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64-65<br />
■ 1 kg pork shoulder<br />
■ 1 piquillo pepper<br />
■ 1 red onion<br />
■ ½ kg potatoes<br />
■ Diced Serrano ham<br />
■ Mint leaves<br />
■ 1 clove of garlic<br />
■ 1 glass of dry olorososherry<br />
■ Olive oil<br />
For the sauce:<br />
■ Diced Serrano ham<br />
■ 1 clove of garlic<br />
■ 1 tablespoon of starch<br />
■ Piquillo peppers<br />
■ Mint leaves<br />
■ Olive oil<br />
■ Salt<br />
■ Pepper<br />
■ Water<br />
Remove the fat from the meat and lard with a mixture of<br />
Serrano ham, garlic and fresh mint with a bit of oil. Lard<br />
discretely. Salt and pepper, sprinkle with olive oil and set<br />
aside.<br />
Chop the onion very finely and fry it lightly, adding the<br />
piquillo pepper until mushy. Add the finely sliced potatoes,<br />
salt and pepper and cover.<br />
Cook on low heat for ten minutes. Then add the wine and<br />
wait one minute for the alcohol to burn off. Remove. Pour<br />
the mix into an oven pan with the rest of the piquillo<br />
peppers and place the meat on top. Place in a preheated<br />
oven for ¾ of an hour on high heat.<br />
For the sauce<br />
Beat the raw sauce ingredients with a half litre of water,<br />
approximately. Pour over the meat with 15 minutes<br />
cooking time remaining.
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