This post is also available in:
Magyar (Hungarian)
Ingredients:
- 3kg pork shoulder
- Salt and Pepper
- 100ml white wine and water
- Olive oil
Preparation:
Score in the skinned side of the meat and tie string around the roast.
Put it in a deep large pan.
Pour in olive oil and add salt and pepper on both sides of the meat.
Pour the wine and the water in the pan.
Cover it with double aluminium foil and cook for 5-6 hours on 150 degrees Celcius.
When the meat is ready pour the drippings in a bowl.
Put the meat back in the oven until the skin is red and crispy.
Put it on a cutting board and cover it for 30 minutes.
Ingredients for the gravy:
- Drippings
- 2 tsp arrowroot powder
Preparation:
Pour the drippings in a pan.
In a small bowl put the arrowroot powder with a little bit of water and mix it.
Pour in the drippings and cook slowly.
Ingredients for the purple cabbage:
- 1 purple cabbage
- 200g Brussel sprouts
- Salt and Pepper
- 1/2 tsp cumin
- Sweetener
- 3-4 tbsp rice vinegar
- Olive oil
Preparation:
Put the cabbage and the Brussel sprouts in a food processor and grate/chop.
In a pan start to heat up the oil and add the cabbage.
Add salt, pepper and cumin.
Cook slowly then add sweetener and keep stirring.
Pour water on the cabbage if needed.
When the cabbage is soft stop cooking and add the rice vinegar.
Stir well and taste if you need to add more salt or sweetener.
When serving, pour the gravy on the meat and add the cabbage as the side dish.
This post is also available in:
Magyar (Hungarian)
