Emmanuelle Malibert

• 1 kg of 'secreto' pork shoulder fillet
• 5 kg of oranges (enough so that the juice covers the meat)
• Salt
• Pepper
• 3 celeriac (for a litre of purée)

1. Preheat the oven to 200º.
2. Season the 'secreto' pork shoulder fillet. Heat some oil in a frying pan, seal and brown the fillet on both sides.
3. Place the meat in a deep gastronorm dish and cover completely with the orange juice. Cover the dish with well-sealed silver foil.
4. Put the dish in the oven for an hour and a half at 180º. When finished, turn off the oven and, without opening it, leave the dish inside for the whole night.
5. The next day, remove any layer of fat that may be on the surface of the sauce, remove the meat from the dish and set aside.
6. Reduce the meat juice and orange juice over a medium heat, until approximately half of the broth remains.
7. To finish, thicken with thickener and demi-glace.

For the celeriac purée:

1. Peel and dice the celeriac.
2. Bake it basted in a little oil at 120º until tender and then blend.

Assembly: 

Serve a base of celeriac purée on the plate, on which the carved fillet is placed and coated with orange juice. Finally, add finely chopped parsley.

• 5 people
• Time: 60 min + 90 min cooking time
• Difficulty: easy

By Emmanuelle Malibert (France)