INGREDIENTS
- – Pork bondiola 1 unit.
- – Onion 1 unit.
- – Water 300 cc.
- – Floor Black Pepper 1 Tbsp.
- – Candy Paprika 1 Tbsp.
- – Floor Chili Pepper 2 Tsp.
- – Oregano 1 Tbsp.
- – Comino 1 Board of Administrators.
- – Black sugar 50 g.
- – Tomato Extract 20 g.
- – Grain mustard 2 tsp.
- – Salt 1 Cdita.
- – Black beer 100 cc.
- – Garlic 3 cloves.
- Armed:
- – Panes.
- – Creole sauce.
- – Dressings.
- – Cryspi onion.
- – Papas pay.
- – Coleslaw.
- – Tomato.
- – Lettuce.
UNMECHADED BONDIOLA SANDWICH
PROCEDURE:
1. Combine the finely chopped or paste garlic and the remainder of the components in a bowl.
2. Place the bondiola on a platter and canopy with all of the sauce, “therapeutic massage” to cowl all of the meat properly.
3. Marinate for about 4 hours or in a single day, at all times within the fridge.
4. In a baking dish, place the onion lower into giant cubes, place the meat on high and add the water and beer.
5. Cowl with aluminum foil and bake for no less than 2 hours at low temperature (120ºC).
