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Pork breast with sauerkraut and polenta

Pork breast with sauerkraut and polenta



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First season the meat slices with salt, pepper and paprika sauce. If you like it more spicy, add hot pepper sauce and sprinkle. Sprinkle with crushed garlic and cover. Refrigerate for a few hours.

Prepare a thicker polenta from boiled water, salt and corn flour not very fine. When it has thickened, add a cube of butter and mix for another 2 minutes on the fire. We pour in a rectangular shape (as in the pandispan top) to make a sheet not too thick, according to preference. Let the slug cool down, possibly put it in the fridge.

We cut the cabbage noodles and keep it with salt for about 30 minutes.

Put the cabbage in a bowl with a little olive oil and green thyme (just a little). Add salt and pepper as needed. When it has softened well and the water has dropped, add a little white wine and then the tomato paste. Let it cook for about 4 minutes and at the end add a little soy sauce (2 tablespoons). Cover and set aside.

We fry the meat on the grill (I made it in the grill pan but it's better on an electric or charcoal grill).

Polenta (or polenta: D) we turn it over on a cutting board and cut it into larger cubes. Bake it on both sides in a pan sprinkled with olive oil and seasoned with salt, white pepper and dried oregano. When browned, remove to a plate.

Serve the cabbage polenta cubes on top and next to the pork breast grill.


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