INGREDIENTS
- – Boneless pork shoulder 1/2 unit
- – Chopped perejil c/n
- – Ajo chopped c/n
- – Salt and pepper
- – Oil
- – Mustard and honey 1/2 cup
- – Ketchup 1 cup
- – Vinegar ½ cup
- – Cornstarch 3 tbsp
- – ¼ cup beer
- – Jalapeño
- – Inexperienced apple 6 items
- – Star anise 2 items
- – Cardamomo 2 faults
Take pleasure in this nice dish, accompanied by a singular apple puree with anise and cardamom.
PROCEDURE:
1. Lower the carré lengthwise, leaving it as if it had been a matambre, fill it with a paste of garlic and chopped parsley, shut it and tie it. Cook dinner in a medium oven for roughly 40 min.
2. For the sauce: Place the ketchup, vinegar and beer in a saucepan, prepare dinner till the alcohol evaporates. Add the cornstarch dissolved in a bit of water to bind and at last add the sliced jalapeño.
3. Place all of the sauce on prime of the carré and serve with applesauce
4. For the applesauce: Peel the apples and reduce them into quarters, prepare dinner them in a pan with the anise and cardamom, regularly including the water till they soften.
5. Step and serve.
