Substances for 4 or 5 individuals individuals
Bondiola or pork shoulder, one kilo
Prunes. 10
Shelled para nuts, 10
Cooked ham in strips 3 centimeters large, 10 strips
Sherry ½ cup of tea.
Mustard 1 tablespoon
Butter 1 tablespoon
Olive oil 2 tablespoons
Vegetable broth, roughly ½ liter
Salt and pepper to style.
2 bay leaves
1 clove of garlic, peeled and unchopped.
Cornstarch 1 dessert spoon
Chorizo thread (cotton), mandatory quantity.
Elaboration
Take away the pits from the plums and soak them in sherry
Take away the fats from the meat.
With an extended, sharp knife, pierce the meat from finish to finish.
Stuff the plums with the para nuts and roll them with the
slices of ham.
Introduce it into the meat, protecting it, if mandatory.
Tie all of the pork with choricero piolin as if it have been a
matambre, making an attempt to make sure that the ends are nicely closed in order that they don’t
let the plums escape.
Brush your entire floor with the mustard.
Place the butter, oil, bay leaf and garlic within the saucepan.
Sear the meat over excessive warmth, turning it to brown it throughout.
floor, taking care to not burn it.
In the meantime, pour within the sherry and let the alcohol evaporate.
Season.
Add a part of the broth and cook dinner over average warmth till
inserting a toothpick, the meat doesn’t bleed, which can be 1 hour, or
one thing extra, relying on the thickness of the bondiola.
Broth ought to be added as wanted to kind the
dip. Lastly, thicken the sauce with the cornstarch dissolved in
½ cup chilly broth, including it to the pork about 3 minutes earlier than
End cooking, over low warmth and stirring continually.
Take away the pork from the saucepan and maintain the sauce heat,
taking care to not let it follow the underside of the pan.
Take out the piolin and lower it into 1 centimeter slices. Serve it with
the sauce having beforehand eliminated the bay leaves and garlic.
The garnish might be mashed candy potatoes and/or apples.
