Ideal for the evening and have it ready for the next day.
(For 6 people)
- 1.2 kg of pork. Llomillo to cut down but not quite (like a book with many pages).
- 4 potatoes
- 12 toasted almonds
- 1 onion
- 1 tomato
- 3 cloves garlic
- Two stoppers Cognac
Chop the roasted almonds with a mortar and put a spoonful between cutting and cutting back. We salt the back and tie with kitchen thread, because not disassemble.
Manure roast in a pan with onions, a tomato and garlic cloves. When we add the cognac blonde, a A cup of water and milk, so that it covers the back halfway. Cover and cook over low heat.
Meanwhile, peel the potatoes and cut into cubes. Fry in a pan or fryer. When the chips are salt and reserve.
When the back has been doing chup chup about 40 minutes, add the potatoes and leave five minutes. After this time, stop the heat and let it stand until serving time.