Littoral is famous for its palm trees and the Yatay is one of the most known species, it gives its name to this typical meal of the region which goes with bondiola (pork’s shoulder), one of the most tasty cuts of pork’s meat.
for 2 persons
| 300 g. | PORK BONDIOLA |
| 15 g. | BUTTER |
| 50 g. | RICE |
| 1 unit | ONION (Chopped Brunoise fashion) |
| 120 cc. | VEGETABLES BROTH |
| 200 cc. | CREAM |
| 50 g. | MUSTARD |
| 20 cc. | YATAY LIQUOR |
Seal bondiola in a pot. Once it is well done, add vegetables to give taste, red wine and broth till it is completely covered. Put the lid on and cook during 5 hours. Remove and shape as a cylinder with the aid of a film paper. Let it cool down and then make portions.
Pilaf rice
Let the liquid off onions in butter. Add pilaf rice, first toss in fat, and then the boiling broth. Put the lid on and boil till liquid is evaporated.
Sauce
Heat cream together with mustard. Reduce. Add Yatay liquor.
** Presentation**
Heat bondiola in oven. Add Yatay sauce and pilaf rice.
Pork bondiola is a tender cut of meat with a pink tone and white fat, intramuscular and oily. When cooked, it gives each plate a special flavor.
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