Bondiola Braseada con Puré de Batata

Name: Bondiola Braseada con Puré de Batata
Yield: 4 portions
Cuisine: Argentine
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

Main Courses

Servings:

2 4 6 8

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

Ingredients

1350 g Pork Shoulder Joint
300 g Onions
180 g Carrots
12 g Garlic (kg)
1.2 L Beef Stock
225 ml Red Wine
36 ml Olive Oil, Extra Virgin
2.4 g Oregano
3 g Paprika Spanish
1500 g Sweet Potato
75 g Butter unsalted
150 ml Whole Milk
7.5 g Sainsbury's Cooking Salt
2.4 g Black Pepper

Instructions

Season and brown the pork shoulder on all sides.
Cook onions, carrots and garlic until softened.
Add wine and stock.
Return the pork to the pot.
Braise slowly for 3–4 hours until fork tender.
Shred or slice the pork.
Cook the sweet potatoes until soft.
Mash with butter, milk, salt and pepper.
Serve the pork over the sweet potato purée with some braising juices.

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