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Ingredients
Shoulder of Pork with Mustard Sauce and Creamy Cucumbers
- For the pork
- 1 ⅕ kilograms Pork shoulder (from the shoulder of pork, cured and smoked)
- 2 onions (quartered)
- 1 bunch Soup vegetables (such as carrot, leek, parsnip or other aromatic vegetables such as celery or onion, chopped)
- 2 bay leaves
- 1 cloves
- 4 allspice
- ½ tsp peppercorns
- 2 Tbsps lemon juice
- 50 grams butter
- 2 Tbsps spicy Mustard
- 100 milliliters Whipped cream
- For the creamy cucumber
- 600 grams Cucumber (or large Einmachgurken, washed, halved, seeded and geschn in finger-thick strips)
- 2 Tbsps vegetable oil
- salt
- peppers
- 1 bunch Dill
- 150 grams Crème fraiche
- 1 Tbsp lemon juice
- 2 Tbsps Sunflower seed (roasted)
For the pork, place pork with soup vegetables, bay leaves, cloves, allspice, peppercorns and lemon juice in a large saucepan, cover with water, bring to a boil, reduce heat and simmer for about 1.5 hours. Remove from the saucepan and allow to cool. Detach bone, cut pork in half and cut into slices.
Melt butter in a saucepan, stir in mustard and cream with a whisk.
For the creamy cucumber, sauté cucumber pieces in oil and season with salt and pepper. Cover and simmer for about 15 minutes. Allow to cool. Pluck dill from stalks, chop (set aside some leaves for garnish). Mix dill in a bowl with creme fraiche and lemon juice and season with salt and pepper. Pour dill mixture over cucumbers. Arrange pork slices on plates and serve with creamy cucumbers and mustard sauce.