- 800 gr. Secreto Iberico pork
- 1 / 2 pineapple
- 350 gr. raspberries
- Balsamic vinegar
- Cut the pork into strips secrecy and cut the pineapple into sticks.
- Cook the pork in a frying pan with salt and few drops of oil. Move it about as little as possible so it gets crispy. When it starts to brown, turn it over. Saute the pineapple in the frying pan and season well.
- When the pork is ready, add the raspberries and cook for a further minute. You can serve the dish with the sautéed raspberries or make a sauce from the berries and cooking juices, adding a tablespoon of honey and few drops of balsamic vinegar. Add to the blender with a pinch of salt and pepper and serve.