Karlos Arguiñano prepares a complete recipe for pork, accompanied by a delicious sauce of English origin: Pork sauteed with Cumberland sauce, a dish intended for celebrations or celebrations.
Ingredients (4 people):
- 800 g pork cap
- 8 green asparagus
- 4 shallots
- 6 tablespoons raspberry jelly
- 1 orange
- 1 lemon
- 1 tablespoon mustard
- 200 ml port
- 1 tablespoon apple cider vinegar
- 2 cloves garlic
- 1 piece of ginger
- extra virgin olive oil
Preparation of the recipe Sauteed pork with Cumberland sauce by Carlos Arginiano:
Peel orange and lemon s squirrel (avoiding the white part), cut the shells into thin strips and cook them in a saucepan with boiling water for 5 minutes. Drain and set aside. Squeeze the orange and lemon and save the juices separately.
Peel and slice shallots in cubesand cook for 10 minutes in a casserole by spraying oil. Add boiled peels, fruit juice, port, jelly, vinegar, mustard and a little grated ginger. Mix well and leave reduce for 15 minutes on low heat.
Cut it meat cubes (of a bite) and forge them. Heat a little oil in frying pan, add the garlic cloves (crushed and peeled) and redden them a bit. come in pork dice and stew for 2 minutes. Includes asparagus (cut into 3 pieces) and cook everything together for another 3-4 minutes.
Serves sauce on the bottom of the dishes and meat with asparagus on top. Garnish the plates with a little parsley leaves.
Cumberland sauce is a delicious addition to meat; especially for meats that are served cold as poultry.
Presentation of the recipe Sauteed pork with Cumberland sauce by Carlos Arginiano:
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