Ingredients with Measurements:
- 1 botillo (about 2 lbs)
- 1 lb pork shoulder, cut into chunks
- 2 apples, peeled and diced
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 bay leaves
- 1 tsp smoked paprika
- 1 tsp salt
- 1/2 tsp black pepper
- 4 cups water
Special equipment needed:
- Large pot
- Cutting board
- Knife
- Wooden spoon
Step-by-step instructions:
1. Rinse the botillo under cold water and pat dry with paper towels. Cut it into slices and set aside.
2. In a large pot, heat some oil over medium heat. Add the pork shoulder and cook until browned on all sides.
3. Add the onion and garlic and cook until softened, about 5 minutes.
4. Add the diced apples, bay leaves, smoked paprika, salt, and black pepper. Stir to combine.
5. Add the botillo slices and water. Bring to a boil, then reduce heat to low and simmer for 2 hours, or until the botillo is tender.
6. Remove the bay leaves and discard.
7. Serve the botillo with pork and apple hot, garnished with fresh parsley or cilantro.
Time:
Preparation time: 15 minutes
Cooking time: 2 hours
Temperature:
Simmer over low heat
Serving size:
4-6 servings
Nutritional information:
Calories: 450
Fat: 25g
Carbohydrates: 20g
Protein: 35g
Sodium: 800mg
Substitutions for ingredients:
- Botillo can be substituted with chorizo or other cured meats.
- Pork shoulder can be substituted with beef or chicken.
- Apples can be substituted with pears or quince.
Variations:
- Add some diced potatoes or carrots for a heartier meal.
- Use different spices, such as cumin or coriander, for a different flavor profile.
- Add some white wine or apple cider vinegar for a tangy twist.
Tips and tricks:
- Make sure to rinse the botillo well before cooking to remove any excess salt.
- If the botillo is too salty, soak it in cold water for a few hours before cooking.
- Serve with crusty bread to soak up the flavorful broth.
Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a pot over low heat until heated through.
Presentation ideas:
Serve the botillo with pork and apple in a large bowl or on a platter, garnished with fresh parsley or cilantro.
Garnishes:
Fresh parsley or cilantro
Pairings:
- Serve with a side of roasted vegetables, such as Brussels sprouts or carrots.
- Pair with a crisp white wine, such as Sauvignon Blanc or Pinot Grigio.
Suggested side dishes:
- Roasted vegetables
- Crusty bread
- Mashed potatoes
Troubleshooting advice:
- If the botillo is too tough, cook it for a longer time until it becomes tender.
- If the broth is too thin, simmer it for a longer time to reduce and thicken it.
Food safety advice:
- Make sure to cook the botillo and pork to an internal temperature of 165°F to ensure it is safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Botillo is a traditional dish from the region of El Bierzo in Spain, made with pork meat and spices, and wrapped in pig's intestine.
Flavor profiles:
Savory, smoky, slightly sweet
Serving suggestions:
Serve hot as a main course.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Spanish