Ingredients (serves 4/5):
- 1 kg of Iberian pork featherbone
- 3 thick leeks
- 1 large, sweet onion (Spanish Figueres-type or similar)
- 1 jar of chestnuts in syrup
- 200 gr. of cashew nuts
- 1 teaspoonful of sugar
- 1 glass of white wine
For the wine reduction: 1/2 liter of quality broth, 1/2 liter of red wine and 3-4 spoonfuls of sugar.
The shoulder is a triangle-shaped piece of Iberian pork with an excellent fat marbleization.