Pork shoulder with mustard and colored pepper
Pork shoulder prepared with a delicate sauce scented with rosemary, mustard and colored pepper. It goes great with creamy mashed potatoes, but you can also serve it with rice or pasta.
Ingredients · Servings 5
- 600 g pork shoulder (4-5 slices)
- 1 large onion
- 3 cloves of garlic
- 100 g smoked bacon
- 1 teaspoon ground paprika
- full-fat mustard (or Dijon)
- plain flour
- whole colored pepper
- colored ground pepper
- 1 sprig of rosemary (optional)
- salt
- a piece of lard
Method · 45 min
- Finely chop the onion and garlic, and dice the bacon.
- Salt the slices of meat, sprinkle with ground pepper and spread mustard on one side.
- Fry the bacon in a piece of lard and add the onion. After a while, stir in the garlic.
- Coat the meat in flour and pat dry. Add to the bacon and garlic and fry quickly on both sides. Stir in the paprika and pour in hot water.
- Add about 6-8 colored peppercorns, rosemary and simmer gently under the lid. Turn occasionally and add water as needed.
- If you want, you can finally add pepper and rosemary and strain or blend the juice, or leave the spices in the sauce.
- Serve with mashed potatoes, rice or pasta.
