Iberian pork loin with sausage & beans

Iberianporkloinwithsausage&beans

Introduction:

"This dish was taught by chef Zhang qianmin at the kitchen party of citysuper the other day. It's simple, fragrant and pure. Its main ingredient is Iberian porkloin, black pig from Spain, and daily acorn. It grows in an excellent environment. If I hadn't learned the method, I wouldn't have tried to cook such a good pork. Usually, if it's not convenient to buy, the same method can also use farmhouse Black Pork. If you don't know the source of goods, try to choose the meat with less water content. If you don't say much, do it! I learned it with my friends when I was in kitchenparty of citysuper. The method is simple and the ingredients are the most important. Iberian porkloin is a black haired pig from Spain. He eats acorns every day and grows in an excellent environment. If I hadn't learned the method, I wouldn't have tried to cook such a good pork. If it's not convenient to buy at ordinary times, you can also use farmhouse Black Pork in the same way. If you don't know the source of goods, try to choose the meat with less water content. If you don't say much, start to do it! "

Production steps:

Materials required:

Boneless pork chop: right amount

Garlic Pork Sausage: moderate amount

Onion: right amount

Garlic: right amount

Salad with tender leaves: moderate

Canned beans: right amount

Maple syrup: right amount

Sea salt: moderate

Ground black pepper: right amount

Seeded tomato: right amount

Meiruzi: moderate amount

Olive oil: right amount

Salt free butter: moderate

matters needing attention:

Production difficulty: simple

Process: firing

Production time: 10 minutes

Taste: salty and fresh