pechito pork filling

pechito pork filling
cuisine argentina
pechito pork filling
Portions 4
1 estrella2 estrellas3 estrellas4 estrellas5 estrellas (Vote)
prep time
15 min
cooking time
0 min
prep time
15 min
cooking time
0 min
  • 1/2 pechito pork
  • Chimichurri c / required
  • 2 cups of bread crumbs
  • 2 tablespoons milk
  • 2 eggs
  • Salt and pepper, to taste
  • 1 teaspoon oregano
  • 100 GR. olives pitted Green
  • 2 cut carrots into strips
  • 6 green onions or chives
  • 2 tablespoons parsley
  • 2 tablespoons chopped garlic
  • 1 spoonful of lard
  • Beer c / required
  • 6 shallots or onions
  • Aromatic herbs, to taste
  1. Remove the fat and bones to the pig pechito. Extend the pechito with the part that had the bones, up putting chimichurri sauce and marinate it 1 time.
  2. Crumble bread crumb, Add the beaten eggs and milk, oregano, salt and pepper, pitted olives, chopped, spread this paste over the pechito more, carrots cut into finite strips, flowed through on the pechito, very finite chopped green onions, Sprinkle with garlic and parsley.
  3. Take one of the shorter sides and wind it as tight as possible. Sewing and tie the roll. Bring the butter Pan Brown the pechito to fire strong from all sides to seal it and not lose their juice, Add 1 litre of white beer.
  4. Cover and cook over low heat for 1 time, then uncover and let the liquid reduce add the chives or shallots, aromatic herbs, salt and pepper. Once cooked, remove the wire and cut it into slices, blending the bottom of cooking and sauce.
Recipes easy to https://recetasdecocinafaciles.NET /

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