4 cups of chicken broth (or 2 tablets dissolved)
1 cup of Port wine
1 teaspoon of dried thyme
3 tablespoons of all-purpose flour
1 pork (2 kg)
Salt and pepper to taste
Glad onion
1 cup of Madeira wine
1/2 cup of white grape seedless raisins
1/4 cup of water
1/4 cup of honey
2 tablespoons of butter
1 tablespoon of vinegar
1/2 teaspoon of dried thyme
1 kg of small onions without skin, chopped
Salt to taste
For dusting
2/3 cups of toasted almonds, chopped
4 cups of chicken broth (or 2 tablets dissolved)
1 cup of Port wine
1 teaspoon of dried thyme
3 tablespoons of all-purpose flour
1 pork (2 kg)
Salt and pepper to taste
Glad onion
1 cup of Madeira wine
1/2 cup of white grape seedless raisins
1/4 cup of water
1/4 cup of honey
2 tablespoons of butter
1 tablespoon of vinegar
1/2 teaspoon of dried thyme
1 kg of small onions without skin, chopped
Salt to taste
For dusting
2/3 cups of toasted almonds, chopped
Preheat the oven to high heat
Poke holes in the pork in several places
Pat dry with paper towels
Roast for 15 minutes
Change the temperature to medium, remove excess fat from the roasting pan and baste the pork with two cups of boiling water
Return to the oven and roast, basting with boiling water (total of two cups), for 2 hours or until golden brown
Glad onion
Cook all the ingredients over low heat, stirring occasionally, for 45 minutes or until the onion is slightly caramelized
Assembly
Remove the pork from the roasting pan
Dust with salt and pepper
Remove excess fat from the broth
Add three-quarters of a cup of Port wine and thyme to the roasting pan and simmer, scraping, for 5 minutes
In a saucepan, mix the remaining wine with all-purpose flour
Combine the chicken broth, roasting pan broth, and raisins and cook, stirring, until thickened
Cut the pork into pieces, dust with almonds, and serve with the sauce.
