Pork in Onion Skin with Carrot Puree and Onion Jam
Main Dishes • European
Description
Pork in onion skin served with carrot puree and onion jam.
Ingredients
- Ground coriander 0 oz
- Star anise 3 pieces
- Pork Neck 5 lbs
- Spanish onions 0 lbs
- Hibiscus 0 oz
- Apple Wine 15 fl oz
- Carrot 0 lbs
- Salt 5 oz
- Honey 0 oz
- Olive Oil 5 fl oz
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
Remove the skin from the onion and slice it into thin half-rings. In a deep sauté pan, heat olive oil over medium heat and sauté the onion, stirring, for about an hour until it caramelizes. Season with salt, pepper, and honey, and continue to sauté for another ten minutes before removing from heat.
Step 2
Meanwhile, place onion skins, hibiscus tea, star anise, one hundred grams of salt, and two and a half liters of water into a pot. Add the pork and put it on the heat. Bring to a boil, then reduce the heat and simmer for twenty minutes. After that, turn off the heat under the pork and let it cool for two hours.
Step 3
Peel the carrot, cut it into large cubes, and boil until tender. Finely chop the cilantro and mix it with the carrot puree.
Step 4
Slice the cooked pork and serve it with mashed potatoes and onions.
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