Pork Bondiola in Martini Reduction Recipe

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:

1. Ready all the ingredients.
2. Salt and pepper and seal the bondiola in a pan at a high temperature with a little oil.
3. Sauté the finely chopped onion and carrot in the same pan used to seal the meat.
4. When they are soft, add the sugar and the aromatic herbs.
5. 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.
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 like Christmas dinner or Thanksgiving holidays. Accompany this meat with white rice or a pomegranate and walnut salad.