To treat yourself and prepare a more gourmet weekend lunch, El Carnicero offers ideas with different cuts of premium pork: flank steak, baby back ribs, entrails, fillet, plateada, malaya and loin veto medallion.
How about cooking a pork fillet with tamarind sauce? Or maybe mint baby back ribs accompanied by fresh seasonal salads.
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The truth is that, with a little creativity, everyone can innovate in the kitchen and show off with the premium cuts that El Carnicero makes available to its diners and, as always, at the best price.
Pork fillet with tamarind sauce
Preparation time: 60 minutes
Servings: 4
Ingredients
o 1.5 kilos of pork fillet El Carnicero
or 2 cups of tamarind pulp
or 3 slices of fresh pineapple
or 3 cloves of garlic
or 1/2 onion
or 2 teaspoons grated fresh ginger
or 3 tablespoons of honey
or 2 cups of chicken broth
Preparation
1. Preheat the oven to 180° centigrade. Condition the El Carnicero pork fillet and place in a roasting pan.
2. Blend the tamarind pulp with the pineapple, garlic, onion, ginger, honey and chicken broth, until you have a smooth sauce.
3. Pour half over fillet and bake for 60 minutes. Open the oven every 20 minutes and baste the fillet with its own juices. Rotate it so it cooks evenly.
4. Take the steak out of the oven, cover it with aluminum foil and let it rest for 15 minutes before cutting. Meanwhile, keep the other half of the tamarind sauce warm in a small saucepan over low heat.