Larded Pork Shoulder
Pork shoulder studded with carrots, celery, garlic, peppercorns, allspice and bacon, marinated in rakia and roasted with red wine. You may add pre-sauteed vegetables of your choice to the roasting pan.
⏱️ Prep: 20 min🍳 Cook: 90 min
Ingredients
| 1 1/4 kg | pork (pork shoulder) |
| 1 piece | carrot |
| 1 head | garlic |
| 1/2 head | celery |
| — | black peppercorns |
| — | allspice berries |
| 200 g | bacon |
| 50 ml | rakia |
| 100 ml | wine |
| — | fat (for frying) |
Instructions
- Clean the pork of fatty parts and membranes if needed, salt it, rub with a little black pepper and make cuts on its surface deep enough for larding.
- Cut the carrots, celery and garlic cloves into elongated pieces and lard the pork with them, as well as with the peppercorns, allspice and slices of bacon.
- Pour over 50 ml rakia. Cover and place in the refrigerator for 1 hour.
- Heat fat in a wide-bottomed pan and fry the pork evenly.
- Then transfer it to a greased roasting pan, add 100 ml hot water and 100 ml red wine and roast in a moderate oven until done, turning it over.
- Optionally you may add pre-sauteed vegetables of your choice to the pan.