Pork in onion skins with carrot puree and onion jam
10 servings
120 minutes
Pork in onion peel with carrot puree and onion jam is a true work of gastronomic art inspired by European meat cooking traditions. Slow braising of pork in an aromatic broth of onion peel, hibiscus, star anise, and white wine gives the meat tenderness and a rich flavor with subtle spicy notes. Caramelized onions turn into jam, adding a light sweetness to the dish, while carrot puree with cilantro adds freshness and vibrant tones. This recipe is perfect for a cozy dinner, creating a harmonious blend of deep flavors. The dish is served warm with juicy slices of pork accompanied by airy puree and fragrant onions, creating an unforgettable symphony of tastes. Inspired by traditional European cuisine, it becomes a true delight for gourmets.
1
Peel the onion, slice it into thin half-rings. In a deep skillet, heat olive oil over medium heat and sauté the onion for an hour while stirring until it caramelizes. Season with salt, pepper, and honey, sauté for another ten minutes and remove from heat.
- Red onion: 1 kg
- Olive oil: 100 ml
- Salt: 100 g
- Ground black pepper: to taste
- Honey: 50 g
2
In parallel, place onion peels, hibiscus tea, star anise, one hundred grams of salt in a pot, pour in two and a half liters of water and wine, add the pork, and put it on the fire. Bring to a boil, reduce the heat, and cook for twenty minutes, then turn off the heat under the pork and let it cool for two hours.
- Hibiscus tea (karkade): 10 g
- Star anise: 3 pieces
- Salt: 100 g
- White wine: 500 ml
- Pork neck (collar): 2 kg
3
Peel the carrot, cut it into large cubes, and boil until cooked. Finely chop the cilantro and mix it with the carrot in a puree.
- Carrot: 1 kg
- Fresh cilantro (coriander): 20 g
4
Slice the cooked pork and serve with mashed potatoes and onions.
- Pork neck (collar): 2 kg
- Carrot: 1 kg
- Red onion: 1 kg