Ingredients to make Pork Bondiola in martini reduction:
- 250 grams of Pork Bondiola
- 5 grams of aromatic herbs
- 1 bay leaf
- 1 cinnamon stick
- 4 units of peppercorns
- ½ unit of white onion
- ½ unit of carrot
- 10 milliliters of sunflower oil
- 25 grams of brown sugar
- 50 milliliters of Martini rosso
- 1 pinch of Salt and Pepper
How to make Pork Bondiola in Martini Reduction:
- Ready all the ingredients.
- Salt and pepper and seal the bondiola in a pan at a high temperature with a little oil.
- Sauté the finely chopped onion and carrot in the same pan used to seal the meat.
- When they are soft, add the sugar and the aromatic herbs.
- When the sugar begins to caramelize add the martini, bay leaf, peppercorns, cinnamon stick, salt and pepper. Let cook for 3 minutes and then add the bondiola. Cover, lower the heat and cook for 40 minutes.
- 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 like Christmas dinner or Thanksgiving holidays. Accompany this meat with white rice or a pomegranate and walnut salad.
