Свиняча відбивна по-азіатськи з сичуаньським салатом

1 . Stage

Grate ginger and garlic and finely chop onion. Remove seeds from peppers, cut green onions into rings. Crush the kiwi with a fork, if not quite ripe, then also grate on a grater. Mix the ingredients with sugar, soy sauce and sesame oil. Mix well.

2 . Stage

Wash chops, blot with paper towel. To prick with a tenderizer, if there is no such in the household, you can prick with a fork or knife, grease with marinade, put into a container, put in the fridge for 1-2 hours no more.

3 . Stage

After 2 hours, salt the chops, fry them in a heated pan, then place them on a baking tray, put them in the oven for 5-10 minutes. Wrap in foil and let the meat cook

4 . Stage

Prepare the salad. Peel the ginger and finely chop it. Wash the parsley (cilantro), shake off the water and chop. Mix ginger, parsley, soy sauce, vinegar and chili sauce in a bowl. Chop the peanuts. Finely chop the green onions. Grate carrots on a Korean grater. Slice the cucumber into thin slices with a vegetable peeler.

5 . Stage

The pasta is better to take feathers or short tubes. Boil it according to the instructions. Rinse in a colander, return the pasta to the pot, add the vegetables and nuts, dress with sauce. Let the salad to stand for 10 minutes. Salt and pepper to taste.

6 . Stage

That's it. I often make Asian-style dinner. It takes literally half an hour to cook. Of course not counting the 2 hours of marinating the meat. Now for the sauces, the recipe used chili sauce (Sambal Oelek), I did not have that. The sauces and the hot peanuts I used are on the picture. You can sprinkle a little bit of chili pepper instead of the sauce, the spiciness is ensured. You can use any kind of sweet and spicy sauce. This salad is an open space for your imagination. I often make this salad for picnics. It is tasty and filling. Quite interesting in taste.