Pork entrecote with crispy chorizo.
Sausage chorizo originating from the Iberian Peninsula. Ie from Spain and Portugal.
Red peppers are what makes the color of the sausage. Traditionally made of pig meat. A sausage with a strong taste. The court here come with crispy chorizo. This dish gives about 10.0 gram carbs.
1) 360-400 gram pork entrecote. 2 slices.
(Boneless pork neck)
2) 150 gram. broccoli. Bouquets.
3) 100 gram. cauliflower. Bouquets.
4) 0.1 ltr cream.
5) 1 egg.
6) 10 slices chorizo. Shredded.
7) Salt, pepper, thyme.
Start by boiling cauliflower and broccoli for about 5 min. Pour off the water.
Stir together 1 egg, cream, salt, pepper and thyme. Add the cauliflower and broccoli. Place in the oven at 200 degrees for about 15-20 min. Gratinated vegetables. Roast pork 10 minutes before vegetables are done. Let the pork entrecote rest along with vegetables for about 5 minutes before serving. When resting, fried chorizo crispy.
Along with cherry tomato, topped this pork steak. Lovely dish.