INGREDIENTS
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- Components :
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- – Pork shoulder 1 unit.
- – Sal.
- – Pepper.
- – Pancetta 100 g.
- – Plum 50 g.
- – Leek.
- – Almedras.
- – Mustard.
- – Parsley.
- – Beer.
- – Meat broth.
- – Thyme and rosemary.
- – She.
- COLESLAW :
- – 2 carrots.
- – 1/2 white cabbage.
- – 1 inexperienced apple.
- – Blonde raisins.
- Salsa:
- – 100 g mayonnaise.
- – 1 tbsp mustard.
- – 50 g milk cream.
- – 2 tablespoons of yogurt.
- – 2 tbsp alcohol vinegar.
At this time the genius of Lucio Marini visits us with this spectacular PORK CARRÉ STUFFED WITH PLUMS and PANCETA accompanied by a COLEASLAW SALAD
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Process :
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1.Open the carré and season with salt and pepper. paint with mustard and canopy with bacon and plum halves, add the blanched leek and parsley.
2.Roll up once more and bridle.
3.Sear in oil on all sides and switch to a baking dish with garlic, thyme and rosemary.
4.Hydrate with beer and broth and place within the medium oven for an hour and a half, coated with aluminum foil.
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COLESLAW :
– 2 carrots.
– 1/2 white cabbage.
– 1 inexperienced apple.
– Blonde raisins.
Salsa:
– 100 g mayonnaise.
– 1 tbsp mustard.
– 50 g milk cream.
– 2 tablespoons of yogurt.
– 2 tbsp alcohol vinegar.
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In case you tried this recipe and wish to share the way it turned out, use cooking-recipesQueDenamosHoy
.
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