If you like tender, juicy meat with a lot of flavor, this recipe interests you. Learn with recipesgratis.net to prepare a baked pork bondiola with a very special touch, the rum. Pork bondiola to rum is easier to do than you think and the result is simply spectacular meat.
| 🚻 3 Diners | 🕘 30m | 🍵 Main | 🤯 Diping Patato |
| Ingredients to make a mashed bondiola to the rum: |
| 300 grams of pork bondiola 10 grams of pepper in grain 10 grams of clove of smell 150 grams of white sugar 150 milliliters of sauce soy 1 cup of rum 2 units of lemon 1 pinca of salt |
| ADDITIONAL CHARACTERISTICS: Average cost, popular in autumn-winter, ideal to accompany with red wine, |
Ingredients to make a mashed bondiola to the rum:
1. Alist all ingredients.
2. In a pot to arrange the rum, soy sauce, juice and zest of the lemons along with the sugar. Cook and let up halfway.
3. Toast the smell nails and pepper grains, crush a little and cover the piece of meat with the mixture.
4. Add the reduction, spread throughout the meat and cover with film paper. Take the fridge for at least 1 day, turning the bondiola constantly.
Trick: The more time the meat is the taste will be more intense. You can leave it in the fridge maximum 5 days
5. After this time, seal the meat in a pan on all sides. Bake at 180 ° C for 40 minutes, in a refractory with a little salt, covering with aluminum foil.
6. Remove the piece from the oven, let stand so that the juices settle and cut into slices. Accompany the bondiola glazed to the rum with a puree of gratin potatoes and enjoy this exquisite meat dish on a special occasion such as Christmas dinner.
