Using up the Romesco Sauce and teamed with pork is a definite winner. Lovely combination with Pink Kimchi and Almonds Crushed with fresh herbs from herb Pots with a drizzle of Mothers Earth Apple Cider Vinegar.
Ingredients serves 1
1 Slice Roast Pork Foodworks (*Use organic pork for paleo)
1Tb Mothers Earth Apple Cider Vinegar
2Tb Romesco Sauce Homemade
1 Handful Almonds Crushed (with skins on) (*you could use activated almonds for paleo)
1tsp Fresh Mint
1tsp Fresh flat Leaf Parsley
1Tb Wild Brew Fermenting Co. Pink Kimchi
Reheat Pork in non stick skillet until warm on both sides then cut into 3 triangles
Spread Romesco sauce on plate and reheat in microwave for 1 minute
Crush Almonds in mortar and pestle until fine crumbs appear and sprinkle around edge of sauce
Place pork triangles in centre of plate and sprinkle apple cider vinegar on top of the pork.
Top with mint on each piece
Place kimchi in middle of plate and add parsley on top.
TIP : I got Roast Pork already cooked and sliced in Foodworks (3 slices in vacuumed pack bag which saved a lot of work).