Kintoa pork axoa with Basque cider
By Vincent Poussard
‐ 600 g ‘Kintoa’ pork shoulder
‐ 3 tbsp olive oil
‐ 2 red peppers
‐ 2 green peppers
‐ 1 onion
‐ 1 clove garlic
‐ 50 g butter
‐ 1.5 l Basque cider
‐ Espelette pepper
‐ Salies-de-Béarn salt
Cut the pork into cubes.
Trim, core and wash the peppers and cut them into strips.
Peel the garlic and onion.
Roughly chop the onion.
Brown the cubes of pork in olive oil in a saucepan, then season with salt and a sprinkling of Espelette pepper to taste.
Add the vegetables and sweat down with a knob of butter.
Pour in the cider, cover and simmer for 45 minutes.
Around ten minutes before the end of the cooking time, remove the meat and garnish using a slotted spoon, set the meat to one side in a warm serving dish, remove the lid to reduce the cooking juices, check the seasoning, whisk in the butter and pour over the meat and peppers.
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