Melt in Your Mouth Pork with Mustard Sauce, Mushrooms & Rice|Come and make dinner with me GlutenFree

For the Pork: 700 g pork shoulder 2 large onions 6 garlic cloves 2–3 tbsp mustard 1–2 tbsp wholegrain mustard 1 tsp sweet paprika 100 ml dry white wine 400–500 ml stock 2 tbsp oil or lard A knob of butter, for finishing Salt and black pepper, to taste 15 g pork seasoning Thyme, marjoram and sage, to taste For the Sautéed Mushrooms: 500 g fresh mushrooms or champignons 1 tbsp butter 1 tbsp oil 2 cloves of garlic Salt and black pepper, to taste Fresh thyme For the Rice: 1 cup of rice 2 cups of water 1 small onion 1 tbsp butter 1 tbsp oil Salt, to taste Pork : 1. Sear the Pork Properly Cut the pork shoulder into larger cubes the day before, season with salt and black pepper, cover and refrigerate overnight. The next day, heat the lard in a heavy-bottomed pot. Sear the meat in batches on all sides until beautifully golden brown. This step is essential because the browned bits left in the pot will give the sauce a rich, deep, meaty flavour. Remove the meat and set aside. 2. Prepare the Mustard Sauce In the same pot, add the finely chopped onion and slowly sauté until golden brown. Add the garlic and stir briefly. Add the sage, let it release its aroma, fry for a moment, then remove it from the pot. Pour in the white wine and let it simmer briefly until most of the alcohol has evaporated. Add the wholegrain mustard and stir well. Return the pork to the pot and pour in the stock. Cover and simmer gently for approximately 60–80 minutes, or until the meat is tender. Cooking time will depend on the size of the pieces and the type of meat. 3. Finish with Wholegrain Mustard Once the meat is tender, stir in 1–2 tablespoons of wholegrain mustard. Let everything simmer gently for another 3–5 minutes. Add fresh marjoram, paprika and dried marjoram. Finally, stir in a small knob of butter to soften the sauce and give it a beautiful glossy finish. If the sauce is too thin, thicken it with potato starch mixed with a little cold water. Sautéed Mushrooms: Clean the mushrooms and cut them into thick slices. Heat the oil in a wide frying pan and add the mushrooms. Cook over high heat until the moisture evaporates and the edges become beautifully golden brown. Only then add the butter, minced garlic, salt and black pepper. Sauté briefly and finish with fresh thyme. 5. Rice Heat the butter and oil in a saucepan and sauté the finely chopped onion until translucent. Add the rice and toast briefly, stirring to coat the grains. Season with salt and pour in the water. Cook according to the type of rice. Once cooked, leave it to rest under the lid for a few minutes, then gently fluff with a fork before serving. #MustardPork #PorkRecipes #PorkWithMushrooms #CreamyMustardSauce #GarlicButterMushrooms #OnionRice #RiceRecipes #EasyDinner #ComfortFood #HomemadeFood #DinnerIdeas #PorkShoulder #GlutenFreeRecipes #CookingWithLove #FoodLovers ❤️