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Argentinean braised pork shoulder

Braised pork shoulder with caramelized sweet potatoes and pumpkin
Serves 4
pairs with: Trivento Reserve Syrah
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Pork shoulder
  1. 2 pounds pork shoulder
  2. 1 small onion, cut into medium-sized pieces
  3. 1 small carrot, cut into medium-sized pieces
  4. 1/2 cup white wine
  5. 1/2 cup vegetable stock
  6. 1 teaspoon coarse salt
  7. l teaspoon white pepper
  8. 2 tablespoons olive oil
Caramelized vegetables
  1. 2 sweet potatoes, cubed
  2. 1 small butternut squash, cubed
  3. 4 tablespoons sugar
  4. 2 tablespoons water
Black balsamic sauce
  1. 2 cups balsamic vinegar
  2. 5 tablespoons sugar
Preparations
  1. Begin by searing all sides of the pork in olive oil in a cast iron cooking pot, approx. 5 minutes on all sides. Salt & pepper to taste. Add the onion and carrot, cooking until browned, approx. 2 minutes. Add the wine and vegetable stock, cook for 90 minutes. For the vegetables, add the sugar to a skillet and heat until reaching a golden caramel. Then add the vegetables and water and cook until tender.
  2. The black balsamic sauce is made by boiling the vinegar and sugar in a small sauce pot for 30 minutes, at which point the sauce should have a slightly thicker consistency. Cut the pork into one inch thick slices, and serve above the sweet potatoes and pumpkin. Decorate with balsamic sauce and a leaf of purple basil.
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