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Pork shoulder blade with cider and ginger, caramelized onions, and zucchini and corn rolls

Just like the wine, this is a fresh and rich dish, where the pork, the cider, the vegetables and the caramelized onions as a whole provide sweet and caramel notes. Such notes are balanced and highlighted by the ginger with its citrus hints and its unique spiciness. The freshness of the stuffed zucchini and the parsley leaves complete the achieved balance. It is a delicate, tender and flavorful dish that combines with a wine of similar characteristics and that together end up exalted.



For the braised pork:

  • Pork shoulder blade – 1.5 kg.
  • Sugar – 50 g.
  • Coarse salt – 50 g.
  • Onion – 1 unit
  • Carrot – 1 unit
  • Celery – 1 stock
  • Garlic – 3 cloves
  • Ginger – 2 small slices
  • Parsley – 1 small handful
  • Cider – 500 cc.
  • Grain black pepper – 2 tablespoons

For the caramelized onions:

  • Onions – 500 g.
  • Butter – 3 tablespoons
  • Extra virgin olive oil
  • Salt and pepper

For the zucchini and corn rolls:

  • Corn – 4 units
  • Milk – 200 cc.
  • Onion – 1 unit
  • Butter – 30 g.
  • Flour – 25 g.
  • Sugar – 1 teaspoon
  • Ground chili – 1 teaspoon
  • Basil – 4 small leaves
  • Zucchini – 2 units


For the braised pork:

Rub the pork with the coarse salt and the sugar, and let stand in the refrigerator for 2 hours. Rinse and dry with a clean kitchen towel. Brown the pork on a baking tray in a hot oven for about 20 minutes.

Meanwhile, peel and chop the vegetables (mirepoix); then brown them with olive oil in a large frying pan. Remove the pork from the oven and discard the excess of fat. Add the vegetables to the baking tray with the pork, together with the crushed garlic, the diced ginger and the parsley, and then cover everything with the hot cider. Cover with aluminum foil.

Place it in a low-heat oven (150°C) for 2 hours, until it gets very tender. Remove the meat and reduce the liquid of the preparation to use it as a sauce.

For the caramelized onions:

Cut the onions thinly and cook them in olive oil with the butter, stirring every now and then until they get an even dark golden color.

For the zucchini and corn rolls:

Grate the corn with the help of a cheese grater. Cut the onion in brunoise and sauté in a pan with the butter. First, add the grated corn and cook for a few minutes; then add the flour and keep cooking for a little longer. Add the milk and continue stirring constantly. Season with salt, pepper, chili and basil. Let it cool.

Wash the zucchinis and cut them into thin slices with a mandoline. Cook them for a few seconds in boiling water with salt. Remove them from the water and dry.

Assemble the zucchini and corn rolls with the help of a small round cutter.

Serve the pork with a little caramelized onion on top and accompany with the corn and zucchini rolls. Pour the cider reduction. Give the final touch with fresh parsley leaves.

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