Spicy porc with chutney of caramelized onion

Name: spicy porc with chutney of caramelized onion
Total time: 90 min
Yield: 5
Ingredients: 750 gram sweet onion; 2 tablespoon sunflower oil; 2 clove; 2 leaf laurel; 100 ml Red port; 80 ml Red wine vinegar; 50 gram jelly sugar; 5 pork fillet steak; 15 tablespoon paprika; 1 teaspoon cayenne powder; 1 tablespoon powdered sugar; 2 tablespoon butter; 4 big pickles; 4 stem celery; 2 tablespoon mayonnaise

Ingredients

Directions

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