Pork with Madeira Sauce

**This recipe was featured as part of our 2022 New Release Wine & Food Pairings.**

INGREDIENTS

  • 1 pound of pork shoulder
  • 1 onion cut in 6 pieces
  • 2 bay leaves
  • 1 cup of basmati rice (rinsed and dried)
  • 2 tablespoons butter
  • 1 tablespoon flour
  • 3 cups hot water
  • 1/5 cup dry red wine (we used Meritage)
  • 2 tablespoon beef granulated bouillon
  • 1 1/5 cups diced mushrooms
  • 2 teaspoon salt
  • 1 garlic clove minced
  • 1 tablespoon vegetable oil
  • ¼ of red cabbage
  • ½ cup apple cider vinegar or red wine vinegar
  • ½ cup water
  • 1 tablespoon sugar
  • ¼ teaspoon of ground black pepper

DIRECTIONS

Pickled Red Cabbage

  1. Remove the core from cabbage then shred with a mandolin slicer or knife
  2. Add cabbage to a large glass jar or bowl, along vinegar, water, sugar, 1 teaspoon of salt, black pepper. Seal the jar and shake, or simply stir bowl and cover. Set on the counter for at least 2 hours (up to 6), shaking/stirring occasionally.

Rice

  1. In a saucepan cook the garlic for 2 minutes in high heat, add the rice and 2 cups of hot water and 1 teaspoon of salt. Wait it to boil, lower the heat, cover the pan and leave it to cook until rice is soft. Reserve.

Pork

  1. Cut the pork in small pieces and add to a sauce pan and cover it with water. Add onion, 1 tablespoon of beef bouillon and bay leaves and cook for two hours or until soft. Dried out the water.
  2. Roast the cooked pork for about 8 minutes. Reserve.

Madeira Sauce

  1. In a pan, melt the butter.
  2. Add the flour and stir constantly until the mixture turns golden.
  3. Add 1 tablespoon of bouillon and the rest of the hot water and mix well.
  4. Add the red wine, mix and boil for 2 minutes.
  5. Finally add the mushrooms and mix
  6. Turn off the heat and set the sauce aside.

Pork Again

  1. Cut the pork in small pieces and add to a sauce pan and cover it with water. Add onion, 1 tablespoon of beef bouillon and bay leaves and cook for two hours or until soft. Dried out the water.
  2. Roast the cooked pork for about 8 minutes. Reserve.

Plating

  1. Put rice first and add pork on top.
  2. Put sauce on top of pork and last topped with cabbage.
  3. Serve warm.