El Rincón de Freddy: Cerdo relleno y strudel de vegetales

Freddy_QueMirar

El origen de la domesticación del cerdo es muy discutido. Su antecesor es evidentemente su hermano salvaje, el jabalí, y todo parece indicar que, como el buey, la cabra y la oveja, su primera domesticación se realizó en Turquía.

En las sociedades chinas del neolítico este animal ya era considerado de prestigio, dado el aporte de grasas y proteínas de su carne y porque se reproduce rápidamente, lo que hacía que fuese un animal cuya producción es muy rentable.

En Europa se tiene noticias de su reproducción desde el 4000 AC.

Hoy día lo tenemos disponible como una carne sabrosa y de calidad, y para celebrarlo te traigo una receta imperdible: Cerdo relleno de ciruelas.

Ingredientes:
– 2 Kg. de lomo de cerdo.
– 200 gr. de ciruelas pasas.
– 200 gr. de durazno.

Preparación:
– El Cerdo relleno: con la ayuda del cuchillo hacer una incisión en el lomo de cerdo, formando así un hueco para poder rellenar por los dos extremos. Cortar los duraznos en láminas y comenzar a rellenar el cerdo con los duraznos y las ciruelas, cerrar los huecos con escarbadientes. Sellar la carne en una sartén con aceite bien caliente asegurándote de que todas las partes de la carne estén selladas (para que no se escapen los jugos), condimentar a gusto y reservar la sartén. Colocar la carne en una asadera (en este punto podés agregarle un poco de azúcar por encima para caramelizar o también salsa de soja) y llevar al horno a temperatura mínima hasta cocinar completamente (alrededor de 70 minutos).

cerdo relleno

Y una deliciosa opción para acompañarlo, así como yo lo hice en la imagen, es un strudel de vegetales, que también te enseño a realizarlo.

Ingredientes:
– 2 tomates.
– 2 zanahorias.
– 2 cebollas.
– 1 berengena.
– 2 morrones verdes.
– 1 tapa para tarta.

Preparaciones: cortar los vegetales en juliana y saltearlos en la misma sartén en la que se selló la carne. Condimentar la preparación a gusto cuidando de agregar los tomates al final, para que no tenga mucho líquido. Disponer el relleno en el centro de la masa para tarta (ya sea rectangular o circular) y unir las dos puntas en forma parecida a como se ve en la foto. Llevar la preparación al horno hasta que dore (podés pintar por encima con huevo batido).

Podés probarlo con tus verduras favoritas e ir testeando diferentes sabores hasta encontrar tu opción ideal.

Publicado por

Freddy Almirón

Chef en La Mañana de Cada Día, en Arriba Paraguay y de UPISA Alimentos. Asesor e Imagen de NGO para su Línea de Centrales de Cocción Inteligente. ¡Listo para compartir mis recetas con ustedes!

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