Heat 50 g of vegetable oil in a large pot and brown the 1500 g of pork shoulder on all sides.
Add the chopped 150 g of carrot, 100 g of leek, 200 g of onion, 50 g of small onion, and 20 g of garlic to the pot.
Sweat the vegetables until softened, then deglaze the pan with 250 g of wine and 30 g of wine vinegar.
Sesli anlatım, porsiyon ayarı ve daha fazlası
