Pork bondiola is a cut that admits different ways of cooking. In this case, coal enhances its tender texture and its juices, which, together with vegetables forma an excellent garnish.
for 8 portions
| 1 unit | BONDIOLA |
| n/a | OLIVE OIL |
| 2 cloves | GARLIC |
| 300 g. | ONION |
| 2 small brunches | CELERY |
| 250 g. | CARROT |
| 250 g. | POTATO |
| 250 g. | SWEET POTATO |
| 30 g. | DIJON MUSTARD |
| 1 small brunch | FRESH THYME |
| 300 cc. | WHITE WINE |
| 2 leaves | LAUREL |
| 30 g. | BUTTER |
| 30 g. | KETCHUP |
| 1 small brunch | ROSEMARY |
*Grilled Bondiola *
Peel and slice onions, leeks, potatoes, carrots and sweet potatoes in pieces. Save. Peel and cut the garlic cloves in slices. Season the bondiola with salt and pepper, tie it with a sausage thread to keep the shape, smear it with Dijon mustard and ketchup and place it in a plate spread with olive oil. Add half of the wine and cook in a pre-heated oven at maximum till a crust is formed, the remove from oven, scent with rosemary, thyme and laurel. Add vegetables and cover with aluminum paper. Cook in oven for two hours, let it rest and cut in slices.
Cooking sauce
Remove bondiola and vegetables. Save. Put the plate at direct heat and add the rest of the wine (deglaze). Filter and finish with a pinch of butter.
Bondiola is a cut of meat located on the pork’s fore legs. It’s a kind of white meat, slightly striped with fat in the inside. Cured in salt it looks like raw ham. When cooked, the inner fat melts and gives the rest of the meat a special flavor.
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