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Home Gastronomy Variants in meats: pork with sauce

Variants in meats: pork with sauce

Pork has been gaining ground in Santa Fe meals for years. I knew this delicious way of eating it.

Gastronomy
cerdo con salsa 

If a ranking of countries in which pork consumption is growing the most, Argentina would appear in fourth place. Specialized portals in livestock production claim that, in the last 20 years,  only three countries, from a wide sample, have an acceleration in consumption that exceeds that observed in Argentina.   Only the domestic market in Colombia, Angola and Vietnam have expansion percentages exceeding an average rate of 5% per annum.

The jump in demand for pork in the country is certainly striking: in a decade, it doubled from eight kilos per year per capita to 16 kilos that would be achieved in the current exercise, the maximum value in history.

 As far as the city of Santa Fe does, this is evidenced in the daily lives of those who inhabit it . Swine variants at mealtime compete with vaccines, long ago.

The recipe for this note was passed by a friend who cooks very well. He always likes to entertain, at the peñas, with creative dishes. That's why he prepared this pork with salsa

 For ten people, carry these items:  Cast pot (preferably) or disc, or wide pot; shovel or long fork and well dried lighter or firewood.

 ingredients 

  • 1 sucker or 10 kg of pork pieces, the leanest (bondiola, back quarter)
  • Pork or cow fat for frying (required amount)
  • 4 large onions
  • 3 walrons (1 yellow, 1 red, 1 green)
  • 4 cloves of garlic
  • 3 carrots
  • 6 tomatoes
  • 750 ml tomatoes crushed (or natural tomatoes)
  • Parsley (fresh)
  • Oregano (fresh)
  • Tthyme (fresh),
  • Salt
  • Quantity needed
  • Pepper
  • Ground chili
  • pepper
  • Wine or beer (to taste)
  • 5/6 tablespoons honey
  • 3 chocolate bars Something of
  • “chilies”, if you like spicy

 Preparation 

Cut the pork into not large pieces, the larger it takes longer to cook. Cut the onions, carrots and peppers into small pieces. Place the pot in the lighter or on a stand if you are going to use firewood, with medium heat to heat the pot. Place in it the fat until it is hot  (the amount of fat should cover the pieces of meat) . Salt pepper the pieces of pork and brown them little by little, as the fat should cover them completely, without cooking them completely removed and saved .

Remove the grease from the pot, leaving only a little so that it covers the bottom of it. Place onions, carrots, whole garlic, pepper, brown and add tomatoes cut into cubes. Separately place the crushed tomato in a pot and heat reducing a little, and attach to the preparation. Return to the pot the pieces of pork. Add wine and/or beer and stir continuously letting evaporate. Add a little hot water, cover and cook over low heat, stirring gently.  Check that it does not dry, add water enough to form a not too liquid sauce.   Chop parsley, oregano, and thyme and add it to the preparation. Cook for 1 to 2 hours, depending on the level of fire you have. Half an hour before finishing cooking add honey; and if you like to grate the chocolate bars and dissolve them in a little hot water and add to the preparation. Check the salt or pepper, and  if you want to finely chop a “chili” pepper and add (if you want very spicy) . Also add ground chili pepper. Cook over low heat. Keep warm until serving.

It can be served accompanied with mashed potatoes and/or pumpkins; fries or white rice... with whatever you like.

Publication Date: 12/03/2021

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