2 kg pork shoulder, boned and rolled
100 g of salt
50 g of sugar
200 ml Honey Vinoceti Vinegar
dry mint and oregano
at least 1 kg potatoes
300 ml broth
a total of 90 minutes
Make the marinade by mixing salt, sugar, Honey Vinoceti Vinegar, broth, oregano and dry mint. Place the meat. Let it sit for at least 24 hours.
Put the potatoes, garlic and onion in a large shallow roasting pan.
Place the meat on top and wrap in foil. Bake in a preheated oven at 200 C degrees.
1 hour on, remove the foil and roast the meat to perfection.
Broth in the marinade can be replaced with a glass of red wine.
“Pork with potatoes is a classical dish. Just as is this recipe. The secret to perfection is, of course, the marinade – an exquisite blend of mint, Honey Vinoceti Vinegar and broth (personally I prefer wine indeed). Let the meat soak in all flavours for at least 24 hours).”