Ingredients:
- 500 grams of pre-ready rustic potatoes
- 1 liter of oil
- 300 grams of cream cheese
- 1 small box of cream
- 1 teaspoon lemon pepper
- Juice of ½ Tahiti lemon
- 1 tablespoon of green scent
- 2 tablespoons onion powder
- 1 kilo of pork loin cut into cubes
- 1 tablespoon smoked paprika
- 5 tablespoons of ketchup
- 2 tablespoons mustard
- 3 tablespoons brown sugar
- 2 tablespoons Worcestershire sauce
- 1 tablespoon of salt
- 300ml tomato sauce
- 100ml of water
- Liquid smoke
Preparation mode:
Carne
Initially, in a pressure cooker, add four tablespoons of oil over high heat. Add the sirloin cubes, 10 sprays of liquid smoke and the brown sugar. Seal until the meat is golden, then add the tomato sauce, a tablespoon of salt and 100 ml of water, stir and cover. After raising pressure, lower the heat and cook for 25 minutes.
Then, wait for the pressure to release naturally, open it and, with the help of a fuê, shred the meat. If it is too dry, add another 50ml of water, then add the ketchup, mustard, Worcestershire sauce and smoked paprika. Mix, check the salt and set aside.
Sauce
In a pan, add the cream cheese, cream, lemon pepper, onion powder and lemon juice. With the help of a whisk, mix until it becomes homogeneous, after boiling, turn off the heat. Fry the potato in oil at 180°C.
Assembly
On a platter, add the already fried potatoes, the sauce on top of the potatoes and finish with the pulled pork and green chillies to decorate. Serve as you prefer.
