Bondiola is one of the favorites of cooks for its flavor and intermuscular fat that makes the meat moist and, obviously, with a special taste. The entire bondiola weighs between approximately one and a half and two kilos, depending on the age of the animal.
To ensure that the cooking is undone, bondiola must be braised. Shredded pork is the base of a lot of dishes, but it can also be stuffed and grilled or marinated and cooked in beer. It is a very versatile piece of meat that always looks good and is applauded when it is cooked whole on the grill or grilled on the griddle. It costs much less than a similar cut of beef and is much more accessible than beef. It can be seasoned to taste and cut in half to add vegetables such as carrots, celery, garlic heads, and parsnips. The best way to cook bondiola is to cook it in a deep pot or plate, over high heat, with fatty matter such as oil, butter, fat, etc. The ideal cooking method for using a beer, as mentioned above, is braising. The bondiola made on the disc is very good, and accompanied by vegetables as a garnish. If a very light blonde beer is used, it will not provide the desired intensity of flavors. Watch the step-by-step of the braised bondiola recipe for beer-braising bondiola with balsamic vinegar. Look at the step-by-step recipe for rice arepas with shredded bondiola and caramelized stuffed bondiola. Read on to find out how to make a classic dish with a beer and a pork skewer, and how to cook it with a lamb skewer with a meat skewer and a turkey skewer. The recipe is available in English, French, German, Spanish, and Italian. For more information, visit the official website of the Catalan Ministry of Agriculture and Food at: http://www.mfa.org.uk/en/home/menu/menu.html.