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This could be the first time, when we’ve had such big piece of meat for lunch. We don’t likely eat pork to often, but this big piece of pork shoulder was exquisite. The pork meat has fat (too much) so you really need to pay a lot of attention to what you’ll put aside. For sure not fries! Pork meat can marry well green vegetables. In this early start of spring, the fresh spinach is all you need. Put aside some sweetcorn cob baked with salted butter and you’ll enjoy the week-end at full power.

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Ingredients for baked sweetcorn :
– 4 fresh sweetcorn cobs
– 1 tablespoon of salted french butter
– additional salt for serving

Directions :
Preheat the oven to 200°C. Wash your sweetcorn cobs and dry them with a towel paper. Line a parchment paper in a large pan. Brush with the butter each corn cobs and line them inside the pan. Bake for 20-30 minutes, until corn cobs are tender.

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Ingredients for packaged pork shoulder :
– 500 pork shoulder
– 20×20 cm mesh twine
– 100ml of red wine
– 1 tablespoon of olive oil
– 1 teaspoon of fresh rosemary
– 2 tablespoons of water
– salt and pepper

Directions :
Preheat the oven to 220°C. Line a parchment paper onto a large pan. Wash the pork shoulder and easily dry it with a paper towel. Fold the meat with the mesh twine and seal well at the edges.

In a small bowl, mix the wine, with the seasoning, oil and rosemary. Pour it over the meat and set the meat directly into the pan. Bake it for 180 minutes or more, depending on your taste. Turn it regularly, to allow cooking on all sides. Sprinkle with water from time to time to prevent burning and to make the meat tender. Serve it with fresh spinach.

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Ingredients for fresh spinach :
– 200 g fresh spinach
– 2 garlic cloves
– 1 teaspoon of fresh chive
– 1 tablespoon of olive oil
– salt and pepper

Directions :
Preheat the oil in a saucepan. Wash the spinach. Meantime choppe finely the garlic cloves and sauté it for 1 minute, together with the chive. Add in, the spinach, seasoning, and cook it on medium heat for 10 minutes, until the spinach is tender, but crispy. Serve it aside with the pork shoulder and sweetcorn cobs.

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