Ingredients
Method
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Extra-virgin olive oil 50 ml
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Salt 10 g
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Bone-in pork shoulder 3 kg
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Garlic puree 50 g
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Onion, diced 150 g
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Carrots, diced 150 g
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Celery stalks, diced 100 g
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Dry white wine 375 ml
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Heavy cream 250 ml
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Thyme, fresh chopped 20 g
Mash
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Water 750 ml
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Milk 335 ml
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Salt 5 g
Vegetables
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Beans 800 g
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Baby Squash 800 g
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Butter 50 g
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Salt & Pepper
Preparation
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Method
- Evenly cover the pork with salt. Add the pork to the pan and seal all sides. Once sealed remove the pork from the pan and set aside.
- Reduce the heat and using the same pan, sauté the garlic puree, onion, carrots and celery, scraping up any brown bits in the pan along the way.
- Add in the KNORR Gluten Free Pronto Napoli, wine, cream and thyme. Add the lamb back into the pan and cover before placing in the oven for 5 hours at 150 degrees Celsius.
- After three hours remove the pan from the oven and uncover. Remove pork and allow to rest for ten minute.
- Leaving the liquid in the pan, place pan on heat, adding KNORR Jus Powder. Increase heat to reduce the liquid and thicken.
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Mash
- In a pot bring water to the boil. Once boiled remove from heat and add in salt and milk.
- Whisk in the KNORR Potato Flakes GF and whisk until combined. Let sit for two minutes before whisking again.
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Vegetables
- Blanch vegetables and sauté in a pan with a little butter and seasoning.
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To Serve
- After resting the pork, slice the meat and serve with sauce over the top.
