Preparation

Clean the meat and pierce it on several sides and place in each piercing the prunes, without seeds, wrapped in the ham.

Garnish with the crushed garlic, pepper and sour orange, and cover with the onion wheels and chili; keep them in this preparation for at least 3 hours, but you can have it marinated from the night before.

Sauté the bacon strips until all the fat is released; drain the meat and brown it in that fat; then add the dry wine and the juice of two oranges.

Cook tightly covered until soft, adding orange juice as needed so it doesn't stick.

Servings
8

Ingredients

  • 1 1/2 kg of meat to roast.
  • 1 onion.
  • 1 chili pepper.
  • 2 garlic cloves.
  • 1/4 teaspoon ground pepper.
  • 1 sour orange
  • 6 plums.
  • 1/8 kg of ham.
  • 2 strips of bacon.
  • 1 clove of garlic.
  • 1 teaspoon of salt.
  • 1/2 cup dry wine.
  • 3 or 4 sweet oranges.