Iberian pork salad recipe Beijing
This week and the heat input, It seems to begin to crave lighter dishes, and why not, something different and even an exotic touch… All this sums it up this salad today we show, So take paper and pencil to record! ;-)…
- INGREDIENTS / QUANTITY
- Iberian lean 100gr.
- Mezclum 50gr.
- Pasta brick 20gr.
- tomato 100gr.
- Radish pickles 20gr
- 50gr fresh chives.
- Teriyaki 75gr.
- 5g garlic sprouts.
Paste brick container : using two grids round steel:, shaping the dough, placing a grid upside down, baking paper on it and then paste the brick, put another rack to keep the form and put in the oven 180 ° C for 2 minutes, remove and cool to demold.
Skip Iberian pork strips: skillet strong, pon lean into strips sear wok and when there caught temperature on all sides, Add teriyaki sauce and saute until bubbling sauce, removed from the fire.
Pickled radishes: laminar finely and put them in rice vinegar.
Tomato Vinaigrette: short diced tomato , Äôve, oregano leaf, one tip of garlic and soybean. To assemble the salad to start putting in the mold of brick dough, the mesclun as montañita, add tomato vinaigrette, Iberian Strips with teriyaki, pickled radishes and salad all about it, julienned fresh chives, salseamos more teriyaki and garlic just sprouted.
And so we have left…
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