Pork Shoulder Braised In Black Vinegar Rice Wine With Pickled Chillies Recipes
ITALIAN BRAISED PORK SHOULDER
This is a tasty, quick prep meal of braised pork that can be used in versatile ways. It can be assembled quickly in the morning or the night before for a slow cooker meal. You can add potatoes or other veggies for a stew, or reserve the liquid to pour over rice. My kids love the leftover liquids turned into gravy for mashed potatoes or mashed cauliflower.
Provided by Alison Willette
Categories World Cuisine Recipes European Italian
Time 2h45m
Yield 4
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Rinse and dry pork roast. Season all sides with salt and pepper.
- Heat olive oil in a cast iron skillet over medium-high heat. Add roast to the hot skillet; turn and sear until browned and crisp, about 3 minutes per side. Transfer roast to a large lidded baking dish, leaving pan drippings in the skillet.
- Add carrots, onion, shallot, and garlic to the hot skillet and reduce heat to medium. Saute in the pan drippings until the onion has softened and turned translucent, about 5 minutes; do not overcook.
- Pour red wine, beef broth, and tomato puree over the roast in the baking dish. Add sauteed vegetables, parsley, and thyme.
- Cover and bake in the preheated oven until meat pulls apart easily, 2 to 3 hours.
Nutrition Facts : Calories 492.1 calories, Carbohydrate 16.6 g, Cholesterol 89.1 mg, Fat 28.4 g, Fiber 2.8 g, Protein 26.3 g, SaturatedFat 8.9 g, Sodium 680 mg, Sugar 6.6 g
VINEGAR-BRAISED PORK SHOULDER CHOPS
Pulling double duty as a tenderizer and flavor, a vinegar-based braising liquid is what makes this pork dish truly special.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 1h
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees. In a large Dutch oven or heavy pot with a tight-fitting lid, heat oil over high. Season chops with salt and pepper. In batches, cook chops until browned on both sides, 5 minutes per batch, flipping once. Layer chops in pot and add vinegar, 1 cup water, sugar, and garlic. Cover, transfer to oven, and braise until cooking liquid is reduced by three-quarters and chops are tender, 40 minutes. Sprinkle with parsley and serve with pan juices.
Nutrition Facts : Calories 329 g, Fat 17 g, Protein 33 g
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