Braised pork shoulder with mashed horseradish and bacon beans

Name: Braised pork shoulder with mashed horseradish and bacon beans
Cook time: 3 h 30 min
Total time: 13 h 50 min
Yield: 6
Ingredients: 2 kg detached shoulder of pork (without rind); 1 Organic Orange; 1 Lime; 4 Garlic cloves; 1 TABLESPOON Sugar; 1 TABLESPOON dried oregano; 7-10 Tbsp Pepper; 3 TABLESPOONS Olive oil; 2 Onions; 2 Carrots; 2 TABLESPOONS clarified butter; 7-10 Tbsp Salt; 1.5 kg Potatoes; 1.2 kg green beans; 100 g Bacon cubes; 3 TABLESPOONS Breadcrumbs; 1/4 litre Milk; 3 TABLESPOONS Horseradish (glass); 2-3 TEASPOONS Cornstarch; 7-10 Tbsp Kitchen yarn; 1 large freezer bag

AUTHOR
Lenora Decker

DIFFICULTY
very easy

RATING

While the shoulder braises in the oven, the sauce base is created at the same time: roast stock, citrus marinade and vegetables add flavour

COOK TIME
210 mins

TOTAL TIME
830 mins

Ingredients

Servings: 6

2 kg detached shoulder of pork (without rind)
1 Organic Orange
1 Lime
4 Garlic cloves
1 TABLESPOON Sugar
1 TABLESPOON dried oregano
7-10 Tbsp Pepper
3 TABLESPOONS Olive oil
2 Onions
2 Carrots
2 TABLESPOONS clarified butter
7-10 Tbsp Salt
1.5 kg Potatoes
1.2 kg green beans
100 g Bacon cubes
3 TABLESPOONS Breadcrumbs
1/4 litre Milk
3 TABLESPOONS Horseradish (glass)
2-3 TEASPOONS Cornstarch
7-10 Tbsp Kitchen yarn
1 large freezer bag

Directions

1
Wash meat the day before, dab dry, tie into shape with kitchen string. Place in the freezer bag. Wash orange hot, rub dry, grate peel. Squeeze orange and lime. Peel and chop garlic. Mix citrus juice, orange peel, garlic, sugar, oregano, pepper and oil, pour into the meat. Close the bag tightly. Knead meat and marinade in the bag (see fig. 2). Chill overnight, allow to soak, turning once.
2
The next day remove meat from the marinade and pat dry. Peel onions and carrots. Wash the carrots. Cut both roughly. Heat clarified butter in a roaster. Brown the meat all around. Season with salt. Add onions and carrots and fry briefly. Pour on marinade and 600 ml hot water. Bring to the boil, cover and braise in the preheated oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer) for approx. 1 hour. Turn down the oven (electric cooker: 175 °C/recirculating air: 150 °C/gas: see manufacturer) and continue to braise for 1 1⁄2 hours, turning the meat twice.
3
For the side dishes, peel and wash the potatoes and cut them into pieces. Cover and cook in salted water for about 20 minutes. Clean the beans, wash them, cut them into pieces and stew them in little boiling salted water for about 15 minutes.
4
Drain the beans and let them drip off. Fry diced bacon in a large pan until crispy. Add breadcrumbs and fry briefly. Add the beans and toss in.
5
Drain the potatoes. Add milk and butter. Mash everything finely. Season to taste with salt and horseradish.
6
Lift the roast from the stock. Pour the braising stock through a sieve into a pot and bring to the boil. Stir starch and 5 tbsp. cold water until smooth, add to the stew stock and simmer again for another 2 minutes. Season sauce with salt and pepper. Arrange everything.
7
Impact: For optimal atomic distribution, knead meat and marinade well.