Pork in caramel and peaches
Composition / ingredients
2
Servings:
Step-by-step cooking
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Cut pork into medallions. Lightly beat off.
Fry finely chopped garlic in vegetable oil.
Remove garlic.
Fry the meat medallions in garlic oil for 3 minutes on each side.
Put the peach halves in the mold.
Put the fried meat on the peaches.
Sprinkle the meat with finely chopped parsley.
Put the diced peaches in the oil in which the meat was fried. Add soy sauce, peach juice, sugar, finely chopped parsley.
When the sauce thickens a little, pour it over the meat and put the mold in a preheated 200 degree oven for 15-20 minutes.
Fry finely chopped garlic in vegetable oil.
Remove garlic.
Fry the meat medallions in garlic oil for 3 minutes on each side.
Put the peach halves in the mold.
Put the fried meat on the peaches.
Sprinkle the meat with finely chopped parsley.
Put the diced peaches in the oil in which the meat was fried. Add soy sauce, peach juice, sugar, finely chopped parsley.
When the sauce thickens a little, pour it over the meat and put the mold in a preheated 200 degree oven for 15-20 minutes.
Caloric content of the products possible in the composition of the dish
- Pork fat - 333 kcal/100g
- Pork meat - 357 kcal/100g
- Pork - low-fat roast - 184 kcal/100g
- Pork chop on a bone - 537 kcal/100g
- Pork - schnitzel - 352 kcal/100g
- Pork Shoulder - 593 kcal/100g
- Boar's leg - 113 kcal/100g
- Pork - 259 kcal/100g
- Garlic - 143 kcal/100g
- Ground black pepper - 255 kcal/100g
- Soy sauce - 51 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Peaches - 46 kcal/100g
- Canned peaches - 68 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
