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Faith08
Spicy porc with chutney of caramelized onion
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Ingredients
Directions
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For the chutney, cut the onions into thin half rings.
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Heat the oil in a heavy pan over high heat, add the onions, cloves, bay leaves and salt.
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Immediately lower the heat and close the pan well with the lid.
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Let caramelize slowly for 20 to 30 minutes with occasional stirring.
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Add the port and vinegar, bring back to a high heat.
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Leave to simmer for about 30 minutes on low heat.
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Then add the jelly sugar and cook for another 5 minutes.
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Season with some pepper.
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Allow to cool to room temperature, then it becomes even thicker.
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Allow the meat to warm up outside the refrigerator for half an hour.
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Season the meat with the paprika powder, salt, cayenne pepper and powdered sugar.
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Heat a frying pan over a high heat, let the butter turn light brown and fry the meat twice for 3 minutes.
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Let it run for another 2 minutes on low heat.
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Cut the praise into quarters and remove the core.
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Cut the red or chicory, gherkin and celery into long, sloping strips.
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Mix into a salad and season with salt and mayonnaise.
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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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