Carlos Arginiano offers us to prepare a delicious pork dish with a bitter touch, accompanied by boiled pears and homemade Port sauce. Irresistible!
Port sauce is a sauce derived from the Spanish sauce obtained from the reduction of port, ideal for giving intensity and taste to white meats. Carlos Arginiano teaches us how to make sauce with port, meat broth and raisins and gives us trick to thicken the sauce: add a tablespoon of refined corn porridge diluted in water.
Ingredients (4 people):
- 600 g pork cap
- 4 pears
- 50 g raisins
- 200 ml port
- 200 ml of meat broth
- 1 tablespoon refined corn porridge
- extra virgin olive oil
Preparation of the recipe for sauteed pork with Port sauce
To make Porto sauce, pour wine and broth to the pot. Add raisins and put everything to warm up. cook ingredients over time 6-8 minutes until they decrease a little.
Dilute the flour corn in a little cold water and add it to the pan. Bring to a boil stirring constantly until the sauce is combined. Book it.
Set to heat a little water in a saucepan. Peel pears, chop and add them. Cook them for 15 minutes on low heat.
Cut the meat of cubes, salt and pepper cook it over high heat in a pan or skillet (wide and low casserole) with a trickle of oil.
Serve the sauce At the bottom of the plates, distribute the meat cubes on top and boiled pears. Decorate the plates with a few parsley leaves.
There are 2 types of pork: white and Iberian. White has a higher yield than Iberian and its meat is leaner. However, Iberian pig meat is highly valued for both fresh consumption and quality hams and sausages.
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