Roast Pork with Sweet Potato Puree and Brussels Sprouts

Preheat the oven to 180°C (approximately 350°F). For the pork, season the pork with salt and pepper. Peel the onions and the garlic. Rinse the vegetables and chop coarsely.

Heat the clarified butter in a large roasting pan and brown the pork shoulder on all sides, then rotate so that the rind is on top. Arrange the vegetables around the roast and add the bay leaf, cloves and peppercorns. Pour in the broth and cook the roast in the preheated oven for about 1 1/2 hours. 

Remove the meat, place on a baking sheet and cook for another 3 minutes at 225°C (approximately 475°F) in the oven or under the broiler to crisp the rind. Remove the vegetables from the roasting pan and pour through a sieve into a saucepan. Press the vegetables with a spoon so that all the liquid is removed. Add 150 ml (approximately 1/2 cup) of red wine to the saucepan and boil down by about half over medium heat. Season the sauce to taste.

For the puree, peel and rinse the sweet potatoes, cut into pieces and cook until tender in boiling salted water. Drain and press through a ricer while still hot. Stir in the butter and milk. Season with salt, pepper and nutmeg.

For the Brussels sprouts, rinse and trim the sprouts and cook in plenty of boiling salted water, then drain.

Melt the butter in a pan and heat the lemon zest in it briefly. Add the Brussels sprouts and swirl to coat in the butter.