Ingredients
- 12 frying (pan)
- 4 shoulder pork steaks
- 4 carrots
- 1 parsley salt pepper (chopped)
- 1 size onion (red)
- 240 ml chicken broth
- 80 ml water
- 60 ml wine vinegar (white)
- 26 gr sugar
- 1 package golden hominy
until meat is tender when pierced, 20-25 minutes. Transfer pork and hominy mixture to a platter; top with pink pickled onions and parsley. Add salt and pepper to taste. PINK PICKLED ONIONS Thinly slice onion; rinse well. Mix onion with vinegar, sugar, and water. Cover and chill for 30 minutes to 1 hour; drain. ----
