Brochettes de porc marinees au cidre et au romarin 900x600

Brochettes de porc marinées au cidre et au romarin

Pour 6 personnes | Préparation : 30 minutes | Cuisson : 20 minutes


  • 1 kg boneless spare rib or pork fillet
  • 1 bottle of Val de Rance semi-dry organic cider
  • 2 onions
  • 1 rosemary bunch
  • Juice of 1/2 lemon
  • Olive oil
  • Salt pepper


  • Cut the meat into pieces about 4 x 4 cm and sprinkle with salt and pepper
  • Then prepare the marinade: pour the Val de Rance cider in a dish, add the rosemary, lemon juice and drop the pieces of meat
  • Sprinkle with 2 tablespoons of olive oil and marinate in the refrigerator for a few hours
  • Drain the meat pieces by retaining the marinade
  • In a pan, fry over low heat the chopped onions in 3 tablespoons of olive oil
  • Once onions are candied, brown the pieces of meat in the pan
  • When they are cooked but still tender, prick them on wooden skewers
  • Brush with marinade Val de Rance cider with a brush
  • Grill the kebabs on the grill or barbecue and accompany with mashed sweet potatoes

Message from the Cellar master:
« Accompany your meal with a semi-dry cider that will bring it roundness »

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Produit associé : Picto-Cidre-Bretagne-Heritage-Bio Cidre de Bretagne Cidre bio Voir le produit associé