INGREDIENTS
- – Pork steaks 3 items.
- – Salt and pepper.
- – Juice of 1 orange.
- – Sal.
- – Honey.
- – Thyme.
- – Garlic 3 cloves.
- – Romero.
- Crunchy:
- – 4 slices of white bread
- – Panko.
- – Garlic, parsley and olive oil.
- Tempura:
- – Flour 000 100 g.
- – Corn starch 100 g.
- – Vodka 100 cc.
- – Ice water 100 cc.
- – Salt and pepper.
- – Broccoli.
- For the coleslaw:
- – Purple cabbage in julienne 200 g.
- – Carrot julienne 100 g.
- – Chopped greens 50 g.
- – Coriander leaves 20 g.
- – Sugar 1 tbsp.
- – White vinegar 50 cc.
- – Siracha Sauce 2 tbsp.
- – Soy sauce 20 cc.
- – Mayonnaise 100 g.
- – Salt to style.
We resolve the menu for you with these pork steaks, accompanied by coleslaw salad and tempura.
PROCEDURE:
1. For the steak, place in a bowl with the orange, herbs and honey. Marinate for half an hour.
2. Cook dinner the steak on the plate.
3. In the meantime, make the crunch: combine panko with parsley and garlic plus olive oil. Spice with salt and pepper.
4. Brown in a frying pan and place on prime of the steaks when serving.
5. For the dressing, mix the sugar with the white vinegar, soy sauce, salt and siracha. As soon as the salt and sugar are dissolved, add the mayonnaise and blend effectively.
6. Place the julienned cabbage and carrots, coriander leaves, and season with the dressing in a bowl. Reserve in fridge.
For the tempura:
1. Minimize the broccoli into small bushes.
2. For the tempura dough, combine all of the elements effectively, cross every tree by means of the dough and fry in loads of oil.
