2019 Winning Wines
2019 Competition Recipes
Pork shoulder with capsicum, almond and carrots
Presented by chef Marcell Kustos
Lighter Bodied Dry Red Wines
were judged with this recipe
2000 g pork shoulder/scotch fillet
1000 g mixed capsicum, sliced
500g tomatoes, diced
1 pc onion, diced
4 Tbsp oil, sunflower
1 Tbsp paprika, ground
100 g almonds, shaved, toasted
1 bunch parsley
In a large frying pan, sear around the scotch fillet.
Then place it into a Dutch oven and bake it for 2.5-3 hours at 130 degrees.
In a medium pot, add oil, sweat onions, then add capsicum and cook for 10 minutes.
Then add tomatoes and ground paprika and cook for another 10 minutes.
Add water if needed to prevent from burning.
Serve a slice of pork on a bed of ‘lecso’ and sprinkle toasted almond on top.