BRAISED PORK DISHES RECIPES

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SUCCULENT BRAISED PORK RECIPE | MELISSA D'ARABIAN | FOOD ...



Succulent Braised Pork Recipe | Melissa d'Arabian | Food ... image

Provided by Melissa d'Arabian : Food Network

Categories     main-dish

Total Time 3 hours 55 minutes

Prep Time 25 minutes

Cook Time 3 hours 30 minutes

Yield 4 servings plus leftovers

Number Of Ingredients 14

2 pounds pork shoulder, cut into 6 large chunks
Salt and freshly ground black pepper
2 tablespoons olive oil
1 onion, chopped
2 celery stalks, chopped
1 carrot, chopped
1 clove garlic, roughly chopped
2 tablespoons tomato paste
2 tablespoons all-purpose flour
1 cup red wine
1 1/2 cups beef stock or broth
1 bunch parsley stems, tied with string
2 bay leaves
1 cup water

Steps:

  • Preheat the oven to 325 degrees F. Pat the pork dry with paper towels and season with salt and pepper.
  • In a large Dutch oven, heat the olive oil over medium-high heat, and working in batches brown the meat on all sides until a golden crust forms. Transfer the pork to a plate. To the pan add the onion, celery, and carrot and sweat until softened, 5 to 7 minutes. Add the garlic and sweat another 2 minutes. Stir in the tomato paste and cook for 3 minutes to cook off the raw flavor and caramelize it. Sprinkle with the flour and cook another 2 minutes to cook off its raw flavor. Whisk in the wine and reduce it by half. Return the pork to the Dutch oven, then stir in the beef stock, parsley stems, and bay leaves. Add the water if liquid does not come up to the top of the pork. Do not cover the pork with liquid. Cover the pan and place it in the oven to braise until the meat is fork tender, about 3 hours. Taste and season with more salt and pepper, if needed. Transfer to a serving platter and serve.

BRAISED PORK RECIPE - FOOD.COM



Braised Pork Recipe - Food.com image

It may seem odd to cook pork in milk, but the result is rich and tender. Funny how the British have a reputation for bland food. I'd say more like "subtle" or "un-fussy." Sometimes plain cooking is just plain good cooking.

Total Time 1 hours 40 minutes

Prep Time 10 minutes

Cook Time 1 hours 30 minutes

Yield 6 serving(s)

Number Of Ingredients 9

1 tablespoon vegetable oil
2 tablespoons butter
2 lbs pork loin
2 garlic cloves, smashed slightly with the side of a knife
1 large onion, chopped
2 cups milk
5 juniper berries, crushed slightly
4 sprigs fresh sage, plus extra for garnish
salt & freshly ground black pepper

Steps:

  • Heat oil and butter in a large Dutch oven or pot that will fit the pork loin over medium heat; add the pork, onions, and garlic and brown meat well on all sides for about 15 minutes.
  • Add milk, juniper berries, and sage; increase heat and bring to a boil.
  • Reduce heat to low, cover and simmer until pork is tender 1 to 1 1/2 hours, turning several times to self-baste.
  • Transfer pork to a serving dish and keep warm.
  • Increase heat, if desired and cook liquid until it is a light brownish color (it will look curdled at this point).
  • To serve, slice pork in thick slices and season with salt and pepper, strain liquid then season with a little salt and pepper; drizzle a little of the strained sauce over pork, garnish with fresh sage leaves and serve additional sauce on the side.

Nutrition Facts : Calories 436.6, FatContent 30.3, SaturatedFatContent 11.9, CholesterolContent 112.3, SodiumContent 138.3, CarbohydrateContent 6.5, FiberContent 0.5, SugarContent 1.1, ProteinContent 33.1

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