Mrs De Winter - Pieces of Pork with a Pear

Not to speak about a number of other original titles reminding of the times long gone. Even King Louis XVIII himself would probably praise Bratislava and he would send over Athos, Porthos or Aramis. Maybe they would even move to Slovakia where they would fight, feast, love and indulge in riotous living until overeating. In the Three Musketeers restaurant it is possible, the dishes are extremely delicious and when looking at our beautiful Slovak girls, one would like to taste everything if possible. But then our cuisine would be more famous than the French one. Am I right?

Let you enjoy the world, Your Justin P. Topoľský

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Ingredients:

Pork undercut   600 g
Oil   100 ml
Red onions   150 g
Blue cheese   150 g
Pears   300 g
Castor sugar   30 g
Salt
Barbecue seasoning
Pear juice   100 ml
Pear brandy   0.04 l

Cut up the pork undercut into noisettes, salt slightly and sprinkle with barbecue seasoning. Cut the pears lengthwise approximately to 5 – 6 thicker slices. Peal the onions and cut them into thick pieces – divide theminto small leaves.

Fry the pork undercut in oil in the heated pan for 3 – 4 minutes on each side. Take the meat out and put it aside. Put pears into the heated pan, sprinkle them with crystal sugar and leave them to caramelise. Add small leaves of onion, fry for a short time. Add the fried meat to the pears and onion, reheat them and add pear juice and cook shortly. In the end you can add pear brandy (if the dish is for the children, do not use it).

Put the dish on a plate, sprinkle with broken cheese and serve with a toast.

By SK Magazine
Photo: P. J. Topoľský

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