Pork appetizer with cream sauce
Composition / ingredients
4
Servings:
Step-by-step cooking
Step 1:
Cut pork into thin slices, transfer to a platter.
Step 2:
Cut onion rings,
Step 3:
Then pour boiling water over it, let it cool, drain the water, squeeze, sprinkle the onion with vinegar.
Step 4:
Transfer the onion to the meat.
Step 5:
Cut the pickled cucumbers into thin slices,
Step 6:
Put around the pork.
Step 7:
Beat the cream into a foam.
Step 8:
Take Garlic
Step 9:
Chop garlic
Step 10:
Mix with cax.powder, pepper, salt, whipped cream.
Step 11:
Transfer the sauce to a pork appetizer
Step 12:
Finely chop the hot pepper.
Step 13:
Sprinkle the sauce with hot pepper.
Caloric content of the products possible in the composition of the dish
- Buttermilk - 36 kcal/100g
- Cream of 20% fat content - 300 kcal/100g
- Cream of 10% fat content - 120 kcal/100g
- Cream - 300 kcal/100g
- 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
- Hot capsicum - 40 kcal/100g
- Salt - 0 kcal/100g
- Onion - 41 kcal/100g
- Pickled cucumbers - 16 kcal/100g
- Apple cider vinegar - 14 kcal/100g
- Powdered sugar - 374 kcal/100g
