1 1/2 kg of pork loin, washed with lemon and seasoned with salt
100 g of bacon or 75 g of lean pancetta, cut into pieces
1 kg of onions
2 large cups of beer
3 tablespoons of biscuit flour
salsa, thyme, chives, finely chopped but not too fine
pepper in powder
1 1/2 kg of pork loin, washed with lemon and seasoned with salt
100 g of bacon or 75 g of lean pancetta, cut into pieces
1 kg of onions
2 large cups of beer
3 tablespoons of biscuit flour
salsa, thyme, chives, finely chopped but not too fine
pepper in powder
Sear the half of the bacon in a pan
When it starts to brown, add the pork loin
Let it brown well on all sides. Reserve
Fry the remaining bacon
Add the onions and let them brown, stirring with a spoon
In a refractory form with a lid (you can cover the form with aluminum foil), place the half of the caramelized onions spread at the bottom
On top, add the pork loin cut into slices; sprinkle with pepper to taste
Cover with the remaining onions and then sprinkle with salsa, chives, and thyme finely chopped
Sprinkle with biscuit flour
Pour in the beer
Take it to a medium oven temperature and let it cook for about 2 hours.
