PECHITO DE CERDO TIERNIZADO AL VINO BLANCO CON DISCOS DE BATATA

Hello everybody, I hope you're having an amazing day today. Today, I'm gonna show you how to make a special dish, PECHITO DE CERDO TIERNIZADO AL VINO BLANCO CON DISCOS DE BATATA. One of my favorites food recipes. For mine, I will make it a little bit tasty. This will be really delicious.

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Many things affect the quality of taste from PECHITO DE CERDO TIERNIZADO AL VINO BLANCO CON DISCOS DE BATATA, 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 PECHITO DE CERDO TIERNIZADO AL VINO BLANCO CON DISCOS DE BATATA 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 PECHITO DE CERDO TIERNIZADO AL VINO BLANCO CON DISCOS DE BATATA is 6 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 PECHITO DE CERDO TIERNIZADO AL VINO BLANCO CON DISCOS DE BATATA estimated approx 180 minutos.

To get started with this recipe, we must first prepare a few ingredients. You can cook PECHITO DE CERDO TIERNIZADO AL VINO BLANCO CON DISCOS DE BATATA using 14 ingredients and 13 steps. Here is how you cook that.

PARA COMERLO CON CUCHARA

Ingredients and spices that need to be Make ready to make PECHITO DE CERDO TIERNIZADO AL VINO BLANCO CON DISCOS DE BATATA:

1. 1 PECHITO DE CERDO
2. 1 CEBOLLA GRANDE
3. 3 DIENTES DE AJO
4. 5 LAMINAS DE JENGINBRE
5. PIMIENTA NEGRA
6. 1 ADOBO DE OREGANO ,AJI MOLIDO ,PIMENTON , PEREJIL , AJO Y ACEITE NEUTRO
7. 2 HOJAS DE LAUREL
8. 2 COPAS DE VINO BLANCO
9. 1 COPA DE AGUA
10. SAL
11. PAPEL METALIZADO
12. 4 BATATAS
13. 50 GR DE MANTECA
14. HOJAS DE MENTA

Steps to make to make PECHITO DE CERDO TIERNIZADO AL VINO BLANCO CON DISCOS DE BATATA

1. COMPRAR UN PECHITO DE 2 O 3 KILOS
2. DEJARLE EL MANTO PERO SACARLE LA MAYOR CANTIDAD DE GRASA ADEMAS DE LA ENTRAÑA
3. EN UNA ASADERA CORTAR LA CEBOLLA ,PONER LOS AJOS MACHACADOS CON PIEL , LAS LAMINAS DE JENGIBRE Y EL LAUREL
4. SI NO TE ENTRA EL PECHITO CORTARLO EN DOS Y COLOCAR LAS DOS PIEZAS AGREGAR SAL PIMINTA Y PINCELARLA CON EL ADOBO O CHIMICHURRI
5. UNA VES PINCELADO AGREGAR LAS COPAS DE VINO Y DE AGUA
6. TAPARLO CON PAPEL DE ALUMINIO BIEN CERRADO PRECALENTAR EL HORNO A PONERLO A FUEGO MINIMO
7. A LOS 120 MINUTOS DESTAPARLO PARA QUE SE DORE ,OJO SIEMPRE A FUEGO MINIMO
8. UNA VES DORADO ( MAS O MENOS TREINTA MINUTOS MAS ) APAGAR EL FUEGO Y RETIRARLO
9. EN UNA OLLA PONER LAS BATATAS Y HERVIRLAS HASTA COCINARLAS ,COLARLAS Y PREPARAR LOS AROS ( PUEDEN SER CORTANTES COMUNES )
10. PONER LA BATATA EN EL CORTANTE Y APLASTARLA AYUDADO CON UN PISA PAPA HASTA CUBRIR EL MOLDE
11. EN UNA SARTEN AGREGAR UN POCO DE MANTECA Y COLOCAR LOS DISCOS PARA QUE SE DOREN ,AGREGAR SAL Y PIMIENTA NEGRA
12. CORTAR Y SERVIR DECORAR EN ESTE CASO USE HOJAS DE MENTA
13. A DISFRUTAR DE ESTE PLATO

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