INGREDIENTS
- – Pork quadril.
- For the citrus chimi:
- – 1 bundle of blanched asparagus.
- – Dry oregano 2 g.
- – Aji molido 4 g.
- – Vinagre vino tinto 100 cc.
- – Oliva 60 cc.
- – Orange jam 120 g.
- – Garlic 2 cloves.
- – Sal 5 g.
The genius from cooking-recipeslivingeat visited us and ready a PIG QUAD TAIL that’s finger-licking good! .
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Process:
1.For the pork rump: Make three holes and put half a clove of garlic in each. Add sprigs of thyme and rosemary.
2.Then bridle it. Sprinkle with olive, salt and pepper and seal on the grill or you’ll be able to put it within the oven immediately at 180°C for 40 minutes.
3.Asparagus garnish with citrus chimichurri: Cook dinner the asparagus in a pan with olive after which plate with the chimi and the rump, get pleasure from!!.
