INGREDIENTS
- – 1 bondiola.
- – 4 potatoes.
- – 1 orange.
- – 1 cup of broth.
- – 3 tablespoons of honey.
- – Salt and pepper.
- – Rosemary and bay leaves.
- For discount:
- – Cane honey.
- – Jaboiticaba wine.
BRAZED PORK BONDIOLA WITH CANE HONEY AND JABOTICABA beautiful dish with merchandise from Misiones that Bianka Tischhauser ready throughout her go to to this system! Comply with the step-by-step beneath and revel in it
PROCEDURE:
1. Seal the bondiola in a frying pan with oil and butter and season with salt and pepper to style.
2. In a bowl, combine the orange juice with the broth and honey. Reserve
3. Place the bondiola on a baking sheet and add the liquid. Alter seasoning and add just a few sprigs of rosemary and bay leaves.
4. Lower the candy potatoes into quarters and add to the bondiola. Cowl with aluminum foil and bake at 180°C to 200°C for about 20 minutes.
5. Place the cane honey in a saucepan together with the wine and prepare dinner over low warmth, stirring with a picket spoon till you get hold of a sauce. Season to style.
6. In a big plate, place the discount on one aspect and prepare the bondiola lower into slices and place the candy potatoes in quarters. Garnish with inexperienced pesto or chopped onion.
You may exchange the jaboiticaba wine with some other crimson wine of your alternative.
In addition to the garnish, bon appetit!
