Pork and mushroom stew in a cauldron

Ingredients

For the meat

• 700 g pork shoulder for goulash
• 1 medium white onion (150 g)
• 2 tablespoons olive oil
• 700 ml water
• 230 g drained canned mushrooms
• 200 g canned diced tomatoes
• 300 ml water
• 10 g fresh parsley

For the marinade

• 50 ml Jack Daniel’s whiskey
• 2 tablespoons olive oil
• 1 teaspoon dried basil
• 1/2 teaspoon ground white pepper
• 1 teaspoon Vegeta
• 1/2 teaspoon ground ginger

For the side

• 300 g cauliflower florets
• 1000 ml water
• 20 g butter

Preparation

1. Cut the pork shoulder into cubes of about 3 cm. Mix with 50 ml whiskey, 2 tablespoons olive oil, 1 teaspoon basil, 1/2 teaspoon white pepper, 1 teaspoon Vegeta and 1/2 teaspoon ground ginger. Cover and refrigerate for 3-4 hours or overnight. 2. Finely chop the onion and soften it in 2 tablespoons olive oil in the cauldron for 5 minutes. Add the meat and marinade, then cook for 10 minutes, until the liquid has reduced. 3. Pour in 700 ml water, enough to cover the meat, and simmer for 30 minutes over low heat with the cauldron covered. 4. Drain the mushrooms and chop them into smaller pieces. Add them along with the diced tomatoes and 300 ml water, then simmer for 30 minutes, until the meat is tender and the sauce has thickened. 5. Boil the cauliflower florets in 1000 ml water for 5 minutes, until tender but still holding their shape. Drain them, then put them in a clean pan with the butter and cook for 3 minutes, turning them gently. 6. Chop the parsley and sprinkle it over the meat before serving.