San Isidro Casserole
This very traditional Spanish name is just a family nickname for a delicious pork roast served with potatoes, onions, and apples. The tradition behind this dish calls for preparing it in a clay pot bought at the Pradera de San Isidro to celebrate Madrid’s patron saint day. Either way, with or without a clay pot, with or without the saint involved, the result is a super easy dish that’s perfect for a meal with several guests.
What do we need?
1 pork shoulder (bone-in is better)4 apples6 onions8 potatoes300 ml (1.25 cups) beer or white wineSalt and pepper
How do we make it?
Preheat the oven to 200°C (390°F)
Place the pork shoulder on an oven tray or, preferably, in a deep clay dish. Season the whole piece with salt and pepper on both sides.
Put the dish in the oven. Leave it for about 30 minutes so it browns at high heat, then flip the meat over. From this point on, whenever the meat looks too dry, we’ll baste it with beer or white wine.
Meanwhile, take the chance to peel the onions and potatoes. Cut the onions in half and the potatoes into large chunks.
Finally, add the potatoes, onions, and whole apples to the dish with the meat and lower the oven to 180°C (355°F) so it cooks slowly for about another hour and a half.
Tips:
- Every oven is its own world, so temperature and time can vary from one to another. We recommend keeping an eye on it, especially at the beginning, so the temperature stays high but doesn’t burn the meat.
- The amount of liquid you’ll need to add depends on how fast it evaporates and how much the shoulder absorbs.
- To serve, we recommend slicing the roasted meat and plating it alongside the rest of the ingredients.
[English version] ROAST PORK WITH ONIONS, POTATOES AND APPLES **Ingredients:- Pork shoulder arm roast
4 apples
6 onions
8 potatoes
300 ml (1.25 cups) beer or white wine
Salt and pepper
Preheat oven at 200°C (390°F)
Put the piece of meat in a deep oven plate. Salt and pepper evenly the piece of meat
Enter the plate in the oven and leave for 30 minutes approximately until it golden brown. Then turn upside the piece of meat. From now, start adding some white wine or beer when the meat seems to be too dry.
Meanwhile, peal and cut the potatoes and onions. Cut half the onions and leave the potatoes in big portions.
Finally, add potatoes, onions and apples to the oven plate with the meat and decrease the oven temperature (180°C / 355°F). Leave it baking slowly for 1h30 more approximately.
Tips:- Every oven is different, so temperature and baking time may differ from some to others. We advice you to watch it carefully, especially at the beginning because high temperature is needed but not so much to have it burnt.
The amount of liquid will depend on how fast it will be absorbed by the meat or evaporated.
For serving, we recommend you to slice the meet and serve with the rest of ingredients.
