Roasted pork pancetta with green apple (granny smith) and sweet red onions. A delicious dish Low Carb (low-carbohydrate) with very intense aromas of sage. Apples except for the sour flavor and taste, keep the slices of the pancetta juicy but also crisp. Served and eaten garnished with caramelized onions and thinly sliced green apples. Wonderful flavors! Yours!
work: 20′
time: 1h:50′
easy:
Ingredients (~6 servings)
~1.5kg (3.3 lbs) pork belly "raw" pancetta that need to be cooked before eating.
4 tbsp olive oil
4 cloves garlic
1 red onion, chopped
4 granny smith apples
2 tbsp fresh or dried sage
1 tbsp vinegar
4 red onions, cut in 4
apple juice or water
salt & pepper
In a large frying pan and onto a medium heat, add 2 tablespoons oil, garlic crushed with the blade of a knife, chopped onions and apples peeled and cut into large dice.
Stir and saute for 7'-10' to polish onion caramelized and the apple softened slightly. Sprinkle with sage, vinegar, salt and pepper and remove from the heat.
In oven pan pour a tablespoon of oil and place the pancetta next to each other. Salt and pepper.
From the top pour the mixture of the frying pan.
Fold the pancettas in two to cover the stuffing. In the gaps add the onions, sprinkle with a little olive oil, sprinkle with sage, salt and pepper.
Bake in a preheated oven at 200℃ (392℉, Gas:5.7) for 30' until browned. Reduce the temperature to 180℃ (356℉, Gas:4.2) and bake for another 30'.
In between turn them on the other side and add some apple juice or water.
