Monday, 15.07.2013

Caribbean Island pork pesto with a spicy marinade


400ml vinegar
1 teespoon garlic
1 chilli
8ml Salt
350ml Olive Oil

  • You need to marinate the pork for at least 2 days before cooking it
  • To make the marinate, combine the above in a blender and puree to a fine consistency.

400gr spinach finely shredded
3 sugar peas or snow peas
2 medium sized beet root peeled and finely diced

  • Heat the pan and fry the above nicely
  • When well put them on a warm plate

Onto the salad the marinated pork and on top of the pork you add the basil pesto.

Meme Helena – The Wine Bar

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