Venezuelanketovia groq
Venezuelan Bowl with Lazy Umeboshi Meat
A twist on traditional Venezuelan cuisine, this recipe combines the flavors of la parilla with the tanginess of umeboshi. Perfect for a lazy Sunday dinner.
⏱35 min🍽4 servings📊medium
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Ingredients
- ●4 Lazy Sunday Pork Chops1 inch thick, boneless
- ●1 cup Venezuelan-Style Umeboshi Saucesee notes below
- ●4 cups Bowl of mixed greensarugula, spinach, lettuce
- ●1 cup Red onionthinly sliced
- ●1/4 cup Fresh cilantrochopped
- ●2 tbsp Avocado oilfor grilling
- ●to taste Salt
- ●to taste Black pepper
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Instructions
- 1
Preheat grill to medium-high heat.
- 2
Season the pork chops with salt and black pepper.
- 3
Grill the pork chops for 5-6 minutes per side, or until cooked to a safe internal temperature of 145°F (63°C).
- 4
Let the pork chops rest for 5 minutes before slicing.
- 5
Meanwhile, mix together the Venezuelan-Style Umeboshi Sauce ingredients in a bowl.
- 6
Add the sliced pork chops to the bowl and toss to coat with the sauce.
- 7
Divide the mixed greens among four bowls.
- 8
Top each bowl with a pork chop, a spoonful of the sauce, and a sprinkle of cilantro.
- 9
Drizzle with avocado oil and serve immediately.