John Myers
Sweet Pig: Pig – Plum – Colored Potatoes
The perfect sweet pig: pig – plum – colored potatoes recipe with a picture and simple step-by-step instructions.
- 1,5 kg Pig shoulder
- 1 packet Prunes
- 1 packet Soft plums
- 275 ml Beer
- 2 Pc. Fresh peppers
- 6 Pc. Onions
- 1 Pc. Clove of garlic
- 1 pinch Salt
- 1 pinch Pepper
- 2 kg Potatoes
- Rosemary
- Thyme
- 1 Pc. Clove of garlic
- Chili
- Salt
- Pepper
- Oil
- Fry the meat in oil, add the vegetables and sear them, including the prunes, garlic, a little salt and pepper. Then pour 1 bottle of beer on top. Preheat the oven to 150 degrees, let the meat stew for several hours (2-3 hours) with the lid closed. Then remove the lid, turn the oven up to 180 degrees and cook until you can easily cut it. Then add the soft plums so that you can still see the plums because the prunes are overcooked. Refine the sauce with sour cream at the end.
- Cut the potatoes into wedges or cut in half and quarter, mix with the spices and oil, spread on a baking sheet lined with baking paper and cook in the oven for about 40 minutes at 180 degrees.
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