It's time to set a fire! Laucha teaches us how to make a very tasty Bondiola (braised pork shoulder).
Purple Onion (3 or 4)
Pig Bondiola (2 kilograms)
Cut the bondiola in steaks and season with salt and pepper.
Once the disc is hot add oil and butter. Wait for it to melt.
Seal the bondiola steaks 3 to 4 minutes per side.
Run the steaks to the side and add the vegetables (onion, green).
Add salt and after a while add the champis.
Finish adding the black beer and leave until it is reduced and the bondiola is finished cooking.
Add cream and decorate with green.
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