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Mexican Pork Shoulder Meat Red Winebraze Palmantier Style

Material (4 servings):

  • Mexican pork · shoulder loin meat ... 500 g
  • Red wine ... 1/2
  • Onion 120g
  • Carrots ... 60 g
  • Celery ... 20g
  • Shallot ... 20 g
  • Garlic ... 10 g
  • Bouquet garni ... appropriate amount
  • Von de Beauver ... 250 g
  • Tomato (without seed) ... 120 g
  • Potato ... Appropriate amount
  • Parmesan cheese ... appropriate amount

How to make

  1. Cut the flavored vegetables to 2 cm square and fry it. Cut garlic to 1/2 and roast.
  2. Shoulder loin meat cut into 3 to 4 cm square, salt and pepper.
  3. Put the shoulder loin meat baked in color and add (1) and red wine, von de doba, tomato, bouquet garni and simmer for 2 hours.
  4. Loosen shoulder loin meat and tangle with boiled sauce.
  5. Put the potatoes in a puree.
  6. Shake Parmesan cheese by overlapping (4) and (5) on a round mold (cellulosic) and give a baking color.