Pork under the cap of Korean carrot

600 g pulp pork

150 g mayonnaise
some mayonnaise to choose? we'll show

50 g Korean carrot

50 g cheese

10 olives pitted

2 onions

2 garlic cloves

1 dill and cilantro

1 l milk

3 tbsp. vegetable oil

black pepper

salt

This hot Christmas meal will appreciate the wonderful taste of the guests and decorate the Christmas table.

Slice the pork slices 1 cm thick, beat, pour milk, add missing through the press garlic, pepper and salt and leave for 2 hours, then Pat dry and fry in part oil.

Put the slices of pork on a baking sheet, greased.

Chop onion saut, cheese RUB on a grater, green chop, olives cut in half, spread on slices of pork with carrots.

Apply to "cap" mayonnaise grid and bake all at a temperature of 190 degrees for 40 minutes

Before serving on the Christmas table, put the pork under the cap of Korean carrot on a dish and decorate with greens.