Pork Riette
Author:
Cooking Together
Servings: 4
Cooking time: 3 h
Pork Riette with caramelized onions
Ingredients
| pork tenderloin 250 g |
| sirloin 250 g |
| white dry wine 175 ml |
| celery root (or parsley) 50 g |
| bay leaf 2 pcs |
| allspice 4 peas |
| TO TASTE: |
| salt |
| black pepper |
| thyme |
| CARAMELIZED ONIONS: |
| white onion 300 g |
| honey 25 g |
| balsamic 25 ml |
| butter 20 g |
| white dry wine 30 ml |
| salt, black pepper to taste |
Instructions
Step 1
Cut all the pork into large chunks, place in a heatproof pan. Season with salt and pepper. Add chopped celery or parsley root, thyme, bay leaf, allspice and wine. Bake at 160 degrees for 3 hours.
Step 2
Then tear the meat into fibers with two forks, add some meat broth, stir and place in the refrigerator to cool.
Step 3
Meanwhile, cut the onion into half rings, fry in butter until transparent. Add salt, black pepper, balsamic, wine, honey and braise at medium heat for 10 minutes, stirring occasionally. Then allow to cool.
Step 4
Serve the riete with caramelized onions on slices of fresh rye bread. Enjoy.
