Roast pork confit

Submitted by enr on 07 Feb 2010
1 pork
1 onion
1 stalk leek
2 carrots
2 sticks celery
250-300 ml red wine
4 tbsp sunflower oil
2 tbsp tomato paste
1 / 2 tsp granulated garlic, savory, cumin, paprika, black pepper, salt
# For toppings:
2 large onions
2 eggs
1 tsp baking powder
1 pinch thyme
wheat semolina for rolling
The meat is boned. Fry in a pan with the oil so that it is brown on all sides. The oil, sprinkle with salt, the salt can assume separately from meat water. Coarsely diced onions, carrots and celery fried with meat. Then pour some of the red wine and bake about 20 minutes in a preheated 220 C oven. Roasting continues, the temperature is reduced to 150 C. In 15-20 minutes up of the wine, the readiness of meat is checked with a skewer. Roast is when the juice discharged is clear. The meat is periodically removed from the oven, pour in the rest of the wine and add the spices. The last wine pour about 15 minutes before the meat is ready final. Separate the egg whites from the yolks of eggs. Whip snow add to baking powder and thyme. In wheat semolina is placed salt mix. Onion cut into wafers which were carefully removed from each other. Each plate is immersed alternately in water, semolina and egg whites. Fry in preheated oil until golden. The cooked meat is removed and the products from the tray add the tomato paste. Everything was ground through a strainer and place in a sauce-boat. The meat is served sprinkled with sauce and garnished with onion rings.
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07 Feb 2010