Olivier Poels 5:40 p.m., March 11, 2022
It's a recipe that's a little outdated and yet really delicious... It comes to us from Alsace and is very recent, since it appeared a little over 50 years ago.
We owe the blade to the devil to artisan butchers who had the idea of brushing a pork blade (piece located on the upper part of the shoulder), rolling it up in a strainer and offering it for sale.
The name “à la diable” refers to the fact that mustard is spicy… The spiciness of mustard nevertheless disappears when cooked!
The devil's palette recipe
Ingredients
1 pork shoulder
3 tbsp.
at s.
old-fashioned mustard
3 tbsp.
at s.
classic mustard
2 onions
1 bunch of parsley
20 cl of white wine
1 pork loin
salt pepper
Brush the palette with mustards and chopped parsley
Roll up the pork loin
Bake in an oven at 220°C for 10 minutes
Lower the oven to 200°C and add the sliced onions and the white wine
Continue cooking for 1 hour, basting regularly.