To end the year in the best way, we leave a recipe for pork spade in the oven glazed with honey and spices with Parisian potatoes and esparregado. In the glass, the classic of all times, Esporão Reserva red.
Preparation time: 2h30
Difficulty level: Easy
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Ingredients (serves 8)
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½ pork shoulder with skin, approximately 2.5 kg
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Coarse salt to taste
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Black pepper to taste
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Cloves to taste
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1 sprig of fresh thyme
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2 tablespoons honey
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1 kg new potatoes for roasting
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50 ml olive oil
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1 tablespoon paprika
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2 cloves garlic
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DIRECTIONS
Wash the pork shoulder and place it in a pot. Cover with water and season with salt. Boil for about an hour and a half. Alternatively, cook in a pressure cooker for 25 minutes.
Remove to a roasting pan and let cool slightly.
Carefully remove the skin and, using a sharp knife, make diamond-shaped slits in the fat.
Season with pepper and thyme.
Stud cloves into some of the slits. Place in the oven, preheated at 150ºC, for one hour.
Meanwhile, place the potatoes in a bowl and season with olive oil, paprika, crushed garlic and some salt. Stir until they are well coated with the seasoning.
Add the potatoes to the pan with the pork, raise the oven temperature to 200ºC and let roast for another 30 to 40 minutes. Half way through, stir the potatoes.
When the potatoes and meat are cooked, brush the pork with honey and let stand for 5 minutes.
Serve with creamed spinach.