INGREDIENTS
- – Pork shoulder 1 kilo.
- – Olive oil.
- – Sal.
- – Pepper.
- – Leek 3.
- – Garlic 4 cloves.
- – Ginger 2 wheels.
- – Fennel 1.
- – Carrot 1.
- – White cabbage ¼.
- – Black sugar 2 tbsp.
- – Soy sauce 2 tbsp.
- – Mustard 2 tbsp.
- – Orange 1.
- – Scorching vegetable c/n.
- – Honey beer 200 cc.
- – Verdeo c/n.
- To accompany:
- – White rice.
1.For the pork stew, reduce the pork stomach into cubes with a knife and marinate in a bowl with the grated garlic and ginger, soy sauce, orange juice and mustard. Cowl the bowl with movie and put aside within the fridge for 1 hour.
2.Sear the pork cubes in a pan with olive till golden brown. Add the chopped and/or filleted greens and sauté till translucent.
3.Season and deglaze with beer. Add the sugar, the orange juice, cowl with broth when the alcohol evaporates and cut back for about 20 minutes, and luxuriate in!.
