Smoked pork with hazelnut sauce
4 servings
45 minutes
Smoked pork in hazelnut sauce is an exquisite French dish that embodies the richness of flavors and aromas of haute cuisine. The smoked brisket, seared to a golden crust, acquires a deep, rich taste that harmoniously complements the delicate creamy-nut sauce. The addition of brandy gives the sauce a refined sweetness, while Dijon mustard adds spiciness. Crispy breadcrumbs and fragrant rosemary complete the composition, adding textural variety. This dish is perfect for a festive dinner or a cozy family evening. It pairs wonderfully with a glass of white wine and is served with a light salad or mashed potatoes. Historically, such meat dishes with nut sauces are popular in France, where fine gastronomy and the richness of natural ingredients are appreciated.
1
Preheat the oven to 180 degrees. Grease a baking dish with 1 tablespoon of butter. Place thinly sliced rings of white onion in the dish and bake for about 15 minutes.
- Unsalted butter: 3 tablespoons
- White onion: 2 heads
2
Place a skillet over high heat and heat canola oil. Sear pork pieces for 3 minutes on each side. Transfer to a plate. Pour brandy into the skillet and cook over high heat until most of the liquid evaporates. Add cream and mustard. Continue cooking for another 2 minutes, then add hazelnuts, seasoning with salt and pepper. Drizzle the sauce over the onions and top with pieces of meat.
- Canola oil: 1 tablespoon
- Smoked pork belly: 2 pieces
- Brandy: to taste
- Heavy cream: 1 glass
- Dijon mustard: 3 tablespoons
- Salt: to taste
- Ground black pepper: to taste
- Chopped roasted hazelnuts: to taste
3
Melt the remaining butter and mix it with breadcrumbs. Brush the mixture on the meat and place rosemary sprigs on top. Bake for about 15 minutes. Serve the cooked steaks on plates, drizzle with sauce, and sprinkle with chopped green onions. Enjoy your meal!
- Unsalted butter: 3 tablespoons
- Breadcrumbs: 1 tablespoon
- Rosemary: 6 tablespoons
- Green onions: 1 bunch