Thursday, February 17, 2011

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Arista pork in apple sauce and fresh ginger

Avevo un bel pezzo di arista che volevo cucinare in modo un po' diverso, magari con una cremetta tiepida, gustosa ed aromatica da "adagiare" morbidamente sopra le fette di carne tagliate. Così cercando un po' in giro (santo internet)  ho riunito varie ricette assieme e quello che ne è venuto fuori è sotto i vostri occhi.
Spero che vi ispiri, come lo it was for me.

1 kg of boneless pork loin - 2 red onions (for me blondes) - 5 apples - fresh ginger - vegetable broth - salt and pepper white to taste - olive oil

In a pan pour oil and brown the meat on all sides. Clean the onions, slice them and add them to the meat continues to cook over low heat. Add a little salt, pepper and two cups of hot vegetable broth and cook for 2 hours covered. Turn during cooking to keep it sticking.

Meanwhile, peel the apples, split them in half and cut into wedges.
In a pan with 2 tablespoons of olive oil add apples, add salt and pepper and cook over medium heat for 10 minutes. Combine 2 teaspoons grated fresh ginger. Turn off the heat let it cool and then merge them into the pan where the meat cooks, leaving them in the pot for about 10 minutes.

Once cooked, slice the meat and arrange on a platter sprinkled the cooking sauce, flavored cream with apples. The "sauce Melos" is really good and gives a touch sincerely particular dish.

With this recipe I participate in the contest delicious and original of Ramona.


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