700 g of dried black plums
200 g of almonds
1 1/2 kg of pork rumps
salt and pepper to taste
1 tablespoon of sesame seeds
2 eggs
3 onions
1 tablespoon of white peppercorns
200 g of butter
3 tablespoons of honey
1 pinch of turmeric (optional)
2 cinnamon sticks
1 teaspoon of ground cinnamon
100 g of butter
700 g of dried black plums
200 g of almonds
1 1/2 kg of pork rumps
salt and pepper to taste
1 tablespoon of sesame seeds
2 eggs
3 onions
1 tablespoon of white peppercorns
200 g of butter
3 tablespoons of honey
1 pinch of turmeric (optional)
2 cinnamon sticks
1 teaspoon of ground cinnamon
100 g of butter
Soak the plums in water for 1 hour, then drain and cook them until tender
Meanwhile, toast the sesame seeds and grind the almonds
Cut the pork into small pieces and season with salt and pepper
Chop the onions into small pieces and cook the eggs
In a pan, combine the onions, peppercorns, turmeric (if using), cinnamon sticks, butter, honey, and pork
Cook over medium heat until the pork is browned
Cover the pan with water and simmer for 1 hour, stirring occasionally
Remove the pork when it's cooked through, let the sauce reduce, then add the cinnamon and another tablespoon of honey
When the sauce has reached the desired consistency, remove it from the heat and strain it through a fine-mesh sieve
Keep the sauce and pork warm
In a separate pan, melt 100 g of butter and add 2 tablespoons of honey
Cook until the plums are tender and caramelized
Presentation: Place the pork in a serving dish, cover it entirely with the sauce, and top with the plums
Sprinkle with sesame seeds and almonds, then garnish with eggs
Serve 6 portions.
