Buy all ingredients right below the recipe
INGREDIENTS
- 1 kg pork shoulder
- 150 g peeled onion
- 400 g peeled carrots
- 120 g butter
- 20 g all-purpose flour
- 800 ml chicken broth
- salt
- pepper
- pinch of ground nutmeg
- 20 g granulated sugar
- lemon juice to taste
WINE PAIRING
- Pork is best enjoyed with a fuller-bodied white wine.
SIDE DISH
- potatoes
- rice
INSTRUCTIONS
- 1Cut the meat into 3 cm cubes. Finely chop the onion. Cut the carrots into 0.5 cm thick slices.
- 2In a saucepan over medium heat, melt 90 g of butter, add the onion and sauté until golden, stirring frequently. Add the meat and sauté until all the juices released by the meat have evaporated. Then sauté for another 3 minutes.
- 3Add the flour and stir for 1 minute. Add 500 ml of broth, stir, and add 1 level teaspoon of salt, 2 pinches of freshly ground pepper, and nutmeg. Bring to a boil, cover with a lid, reduce heat to one-third, and simmer for 35 minutes.
- 4Add the carrots and the remaining broth and simmer for another 20 minutes or until the meat and carrots are tender. Stir in the sugar and lemon juice, season with salt and pepper if needed. Remove from heat and stir in the remaining chilled butter cut into cubes.
Tip
In addition to lemon juice, you can also season the dish with a pinch of grated lemon zest or a teaspoon of vinegar. Instead of pork shoulder, you can also use beef neck, but you must extend the cooking time by at least 45 minutes.
Roman Vaněk
With Rohlik, we've put together a selection of the most popular recipes from my cookbooks and paired them with the right ingredients. Let us know how your dish turned out #rohlikchef