An old fashioned cast-iron slow cooked roast, with its sauce and season steamed veggies. The balsamico vinegar brings the char color and some sourness that lights it up.
That’s a meal that takes 5 minutes to throw… and 2 days to cook, but you don’t care as you have nothing to do.
The cut is called sune in Japanese, I think it corresponds to rouelle in French, a round cut in the pork leg. It’s just ideal for this type of recipes.
A grated carrot, a grated onion, 2 chunks of garlic, a handful of oregano, 1/2 of balsamico vinegar, some water.
2 hours low heat. The next day, again, 2 hours.
The meat is easy to cut, with a pleasant soft texture.
The sauce : everything in the pot except the meat, passed in the mixer. I’ve added, paprika powder for the color, salt, pepper, reheated.
Steamed new potatoes.
And a little plate of stalks of spinach and mustard leaves, stir-fried with spices.