Description
Strictly to say is not Asian and not a European dish. This dish incorporates the techniques of cooking and the Middle and Far East, the Mediterranean and even South America.
Ingredients
-
Pork
1 кг
-
Onion
1 шт
-
Pepper white
-
Soy sauce
4 ст. л.
-
Vinegar
4 ст. л.
-
Sauce
2 ст. л.
-
Salt
-
Flour
1 горст.
-
Lemon
1 шт
-
Tomato paste
4 ст. л.
Cooking
Take a good piece of pork balyk, exempt him from the ribs and fat...
... slice thickness 6 mm - 7...
... beats every bite and move on to the cooking marinade.
Take for marinade: - soy sauce - 4 tablespoons; - rice (red) vinegar - 4 tablespoons; - Worcestershire sauce - 2 tbsp (but can do without it); - the Chinese blend of five peppers (to taste); one large onion; - salt; - lemon; - tomato paste - 2 tbsp.
The onion shinkuem, not small and not large, in principle, as you like. Pour onions into a saucepan in which to marinate meat, sprinkle with salt and a good crumple with your hands, until then, until the onions give a rich juice.
Lemon peeled (like an orange), cut into small pieces and add to the onions, there - soy sauce, rice vinegar, Worcestershire sauce, tomato paste and pepper mixture.
Put in a saucepan the chopped meat and mix well. Cover and refrigerate for 2 - 4 hours. Can longer, I once stood for more than a day.
So the marinating time was released, you can continue to prepare. Pour into the saucepan with the meat, a handful of flour and a well-peremeshivaem. On a hot pan on high heat, fry the pieces of meat with two sides, about a minute each, until Golden brown.
Once all the meat is roasted on the same pan put all marinade from the pan, add 2 tablespoons of tomato paste and, minutes 5 - 7, fry it all on high heat, stirring constantly and potrebama wooden shovel pan so all the flavours of slightly roasted meat was transient in the sauce.
After that, put all in a pan, where roasted meat, and adding a bit of hot boiled water, mix well. Bring to a boil and simmer on low heat for 15 minutes - 20. In principle, this cooking and you can stop, take meat any side dish that you like and will be delicious, I guarantee you. But we pointed out there, the top of the page that this is a festive dish, so we will continue! NOTE: all ingredients used in the header of the recipe is not specified.
While the meat is stewed, take a few potatoes, naturally clean, and cut into thin slices.
Fry the potato slices until Golden brown and characteristic pohrustyvaniâ.
Armenian lavash cut into small rectangles and lay them in a large flat dish (a third) in a single layer.
Lettuce tear by hand into small pieces and put them back one-third of the plate.
On lettuce put plastic sliced cucumbers, tomatoes and slit into half rings, bell pepper. On top of the vegetables pour green sauce. (One tablespoon of mild mustard, the juice of one lemon, two tablespoons olive oil a handful of finely chopped spring onion. All whipped with immersion blender until the consistency of mayonnaise.)
On pita bread put the plastic meat, pour the sauce on top, in which it was extinguished, free a third dish put the fried potatoes. You can add Mexican guacamole (I made it in advance) and some marinated in rice vinegar onions. On top of all sprinkle with finely chopped chives or any other herbs that you like. Bon appetit!
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