Maltese people love to spend their weekends on the beach. Families go there for the whole day and by all means take with themselves weighty bags with supplies and a portable grill. For lunch, usually eaten vegetable salads and fruits, and in the evening, when the heat subsides from the trunk of the grill removed. And then, from all sides you come teasing smells of roasted meat and traditional Maltese sausages.
These are our main products. Maltese people have a lot of respect for pig carbonate on the bone. These are already chopped portion pieces are sold in each store.
Meat grate sauce-marinade "Teriyaki" with honey, sprinkle with chopped garlic on both sides, sprinkle with lemon juice and lightly salt.
In Malta, now the height of the season of prickly pear, or as it is called the British-prickly pear.
This is what this cactus fruit looks like in the cut.
Grind it through a sieve and also add to the meat. Halves of one fruit just enough for 1 piece of meat. Can be fried immediately, but can be left to marinated for a few hours.
In the absence of a grill, I had to fry the meat in a frying pan. Also in the pan with the addition of a drop of olive oil, I dried, cut in half the traditional Maltese bun. Now you can collect our Burger. I greased the bun with a generous layer of artichoke sauce.
Cut the meat from the bone, put on bread, sprinkle with salad mix and cover with the second half of the bun.