-by-step under and put together it for the household
PROCEDURE:
1. To unfold: combine beer, mustard, garlic and coarse salt. Season the piece with salt and pepper and unfold it with the combination. If there’s any leftover, use it as a diffusion as soon as extra throughout cooking.
2. Wrap it in 3 layers of plastic wrap instantly in touch with the meat and tightly closed on the ends. Importantly, it should be utterly closed in order that the vapors that the meat will give off throughout cooking don’t escape. This fashion the flavors will focus and will probably be tender.
3. Wrap lastly with a layer of aluminum foil.
4. Put the package deal on a roasting pan and cook dinner it in a low oven (150 levels) for two ½ to three hours relying on the dimensions.
5. 2 choices: take away the paper, unfold it once more with the remainder of the combination that was left and provides it a powerful blast within the oven for quarter-hour. Or, minimize it into 3 or 4 cm thick rounds and brown them on either side with a bit oil in a frying pan. On the final minute add the remainder of the combination in order that it’s glazed.
6. For the plums: combine the sugar with the spices in a deep plate. Reduce the plums in ¼ and pit them. Move them by way of the combination and brown them nicely in a scorching pan with a drop of oil.
7. To make the candy potato puree: cook dinner them within the oven with their pores and skin on in order that they focus their taste.
8. Then peel and make a special puree, supreme to accompany pork, including butter and orange juice and salt. It needs to be very creamy.
9. Serve the bondiola with the plums and puree.
