Description
Braised pork belly with spicy sauce. I recommend the meat lovers. Household for the ears ottyanesh, and then another, and Supplement are asking. An netuti....
Ingredients
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Brisket
500 g
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Mustard
2 tsp
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Seasoning
0.5 tsp
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Basil
1 tsp
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Rosemary
1 tsp
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Marjoram
1 tsp
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Fennel
1 tsp
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Sage
1 tsp
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Nutmeg
1 tsp
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Paprika sweet
1 tsp
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Pepper Cayenne
0.5 tsp
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Onion
1 tsp
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Garlic
0.5 tsp
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Pepper white
1 tsp
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Salt
1 tsp
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Sugar
1 tsp
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Coriander
1 tsp
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Black pepper
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Vinegar
1 tsp
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Vegetable oil
3 Tbsp
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Flour
1 Tbsp
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Water
0.5 cup
Cooking
Cut the bacon into several pieces and fry in a well-heated vegetable oil pan.
Once the meat is browned, put it in a bowl to extinguish.
Prepare a mixture of seasonings. Mix the ingredients listed to blend seasonings.
In the pan in which you fried the bacon, pour the mustard and Shambhala beans (if necessary, add butter). Then add a mixture of seasonings.
As soon as you apply the fragrance, add vinegar, stir and add the flour. In a few minutes, when the mass thickens, add water, and protrusive.
The whole mass is poured onto the prepared brisket (if necessary, pour water).
Cover the bowl with a lid and simmer on a slow fire. If necessary, the dish can be salt and pepper.
Once the meat is tender (about an hour), the dish is ready.
Bon Appeti!
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