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PORK SHOULDER WITH CARAMELED ONIONS AND LEMONS

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PORK SHOULDER WITH CARAMELED ONIONS AND LEMONS

INGREDIENTS FOR 4 PEOPLE

1,500 kg pork shoulder with the rind attached

2 red onions

2 white onions

2 untreated lemons

2 tablespoons chopped sage plus leaves to decorate the dish

1 tablespoon of honey

1 glass of dry white wine

 sea salt

pepper

 2 tablespoons of extra virgin olive oil

METHOD

Incise the rind in the length creating strips about 1 cm wide and taking care not to remove them from the meat

Massage the meat with salt.

Place the meat on a wire rack and place it on a pan with the oil (which can go on the stove.)

Put in the oven setting the grill and let the rind become crispy.

Once the rind has become crisp insert the ventilated function and set the temperature to 150°(302° F)

Cook for about an hour and a half, then take the meat and put the pan on the stove.

Brown the onions and lemons cut into quarters lengthwise and the chopped sage.

After about 10 minutes add the honey and let it caramelize.

Move the vegetables to one side of the pan and add the meat. Bake for another hour, making sure to wet the vegetables with the cooking base. Do not wet the meat.

Once cooked, take the meat, (remove the rind and cut into small strips), wrap it in aluminum for 30 minutes.

Before serving, put the pan back on the heat, add the white wine and let it evaporate. Filter the cooking base, pepper and sprinkle the slices of meat.

Serve with vegetables and strips of rind.

 

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