Lonza al Miele Zenzero
Dishes using slightly more exotic ingredients are becoming popular in Italy now. People are experimenting with more unusual spices as they become more readily available, especially in cities, probably because this is where immigrants have settled. This is a really simple way of cooking pork and the addition of honey and ginger (the unusual ingredient here) gives the meat a flavoursome kick!
Heat the olive oil in a large saucepan and fry the pancetta until golden. Remove from the pan and set aside.
In the same pan, add the pork and seal on all sides.
Now add the garlic, honey and ginger and continue to cook over a medium heat until caramelised.
Add the carrots, parsnips, shallots, rosemary, pancetta, stock and black pepper, cover with a lid and cook on a medium to low heat for 30 minutes.
Check the vegetables are tender, remove and set aside.
Continue to cook the meat until tender and cooked through, about another hour, before removing from the pan and setting aside.
Leave the pork fillet to cool slightly, before cutting into thick slices.
Return both the vegetables and the pork slices to the pan to heat through before serving.
Nutritional analysis per serving (12 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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