Pork in blackberry marinade wrapped in bacon - Detailed recipes with photos.

Pork in blackberry marinade wrapped in bacon – detailed cooking recipe. Share with friends: Photo of the dish: Kon Pulos Time: 4 hours. Difficulty: Medium B recipes use measured containers with a volume of: 1 glass (tbsp.) – 240 ml 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cups (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp. l.) – 15 ml. 1 teaspoon (tsp) – 5 ml.

Contents

1 Ingredients for the recipe:
2 Recipe preparation:

Ingredients for the recipe:

1.8 – 2.25 kg. pork pulp (lumbar cut without bone), cut off excess fat
8 slices of bacon to wrap
1/4 Art. blackberry jam
3 tbsp. l white wine vinegar
2 tbsp. l Dijon mustard
2 tsp chopped fresh thyme
Coarse salt and freshly ground pepper
2 heads of red onion, cut into 4 parts
8 slices of bacon to wrap
2 tbsp. l flour
3 tbsp. unsalted chicken stock

Recipes with similar ingredients: pork, bacon, red onion, garlic, thyme, wine vinegar, Dijon mustard

Recipe preparation:

Prepare the marinade: blackberry jam, 1 tbsp. l wine vinegar, mustard, thyme and 1/2 tsp. salt and pepper mix in a small bowl. Use a thin knife to pierce the pork into several places, then grate with garlic, salt and pepper. Rub the pork with marinade and put in a large bag or sealed container and put pork marinated in the refrigerator 2 hours or better all night.
20 minutes before baking, remove pork from the refrigerator, preheat the oven to 160 degrees. Put onions in metal baking dish. Wrap the pork with bacon (as indicated) below) and place on the bow in the mold. Place the mold on the wire rack in bake for about 1.5 hours until bacon crispy, the temperature inside the pork should be 62 degrees. Transfer the pork to a chopping board and leave on 10 minutes. How to wrap pork: put slices of bacon on pork so that they lightly come on top of each other, then bend them under a piece of meat. Tightly tie the threads around each slices to fix them.
Meanwhile, prepare the gravy: in a form in which baked pork, leave 2 tbsp. l melted fat, the rest drain and shift the onion. Place the form on two burners at once and turn on moderately medium heat. Add flour and carefully mix. Add chicken stock and evaporate the liquid about 5 minutes to thicken. Add the remaining 2 tbsp. l vinegar, salt and pepper.
Remove the threads and cut the pork into slices. Serve with onion and gravy.