This recipe was born from participation in a contest for bloggers who were asked to create a dish using, obligatorily, ingredients that, in particular, were: pork, lard of colonnade, dark chocolate, Mango and chilli. Starting from this base is that it takes body, in my mind, this pairing that I wanted to test on my guinea pig favorite on Valentine's Day. Daring combinations, it is true, certainly not of common use but I assure you that you can easily try in the preparation and tasting of this dish that combines the dessert and the salty in an explosion of taste.
____ _____ Ingredients for 4 people _____-__ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _____
For pig Medallions:
600 grams of black swine fillet of the Nebrodi
50 grams of lard of colonnade
1 Glass of brandy
Fresh salt, pepper, rosemary and thyme and E.V.O. oil Q. b
For the Chutnay:
1 tablespoon brown sugar
1 teaspoon curry, old-fashioned mustard and turmeric
1/2 glass of apple cider vinegar
For the pepper chocolate sauce:
120 grams of dark chocolate
20 grams of butter
1 teaspoon of chili powder
Add the lime juice to the chutney together with diced mango and curry, turmeric and mustard. Add as much water as you need to cover the mango and let it simmer for 20 ' by adding, if necessary, other water during cooking.
While the other ingredients cook, spezzettiamo the chocolate and let it melt in a bain-marie. We turn off the chutney flame and leave the pig out of the oven and let it rest 5 ' before completing the preparation.
As soon as the chocolate is completely melted, add the chili and the butter and Amalgamiamo well. Remove the fillets from the pan, free from the string then Avvolgiamoli in the slices of lard that, with residual heat, adhere perfectly to the pig.
The ideal dish to present this course is a rectangular dish. We have, on one side of the plate, a strip of chutney, on the other two medallions of fillet and in the center three drops, of different sizes, of chocolate sauce. Irroriamo the pig with the cooking juices and decorate it with some strands of chives, two sprigs of fresh thyme and a sprig of rosemary stuck between the two fillets.
Enjoy your meal!!!!!