Pork with Pink Pepper and Vermouth
Main Dishes • American
Description
Pork with Pink Pepper and Vermouth
Ingredients
- Ground Black Pepper 2 tablespoons
- Pasilla Pepper 6 tablespoons
- Dill 1½ tablespoons
- Garlic 7 cloves
- Pork Blood 2¼ kg
- Vegetable Oil 3 tablespoons
- Dry martini 5 fl oz
- Butter 1 tablespoon
- Chicken Broth 10 fl oz
- Wheat Flour 1 tablespoon
Step-by-Step Guide
Step 1
Pass 6 tablespoons of pink pepper and 1½ tablespoons of dill seeds through a meat grinder. Mix two-thirds of the pink pepper with the dill seeds, finely chopped garlic, vegetable oil, and 1 tablespoon of salt.
Step 2
Make several deep longitudinal cuts in the meat and rub the prepared paste into them (about 1 tablespoon). Use the remaining paste to coat the meat on all sides.
Step 3
Place the pork in a baking dish and marinate in the refrigerator for at least 8 hours.
Step 4
Remove the marinated pork from the refrigerator and let it warm to room temperature for 1 hour.
Step 5
Preheat the oven to 345°F. Place the meat on the middle rack. Baking time is 1.5-2 hours.
Step 6
Transfer the cooked pork to a cutting board and let it rest for about 30 minutes.
Step 7
While the pork is cooling, mix the vermouth and 1 tablespoon of the liquid released by the pork during baking in a small saucepan. Bring the mixture to a boil and continue to cook for another 2 minutes, stirring constantly.
Step 8
Add the broth and the remaining pink pepper to the saucepan with the vermouth. Cook over high heat for about 5 minutes. Wait until the liquid reduces to 1 cup.
Step 9
Mix the melted butter with the flour and add it to the sauce, whisking it in. Continue to cook the sauce, whisking constantly, for about 2 more minutes until it thickens.
Step 10
Slice the pork into thick pieces and serve with the prepared sauce.
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