Pork stew with balsamic and crispy potato chips

Really easy recipe for pork stew with balsamic cream and crispy potato that you have never tried before! Pay attention to how I prepare the potato chips so that you can achieve it for the first time!

Ingredient

• 800gr. tenderloin
• 1 tbsp butter
• 1 onion
• 3 cloves garlic
• 2 Florin peppers
• 120ml dark beer
• 3 tbsp balsamic cream
• olive oil
• thyme
• Salt, Peppe

For the potato chips:

• 5 potatoes of white variety in color
• Corn oil for frying

Execution

1. Cut the pork tenderloin into slices and then into small sticks (thick julienne).
2. In a large pan put olive oil and butter, the butter helps to get a nice color. Season with salt and pepper. Sauté the brisket over high heat.
3. Cut the onion in half and then into thin slices, the peppers in the middle horizontally, clean the seeds and then into sticks such as tenderloin.
4. When it is sautéed (if you do not have a large pan to put it in 2 portions) add the onion, the peppers and the chopped garlic, sauté well until our vegetables are soft.
5. Add the dark beer and leave for 2 minutes.
6. Finally add the balsamic cream and mix.
7. Try and if necessary, add salt and pepper and balsamic if you want it to have a more intense taste. Add fresh thyme

For the potato chips:

1. Wash and peel the potatoes. Choose white potatoes for a perfect result.
2. Cut the potatoes into thin sticks, after first cutting them into thin slices and then into sticks.
3. Dry them a little with paper.
4. Put corn oil in a deep pan and let it heat up to 180 – 190 degrees.
5. Fry in portions, not too much potato inside because we will not succeed in making it crispy

Tip: White potatoes will give us a perfect crispy potato.