Marinated Pork Shoulder with Two Mustards on Skewers

 

4 skewers

• 400 g pork shoulder, cut into thin slices, then into 3 cm (1½ in) squares
• ½ red onion, cut into squares
• ½ red bell pepper, cut into squares
• 60 ml white wine
• 80 ml 35% cream

Marinade with two mustards

• 15 ml vegetable oil
• 30 ml piri piri sauce
• 30 ml Dijon mustard
• 15 ml old-fashioned mustard
• 15 ml fresh thyme, chopped
• 60 ml white wine

1. In a bowl, combine all the marinade ingredients; mix the meat cubes with the marinade, cover and refrigerate for at least 5 hours.
2. On previously soaked skewers, alternate the cubes of meat with the pieces of onion and pepper.
3. Place the skewers in a baking dish; bake for 10 minutes at 450F (230C).
4. Remove from the oven and pour in the white wine and cream; stir and return to the oven for 10 minutes.
5. Serve.

BON APPÉTIT