Roast Pork in White Wine (my version of Pork Au Vin)

Drunken Weapon : White Wine (any)

Ingredients

1/2 Kg Pork Shoulder Lump (whole)

1 tsp Oil

1 tsp Garlic

8 Green Chilies

1 Onion (Broad slices cut in halves)

1 Cup White Wine

2 Cups Pork Stock

Pepper corn

Salt

Method

Cook Pork shoulder with pepper and salt. Remove after 3-4 whistles if you are cooking in a pressure cooker. The pork shoulder is a meaty lump, so is easier to cook, than pork with bone.

Once it's cooked and cooled, slice the shoulder into 1inch width. You can further cut them in half, to serve in plenty as a starter.

In a broad deep pan, add oil, Onion and then garlic. Keep on low flame throughout. Don't brown the onion too much, they need to look pale and soft. Add the green chilies sliced in the middle. The sliced pork spread out in the pan, along with pepper.

Keep tossing the pork, or use tongs to flip each of them. When you see the pork and onions browning, add the white wine. Cover the pork for the dish to brew.

Remove Pork, add the pork stock, with a little more wine and salt/ pepper. Let it reduce to a jus. You may serve as a dip or pour over the roast pork.