3 tablespoons of olive oil
5 medium-sized potatoes cut into sticks
500 g of pork
3 smoked bell peppers
Salt and black pepper to taste
1 tablespoon of hot pepper sauce
1 cup of canned cabbage
1/2 cup of sliced avocado
1 cooked egg cut into slices
8 green olives
1/2 cup of cooked beetroot cut into thin strips
For frying
3 cups of olive oil
3 tablespoons of olive oil
5 medium-sized potatoes cut into sticks
500 g of pork
3 smoked bell peppers
Salt and black pepper to taste
1 tablespoon of hot pepper sauce
1 cup of canned cabbage
1/2 cup of sliced avocado
1 cooked egg cut into slices
8 green olives
1/2 cup of cooked beetroot cut into thin strips
For frying
3 cups of olive oil
In a large skillet, heat the olive oil over high heat
Fry the potatoes in batches until they are golden brown
Remove with a slotted spoon and let drain on paper towels
Cut the pork into small cubes and the bell peppers into thin slices with 0.5 cm thickness
Heat the olive oil in a medium skillet and fry the meat and bell peppers for 10 minutes or until they are browned
Season with salt, black pepper, and hot pepper sauce
In a baking dish, arrange the meat, bell peppers, fried potatoes, and canned cabbage
Check the seasoning and garnish with avocado, egg slices, green olives, and beetroot
Serve hot.
