Alist all ingredients.
| 🚻 2 Diners | 🕘 30m | 🍵 Main | 🤯 Diping Plato |
| Ingredients to make pork bondiola in Martini reduction: |
| 250 grams of pork bondiola 5 grams of aromatic herbs 1 laurel leaf 1 branch of cinnamon 4 units of pepper in grain ½ white onion unit ½ carrot unit 10 milliliters of sunflower oil 25 grams of morale sugar 50 milliliters of Martini rosso 1 pinch of salt and pepper |
| ADDITIONAL CHARACTERISTICS: Average cost, popular in autumn-winter, ideal accompany with pink wine, iron |
Ingredients to make pork bondiola in Martini reduction:
2. Salpimentar and seal the bondiola in a pan at a strong temperature with a little oil.
3. Save the onion and carrot cut finely in the same pan used to seal the meat.
4. When they are soft, add the sugar and aromatic herbs.
5. When the sugar begins to caramelize add the martini, the bay leaf, the pepper grains, the cinnamon, salt and pepper splinter. Let cook for 3 minutes and then add the bondiola. Cover, lower the heat and cook 40 minutes.
6. Cut into slices and cover with the sauce. The pork bondiola in Martini reduction is an exquisite, colorful and elegant dish, perfect for a special occasion such as Christmas dinner or Thanksgiving. Accompany this meat with white rice or a grenade salad and nuts.
