INGREDIENTS
- – Pork rack 1 kg.
- – Garlic and parsley.
- – Panko.
- – Salt and pepper.
- – Chopped garlic.
- – Chopped parsley.
- – Lemon zest.
- – Previous mustard.
- – Eggs 4 models.
- Fennel salad:
- – Fennel 2 models.
- – 1 bundle of arugula leaves.
- – Purple lettuce leaves.
- – Shiny orange 2 models.
- – Walnuts 1 handful.
- – Carrot (curlers) 1 unit.
- – Mint leaves 1 handful.
- – Salt and pepper.
- – Oliva.
- – Lemon juice.
- Selfmade barbecue sauce:
- – Purple onion 2 models.
- – Garlic 2 cloves.
- – Ginger 2 tbsp.
- – Ketchup 200 g.
- – Crushed tomato 300 cc.
- – Orange juice 150 cc
- – Wine vinegar 50 cc.
- – Honey 3 tbsp.
- – Mustard 3 tbsp.
- – Floor chili 1 tsp.
- – Black sugar 5 tbsp.
- – Worcestershire sauce 3 tbsp.
- – Non-obligatory:
Liquid smoke 5 drops.
- – Pai candy potatoes with peel to accompany.
PORK MILANESASA WITH FENNEL SALAD, HOMEMADE BARBECUE AND FRIED SWEET POTATOES. Super dish to take pleasure in with the household!
PROCEDURE:
1. For the meat, lower into 1 cm slices, marinate with garlic, parsley, mustard and lemon zest, season after which fry.
2. For the salad, lower the fennels finely, combine with the arugula leaves, lettuce, carrots, the hardly chopped mint leaves, the orange segments, season and end with the walnuts.
3. Serve the Milanese with the salad
4. For the barbecue, place the finely chopped onion, garlic and ginger within the olive-based pot.
5. Clear and incorporate all of the remaining elements one after the other and integrating with a wood spoon.
6. After we incorporate every part, let it cut back for about 20 minutes.
