Description
Loin – muscles of the dorsal and lumbar parts of the carcass.
Ingredients
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Pork
200 g
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Corn
80 g
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Pepper
100 g
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Broccoli
-
Cucumber
20 g
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Lettuce
5 pc
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Seasoning
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Garlic
-
Salt
-
Black pepper
-
Cauliflower
Cooking
Loin – muscles of the dorsal and lumbar parts of the carcass. Boil broccoli and cauliflower, adding water vegetto. Loin cut into not large pieces, repel, fry in a hot pan (2 minutes) on both sides. Add sliced bell pepper, corn and pickled our (already cooked) cabbage.
Fry it all for another 2 - 3 minutes, seasoning with spices and salt. Then add no many oxen, garlic chopped, black pepper, cover and simmer until tender.
Serve hot, garnished with lettuce and fresh cucumbers.
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