INGREDIENTS
- Pork slaughter 1
- Olive oil
- Sal
- Pepper
- Salad:
- Cucumber 1
- Garbanzo 150 grs
- Turmeric
- Pure yogurt 1 pot
- Lemon 1
- Pineapple relish:
- Pineapple 4 slices
- Onion 1
- Coriander
- Chile to style
- Alcohol vinegar 1 half
- Sugar 1 half
- Black peppercorns 1 tbsp
For the matambre, place it in a bowl and season with olive and lemon juice, chopped garlic and salt. Prepare dinner on the fats aspect on the grill. Flip when golden and end cooking.
Cowl the matambre and warmth.
For the relish, toast the peppercorns and coriander in a sizzling pan. Reserve.
In the identical pan, sauté the onion and diced pineapple within the pan with olive. Add the peppercorns and coriander, salt, vinegar and sugar. End with the chili and scale back for half-hour over very low warmth.
For the salad, lower the cucumber into slices and place in a bowl, add the chickpeas (soaked for twenty-four hours) seasoned with turmeric and toast them on a plate with olive.
Add to the bowl with the cucumber and end with pure yogurt and lemon juice.
