Smoky Peppered Tokány
Zeit 90 minPortionen 4Schwierigkeit 🔥🔥🔥Von Simicz Heni
Zutaten
- 1 kg pork shoulder
- 2 red onions
- 3 garlic cloves
- 100 grams smoked bacon
- salt
- ground pepper
- garlic powder
- 3 dl rich, creamy sour cream
- 1 tablespoon flour
- water to taste
- 3 dl dry white wine
Zubereitung
- Cut the bacon into small cubes.
- Dice the onion and garlic into small cubes.
- Cut the meat into strips.
- Heat the kamado to 150°C without a deflector.
- In a cast-iron pot, fry the bacon, then once it has rendered its fat add the onion and fry; when it has browned add three-quarters of the garlic as well.
- Season the meat one hour before cooking with the salt, pepper and garlic blend (SPG).
- Fry the seasoned meat for a few minutes in the rendered bacon-and-onion fat.
- Pour in the dry white wine and braise.
- Braise until the meat is deliciously tender, topping up the liquid with water as needed. In the last few minutes of cooking it can get the remaining garlic and some extra seasoning to taste.
- Mix the sour cream with the flour, ladle out a few tablespoons of the tokány juices, then stir this mixture (the thickening) into the tokány and cook it all together for another 10 minutes.
