Bridle of pork stewed with black pepper

Bridle of pork stewed with black pepper

75 ‘

6 servings


424 kcal

How to make a stewed pork head

Today we have a meat stew from those that we can take advantage of to place any of the daily dishes or also if we have lunch or dinner with many people. Pork head is relatively cheap and very tasty meat. It’s hard for someone to refuse a pork head stew. It can be prepared in many ways, but today I will teach you how to prepare the pepper bridle. A simple sauce seasoned with black pepper and bay leaf, which also has onions, garlic and white wine.

A dish like this stew with a bridle of pepper is perfect to pick up a tuper for work. It behaves well for days after preparation, so if you have to eat at work because you have a split shift, I recommend you try. It can also be stored in the freezer and taken out when it is convenient for you.

Another advantage it has is that it is a very easy dish to cook. Anyone who starts doing this delayed postponement will leave as long as they follow the instructions. Cooking time is indicative, as it depends on several factors. Not all meats are the same, even if we are talking about the same piece. There are meats that cook longer than others and this is something we need to be careful about when cooking it. The size of the pieces also affects. It is logical that the smaller pieces will take less time to prepare than the larger ones, although the difference is not as big as you think.

Ingredients for 6 people

Ingredient photo

1 – Fry onions and garlic

We start by peeling and slicing the onion and garlic (or as you prefer). Then put everything to fry in a large saucepan with olive oil covering the bottom.

Stew onions and garlic

2 – Clean and cut the pork head

While they are cooking slowly, we clean and cut the piece of bridle in case it is not made in the butcher’s shop.

Clean and cut the pork head

3 – Seal the reins

When the onion starts to become translucent, we will add all the chopped meat, season it and move it to seal it.

Seal the bridle pieces

4 – Add the pepper, bay leaf and white wine

After sealing the meat, add the peppers, bay leaf and white wine. Let it cook slowly for 3-4 minutes, which should be enough time for the alcohol to evaporate.

Add the pepper, bay leaf and white wine

5 – Add water and boil the fillet

After this time we put enough water so that the meat is covered to more than half. Cover the casserole and cook slowly for at least 45 minutes. You will then need to check that the meat is cooked and the salt in the sauce. In case it is still very difficult, we will have to leave it longer and add more water if necessary. Remember that if you put more water, you should not add more salt, because the water evaporates and the salt remains.

Add water and boil the fillet

6 – Let the stew rest

When we prepare the stew, remove it from the heat and let it rest for another 10-15 minutes. Then we can bring it to the table to eat.

Let the stew rest

7 – We have already finished the pork head stewed with black pepper

And that’s it, friends, we finished our heads with pork stewed in black pepper. I hope you will prepare it very soon at home and upload the final photo on Instagram, mentioning my account 55000 Recipes. So I will see that you have made one of my recipes and I will be very happy. Nothing more for today, more tomorrow and better here at Family Kitchen.

We have already finished the pork head stewed with black pepper


Source link

Thanks for reading.
David from 55000 Recipes

Leave a Comment