Composition / ingredients
Cooking method
1. Peel the onion, cut into half rings, chop the smaller half of the onion with a blender to a mushy state. Put the remaining onion in a saucepan and pour boiling water, leave for 10 minutes. Then drain the water, put the onion in a deep bowl, pour table vinegar, pour sugar and a pinch of salt, mix and leave to marinate for 20 minutes.
2. Meanwhile, I wash the pork, dry it with a paper towel, cut it into pieces, like a barbecue. We put the meat in a bowl, add onion gruel, salt and pepper, season with coriander. Cover the meat with cling film, send it to the refrigerator for 3 hours.
3. After the specified time, drain the released liquid from the onion, put it in a heat-resistant mold, then spread the meat, cover with foil, send the mold to the oven preheated to 180 degrees, bake for an hour. Then remove the foil, increase the temperature to 200 degrees, continue baking for 30 minutes.
We serve meat on the table hot with a side dish of potatoes or with fresh vegetables.
Bon appetit!
Calorie content of the products possible in the composition of the dish
- Pork fat - 333 kcal/100g
- Pork meat - 357 kcal/100g
- Pork - low-fat roast - 184 kcal/100g
- Pork chop on a bone - 537 kcal/100g
- Pork - schnitzel - 352 kcal/100g
- Pork shoulder - 593 kcal/100g
- Boar's leg - 113 kcal/100g
- Pork - 259 kcal/100g
- Ground black pepper - 255 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Salt - 0 kcal/100g
- Onion - 41 kcal/100g
- Table vinegar - 11 kcal/100g
- Ground coriander - 25 kcal/100g
