500 g pork (eg bacon)
pineapple rings
150-200 g of cheese
salt
pepper
Sliced pork loin are good recapture. Put in a form for baking, add salt and pepper. At the meat to lay out a ring of pineapple, cheese on top to fall asleep. Bake in oven at 180 degrees 30-40 minutes.
Shl: meat turned out tender and juicy. Very tasty myasko. For this dish I invented a sauce of red currant. Go over 500 grams of red currants, sleep 3.4 tbsp sugar, let stand for half an hour. Then put the currants in the fire, stirring continuously. Once let a berry juice, and it starts to boil, add the grated on the smallest grated ginger, along with the separated juice, salt to taste, a little pineapple in small cubes, small pod halopeno (carefully cleaned of all seeds and partitions, and well washed), cut thin strips and lay in the sauce, boil a minute 2-3. Then dilute 1h. l cornstarch 3-4 tsp cold water, add to sauce, cook about a minute. Let it brew. We, the sauce was well sooooo delicious
pineapple rings
150-200 g of cheese
salt
pepper
Sliced pork loin are good recapture. Put in a form for baking, add salt and pepper. At the meat to lay out a ring of pineapple, cheese on top to fall asleep. Bake in oven at 180 degrees 30-40 minutes.
Shl: meat turned out tender and juicy. Very tasty myasko. For this dish I invented a sauce of red currant. Go over 500 grams of red currants, sleep 3.4 tbsp sugar, let stand for half an hour. Then put the currants in the fire, stirring continuously. Once let a berry juice, and it starts to boil, add the grated on the smallest grated ginger, along with the separated juice, salt to taste, a little pineapple in small cubes, small pod halopeno (carefully cleaned of all seeds and partitions, and well washed), cut thin strips and lay in the sauce, boil a minute 2-3. Then dilute 1h. l cornstarch 3-4 tsp cold water, add to sauce, cook about a minute. Let it brew. We, the sauce was well sooooo delicious
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