4 Nov

Low temperature rib confit with peas and meat juice reduction

Code: 2175 (Placa de costilla de cerdo)

Ingredientes:

  • Slab of pork rib ref:2175
  • pees
  • Meat juice reduction sauce

Preparation:

Previously defrost the pork rib confit plate, spread it with a little oil and brown it on both sides over medium heat in a non-stick frying pan

Cook the peas and place them as a base on the plate. Place the browned plate on top and cover it with a reduction of meat juice.

We decorate the set with some natural flowers that will provide color to our recipe.

A simple dish, very easy to prepare and very nutritious.