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Steak from a pork sacrum

Ingredients

Scale
  • 1 kg of pulp of a pork sacrum
  • sunflower oil
  • coarse salt, black pepper
  • vegetables for a garnish

Instructions

  1. Dry meat paper towels and cut across fibers pieces 2-2,5 cm thick. Prepare vegetables for a garnish, cut pieces, convenient for food. And cook the vegetables demanding cooking almost until done.
  2. Slightly oil a frying pan grill sunflower and lets it heat up properly. Roast meat, several times overturning it, to the necessary degree of readiness.
  3. To ready meat let’s have a rest on a board for a piece of a foil, Π° fry vegetables at this time.