INGREDIENTS
- – Pork stomach (uncooked) ½ unit.
- Dry seasonings:
- – Coarse salt to style.
- – Coriander 1 tbsp.
- – Black pepper 1 heaping tsp.
- – Comino 1 cdita al ras.
- – Star anise ½ tsp.
- – Nutmeg 1 teaspoon.
- Lacquered:
- – Juice of two oranges.
- – 2 tbsp mustard.
- – 1 tbsp of honey.
- – 1 tbsp of the earlier seasoning combine.
- To accompany:
- – Fennels 2 models.
- – Inexperienced apple 1 unit.
- – Cabbage ½ unit.
- – Additional virgin olive oil.
- – Garlic 2 cloves.
- – Parsley 1 bunch.
- – Crimson chili 1 unit.
- – Juice of 1 lemon.
MARINED AND LAQUEATED BACON we depart you the step-by-step of this scrumptious preparation with many flavors that you’ll love .
PROCEDURE:
1. Grind the spices in a mortar or mixer.
2. With a really sharp knife, make a sq. on the pores and skin of the bacon that has 2 cm of distance between cuts.
3. Rub with the seasoning combination and salt on either side.
4. Boil the lacquer substances for five minutes to thicken the combination a bit of.
5. We are able to cook dinner the bacon in 2 methods: 1) place it in a roasting pan with
rack and pre-cook 1 ½ in a low oven (150ºc). Then grill over reasonable warmth for half-hour with the pores and skin in touch with the grill, flip and paint with the lacquer 4 or 5 instances for 30 extra minutes.
2) Prepare dinner straight on a grill over low warmth, 2 hours with the leather-based in touch with the grill, flip, paint with the combination 4 or 5 instances.
3) In the meantime: cook dinner the greens reduce in ¼ or ½ beforehand coated in a bit of olive oil on the grill. End by seasoning with chopped garlic, parsley, chili, lemon juice and olive oil.
