Meat in saor

Roughly chop the meat. Slice the onions, place them in a saucepan in which you have heated the oil, then add the vinegar and sugar. Allow to evaporate and, towards the end of cooking, add the raisins soaked in warm water and squeezed; finally, season with salt and pepper.

Place the meat in a deep serving dish and cover it with the onion sauce. Leave to rest for at least 12 hours in a cool place before serving.

If you have cooked white meat in the fridge, try it with this other marinade: dissolve three or four desalted and deboned anchovies over low heat in oil with a clove of garlic. Add a handful of chopped capers, three or four green peppers in vinegar, a piece of onion and chopped parsley. Season with salt and pepper, add a drop of vinegar and boil for another 10 minutes. Pour the sauce over the meat and leave to rest.