1. peel and chop the garlic clove. Wash lime with hot water and dry. Grate peel, squeeze out juice. Slit chili peppers lengthwise, rinse out seeds and finely dice peppers. Mix soy sauce with 2 tbsp. oil, garlic, lime zest, lime juice and chili. Brush the pork cutlets with it. Marinate in a closed container in the refrigerator for one night.
2. rinse and clean spinach. Blanch briefly in enough boiling hot salted water. Drain and squeeze. Dry cutlets, reserving marinade, and spread spinach evenly over cutlets. Roll up and pin with toothpicks.
Heat remaining oil and brown roulades over medium heat on all sides. Extinguish with sherry. Add marinade. pour clear soup and simmer with lid closed for 50 to 60 minutes. Thicken the sauce with cornstarch. Season with salt, pepper and sugar.
Serve: Paprika vegetables, long grain rice.
Tip: Did you know that one bowl of spinach provides almost all the manganese and fiber you need?
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