Ingredients per a dues persones
- 1 whole (not sliced) Iberian pork shoulder
- 2 mid-sized potatoes
- Olive oil
- Salt and pepper
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.
First off, season the piece with salt and pepper and fry lightly (both sides) in a pan so the pores are closed and the piece will retain its juices when entering the oven.
When it reaches a nice toasted color, place in an appropriate plate and roast in oven, alone without any other ingredients, at 400°F for 35-45 minutes. After the first 20 minutes, switch over so the other side is appropriately cooked. Once roasted, remove from oven but keep in plate and covered so that the juices are concentrated within the meat.
In the meantime, use ½ liter of home-made broth: chicken, pork, vegetables – whatever is around.
If it must be prepared, then boil a liter of water with a small piece of cured ham and a chicken carcass; upon reaching boiling point, add a piece of carrot and a piece of leek.
Cook over a slow fire for 45 minutes, remove from fire and filter, and your homemade broth is ready for a soup, a consommé or, in this case, a wine reduction sauce.
Place half a liter of the broth in a smaller pot and keep in a fairly high fire until it is reduced to about 2 cm. Add then ½ liter of red wine and boil again in high fire until, once again, the mixture reaches 2 cm (patience needed here!). Incorporate 3-4 spoonfuls of sugar and keep boiling and stirring as the sauce thickens.
Beware of spilling, as boiling sugar gets extremely hot! You need a fairly high fire, but use caution and keep stirring until the mixture reaches the texture of a syrup – not overly thick but quite consistent. Once the water is evaporated, the resulting reduction will keep and the nutrients from the broth, the wine substance and the consistency of sugar.
Baked potatoes, “cocifritas” style
These potatoes, which are boiled then fried, are a true delicacy. You must cut them in small regular pieces (2 to 4 cm) then boil for 12-15 minutes.
Once boiled, place them in a pan with hot oil and fry until the outside looks nicely toasted.
In this case we will be introducing a slight difference and boil them in the broth instead of using water. Thus the result is much tastier!
Slice the pork shoulder (slightly skewed) and put 2/3 slices on an appropriate dish, garnish with potatoes and cover them with a touch of the wine reduction, which you will also use to decorate the dish itself.