Ingredients
2 kg pork shoulder
250 g sour cream
50 ml cognac
the juice of 1 lemon
3 tsp honey
3 tsp mustard
vegeta, black pirer
Method
Mix the mustard, honey , lemon juice, cream and 1/2 brandy. Stir until homogeneous. The meat is seasoned with pepper and vegetata, and pour the rest of the cognac. Leave for 20 minutes and pour the prepared cream sauce. Pour a little water and cook until ready, covered with foil. Finally removing fthe oil and meat bake.
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Difficulty
Average
Tested
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