Braised Pork with Tangy Shallot Sauce

Name: Braised Pork with Tangy Shallot Sauce
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 10
Cuisine: Global
Ingredients: 1 teaspoon freshly ground black pepper; 1 kilograms boneless pork shoulder, trimmed and cut into 1 1/2-inch pieces; 1 Tbsp canola oil; 1 teaspoon cider vinegar; 1 Tbsp Dijon mustard; 2 Tbsps minced garlic; 1 habanero pepper; 1 Tbsp honey; 6 Tbsps fresh lime juice, divided; 473 milliliters fat-free, lower-sodium chicken broth; 177 milliliters fresh orange juice (about 3 large oranges); 2 teaspoons salt; 118 milliliters thinly sliced shallots; 3 Tbsps minced shallots; 4 thyme sprigs

Braised Pork with Tangy Shallot Sauce is a gluten free and dairy free main course. This recipe serves 10. This recipe covers 20% of your daily requirements of vitamins and minerals. One portion of this dish contains about 32g of protein, 6g of fat, and a total of 213 calories. If you have thyme sprigs, pork shoulder, cider vinegar, and a few other ingredients on hand, you can make it. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

Cut habanero in half. Seed one half of pepper, and leave seeds in other half. Mince both pepper halves.

Ingredients you will need

Habanero Chili

Pepper

Ground Meat

Seeds

Combine minced habanero, orange juice, 1/4 cup lime juice, minced shallots, and next 5 ingredients (through thyme) in a large bowl; stir with a whisk.

Ingredients you will need

Orange Juice

Lime Juice

Habanero Chili

Shallot

Thyme

Equipment you will use

Whisk

Bowl

Add pork; toss to coat. Cover and chill 12 to 24 hours.

Ingredients you will need

Pork

Place pork and marinade in a Dutch oven over medium-high heat.

Ingredients you will need

Marinade

Pork

Equipment you will use

Dutch Oven

Add broth; bring to a boil. Cover, reduce heat, and simmer 1 1/2 hours or until meat is tender.

Ingredients you will need

Broth

Meat

Remove pork from pan with a slotted spoon, reserving cooking liquid. Strain cooking liquid through a sieve into a bowl; discard solids.

Ingredients you will need

Pork

Equipment you will use

Slotted Spoon

Sieve

Bowl

Frying Pan

Place a large zip-top plastic bag in a bowl.

Equipment you will use

Ziploc Bags

Bowl

Pour reserved cooking liquid into bag; let stand 5 minutes. Snip off 1 bottom corner of bag; drain liquid into a medium saucepan, stopping before the fat layer reaches the opening. Discard fat. Set 1/2 cup cooking liquid aside.

Equipment you will use

Sauce Pan

Place saucepan with cooking liquid over medium-high heat; bring to a boil. Cook 20 minutes or until reduced to about 1 cup.

Equipment you will use

Sauce Pan

Add sliced shallots, vinegar, black pepper, and 1 tablespoon lime juice. Cover and keep warm.

Ingredients you will need

Black Pepper

Lime Juice

Shallot

Vinegar

Heat oil in a large nonstick skillet over medium heat.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

Add pork; cook 10 minutes, turning to brown well on all sides.

Ingredients you will need

Pork

Add reserved 1/2 cup cooking liquid and remaining 1 tablespoon lime juice. Increase heat to medium-high; cook 4 minutes or until liquid nearly evaporates, stirring occasionally.

Ingredients you will need

Lime Juice

Place pork in a bowl; pour sauce over pork.

Ingredients you will need

Sauce