Pork shoulder on mushrooms, pea rice

Last Updated on December 8, 2024

Sliced pork shoulder is then braised in water and served with a sauce made from the fat with an insert of mushrooms and sausage rounds, along with rice seasoned with peas.

Ingredients:

For the meat and sauce: 500 g pork shoulder 200 g mushrooms (I had frozen) 1 tbspsmooth flour 1 tsp mustard 1 piece knife of good sausage 1 pc garlic clove 1 pc onion lard water pepper salt For pea rice: 280 g rice 40 g of sterilized peas 40 g onion 20 g vegetable oil several balls of allspice several pieces of cloves bay leaf water salt

Procedure:

1. 1. Heat the lard in a pot, fry the slices on both sides and then remove
3. Fry the diced onion in the fat until golden brown, add the chopped sausage, grated garlic, mustard and fry
4. Put the meat back, add mushrooms, pour water to 2/
3 meat and simmer for about 1 hour, during the simmering turn the meat and add water as needed
5.

Preparation of pea rice:
1. Fry the peeled, finely chopped onion, then add the rinsed and thoroughly drained rice, sauté it for a while
2. Pour warm water over the rice, it must be completely submerged (about 1-2 cm above the surface), add salt and spices and let it simmer under the lid until the water evaporates, do not stir the rice during stewing!
3.

Note:

The recipe for “Pork shoulder on mushrooms” is from Cooking with Tom, the author of the photo and text. pea rice