INGREDIENTS
- – Pork rack 1 kg.
- – Garlic 4 cloves.
- – Laurel 2 leaves.
- – Onion 1 unit.
- – Black beer 200 cc.
- – Wrap 150 g.
- – Tomato puree 70 g.
- – Ketchup 250 g.
- – Balsamic vinegar 50 cc.
- – 1 tablespoon of liquid soil.
- – Black sugar 50 g.
- – Floor chili.
- – Peppers.
- – Salt and pepper.
- Carrot flan:
- – Eggs 5 models.
- – Carrot 3 models.
- – Leek 1 unit.
- – Parmesan cheese 150 g.
- – Salt and pepper.
- – Contemporary ginger.
Lacquered pork rack with arrope barbecue and carrot flan!!
PROCEDURE:
1. Place some herbs, garlic cloves, onion and the spices you need and a bit of el carré beer on a plate, season with salt and pepper and place in an oven at 170ºC (medium) for an hour.
2. For the barbecue, place all of the substances in a pot and prepare dinner for about 25 minutes.
3. Brush the pork with the barbecue each 15/20 minutes.
4. For the flan, sauté the chopped leek with a bit of oil and butter.
5. Add the grated carrot and season with salt and pepper, prepare dinner barely.
6. Let it cool and add the eggs, cheese and grated ginger.
7. Place within the molds and prepare dinner in a low oven for about 25 minutes.
