recipes
Pork fillet a la Maltija
Serves: 2
2016-10-20
Ingredients
- 1 local pork fillet
- 1 tub Bigilla (Camel Brand)
- 8 slices streaky bacon
- Chopped garlic
- Chopped parsley
- Rosemary springs
- Fennel seeds
- 2 large potatoes
- 1 large tomato
- 1 peeled onion, sliced
- Extra virgin olive oil (Borges)
- Chicken stock
- Fresh seasoning
- Butter
- Bay leaf
Method
Trim the excess fat from the pork fillet, hold flat with the palm of your hand and cut a slit length wise. Continue slicing carefully until you obtain a flat piece of meat. Season the fillet with pepper, cover with the bacon slices. Spread with the bigilla, sprinkle with chopped parsley and garlic. Roll tightly. Truss tightly with string, season with salt and pepper, insert the rosemary and set aside. Peel and slice the potatoes and spread into an oven proof dish, season with salt, pepper. Mix in the onions, garlic and bay leaf. Place the meat on top, dot with the butter, drizzle with olive oil and fennel seeds. Pour in enough chicken stock just enough to cover the potatoes with the chicken stock. Bake in a moderate oven for approximately 45 minutes. Serve the pork sliced accompanied with the potatoes.
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