Gebratene Schweineschulter nach kreolischer Art mit Orange und Honig

Schritte 1 /9

*Salt the pork shoulder on each side, then leave it to sit in the fridge for 15 minutes.

• 600g *Pork shoulder
• *Salt, pepper

Schritte 2 /9

*Prepare the marinade in a bowl: mix together the honey with the lemon and orange juice, followed by the mustard. Peel the onions and cut them into slices of about 2 mm thick. Peel and mince the garlic cloves. Peel and cut the ginger into 3 pieces. Add the garnish and the bird's eye chilli peppers to the bowl and mix.

• 200g *Liquid honey
• 4 *Limes
• 4 *Oranges
• 60g *Mustard
• 2 *Onions
• 6Zehe *Garlic
• 30g *Ginger
• 3 *Dried bird's eye chilli peppers

Schritte 3 /9

*Place the pork shoulder in the marinade, then put it in the fridge for 1 hour.

• 600g *Pork shoulder

Schritte 4 /9

*Place the marinated and strained meat in the Easy Fry with the standard tray and start the STEAM programme at 100°C for 25 minutes.

• 600g *Pork shoulder

• Regular Grid

Schritte 5 /9

*Take the meat out and let it rest for 30 minutes.

• 600g *Pork shoulder

Schritte 6 /9

*Meanwhile, reduce the marinade with the garnish in a saucepan over a medium heat for 25 minutes. Then filter everything into a smaller pan using a fine sieve. Set the garnish to one side. Reduce the marinade for 10 minutes until you have a syrupy sauce. Set aside.

Schritte 7 /9

*Remove the chilli peppers and the ginger from the garnish. Add the olive oil and butter to a medium saucepan. Sauté the garnish until lightly brown to obtain onion confit. Once cooked, add a dash of grated nutmeg. Set aside.

• 2 *Onions
• 30g *Ginger
• 3 *Dried bird's eye chilli peppers
• 2EL *Olive oil
• 20g *Butter
• Stückchen *Nutmeg

Schritte 8 /9

*Place the meat on the Easy Fry standard tray, then cover with some of the reduced sauce. Start the AIR FRY programme at 180°C for 15 minutes. After 5 minutes, check that the meat has lightly caramelised. Cover with the reduced sauce every 5 minutes.

• 600g *Pork shoulder

• Regular Grid

Schritte 9 /9

*Remove the meat and cut it into even 1 cm thick slices. Place on a serving plate and cover with the onion confit. Season with a little pepper. Serve with the remaining sauce and enjoy.

• 600g *Pork shoulder
• *Salt, pepper