Bondiola Braseada con Puré de Batata

Bondiola Braseada con Puré de Batata

Main Courses
Servings:
2 4 6 8

Slow-cooked pork shoulder served over smooth sweet potato purée — rich, tender and deeply comforting.

Ingredients
  • 900 g Pork Shoulder Joint
  • 200 g Onions
  • 120 g Carrots
  • 8 g Garlic (kg)
  • 0.8 L Beef Stock
  • 150 ml Red Wine
  • 24 ml Olive Oil, Extra Virgin
  • 1.6 g Oregano
  • 2 g Paprika Spanish
  • 1000 g Sweet Potato
  • 50 g Butter unsalted
  • 100 ml Whole Milk
  • 5 g Sainsbury's Cooking Salt
  • 1.6 g Black Pepper
Instructions
  1. Season and brown the pork shoulder on all sides.
  2. Cook onions, carrots and garlic until softened.
  3. Add wine and stock.
  4. Return the pork to the pot.
  5. Braise slowly for 3–4 hours until fork tender.
  6. Shred or slice the pork.
  7. Cook the sweet potatoes until soft.
  8. Mash with butter, milk, salt and pepper.
  9. Serve the pork over the sweet potato purée with some braising juices.
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