INGREDIENTS:
- 400g of strawberries
- 45g of sugar
- 30 ml of balsamic vinegar of Modena
- 600g of Iberian pork cut into fillets
- 1 jar of strawberry Spherika pearls
PREPARATION:
- Cut the strawberry and pour it into a saucepan.
- Add the sugar and the balsamic vinegar of Modena.
- Cook over medium heat for 20 minutes, crushing the strawberries from time to time. Add water if necessary.
- Meanwhile, roast the Iberian pork on the barbecue or on the grill.
- Arrange a dam fillet on each plate, pour the strawberry sauce on top and finish with some strawberry Spherika pearls.
Enjoy your meal!
SERVINGS: 4
