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Spicy porc with chutney of caramelized onion
 
 
5 ServingsPTM90 min

Spicy porc with chutney of caramelized onion


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Directions

  1. For the chutney, cut the onions into thin half rings.
  2. Heat the oil in a heavy pan over high heat, add the onions, cloves, bay leaves and salt.
  3. Immediately lower the heat and close the pan well with the lid.
  4. Let caramelize slowly for 20 to 30 minutes with occasional stirring.
  5. Add the port and vinegar, bring back to a high heat.
  6. Leave to simmer for about 30 minutes on low heat.
  7. Then add the jelly sugar and cook for another 5 minutes.
  8. Season with some pepper.
  9. Allow to cool to room temperature, then it becomes even thicker.
  10. Allow the meat to warm up outside the refrigerator for half an hour.
  11. Season the meat with the paprika powder, salt, cayenne pepper and powdered sugar.
  12. Heat a frying pan over a high heat, let the butter turn light brown and fry the meat twice for 3 minutes.
  13. Let it run for another 2 minutes on low heat.
  14. Cut the praise into quarters and remove the core.
  15. Cut the red or chicory, gherkin and celery into long, sloping strips.
  16. Mix into a salad and season with salt and mayonnaise.
  17. Serve the meat with the chutney next to it and the salad.

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Nutrition

0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g

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