Suckling Pig in Red Wine
See the video!
calories: medium
category: Meat
cost: medium
difficulty: medium
preparation time: 45
Ingredients
Low fat butter a knob
Multicoloured pepper corns a handful
Bay leaves 3 or 4
Extra virgin olive oil as required
Onions one white one
Fillet of Pork 700 gr.
Smoked bacon strips sliced finely 100 gr.
See our
Wine Tips
for your meals
Multicoloured pepper corns a handful
Bay leaves 3 or 4
Extra virgin olive oil as required
Onions one white one
Fillet of Pork 700 gr.
Smoked bacon strips sliced finely 100 gr.
See our
Wine Tips
for your meals
Preparation Remove the fatty parts of the fillet and wrap the bacon strips around the pork fillet. Tie them on with white kitchen string. Then cut the meat into slices as wide as the bacon strips.
Use an iron or a pan made of iron or aluminium with a deep bottom. Put the oil into the pan, then the butter and the onion. Add 2 or 3 slices of bacon, the bay leaves and the pepper corns.
Light the fire and braise the meat with the heat high but do not burn the onions (this is important). Add salt and cook on both sides not longer than 10 minutes leaving the insides pinkish. Arrange the slices of meat on a serving dish and take the string off the meat slices.
Now you can prepare something really exquisite! Strain the oil of the meat and put it back on the heat. Add a glass of red wine, with an alcoholic strength of about 14°. When the wine starts crackling, take it off the heat and pour it over the meat.
This dish is excellent served with a potato mousse, decorated with orange blossoms and eaten out of doors. The Chef's tips We recommend you should drink a red Sicilian wine, such as La Segreta di Pianeta, both for cooking and for drinking. Curiosity Pork was considered one of the fattier meats but according to the latest statistics, it is one of the leanest, especially the fillet you will find in this recipe, low in cholesterol
Use an iron or a pan made of iron or aluminium with a deep bottom. Put the oil into the pan, then the butter and the onion. Add 2 or 3 slices of bacon, the bay leaves and the pepper corns.
Light the fire and braise the meat with the heat high but do not burn the onions (this is important). Add salt and cook on both sides not longer than 10 minutes leaving the insides pinkish. Arrange the slices of meat on a serving dish and take the string off the meat slices.
Now you can prepare something really exquisite! Strain the oil of the meat and put it back on the heat. Add a glass of red wine, with an alcoholic strength of about 14°. When the wine starts crackling, take it off the heat and pour it over the meat.
This dish is excellent served with a potato mousse, decorated with orange blossoms and eaten out of doors.
