To make this pork dish I followed [more or less] a recipe in the November edition of Alice Cucina. The sauce is made with red wine, passata and just enough balsamic vinegar to give it an interesting tartness. Sage, bay, onion, garlic and juniper berries also flavour the dish and mushrooms are added towards the end of cooking. I added potatoes because I was hungry and couldn't be bothered to mash some as an accompaniment as the recipe suggests.
More deliciousness!
ReplyDeleteThanks, jams.
ReplyDeleteCant' tell you just how much I want that dish. It looks delicious...then try being at your family who don't eat ANY meat....now it's to die for.
ReplyDeleteInteresting tartness - love it.
ReplyDeleteHi, Bev. Oh, dear - I don't think I'd manage that for very long! Glad the term amused you, James.
ReplyDeleteLooks very good. I've found a new recipe for a pavlova with chestnut puree cream and blackcurrants.
ReplyDelete