Pork streaky Mykonos moustomelo and orange…
ingredients
- 1 pound pancetta Mykonos
- 2 tsp. moustomelo (molasses)
- 2 cardamom grains
- ½ orange
- 2 cup. Meat broth
- ½ cup. Dry red wine
- 2 tsp. Butter
- 2 tsp. roasted flour
- coarse Salt
- freshly ground pepper
Implementation
- Grate in cardamom mortar with some coarse salt and freshly ground pepper.
- Engrave with a sharp knife holes meat to better penetrate the herbs and the broth will take after.
- We massage the meat with the herb mixture.
- Bake the streaky throughout a preheated oven.
- Not to cut them from the beginning to remain juicy.
- Bake at 200ᵒ C, for 15 min on hot air grill, to make crust (use an aluminum pan to cook faster).
- Remove the peel of ½ orange and Zematas in hot water.
- Careful to be well cut the peel does not have white flesh because bitter.
- Finely chop the peel scorched.
- In a saucepan mix the moustomelo with broth.
- Add the orange.
- When removed, the streaky from the oven the brush to moustomelou-broth mixture and put it back on 10 min in the oven.
- Leave in a dormant oven to keep warm.
- Collect all the juices in the pan and add a little meat broth.
- Strain and keep only the liquid.
- Pour in the pan to make a thick sauce.
- We add 3 tsp. moustomelo, 50 ml dry red wine, a little freshly ground pepper and the remaining broth was our.
- Allow to boil.
- When the liquid has evaporated, add a little butter mixed with flour to thicken the sauce.
- The flour must be placed just before the end because otherwise you clotting sauce.
- Drizzle the sauce with pancetta… ready our plate.
Serving suggestion:
Cut bacon slices in chontroutsikes, pour the sauce over and serve with red pumpkin fried with coarse salt.
Τip:
We can work 250 g. butter 250 g. roasted flour on a stick and keep it in the refrigerator wrapped in a jelly.
We use it whenever we want to tie a sauce.