1 pork rump weighing around 3 pounds
1 cup of white wine
150g of butter
2 potatoes
2 cans of peas
2 carrots
2 tablespoons of chopped parsley
1 onion
some pickled onions
salt
pepper
1 pork rump weighing around 3 pounds
1 cup of white wine
150g of butter
2 potatoes
2 cans of peas
2 carrots
2 tablespoons of chopped parsley
1 onion
some pickled onions
salt
pepper
Rub the pork rump with a little bit of butter or margarine and place it in the oven, being careful to moisten it once with a little water, then with a little white wine, repeating this process until all the wine is gone
At the same time, peel the potatoes, wash them, dry them well, and cut them into small cubes
Do the same thing with the carrots
Cut the onion into slices
In a skillet, melt the butter and then cook the potatoes, carrots, and onion together
When they start to brown, add in the peas and chopped parsley
Finally, add some pickled onions and let it simmer slowly, seasoning with salt and pepper
When almost ready, place this combination around the pork rump that has been cooking for about 1 hour and 15 minutes in the oven
Let it cook for another 15 minutes, being careful to moisten it occasionally with its own juices
Serve hot and cut at the table.
