Pork Fisherman Stuffed with Chili, Cheese – *

(*) Pork fisherman stuffed with chili, cheese and pine nuts.

In a baking bowl that should not be aluminum, mix scallions, garlic, cilantro greens, chili, ginger and lime juice. Slowly fold in the olive oil and season with salt and pepper. Brush the flat side of a pork fisherman with half of this mixture. Sprinkle with pine nuts and cheese and top with the second pork fillet. Place the narrow end of one fillet on the thick end of the other so that everything together forms an even layer. Tie with spaghetti in give. Coat the outside of the meat with the remaining marinade and let it marinate in the refrigerator for a few hours or overnight with the lid closed.

Preheat the stove to 200 °C. Place the pork on a roasting rack over a baking tray and cook in the oven for about 40-50 minutes. To test, pierce with a meat thermometer. At 65 °C the meat is cooked and can be removed from the stove. Cover the fillet loosely with aluminum foil and rest for 10 min. Remove the spaghetti and cut the meat into slices. Drizzle with the rendered broth and bring to the table.

(*) Serrano: Small, thick-fleshed, cylindrical chili pepper with a slender, rounded end. It can vary in color from dark green to bright red. The serrano grows 2 1/2-5 cm long and has a diameter of about 12 mm. It is a little bit hotter u

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