Crackling pork baguette
A perfect quick lunch or dinner, if you are starving but have not really the time to cook. This crispy spicy delicious pork baguette will serve you well. Enjoy!
Time:
30 Min.
+
5 Min. baking time
Portions:
2
Difficulty:
EASY
Ingredients:
- 1 spring onion
- 4 tomatos (medium-sized, as you can see on the picture below)
- approx. 5-7 cm of cucumber
- a half of a yellow paprika
- 1 tablespoon garlic/olive oil
- 1 baguette (I took a walnut one)
- grated/shredded cheese (Eidam/Mozzarella/Gouda..)
Meat and its marinade
- 1 pork cutlet
- 1 tablespoon garlic/olive oil
- 2 teaspoons thymian
- 1 tablespoon sweet paprika powder
- 1-2 teaspoons chili flakes (depends on you, how spicy you like)
- salt
- pepper
Sauce
- Crème fraîche 150g
- 1 tablespoon barbecue sauce
- couple of tablespoons of milk (to get the right consistance)
- salt
- pepper
Getting it done:
- 1 pork cutlet · 1 tbsp garlic/olive oil · 2 tsp thymian · 1 tbsp sweet paprika powder · 1-2 tsp chiliflakes · salt · pepper
- Firstly, preheat the oven to 180-200°C and let´s prepare the meat and the marinade. Cut the meat into strips, add oil, thyme, sweet paprika powder and chili, season with salt and pepper. Leave it to marinate for 10-15 minutes.
- 150g Crème fraîche · 1 tbsp barbecue sauce · couple of tbsp of milk · salt · pepper
- Then let's prepare the sauce. The procedure is quite simple, because we basically mix all the ingredients together: Crème fraîche, barbecue sauce, a few tablespoons of milk (about 2-3) and again salt and pepper. Mix well until you get a pasty consistency.
- 1 spring onion
- Chop the sping onion finely.
- 4 tomatos · 5-7 cm of cucumber · 1/2 yellow paprika
- Dice the rest of the vegetables and mix in one bowl.
- 1 tbsp garlic/olive oil
- Now we can throw it on the skillet! Heat the pan, add 1 tablespoon of oil, the chopped spring onion and the meat. With constant stirring, fry on medium heat until golden and be careful not to burn it. This is especially important because of the sweet paprika powder and the pepper in the marinade - it will turn bitter after burning. The meat must be well roasted, but don't fry it for too long so that it does not dry out.
- When the meat is well done, reduce the flame and add our already prepared sauce. At higher temperatures, the sauce becomes a little more liquid, which is what we want. But again, it is important to keep mixing, because Crème fraîche also likes to stick and burn. This recipe is actually always about good stirring!
We cook for a maximum of 2-3 minutes.
We cook for a maximum of 2-3 minutes.
- We turn off the stove completely and mix in the diced vegetables.
- 1 baguette · grated/shredded cheese
- We cut the baguette in half and place it on a baking paper. Take a couple of spoonfulls of stuffing and pop it on top of the halfs baguettes. Sprinkle with cheese and put it into the oven. Bake for only 5 minutes to keep the meat juicy.
Eat when still warm, bon Appétit!
- Eat when still warm, bon Appétit!
English