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Add a photoServings: 6
Ingredients
- 1 x 1.8 2.25kg boned loin of young organic pork rind and most of the fat remove
- Â Â sea salt
- 2 Tbsp. olive oii
- 150 ml red wine vinegar
- 150 ml Chianti Classico
- 1 Tbsp. black peppercorns
- 12 x fresh bay leaves
Directions
- Generously season the pork with salt.
- In a heavy saucepan with a lid heat the extra virgin olive oil and brown the meat on all sides.
- Remove the meat and put to one side.
- Lower the heat and pour the vinegar into the pan.
- Bring to the boil and reduce the liquid by half.
- Add in the wine 100ml water the peppercorns and bay leaves and lower the heat to a simmer.
- Return the pork to the pan and turn to coat it in the juices.
- Put the lid on but slightly askew. Simmer very gently for an hour turning the meat two or possibly three times during cooking.
- If the juices seem to be drying up add in a little more wine or possibly water.
- When the meat is cooked (still soft when prodded) turn off the heat add in extra salt to the juices and let the pork relax for 5 min.
- Slice and serve with the juices and the bay leaves.
- Serves 6
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 26g | |
| Recipe makes 6 servings | |
| Calories 8 | |
| Calories from Fat 0 | 0% |
| Total Fat 0.03g | 0% |
| Saturated Fat 0.01g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 2mg | 0% |
| Potassium 23mg | 1% |
| Total Carbs 0.76g | 0% |
| Dietary Fiber 0.3g | 1% |
| Sugars 0.01g | 0% |
| Protein 0.13g | 0% |
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