Succulent Braised Pork

Name: Succulent Braised Pork
Prep time: 3 h 55 min
Cook time: 3 h 55 min
Total time: 3 h 55 min
Yield: 4
Cuisine: Global
Ingredients: 2 bay leaves; 355 milliliters beef stock or broth; 1 carrot, chopped; 2 celery stalks, chopped; 2 Tbsps all-purpose flour; 1 clove garlic, roughly chopped; 2 Tbsps olive oil; 1 onion, chopped; 1 bunch parsley stems, tied with string; 907 grams pork shoulder, cut into 6 large chunks; 237 milliliters red wine; 4 servings Salt and freshly ground black pepper; 2 Tbsps tomato paste; 237 milliliters water

You can never have too many main course recipes, so give Succulent Braised Pork Head to the store and pick up parsley stems, beef stock, onion, and a few other things to make it today. To use up the flour you could follow this main course with the Apple Tart with Caramel Sauce as a dessert. From preparation to the plate, this recipe takes roughly 3 hours and 55 minutes.

Instructions

Watch how to make this recipe.

Preheat the oven to 325 degrees F. Pat the pork dry with paper towels and season with salt and pepper.

Ingredients you will need

Salt And Pepper

Pork

Equipment you will use

Paper Towels

Oven

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.

Ingredients you will need

Olive Oil

Crust

Meat

Equipment you will use

Dutch Oven

Transfer the pork to a plate. To the pan add the onion, celery, and carrot and sweat until softened, 5 to 7 minutes.

Ingredients you will need

Carrot

Celery

Onion

Pork

Equipment you will use

Frying Pan

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.

Ingredients you will need

Tomato Paste

Garlic

Sprinkle with the flour and cook another 2 minutes to cook off its raw flavor.

Ingredients you will need

All Purpose Flour

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.

Ingredients you will need

Bay Leaves

Beef Stock

Parsley

Pork

Wine

Equipment you will use

Dutch Oven

Whisk

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.

Ingredients you will need

Salt And Pepper

Water