INGREDIENTS
- Marinade:
- – Matambrito 1 unit.
- – Lemon juice.
- – Olive oil.
- – Chopped herbs (rosemary / thyme / oregano).
- – Salt and pepper.
- – Honey.
- – She.
- Chutney:
- – Purple onion 5 items.
- – Ginger 3 wheels.
- – Apple cider vinegar 100 cc.
- – Water 50 cc.
- – 1 cinnamon stick
- – Sugar 50 g.
- Salad:
- For the potatoes:
- – Potato cubes 3 x 3 cm, boiled with out pores and skin.
- – Grapes in halves.
- For the dressing:
- – Yogurt pure 1 pote.
- – Cream cheese 3 tbsp.
- – Alcohol vinegar 1 tbsp.
- – Dijon mustard.
- – Oliva.
- – Salt and pepper.
- – Recent dill.
We remedy the menu for you with this scrumptious dish! MARINATED PORK MATAMBRITO WITH POTATO AND GRAPES SALAD
PROCEDURE:
1. Marinate the pork with lemon juice, chopped herbs and season with salt and pepper. Save a few of the marinade for later.
2. Prepare dinner in an oven till golden brown, however barely cooked, take away the reserved marinade. Add honey and garlic. Paint the matambrito with the marinade and cook dinner once more till it turns golden brown.
1. For the chutney, sauté the chopped crimson onion in a saucepan with olive.
2. Add the vinegar, water and the remainder of the elements. Prepare dinner over excessive warmth, as soon as it involves a boil, cook dinner over low warmth for about 50 minutes.
1. For the salad, minimize the potatoes and boil till cooked.
2. Combine the grapes with the cooked potatoes.
3. For the dressing, combine all of the elements and add the chopped dill, season and serve with the matambrito and chutney.
