Succulent Braised Pork
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 438.6
- Total Fat: 30.7 g
- Cholesterol: 106.5 mg
- Sodium: 240.5 mg
- Total Carbs: 6.2 g
- Dietary Fiber: 1.1 g
- Protein: 28.2 g
View full nutritional breakdown of Succulent Braised Pork calories by ingredient
Introduction
This simmers in the oven for three hours and is so tender. A nice alternative to a stew. It can be prepared earlier in the day and then pop in the oven when ready to start cooking This simmers in the oven for three hours and is so tender. A nice alternative to a stew. It can be prepared earlier in the day and then pop in the oven when ready to start cookingNumber of Servings: 8
Ingredients
-
2 lbs pork shoulder cut into six to 8 large chunks
salt and pepper
2 Tbs of olive oil
1 onion chopped
2 celery stalks, chopped
2 carrots, chopped
1 clove of garlic, roughly chopped
2 Tbs of tomato paste
2 Tbs of flour
1 cup of red wine
1 1/2 cups of beef broth
1 bunch of parsley, tied with a string
2 bay leaves
Directions
Preheat the oven to 325 degrees F. Pat the pork dry and season with salt and pepper.
In a large Dutch oven, heat the oil over medium-high heat, and working in batches brown the meat on all sides until a golden brown 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 the 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 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 three hours. Taste and season with more salt and pepper if needed. Transfrer to a serving platter and serve.
Number of Servings: 8
Recipe submitted by SparkPeople user CHEFSOPHIE.
In a large Dutch oven, heat the oil over medium-high heat, and working in batches brown the meat on all sides until a golden brown 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 the 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 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 three hours. Taste and season with more salt and pepper if needed. Transfrer to a serving platter and serve.
Number of Servings: 8
Recipe submitted by SparkPeople user CHEFSOPHIE.