- 1 1/2kg pork shoulder or steak
- 12 dates
- Coarse salt
- Fresh pepper
- 1 spoon of thyme
- 1/2 cup of white wine
- 4 cups of strawberry jam Arodama
- 1/4 cup of ginger powder
For the dressing:
- 2 carrots
- 1/4 white cabbage
- 1/4 red cabbage
- 2 tbsp. of Aródama olive oil
- 1/2 lemon (juice)
- 2 tbsp. of yoghurt (optional)
We place and mix all our ingredients in a large bowl, except those of the dressing. We cover them with a cling wrap and leave them for one hour in order to give off their aromas.
At the same time, we prepare the dressing. We wash and chop all the vegetables. We put them in a bowl , add the olive oil, salt, pepper, lemon juice, yoghurt, and mix them all together. Then, we put the bowl in the fridge.
We put the meat and the ingredients that are in the bowl into a matching baking pan, and put them in the oven. We start baking at 160 degrees for 40 minutes, and then raise the temperature to 180 degrees for about 20 more minutes.
When ready, we close the oven, open the door halfway and leave the baking pan in the oven for 10 more minutes so that the meat can regain some of its lost juiciness. We serve on a flat dish by adding the dressing and the dates.