Braised pork with chili
Instructions
The pork shoulder must be deboned.
Heat the oven to 170 degrees.
Peel and crush the garlic, mix it with the flour, chili and a big pinch of salt.
Remove the fat part of the meat and cut it into cubes of 3 cm.
Sprinkle With Flour.
Heat oil and 25 g butter in a casserole dish that is baked.
Get enough meat cubes to cover the bottom with a single layer.
Saute it evenly to moderate fire, drain them and proceed in the same manner with the remaining meat.
Blanch the tomatoes, Peel, seed and mince give them.
Peel the celery sticks, wash and chop.
Put all the meat in the Pan, add the tomatoes.
Add salt and pepper, cover the casserole, infornatela.
Simmer for an hour and thirty minutes.
In a small frying pan, melt the remaining butter and doratevi pine nuts by shaking the pan.
Remove the Casserole from the oven, add the cream and celery.
Mix fresh focus for a minute or two, add the pine nuts and serve immediately.
Suggested wine: Barolo.
