INGREDIENTS
- – 1 Pork Bondiola.
- – 2 white onions.
- – 2 purple onions.
- – 6 cloves of garlic.
- – 750 cc of blonde beer.
- – 5 tbsp mustard.
- – 2 tablespoons of honey.
- – 3 medium potatoes.
- – 2 tablespoons of cream.
- – 2 tablespoons of sugar.
BRAZED BONDIOLA WITH CHIMERANIC SWEET POTATOES, What are these candy potatoes? They arrive from a recipe by famend Argentine chef Gato Dumas.
PROCEDURE:
1. Season and seal the bondiola on a grill on all 4 sides.
2. Lower white and purple onion into feathers, make a mattress of greens on a baking sheet with the onions and some cloves of garlic.
3. Place the bondiola on the vegetable mattress, paint it with mustard and honey, and bathe it with blonde beer.
4. Wrap the dish in aluminum foil (twice) and prepare dinner at 180°C for two hours.
5. Take away aluminum foil and prepare dinner for 15 extra minutes at 200°C.
6. Accompaniment to chimeric candy potatoes: boil the candy potatoes with their pores and skin on, take away the pores and skin after boiling and mash them. Form it right into a ball, and make a gap within the high together with your thumb. Add cream, sugar and gratin within the oven.
