Pork shoulder cut into larger cubes, seasoned, drizzled with oil and left to rest until the next day, the next day fried in onion, oil and lard, then covered with water or broth and simmered until tender, served with boiled Carrots set with peas and potatoes.
Ingredients:
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Procedure:
1. Cut the meat into 3 x 3 cm cubes, pepper, add the grated garlic, oil and mix everything properly, leave in a closed container in the fridge overnight
2. Heat the lard in a pot, add the diced onion and let it fry until brown
3. Add the meat, add salt and roast for 10 minutes, then cover with water or broth and simmer until tender
4. Remove the finished meat and strain the broth through a sieve
5. Serve the meat portions together with steamed carrots with peas and boiled potatoes.
Preparation of carrots with peas:
1. Cut the carrots into fries and boil in salted water, cook for about 15 minutes
2. Heat the lard and butter, add the finely chopped onion and let it brown
3. Add the flour and mix a light roux, which is diluted with water from the carrots (drain the cooked carrots and keep the water)
4. Simmer the carrots with the roux over a low heat, add sugar, lemon juice, white ground pepper and salt if necessary
5. At the very end, add the frozen peas and heat briefly.
Potato preparation:
1. Wash, peel and cut the potatoes into larger cubes, rinse them thoroughly again, then drain thoroughly
2. Put the drained potatoes in a pot and pour cold water over them
3. Salt the water, season with cumin and boil for about 15 minutes until soft
4.
Note:
Recipe from Cooking with Tom, photo and text by Naďa Indruchová
stewed carrots with peas
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