Muscle Meatball with Vegetable Medley

Name: Muscle Meatball with Vegetable Medley
Yield: 4
Ingredients: Carnitas; 3 tablespoons of olive oil; 1 tablespoon of red wine vinegar; 1 tablespoon of salt; 1 pound of muscle meat; 1 1/2 liters of water; 4 cloves of garlic, minced; 2 stalks of celery, chopped; 1 medium carrot, peeled and sliced; 1 bunch of fresh herbs (parsley, chives, thyme, and rosemary); 1 medium onion, quartered; Pepper to taste; Vegetable Medley; 1/3 cup of cassava flour; 2 tablespoons of olive oil; 100g of fresh green peas; 1 liter of cooking broth from the pork shoulder; 5 mustard leaves, sliced into 5cm strips; 2 small carrots, peeled and sliced into 5cm strips; 2 cloves of garlic, minced; 1 tomato, seeded and sliced into 5cm strips; 1 can of green corn (drain liquid); 1/2 medium onion, sliced into 5cm strips; Chives for garnish

1
Carnitas
2
3 tablespoons of olive oil
3
1 tablespoon of red wine vinegar
4
1 tablespoon of salt
5
1 pound of muscle meat
6
1 1/2 liters of water
7
4 cloves of garlic, minced
8
2 stalks of celery, chopped
9
1 medium carrot, peeled and sliced
10
1 bunch of fresh herbs (parsley, chives, thyme, and rosemary)
11
1 medium onion, quartered
12
Pepper to taste
13
Vegetable Medley
14
1/3 cup of cassava flour
15
2 tablespoons of olive oil
16
100g of fresh green peas
17
1 liter of cooking broth from the pork shoulder
18
5 mustard leaves, sliced into 5cm strips
19
2 small carrots, peeled and sliced into 5cm strips
20
2 cloves of garlic, minced
21
1 tomato, seeded and sliced into 5cm strips
22
1 can of green corn (drain liquid)
23
1/2 medium onion, sliced into 5cm strips
24
Chives for garnish

Ingredients

1
Carnitas
2
3 tablespoons of olive oil
3
1 tablespoon of red wine vinegar
4
1 tablespoon of salt
5
1 pound of muscle meat
6
1 1/2 liters of water
7
4 cloves of garlic, minced
8
2 stalks of celery, chopped
9
1 medium carrot, peeled and sliced
10
1 bunch of fresh herbs (parsley, chives, thyme, and rosemary)
11
1 medium onion, quartered
12
Pepper to taste
13
Vegetable Medley
14
1/3 cup of cassava flour
15
2 tablespoons of olive oil
16
100g of fresh green peas
17
1 liter of cooking broth from the pork shoulder
18
5 mustard leaves, sliced into 5cm strips
19
2 small carrots, peeled and sliced into 5cm strips
20
2 cloves of garlic, minced
21
1 tomato, seeded and sliced into 5cm strips
22
1 can of green corn (drain liquid)
23
1/2 medium onion, sliced into 5cm strips
24
Chives for garnish

Directions

1
Pork Shoulder
2
1
3
Cut the pork shoulder into 2cm thick slices
4
Tempere the meat with garlic, salt, vinegar, and pepper
5
Heat olive oil in a pressure cooker and fry the meat until browned, about 20 minutes or until golden
6
2
7
In another pot, bring water to a boil and add the pork shoulder
8
Add celery, carrot, onion, and herbs to the pot
9
Simmer covered for 1 hour or until tender
10
Reserve the pork and strain the broth
11
Discard the vegetables
12
Vegetable Medley
13
1
14
Sear garlic in olive oil and add all vegetables except mustard
15
Cook for 3 minutes
16
Bring the broth to a boil and add it to the pot
17
Add mustard last
18
2
19
Cook until the vegetables are al dente
20
Season with salt and add cassava flour gradually, stirring constantly, until a meatball forms
21
Shape into a mold and place pork shoulder in the center
22
Garnish with chives and serve hot.