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Ingredients
US|METRIC
4 SERVINGS
- radishes (as needed, thin sliced)
- sugar snap peas (as needed, julienne)
- tomatoes (as needed, chopped)
- parsley (as needed, chopped)
- 2 lb. pork collar butt (boneless, thin slice and pounded)
- 4 cloves garlic
- 2 tsp. salt
- 1 tsp. black pepper (ground)
- 1 tsp. allspice (ground)
- 1 tsp. cardamom (ground)
- 1/2 tsp. nutmeg (ground)
- 1 cup yogurt (plain)
- 2 floz lemon juice
- 1 lb. yogurt (plain, strained for 1.5 hours in cooler)
- 1 cucumber (medium, peeled, seeded, fine chopped)
- 1 pinch kosher salt
- 4 cloves garlic (minced)
- 1 Tbsp. extra-virgin olive oil
- 2 tsp. red wine vinegar
- 5 mint leaves (each, chopped)
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Directions
- 1. In mixing bowl combine garlic, seasonings, yogurt and lemon juice, mix well to combine.
- 2. Submerge pork and marinate for 1 hour.
- 1. Squeeze liquid from cucumbers.
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