FRIJE

Instructions

• 1.   Prepare the onion, shallot, and crush the ginger.
• 2.   Peel the potatoes.
• 3.   In a saucepan, add water, thyme, prepared tea ball, nutmeg, a little grated ginger, and bouillon cube, then let it infuse.
• 4.   Prepare the pork loins, boneless, in squares.
• 5.   Add soy sauce to the infusion.
• 6.   Sear the meat pieces over high heat in oil and butter. Do not overcook, then set aside.
• 7.   Sauté the onions, shallot, and crushed ginger in oil and butter, and once translucent, deglaze with balsamic vinegar and add sugar to caramelize them over low heat.
• 8.   Once caramelized, set everything aside in a large bowl with the meat.
• 9.   Cut the potatoes into pieces and cook them until tender in water (cook them enough as they will only be reheated).
• 10.   Prepare the caramel in a clean, hot skillet. There should be no impurities in the skillet.
• 11.   Meanwhile, add cornstarch to the previously made broth to thicken it during the next cooking.
• 12.   Once the caramel is ready, pour the hot broth to dilute the caramel and add the meat pieces with the onions and potatoes. Be careful of the risk of burns when diluting the caramel.
• 13.   When the pieces are tender but cooked, set them aside if the broth has not reduced, otherwise serve hot. The broth should be thick but not too much as it thickens when cooling. Cornstarch can be used to help thicken it.

Notes & Suggestions

• Sauté the caramelized onions with blueberry or fig jam. The broth can also be prepared with crushed blueberries. Add carrot slices to the dish as well as fresh blueberries towards the end of cooking. The onions can also be caramelized with thyme liqueur.

Nutritional information *