Lagarto (Iberian or white pork) with garlic sauce with modjo – Recipe by Carlos Arguiñano in 55000 Recipes – 55000 Recipes

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Lagarto (Iberian or white pork) with garlic sauce with modjo: a rich and original dish by Carlos Arguiñano

Chef Carlos Arguiñano offers us a delicious, original and inexpensive recipe: Lagarto (Iberian or white pork) with garlic and mojo, an exquisite dish of Iberian pork that you will not be able to stop trying or you will regret!

When we talk about the lizard, we do not mean the famous reptile, but juicy pork in the form of strips extracted from the part that we put between the ribs and the back of the animal.

In the kitchen we can prepare grilled lizard or Iberian pork or grilled with coarse salt. This is a type of meat that combines with everything: vegetables, mushrooms, cook it in sauce, with tomato or whatever we like.

Carlos Arguiñano offers us to prepare a delicious pork dish with a bitter touch, accompanied by boiled pears and homemade Port sauce. Irresistible!

Port sauce is a sauce derived from the Spanish sauce obtained from the reduction of port, ideal for giving intensity and taste to white meats. Carlos Arguiñano teaches us how to make sauce with port, meat broth and raisins and gives us a trick to thicken the sauce: add a tablespoon of refined corn porridge diluted in water.

Ingredients (4 people):

  • 800 g lizard (Iberian or white pig)
  • 3 cloves garlic
  • 4 green peppers
  • extra virgin olive oil
  • Sol
  • parsley
  • About my picón:
  • 6 cloves garlic
  • 2 tablespoons paprika
  • 1 tablespoon chopped parsley
  • 2 tablespoons cumin
  • 1 hot red pepper
  • 3 tablespoons vinegar
  • extra virgin olive oil
  • Sol

Preparation of the recipe Lagarto (Iberian or white pork) with garlic sauce with modgio by Carlos Arguiñano:

It peels off 3 cloves garlic, chop, place them in mortar and whiten them good. Pour a good stream of butter and mix well.

Lagarto (Iberian or white pork) with garlic sauce with modjo

Cut it pork in strips and place it in a big bowl. Season it and pour fucked on top. Spread pork and let it marinate for 10-15 minutes.

Lagarto (Iberian or white pork) with garlic sauce with modjo

For him mine, peel and cut the rest 6 cloves garlic and place them in a stir glass. Add peppers,, chopped parsley,, cumin,, cayenne,, vinegar and a good jet of oil (75-100 ml). Season and grind the ingredients with electric mixer. Book now mine.

Lagarto (Iberian or white pork) with garlic sauce with modjo

Clean up Peppers, cut them into large pieces and fry them in frying pan with butter. Heat another frying pan with a drizzle of butter add the meat and fry it to your liking.

Lagarto (Iberian or white pork) with garlic sauce with modjo

Serve on each plate a little pork belts, nails pepper strips And a little mine. Garnish with a little parsley leaves.

Lagarto (Iberian or white pork) with garlic sauce with modjo

Tip:

The lizard is a very juicy piece of pork. It used to be used to make sausages, but today it is highly valued in the kitchen.

And if you like it Iberian pork Here are some other recipes that you will like:

Pork sauteed with Port sauce, the traditional recipe of Carlos Arguiñano

Carlos Arguiñano offers us to prepare a delicious pork dish with a bitter touch, accompanied by boiled pears and homemade Port sauce. Irresistible!

Port sauce is a sauce derived from the Spanish sauce obtained from the reduction of port, ideal for giving intensity and taste to white meats. Carlos Arguiñano teaches us how to make sauce with port, meat broth and raisins and gives us a trick to thicken the sauce: add a tablespoon of refined corn porridge diluted in water.

Pork sauteed with Porto sauce

Pork stewed with Cumberland sauce by Karlos Arguiñano: a very complete delicious recipe

Karlos Arguiñano prepares a complete recipe for pork, accompanied by a delicious sauce of English origin: Pork sauteed with Cumberland sauce, a dish intended for celebrations or celebrations.

Pork sauteed with Cumberland sauce by Carlos Arguiñano

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Thanks for reading.
David from 55000 Recipes