INGREDIENTS
- – Carré into giant cubes 5 cm by 2 cm extensive 500 g.
- – Bacon in slices 5 items.
- – Pineapple reduce into giant cubes.
- – Purple or white onion.
- – Morron.
- – Inexperienced apple.
- – Skewers for the grill 4.
- Marinade:
- – Soy sauce.
- – Grated garlic 3 cloves.
- – Grated ginger 1 tbsp.
- – Grill salt.
- – Black pepper.
- – Olive oil.
- Cous cous salad:
- – Cous cous 200 g.
- – Pure vegetable broth 200 g.
- – Salt and pepper.
- – Cucumber 1 unit.
- – Chopped parsley lots.
- – Tomate 1 unid.
- – Olive oil.
- – Dressing:
tangerine juice and olive oil.
Are these PORK BROCHETTES WITH PINEAPPLE AND BACON popping out ? with this tremendous scrumptious recipe! Accompanying it with a contemporary and nutritious couscous and cucumber salad .
PROCEDURE:
1. For the salad, boil the broth and season properly with salt and pepper.
2. Pour the broth over the cous cous and canopy. Let cool to make the salad.
3. Add the cucumber reduce with pores and skin into cubes, tomato and chopped parsley.
4. Make the marinade with soy sauce, oil, salt, pepper, grated garlic and ginger. Go away the carré reduce for a couple of minutes.
5. To assemble the skewer, wrap 3 items of carre in bacon.
6. Minimize the greens in accordance with the scale of the meat, assemble and cook dinner over excessive warmth.
medium on the grill.
