Nepalese Cutlets

Slices of pork leg soaked for several hours in a brine of water and vinegar, then boiled and finally fried.

Ingredients:

4 pcs pork rump steaks 1 pcs onions 140 g of root Vegetable Recipes (carrots, celery, parsley) 30 g anchovy butter 250 ml of sour cream water vinegar salt

Procedure:

1. Lightly batter and salt the slices
2. Cut the root Vegetable Recipes into noodles, slice the onion, put in a pot, add the meat
3. Pour cold water and vinegar in a ratio of 1:
1, the meat must be completely submerged, soak for 3-4 hours
4. Then simmer the ingredients over low heat for about 15 minutes, let them cool down thoroughly
5. Drain the cooled brine, roast the cutlets with Vegetable Recipes over low heat, brush the meat with anchovy butter during roasting
6.

Recommendation:

Serve with boiled potatoes.

Note:

Note:

For the preparation of anchovy butter, see recipe.