INGREDIENTS:
1/2 slice of pork with rind
1/2 cup chopped leaves
500 g apples peeled and cut into pieces
half lemon juice
25 g butter
Salt and black pepper flower
PREPARATION:
Beef:
1 - Turn the oven to 200 º C.
2 - With a very sharp knife make lozenges in the pork rind.
3 - In a mortar, mix with the sage, the flower of salt and the freshly ground pepper.
4 - Thoroughly scrape the whole pig's spade with the preparation that made in the mortar, being careful to put it only in the blows of the rind.
5 - Bake in the oven. After 20 minutes reduce the temperature to 180 ° C, letting it cook for another 30 to 40 minutes until the blade is well roasted and the crust is crispy.
Apple puree:
1 - Put the apples and lemon juice in a pan and simmer for about 30 minutes until mashed. Add the butter and wrap well. Put in a saucepan.
Accompany the pork chop with the applesauce, onion and roasted tomatinho.
Tip: Instead of apple puree, you can simply serve with baked apple to accompany it.
Enjoy your food!
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