2 kg of alligator, in a leg piece or tail tip, or hindquarters
200 g of smoked bacon
2 cloves of garlic minced
salt and black pepper to taste
2 tablespoons of chopped onion
2 tablespoons of green coriander chopped
1 cup of dry white wine
2 sprigs of thyme
2 cups of chopped onions
1 tablespoon of vinegar
2 kg of alligator, in a leg piece or tail tip, or hindquarters
200 g of smoked bacon
2 cloves of garlic minced
salt and black pepper to taste
2 tablespoons of chopped onion
2 tablespoons of green coriander chopped
1 cup of dry white wine
2 sprigs of thyme
2 cups of chopped onions
1 tablespoon of vinegar
Clean the meat, wipe it with a damp cloth, but do not wash
Pierce in several places and insert a piece of smoked bacon into each hole
Use up half the bacon for this purpose
After larding the meat, mix in the salt, black pepper, and garlic and rub well all over the meat
Place it in a dish, add the onion, green coriander, and drizzle the white wine on top
Let it marinate for at least 2 hours
In the pan where you will cook the alligator, sauté the onions in the remaining bacon
When the onions are translucent, place the meat with all its seasonings
Add the thyme sprigs and vinegar
Cover the pan and cook until the meat is tender and the liquid has almost disappeared
Serving suggestion: When the meat is almost cooked, add 1 kg of peeled and chopped potatoes
Serve hot.