Red Pepper Cream Style Pork
Ingredients
- 500 g. Leg, head and shoulder loin cut into medium cubes
- ½ cup chicken broth liquid
- 1 stick of cream cheese
- 1 peeled garlic clove
- 2 roasted red peppers, seeded and peeled
- Oil seal
- Salt and pepper
Preparation
- Fry meat cubes with a tablespoon of oil in the pan.
- Reserve cubes.
- Blend cream cheese at room temperature with garlic, chicken broth and peppers.
- Then season them to taste.
- Serve the meat cubes on the hot sauce.
- Garnish with mushrooms and season with tarragon.
