Porc au vin blanc

I marinated pork shoulder in white wine because the wine I bought was not very my taste.  I first salt the meat then marinated the meat about two days.  I cooked the pork with white wine left and water.

Pork became tender in the end.  The taste was similar to salt marinated pork but had wine flavor.  It went very well with Dijion mustard.

「豚の白ワイン煮」買った白ワインが自分好みではなかったので、豚の肩肉に塩をしてしばらく置いたものをワイン漬けにしてみた。２日くらい漬けて煮込んだもの。豚の塩漬けとあまり変わらないが、ワインの風味としっとり感がある。ディジョンマスタードとの相性がよかった。