Pork Braised in Champagne Vinegar

Name: Pork Braised in Champagne Vinegar
Prep time: 4 h
Cook time: 4 h
Total time: 4 h
Yield: 6
Cuisine: Global
Ingredients: 177 milliliters Champagne vinegar; 473 milliliters chicken stock; 2 Tbsps snipped chives; 2 Tbsps chopped flat-leaf parsley; 3 garlic cloves, thinly sliced; 1 teaspoon ground coriander; 1 teaspoon ground cumin; 1 teaspoon powdered mustard; 59 milliliters extra-virgin olive oil; 2 kilograms fresh picnic pork shoulder with skin; 454 grams red grapes, stemmed; 2 larges sage sprigs; 6 servings Salt and freshly ground pepper; 473 milliliters thinly sliced shallots; 473 milliliters dry sparkling wine; 2 Tbsps unsalted butter

Pork Braised in Champagne Vinegar is a gluten free and primal main course. One portion of this dish contains around 35g of protein, 26g of fat, and a total of 484 calories. This recipe serves 6. It will be a hit at your new year eve event. Head to the store and pick up garlic cloves, shallots, picnic pork shoulder, and a few other things to make it today.

Instructions

Preheat the oven to 30

Equipment you will use

Oven

Using a sharp knife, score the pork skin in a crosshatch pattern. Make deep slits all over the pork and insert a slice of garlic into each slit. Season the pork with salt and pepper.

Ingredients you will need

Salt And Pepper

Garlic

Pork

Equipment you will use

Knife

In a large enameled cast-iron casserole, heat the olive oil.

Ingredients you will need

Olive Oil

Add the pork and cook over moderate heat, turning occasionally, until browned all over, about 12 minutes.

Ingredients you will need

Pork

Transfer the pork to a plate.

Ingredients you will need

Pork

Add the shallots to the casserole and cook over low heat, stirring, until lightly browned, 5 minutes. Stir in the cumin, coriander and mustard.

Ingredients you will need

Coriander

Shallot

Mustard

Cumin

Add the vinegar and scrape up any browned bits from the bottom of the casserole.

Ingredients you will need

Vinegar

Add the wine, stock and sage and bring to a boil. Return the pork and any accumulated juices to the casserole. Cover and braise in the oven for 3 hours, or until the pork is very tender.

Ingredients you will need

Stock

Pork

Sage

Wine

Equipment you will use

Oven

Carefully transfer the pork to a platter and cover with foil. Set the casserole over high heat and boil the braising liquid until it is slightly reduced and thickened, about 10 minutes.

Ingredients you will need

Pork

Equipment you will use

Aluminum Foil