INGREDIENTS
- Crunchy:
- – Peanuts 100 g.
- – Salt and pepper to style.
- – Grated cheese 30 g.
- – Breadcrumbs 100 g.
- Pear dressing:
- – Marsala 1/2 jar.
- – Mustard 3 tbsp.
- – Mustard in hydrated grains.
- – Ginger 2 slices.
- – Vinegar half a glass.
- – Pears 300 g.
- – Sugar 50 g.
- Marinade:
- – Pork rack 4 3 cm steaks.
- – Lemon juice 2 tbsp.
- – Lemon zest 2 cdita.
- – Olive oil 1/2 cup.
- – Caramelized onion 3 items.
- – Thyme.
- Garrison:
- – Baked candy potato in wedges to accompany.
We clear up the menu for you with this scrumptious dish! Crispy pork shoulder steaks with baked candy potatoes
PROCEDURE:
1. Peel the pears, minimize them in half and take away the core, then minimize them into skinny slices.
2. Dissolve the mustard within the vinegar.
3. Place the pears in a frying pan and warmth, add the sugar, mustard together with the vinegar, marsala and ginger. Combine and let prepare dinner over low warmth till caramelized.
4. For the meat, marinate after which fill with caramelized onions, shut with toothpicks and seal on a grill and prepare on a tray and add the croutte.
5. Ship to the oven.
