Exquisito Cerdo a la Barbacoa con Chips de Batata | #QuéMañana | Receta

Paula Comparatore (@paulacomparatore) shows us how to prepare a slow-cooked pork shoulder in a homemade barbecue sauce, with a perfect balance of sweet and smoky flavors, accompanied by crispy, flavorful sweet potato chips. Ingredients For the pork 500g pork shoulder For the barbecue sauce 1 onion 3 cloves of minced garlic 1 tablespoon minced ginger 1 tablespoon tomato paste 400g tomato puree 1 tablespoon honey 1 tablespoon brown sugar 1 tablespoon soy sauce 1 cup orange juice For the sweet potato chips 2 sweet potatoes 1 tablespoon rice flour 1 tablespoon chickpea flour Salt and pepper Paprika Garlic powder Water, as needed Instructions 1. Prepare the pork Cut the pork shoulder into bite-sized pieces. Brown them in a pan. Season with salt and pepper. Add the chopped onion and cook until translucent. Stir in the chopped garlic and ginger. 2. Prepare the barbecue sauce Add the tomato paste. Stir in the honey. Deglaze with the soy sauce and orange juice. Add the tomato puree. Cook over medium heat, ensuring the meat always has enough cooking liquid. 3. Prepare the sweet potato chips Wash the sweet potatoes and slice them thinly. Mix the rice flour, chickpea flour, salt, pepper, paprika, garlic powder, and water until you have a light batter. Coat the sweet potato slices in the batter. Fry in plenty of oil until golden brown and crispy. Remove, drain, and season with salt. 4. Serve Serve the pork shoulder with plenty of barbecue sauce and freshly made sweet potato chips. If you enjoyed this recipe, follow us on @canal9oficial so you don't miss any recipes. Watch us Monday through Friday at 10 AM on #ElNueve or ElNueve.com.ar! Follow us on:   / qm_c9     / qm.canalc9     / qm_c9   📺 On #ElNueve and ▶️ on YouTube