Components
- Two swine
- 1 tablespoon of salt
- One teaspoon of sugar
- 2 tablespoons of ground paprika
- Two bay leaves
- 2 tea cups of water
- Four sprigs of sage
- Add ground pepper gradually to suit your taste.
Setup phase
- In a medium bowl, put the meat pieces, sprinkle with salt, sugar, and paprika, and thoroughly rub the seasoning all over the meat. Add the bay leaves and pour in enough water to cover. Cover the bowl with a plate and let it sit at room temperature for 20 minutes — this brine helps keep the meat juicier after grilling.
- Using pliers, take the nozzles out of the water and dry each one with a paper towel.
- Heat a large frying pan over medium heat. Once hot, add water and one tablespoon of olive oil, then arrange the benches side by side. Season with chili pepper to your preference, add the sage sprigs, and cook until golden, about 3 minutes per side. Serve immediately.
Please provide the text you would like me to paraphrase.
The library can be stored in serum for a maximum of 12 hours—just be sure to keep the bowl refrigerated. Before grilling, take the bowl and serum nozzles out of the fridge and let them sit at room temperature for 10 minutes.
