Rum Glazed Bondiola Recipe
Ingredients to make Rum Glazed Bondiola:
- 300 grams of Pork Bondiola
- 10 grams of peppercorns
- 10 grams of Cloves
- 150 grams of white sugar
- 150 milliliters of soy sauce
- 1 glass of rum
- 2 units of Lemon
- 1 pinch of salt
How to make Rum Glazed Bondiola:
- Ready all the ingredients.
- In a pot, place the rum, the soy sauce, the juice and the zest of the lemons together with the sugar. Cook and let reduce by half.
- Toast the cloves and peppercorns, grind a little and cover the piece of meat with the mixture.
- Add the reduction, spread well over all the meat and cover with plastic wrap. Take to the fridge for at least 1 day, turning the bondiola constantly.
- Tip: The longer the meat marinates, the more intense the flavor will be. You can leave it in the fridge for a maximum of 5 days.
- After this time, seal the meat in a pan on all sides. Bake at 180°C for 40 minutes, in a refractory with a little salt, covering with aluminum foil.
- Remove the piece from the oven, let it rest so that the juices settle and cut into slices. Accompany the rum-glazed bondiola with a gratin mashed potato and enjoy this exquisite meat dish on a special occasion such as Christmas dinner
