Curried pork shoulder and Mela di Valtellina PGI apples
- 1.2 Kg of pork shoulder
- 300 g of Mela di Valtellina IGP apples, washed and chopped into cubes
- 50 g of bread crumbs
- 50 g of Bitto cheese
- 2 tsp of curry powder
- 4 tbsp of olive oil
- 300 ml of milk
- Rock salt and pepper
Mix the Bitto cheese, breadcrumbs, curry powder and milk with the chopped apples.
Brown the pork shoulder in a little oil.
Place the pork shoulder in a baking dish and sprinkled with half of the apple and milk mixture, saving the rest for later.
Season with salt and pepper and cover with two layers of tinfoil.
Put in the oven and cook for 2 hours at 160°.
Turn the meat 2 or 3 times during the cooking time (75°C at the core).
Serve with the remaining apple mixture as a side sauce.
Sforzato di Valtellina d.o.c.g