Bondiola de cerdo agridulce tradicional

Hey everyone, hope you are having an incredible day today. Today, I will show you a way to make a distinctive dish, Bondiola de cerdo agridulce tradicional. One of my favorites food recipes. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.

Bondiola de cerdo agridulce tradicional is one of the most popular of recent trending meals on earth. It is enjoyed by millions daily. It's easy, it's quick, it tastes delicious. They are fine and they look fantastic. Bondiola de cerdo agridulce tradicional is something which I've loved my whole life.

Many things affect the quality of taste from Bondiola de cerdo agridulce tradicional, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Bondiola de cerdo agridulce tradicional delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Bondiola de cerdo agridulce tradicional is 8 raciones. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Bondiola de cerdo agridulce tradicional estimated approx 75 minutos.

To begin with this particular recipe, we have to prepare a few components. You can have Bondiola de cerdo agridulce tradicional using 7 ingredients and 6 steps. Here is how you can achieve it.

Exquisita receta para una ocasión especial y lucirte con una tierna carne de cerdo. Puede acompañarse de un puré de manzana o batatas, también con pancitos de manteca, caliente o frío está riquísimo!!

Ingredients and spices that need to be Make ready to make Bondiola de cerdo agridulce tradicional:

1. 2.5 kg bondiola de cerdo
2. 1/2 taza miel
3. 6 cdas mostaza
4. 5 cdas vinagre
5. 3 cdts ajo disecado o naturales
6. 1 taza agua
7. A gusto sal y pimienta

Steps to make to make Bondiola de cerdo agridulce tradicional

1. Quitar el exceso de grasa de la bondiola y salpimentarla a gusto pero abundante ya que es muy grande. Ubicarla en un recipiente grande como si fuéramos a dejarla macerando.
2. En otro recipiente mezclar miel, ajo, vinagre, mostaza y agua. Revolver para mezclar. Colocarlo sobre la carne y tapar con papel aluminio. Llevar a la heladera durante 4 horas.
3. En una placa para horno ubicar la bondiola dentro de un papel de aluminio y volcar encima la mezcla de mostaza y miel. La bondiola debe quedar tapada. Llevar al horno pre-calentado 180 grados durante tres horas.
4. A la hora de cocción abrir el papel con cuidado de no romperlo para que no se escape el jugo, y dar la vuelta a la bondiola. Cerrar nuevamente el papel y seguir con la cocción.
5. Opcional: cada tanto abrir el papel y con una cuchara bañar la bondiola con el juguito.
6. Media hora antes de terminar la cocción destapar la bondiola y cocinarla destapada para que se dore, se puede levantar un poquito mas el fuego, mientras seguimos bañándola con el juguito. Para comprobar la cocción hay que pinchar la bondiola y tiene que salir jugo blanco.

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So that is going to wrap it up with this exceptional food Recipe of Ultimate Bondiola de cerdo agridulce tradicional. Thank you very much for your time. I am sure that you will make this at home. There's gonna be more interesting food in home recipes coming up. Don't forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!