Patagonia, January 21 2018
Home > Patagonian Cooking > Pork Carré with sauce of plums

Pork Carré with sauce of plums

Patagonia-argentina.com offers you this exceptional sweet-and-sour recipe.

Ingredients:

Carré of pork 1
Mustard 1 spoonful
Smoked bacon 200 grs.
Salt and pepper to taste
Cognac 1 small gush
Oil 1 small gush

Sauce:

Onion 1
Garlic 1 bulb
Red pepper 1
Butter 50 grs.
Plums without seeds 250 grs.
Water 1 glass
Cognac 1 glass

Preparation:

Season the pork carré with salt and pepper, then anoint it with the mustard, to allow it seasoning, dew with oil and cognac. Then put it into the oven to high temperature about 20 minutes. To this time of cooking cover the carré surface with bacon slices, then go on cooking about 5 minutes more adding the sauce of plums in rain form.
Cook until the meat is on point.
Accompany with natural potatoes.

Sauce preparation:

Place in a frying pan the butter already melted, add the onion, the pepper and the chopped garlic, braise some minutes, salt and pepper to taste. Add a spoonful of sugar and the previously soaked plums, then cook with slow flame about 8 minutes; add a glass of water and another of cognac, once evaporated the alcohol put out the flame.

Comments

7 Responses to Pork Carré with sauce of plums

  1. maría Luz says:

    Hola, me podrían decir como se cocina el carre relleno a la parrilla, cuanto tiempo aprox, con papel o sin papel de aluminio. Gracias

  2. LAUTA BANCHERO says:

    Se lo voy a hacer hoy a mi abuela, que la invite a cenar…vamos a ver que tal sale, mi primera vez en la cocina agridulce.

  3. Santiago says:

    Quiero hacer costillitas de cerdo a la parrilla, y me gustaria ponerle ciruelas. Que me aconsejan para condimentarlas?
    Muchas gracias

    • Contenidos Patagonia says:

      Hola Santiago: Hay varias opciones para preparar salsas de ciruelas para las carnes. Lo básico es ponerlas en remojo en vino tinto, cognac , oporto o alguna otra bebida alcohólica que te guste. Después se le agrega pimienta (negra, de cayena, o mezcla de pimientas de varios colores) y sal a gusto. Y a partir de eso, dejar jugar la creatividad: puede agregarse mostaza, vinagre, coriandro, jengibre, etc. etc. Saludos y gracias por tu comentario.

  4. Lorena says:

    Una pregunta sobre el carre de cerdo con salsa de ciruelas- Hay que cocinar el carre envuelto en papel de aluminio?

    • juan says:

      hola lorena, no es necesario el papel de aluminio. es mas la carne sale mas jugosa si la tiernisas a fuego lento. espero te ayude mi respuesta. y suerte en tu cocina

Leave a Reply

Your email address will not be published. Required fields are marked *

Patagonia Tours
4 days, 3 hotel nights with breakfast. Taxes. Transfers in/out airport-hotel-airport at Puerto Madryn. Excursion to Península de Valdés. Excursion Punta Tombo (penguins colony)
Transfers airport / hotel / airport. 3 Hotel nights in each city, with breakfast. Excursions: Perito Moreno Glacier and Nautical Safari. Rivers of ice (May to September) or Estancia...
Transfers in/out. 4 days, 3 nights with breakfast. Excursion Perito Moreno Glacier. Nautical Safari. Excursion Estancia Cristina Classic (summer) or Rivers of Ice (winter). Bilingual (Spanish-English) guides. Taxes.
3 hotel nights at each destination with breakfast. Taxes. Transfers in/out at the 3 destinations. Excursion to Península de Valdés. Whale Watching navigation (July to Dec) or...
In and out transfers at every destination. 3 nights lodging in Buenos Aires. 3 nights lodging in El Calafate. 3 nights lodging in Ushuaia. 3 nights lodging in Iguazú....
4 hotel nights with breakfast. Transfers in/out airport-hotel-airport at Bariloche. Excursion Small Circuit. Excursion to Victoria Island and Arrayanes' Wood. Excursion to S.M. Andes via the Seven Lakes.

Publicidad