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RECIPES
| Calories | 154,4 Kcal |
| Fat | 5,7 g |
| of which saturated fat | 2,0 g |
| Carbohydrates | 14,2 g |
| of which sugar | 1,5 g |
| Proteins | 10,25 g |
| Salt | 0,1 g |
| Calories | 154,4 Kcal |
| Fat | 5,7 g |
| of which saturated fat | 2,0 g |
| Carbohydrates | 14,2 g |
| of which sugar | 1,5 g |
| Proteins | 10,25 g |
| Salt | 0,1 g |
Bring water, with a pinch of salt, to a boil. Add the potatoes and boil with lid for 15min. Cut the cherry tomatoes in half. Squeeze the lemon and mix the juice with honey, mustard, brown sugar, a drizzle of olive oil, salt and pepper. Heat the frying pan without oil to the maximum. Add the meat and lower the heat. This is pork, it has to be well done. When the potatoes are done, pass them through cold water and cut them in half. Add them to the salad bowl. Filet the secret as horizontally as possible. Season with salt petals. Bring water, with a pinch of salt, to a boil. Add the potatoes and boil with lid for 15min. Cut the cherry tomatoes in half. Squeeze the lemon and mix the juice with honey, mustard, brown sugar, a drizzle of olive oil, salt and pepper. Heat the frying pan without oil to the maximum. Add the meat and lower the heat. This is pork, it has to be well done. When the potatoes are done, pass them through cold water and cut them in half. Add them to the salad bowl. Filet the secret as horizontally as possible. Season with salt petals.Cooking step by step
The potatoes:
The potato is ready when you can easily stick a knife or fork through it. 
The vegetables:
Cut the onion in julienne.
Separate the thyme leaves from the thickest branches.
Mix tomatoes, onion, thyme and capers in a salad bowl. 
The salad dressing:
Set aside. 
The iberian secret:
Wait until the cooking line reaches a little above half height and turn it over. Doneness: when the touch in the thick part of the meat is similar to that of the lower part of your thenar eminence. 
The salad:
Mix everything with the dressing. 
The finish:
Serve with the salad. Cooking
step by stepThe potatoes:
The potato is ready when you can easily stick a knife or fork through it. 
The vegetables:
Cut the onion in julienne.
Separate the thyme leaves from the thickest branches.
Mix tomatoes, onion, thyme and capers in a salad bowl. The salad dressing.
Set aside. The iberian secret:
Wait until the cooking line reaches a little above half height and turn it over. Doneness: when the touch in the thick part of the meat is similar to that of the lower part of your thenar eminence. The salad:
Mix everything with the dressing. The finish:
Serve with the salad.
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