INGREDIENTS
- – Pork breast 1 laptop.
- – Ketchup 200 g.
- – Roasted garlic 1 head.
- – Lemon juice 100 cc.
- – Mustard 50 g.
- – Salt and pepper.
- Beet jam:
- – Cooked beet 5 items.
- – Onion 1 unit.
- – Apple 1 unit.
- – Sugar 250 g.
- – Water 100 cc.
- – Vinagre 200 cc.
- – Pepper.
- – Cinnamon.
- Salad:
- – Radicheta 1 tied.
- – Peach 1 unit.
- – Orange 1 unit.
- – Salt and pepper.
- – Olive oil.
- – Lemon juice.
We resolve the menu for you with this spectacular platform! Pork ribs with radicheta, peach and orange salad and beet jam
PROCEDURE:
1. For the brisket, combine the ketchup, garlic paste, lemon juice, mustard, salt and pepper in a bowl.
2. Brush the pork with the combination and wrap with aluminum foil.
3. Cook dinner for two hours, as soon as cooked, take away the aluminum foil in order that it browns.
Beet jam:
1. For the jam, lower the beet into cubes, in addition to the onion and apple, place every little thing in a pot and prepare dinner till you attain the specified texture.
Salad:
1. Peel the orange, slice the peaches with pores and skin and blend with the radish, season.
2. Serve the pork with the jam and salad.
