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SALLY G
Tortillas with pork, cabbage and pineapple
Natural tortillas with red pepper, pork chops, pineapple juice, chili sauce, pineapple and red cabbage.
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Ingredients
Directions
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Halve the shallots, cut into half rings and finely chop the garlic.
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Remove the stalk of the red pepper, cut in half lengthwise and remove the seeds with a sharp knife. Slice the flesh finely.
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Cut the bone from the pork chops and sprinkle the pork chops with salt and pepper.
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Heat the oil in a thick-bottomed pan and fry the meat in 2 parts in 6 min. Brown. Take out of the pan.
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Add the shallot, garlic, red pepper, pepper and possibly salt to the shortening in the pan and fruit for 5 minutes on low heat.
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Add the pineapple juice and chilli sauce and bring to the boil while stirring.
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Put the meat back in the pan, put the lid on and turn the heat down. Let the meat simmer for about 2 hours. Stir occasionally.
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For the tortillas, mix the flour, salt, baking powder, water and oil in a bowl.
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Knead everything into a cohesive and supple dough.
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Cover the dough with cling film and let rest for 15 minutes.
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Divide the tortilla dough into 16 rolls and roll out with the rolling pin until round Ø 9 cm.
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Heat 2 frying pans without oil or butter and fry the tortillas on low heat for 2 minutes until done. Turn halfway.
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Remove the pan from the heat, remove the meat and spread with 2 forks. Return to the pan and mix with the sauce. Halve the pieces of pineapple.
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Place the tortillas with the meat, the cabbages and pineapple. Garnish with the cress.
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Nutrition
815Calories
Sodium23% DV560mg
Fat60% DV39g
Protein78% DV39g
Carbs25% DV74g
Fiber28% DV7g
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