Delicate pork in a hot and sour sauce with aromatic notes of Provencal herbs. For lovers of dragon-style spicy food.
It is necessary
- Serves 4:
- Pork 600 g
- Plum wine 250 ml
- Soy sauce 70 ml
- Chili sauce and Tabasco a few drops
- Olive oil a couple of tablespoons spoons
- Sunflower oil 70 ml
- Garlic 50-60 g
- Rosemary (if dried) 3-5 g
Instructions
Step 1
First, let's prepare the meat. Cut into neat, beautiful portioned pieces, about ten by ten, and one and a half or two centimeters thick. It is advisable to slightly beat each piece, but if there is no chop hammer, you can do without it. Then right away it is better to cut a little thinner than 1, 5 cm.
Step 2
Pour oil into the pan: both olive and sunflower oil. Heat over high heat. While the pan with oil is heating up, peel the garlic and divide it into 2-3 parts. Put one part of the garlic in the hot oil. As it is fried, put it out of the pan and throw it away. The dish got its name "Dragons" because of its spiciness, so those who wish can drop a few drops of Tabasco into the oil.
Step 3
We begin to fry the meat until golden brown, but not completely. If all the pieces do not go into the pan at one time, do not forget to add a little oil before each portion of frying, if it is not enough, and fry the garlic. The garlic is fried in order to add flavor to the oil, and then the meat will be "with a twist", since there will be no pronounced taste of garlic.
Step 4
Making the sauce. We take a saucepan or deep frying pan so that all the meat can fit in it. But the main thing is that the sauce that we are going to cook now hides all the meat under it! Pour our wine, soy sauce into this container, add chili sauce (amount according to your taste), drip a few drops of Tabasco and put rosemary. We put on medium heat.
Step 5
When the sauce almost starts to boil, put our meat in it. We simmer until tender, about 5-7 minutes over medium heat and depending on how much you have fried it.
