Argentinian Braised Pork Shoulder (Bondiola) | Felicitas Pizarro

pork shoulder

🥗Healthier: chicken thighs

💰Cheaper: pork butt

Chicken thighs are leaner, while pork butt is more affordable and flavorful.

red wine

🥗Healthier: grape juice

💰Cheaper: white wine

Grape juice provides sweetness without alcohol, while white wine is often less expensive.

Season the bondiola with pepper, salt, and drizzle with olive oil.

Sear the bondiola on a Parrilla or grill until crusty on all sides.

In a large pan, place baby carrots, small onions, and thyme as a bed for the pork.

Spread a tablespoon of mustard and some sweet soya sauce over the pork.

Pour in 1 bottle of black beer and add sweet potatoes in syrup.

Cover the pan and braise for three hours over the fire.

After three hours, check the bondiola and prepare the risotto.

Melt butter in a pan and add half an onion, sautéing until softened.

Add 2 cups of carnaroli rice and stir.

Pour in 2 cups of stock, and season with salt and pepper, stirring continuously for about fifteen minutes.

Check the bondiola, shred it, and serve it with the risotto and the reduced sauce.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary