4 servings
Ingredients
2 tablespoons of sherry
1 tablespoon of soy sauce
2 tablespoons of honey
½ tablespoon of minced garlic
1 tablespoon of cornstarch dissolved in 3 tablespoons of water
½ kg of pork; cut in thin steaks
2 tablespoons of oil
½ (125 ml) of water
1 lettuce, minced
3 tablespoons of pine kernels, toasted
Preparation
- Mix the sherry, soy sauce, honey, garlic and cornstarch mix. Mix the meat in this sauce and set aside.
- Heat the oil in a pan and fry the marinated meat for 4-5 minutes on each side or until ready. Take off the stove and keep warm.
- Add the water to the pan and when it start boiling, take out the sediments t the bottom. Continue boiling until the liquid is reduced to half and the sauce is slightly thick. Divide the lettuce on individual plates, place the meat over it, sprinkle with the pine kernels and swerve immediately.
Serving suggestion
Accompany the pork steaks with rice or noodles.
Fruit compote
4 servings
Ingredients
375 grams of mixed dry fruit, like peaches, figs, apples pears, prunes
1 cup (250 ml) of water)
1 teaspoon of ground cinnamon
1 teaspoon of grated lemon peel
2 tablespoons of sugar
2 tablespoons of brandy
Preparation
Place the ingredients in a microwave bowl, and cook at maximum (100%) for 3-5 minutes or until the fruit it soft; mix once while it cooks. If you rather prepare the compote on the stove, cook the ingredients at low heat for 20 minutes.
Serving suggestion
It can be served hot or cold, with cream or ice-cream.
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