Smoked Pork Skewer with Potato Salad and Baked Tomatoes
Ingredients
- Ingredients
- 600 grams Smoked pork fillet (parried)
- 8 Tomatoes
- 1 Tbsp powdered sugar
- 1 bunch scallions
- 500 grams small potatoes
- 300 grams Green beans
- 1 Romaine lettuce
- 2 Tbsps sweet-sharp Chili sauce
- 4 Tbsps vegetable oil
- 2 Tbsps honey
- 2 Tbsps White balsamic vinegar
- 1 bunch Chervil
- salt
- freshly ground peppers
Preparation steps
Rinse the tomatoes, cut into quarters, and place on a baking tray lined with baking paper. Dust with powdered sugar and drizzle with 1 tablespoon oil. Bake in a preheated oven at 100°C (fan: 80°C, gas mark 1) (approximately 210°F) for about 1 hour.
Lay the smoked pork fillet into the baking tray during last 20 minutes of baking time.
Rinse the potatoes and cook in salted water for about 20 minutes. Drain and cut each potato in half.
Rinse, trim and cut the scallions diagonally into pieces. Rinse the green beans, trim and blanch until al dente in boiling salted water for about 4 minutes. Add the scallions into the water in the final minute. Drain the green beans and scallions, and add to the potatoes in a bowl. Mix in the chile sauce, 1 tablespoon honey, balsamic vinegar and the remaining oil and let marinate.
Remove the smoked pork fillet from the oven and coat with remaining honey. Roll into the chopped chervil and cut into 12 equal pieces. Thread the pork pieces into the skewers.
Rinse and trim the romaine lettuce. Serve the pork skewers with the marinated vegetables, baked tomatoes and romaine lettuce on plates.
