FIRE BRAISED PORK RECIPES
BRAISED PORK ALL’ARRABBIATA RECIPE - NYT COOKING
This spicy pork shoulder’s long-simmered flavor is one you’ll crave all season long. The browned pork shoulder braises with fire-roasted tomatoes, red wine and basil in the oven until it becomes fork-tender and breaks down into a rich ragù. The red-pepper flakes create a gentle heat, while basil adds sweetness. Serve over polenta or toss with tubed pasta, like penne or rigatoni. If serving with pasta, loosen the sauce with a little pasta cooking water to help the sauce coat the pasta.
Provided by Ali Slagle
Total Time 2 hours
Yield 6 to 8 servings (about 7 cups)
Number Of Ingredients 8
Steps:
- Heat the oven to 350 degrees. Season the pork all over with 2 teaspoons salt and 1 teaspoon pepper.
- In a large Dutch oven, heat the olive oil over medium-high. Add the pork shoulder and sear until browned on all sides, 8 to 10 minutes.
- Reduce the heat to medium-low. Add the garlic and red-pepper flakes to the oil and stir to combine. Add the tomatoes, red wine and basil. Stir to combine, season with salt and lots of black pepper, then bring to a boil over medium-high heat.
- Cover, then transfer to the oven and cook until the pork falls apart when prodded with a fork, 2 1/2 to 3 hours.
- Working directly in the pot, use two forks to shred the meat into long bite-size pieces. Stir the pork into the tomato sauce until it’s evenly distributed. Ragù will keep refrigerated for 3 days or frozen up to 3 months.
BRAISED PORK ALL’ARRABBIATA RECIPE - NYT COOKING
This spicy pork shoulder’s long-simmered flavor is one you’ll crave all season long. The browned pork shoulder braises with fire-roasted tomatoes, red wine and basil in the oven until it becomes fork-tender and breaks down into a rich ragù. The red-pepper flakes create a gentle heat, while basil adds sweetness. Serve over polenta or toss with tubed pasta, like penne or rigatoni. If serving with pasta, loosen the sauce with a little pasta cooking water to help the sauce coat the pasta.
Provided by Ali Slagle
Total Time 2 hours
Yield 6 to 8 servings (about 7 cups)
Number Of Ingredients 8
Steps:
- Heat the oven to 350 degrees. Season the pork all over with 2 teaspoons salt and 1 teaspoon pepper.
- In a large Dutch oven, heat the olive oil over medium-high. Add the pork shoulder and sear until browned on all sides, 8 to 10 minutes.
- Reduce the heat to medium-low. Add the garlic and red-pepper flakes to the oil and stir to combine. Add the tomatoes, red wine and basil. Stir to combine, season with salt and lots of black pepper, then bring to a boil over medium-high heat.
- Cover, then transfer to the oven and cook until the pork falls apart when prodded with a fork, 2 1/2 to 3 hours.
- Working directly in the pot, use two forks to shred the meat into long bite-size pieces. Stir the pork into the tomato sauce until it’s evenly distributed. Ragù will keep refrigerated for 3 days or frozen up to 3 months.
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Pig's heart, flat in nature, sweet and salty, flat, non-toxic, has the effect of replenishing qi and blood, nourishing the heart and calming the nerves. It is very delicious when used for stewing soup, cold dressing, and stir-frying.
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Pig's heart, flat in nature, sweet and salty, flat, non-toxic, has the effect of replenishing qi and blood, nourishing the heart and calming the nerves. It is very delicious when used for stewing soup, cold dressing, and stir-frying.
A few days ago, when my father went to buy fish, he bought 2 pig's hearts and came back. There are few people in the family and I don’t plan to stew the soup, so I changed the method. The semi-finished dishes in the refrigerator below are also very suitable for working people. When you go home from get off work, you can add ingredients and stir fry, which is also a good dish for dinner. . .
I used Hunan local chili to stir-fry the braised pig's heart. To be honest, this chili is really delicious and has the taste of hometown. It is really expensive. It is not in vain to try it at twice the price of normal dishes. Stir-fry the chili and pig's heart first, pour a few tablespoons of marinade, quickly stir-fry and bring out the pot. It is salty and chewy. If you like spicy, add a little chili oil to make it more delicious. . .
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