Chine of Pork with Cardoons

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MASTERY Level
75 min
586 Views
 
MASTERY Level
0 People
75 min
INGREDIENTS for 0 people
  • 2 lb pork
  • rosemary
  • sage
  • 1 ¾ oz butter
  • 1 tablespoon onion
  • 1 clove of garlic
  • ½ cup dry white wine
  • 1 ¾ oz ham
  • ¾ oz onion
  • 1 lb canned tomatoes
  • 2 lb cardoons
  • pepper
  • nutmeg
Preparation

Bone the chine of pork, pound it lightly, let it absorb a helping of sage and rosemary reduced to powder, season with salt, pepper and a little nutmeg and tie it up with some string. Put into a casserole 2 Tbsp of butter, a tablespoon of chopped onion, and a clove of garlic, crushed.

As soon as everything has colored, put in the chine of pork and brown all over. Add the wine, leave to reduce completely, lower the heat and continue cooking gradually adding a spoonful of water, as necessary, without forgetting to baste the chine of pork frequently with its own cooking liquid (cooking time should be around three quarters of an hour).

Meanwhile, clean and cut the cardoons into small strips, wash these well and ¾ cook them in boiling salted water. Put into a casserole the rest of the butter and the chopped mixture of ham fat and onion. As soon as this has colored, add the sieved tomato, season with salt and pepper, cook for about twenty minutes, then add the cardoons and, over moderate heat, leave everything to gain flavor.

At the moment of serving, untie the chine of pork, slice it, arrange the slices on a hot serving plate, and cover in the cooking liquid, slightly degreased and finely sieved. Surround with the cardoons stewed with tomato and serve.

Main courses
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