Delicate pork in spicy sour sauce with aromatic notes of Provence herbs. For dragon food lovers.
Pick your recipe
You will need
- For 4 servings:
- Pork 600 g
- Plum wine 250 ml
- Soy Sauce 70 ml
- Chili sauce and Tabasco a few drops
- Olive oil steamed st. spoons
- Sunflower oil 70 ml
- Garlic 50-60 g
- Rosemary (if dried) 3-5 g
Instruction manual
1
First, prepare the meat. We cut into neat, beautiful portioned pieces, about ten by ten, and a thickness of one and a half or two centimeters. Each piece is desirable to beat off slightly, but if there is no chopper hammer, you can do without it. Then immediately it is better to cut a little thinner than 1.5 cm.
2
Pour oil into the pan: both olive and sunflower. To heat on high heat. While the oil pan is warming up, peel the garlic and divide it into 2-3 parts. Put one part of the garlic in a hot oil. As it fries, put it out of the pan and throw it out. The dish got the name "Dragons" because of its sharpness, so anyone who wants can drop a few drops of Tabasco into the oil.
3
We begin to fry the meat until golden brown, but not completely. If all the pieces at one time did not enter the pan, do not forget to add a little oil, if not enough, before each serving of frying, and fry the garlic. Garlic is fried in order to give the oil an aroma, and then the meat will be “with a twist”, since there will be no pronounced taste of garlic.
4
Making the sauce. Take a pot or deep pan to fit all the meat into it. But the main thing is that the sauce that we are going to cook now hides all the meat under it! Pour our wine, soy sauce into this container, add chili sauce (the amount to your liking), drop a few drops of Tabasco and put rosemary. We put on medium heat.
5
When the sauce almost starts to boil, put our meat in it. Stew until ready, about 5-7 minutes on medium heat and depending on how you fry it.