Maiale briao(ubriaco),drunken Pork
The drunken pork is a typical recipe of the Tuscan culinary tradition. The cuisine of this region is simple but made of excellent products and excellent raw materials. Even our recipe is very simple but the use of Chianti gives the pork an intense and decisive flavor. Chianti is a red wine with a harmonious taste among the best known in the Tuscany region.
When it is in season you can add chopped black cabbage to the meat a few minutes before the end of cooking. If you are in spring or summer, serve the drunken pork with baked vegetables or with a seasonal salad.
This is a very versatile cut of meat suitable for the preparation of numerous recipes. This cut of meat is obtained from the loin, traditionally cooked with the bone you can prepare also without bones.
700 g = 24 oz. pork fillet
100 g = 0.8 cups 00 flour /all purpose/plain flour or GF flour
3 bay leaves
1 sprig of rosemary
half a bottle of red wine
1 clove of garlic
salt and pepper
extra virgin olive oil
fennel seeds (optional)
1 bunch of black cabbage
1 peperoncino= Italian small red hot pepper
Cut the pork tenderloin into thick slices, so as to obtain medallions.
Flour them on all sides
In the pan, heat a nice drizzle of oil with garlic, rosemary and bay leaves.
Put the medallions to brown for 3-4 minutes per side: they must brown.
Deglaze with red wine, abundant.
Add the fennel seeds. As we would say “una manciata”=a handful.
Ca. 10 minutes later ,when the meat is cooked, remove it and let the cooking stock shrink, boiling it for a few more minutes.
We can serve the medallions with the wine reduction
Clean the black cabbage, depriving it of the central part.
In a pan, heat a generous drizzle of oil with garlic and peperoncino if desired.
Cook the green part of the black cabbage.
Otherwise cook the cabbage in a pot covered with water, add salt and boil for 15 minutes.
We can serve the medallions with the wine reduction and, alongside, the sautéed cabbage .
We can also prepare a salad of black cabbage: we slice the green part and still raw thinly, julienne.
Season with oil, salt and vinegar and let it soften. Serve with pecorino cheese flakes.