INGREDIENTS
- For the pig:
- – 4 Pork Tomahawk.
- – 80 g of black sugar.
- – 100 g of ketchup.
- – 60 g of soy sauce.
- – 1 tbsp grated ginger.
- – 1 tbsp garlic powder
- For the beets:
- – 8 beets.
- – 3 kg of coarse salt.
- – 8 sage leaves.
- – 100 g of butter.
- – Coarsely floor black pepper.
- -Zest of 1 lemon.
- For the fritters:
- – 2 Eggs.
- – 200 g of chard.
- – C/n of corridor.
- – C/n pepper to style.
- – 50 g of beer.
- – 1 tbsp baking powder.
- – Impartial frying oil c/n.
PORK TOMAHAWK WITH SALT BEETS AND CHARD FRITTERS
PROCEDURE:
1. For the pork, place the meat on a plate and add all of the components and let it marinate for a few hours.
2. Seal the meat in a sizzling pan after which place within the oven at 180ºC for 10
minutes.
3. Take away from the oven and let it relaxation.
4. For the beets, combine the salt with a little bit water till it turns into a dough that permits us to form it. Place aluminum foil on a plate and make a cushion of salt, place the beets with the pores and skin and canopy with the remainder of the salt.
5. Place in an oven at 180ºC till pierced and the beets are tender.
6. Take away the salt, peel them and put aside.
7. In a thick frying pan, place the butter and sage leaves, put the beets reduce in ¼ in there and blend them with the butter, take away from the warmth and add the coarsely floor black pepper and lemon zest.
8. For the fritters, wash the chard, reduce the leaves into julienne strips and put aside.
9. Combine the flour with the baking powder, eggs, beer, salt,
pepper and add the chopped uncooked chard leaves.
10. Fry the fritters in sizzling oil, drain on absorbent paper and serve.
11. Presentation, on a tray place the meat on one facet and the beets and fritters on the opposite facet.
