Carnede Porco à Alentejana is a traditional recipe from Portugal, made from a combination of pork, wine, paprika, clams, and black olives, and typically servedwithroasted or friedpotatoes
Searthepork on all sides (including theends, until themeat is niceandgolden all over. depending on your oven it should bedonewithin about three-quarters of an hour
Cook pasta just under al dente. I looked in the pantry and I had nothing to cook with. You could easilymake this low carb with zucchini noodles or spaghetti squash, but sometimes I enjoy a small portion of glutenfree pasta
Servethem hot, garnishedwithmore basil, if desired. louis-cut pork rib racks, seeNote. Season ribs with salt andpepperandplace in large, flame-proof roasting pan
Meltthebutter in a large sauté pan at medium-highheatand add the asparagus andchoppedgarlic. So the dish is a searedpork chop over a cauliflower & potato puree, accompanied by sautéed asparagus, finishedwith a mushroom & Madeirasauce
Garlic Sprouts is one of thevegetables that I like, it’s sweet, crunchy and a good source of fibre but it’s not availablewholeyear round but it has an excellentshelflife
Just don’t usethe cooking wines you can buy in thegrocerystore, theyare too salty. I pounded my pork chops thin andtheycooked quickly that way andseemed to bemoretender
Afterthe scallion is slightly burned on theside, pour in thesauce (soy sauce, mirin, water. Drizzlesomeolive oil and lay down thepork chops afterthe pan is well-heated
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