- 1 Kg pork tips
- 350 g Brussels sprouts
- a slice of smoked bacon
- 3 cloves of garlic
- a coppery onion
- a stalk of celery
- dry white wine
- powdered spices (paprika, coriander, ginger and chili pepper)
- extra virgin olive oil
- black peppercorns
For the recipe for braised and Brussels sprouts, cut the pulp of the pins with a small knife and scrape the bones to facilitate subsequent boning. Collect the pins in a baking dish, season them with a minced pepper, a pinch of salt and half a teaspoon of powder of each spice, sprinkle them with a drizzle of oil, mix well and leave to rest for 1 hour. Finally bake them at 200 ° C for 45 '.
Remove the pins, drain them from the fat, let them cool then remove the bone and cut the pulp into large touches. Browse the Brussels sprouts and diced celery, onion and bacon slice separately. Brown the bacon in a large pan without adding other fats; as soon as it has become crisp, add the celery, the onion, the cloves of poached garlic and, lastly, the pins.
Deglaze with half a glass of white wine, sprinkle with 2 ladles of hot water and braise covered, over medium heat, for 40 minutes, adding more water if necessary to keep everything soft. Add the Brussels sprouts, salt and cook for 20 minutes, bathing with hot water if necessary. Serve immediately.
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