Pork Steak in Squash Blossom Sauce and Corn
Ingredients
- 4 fillets of 150 g leg. approx. each
- 4 cups fresh pumpkin flower
- 2 cups frozen corn
- ½ white onion
- 1 pressed garlic cloves
- ½ cup heavy cream
- 1 teaspoon cornstarch
- Olive oil
- Chicken bouillon granules
- Oil
- Salt and pepper
- Chopsticks
Preparation
- Handle the chicken and season with salt and pepper on the grill until golden.
- And Reserve.
- In a skillet sauté the chopped pumpkin flowers, corn kernels and finely chopped white onion and the garlic clove with a little olive oil.
- Season with granulated chicken bouillon.
- Pour the cream slowly and stir until fully incorporate.
- Add Cornstarch diluted in a little cold water to the mixture, stirring until sauce thickens.
- Serve sauce over it and cuts of meat, sprinkled with fresh red pepper cubes.
- Serve with red rice and peas.