Monday, September 20, 2010
I saw Melissa’s show on Food Network, and this dish looked fantastic. I went onto the website to grab the recipe, and there were 250+ positive reviews. I was sold… and it was an OMG good. I’ve never made pork so tender, and my DB loved this dish. The flavors in the sauce were rich, and the pork came out fork tender and flavorful. Just keep in mind that you’ll need to set aside some time as the braising takes 3 hours. However, the prep work is relatively simple and easy to prepare, and the majority of the cooking is “setting and forgetting” until the 3-hour braising time is up. This is perfect for a lazy weekend meal, but special and elegant enough to serve for guests. I paired this with Garlic Cheese Biscuits- it sopped up all the yummy broth perfectly.
Look how caramelized the pork got:
Succulent Braised Pork in Red Wine sauce
2 pounds pork shoulder, cut into 6 large chunks, or pork loin
Salt and freshly ground black pepper
2 Tbsp olive oil
1 onion, chopped
2 celery stalks, chopped
1 carrot, chopped
1 clove garlic, roughly chopped
2 Tbsp tomato paste
2 Tbsp all-purpose flour
1 cup red wine
1-1/2 cups beef stock or broth
1 bunch parsley stems, tied with string (I used 1 Tbsp dried parsley)
2 bay leaves
1 cup water
1. Preheat the oven to 325 degrees F. Pat the pork dry with paper towels and season with salt and pepper.
2. In a 5-qt 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. Transfer the pork to a plate.
3. To the pan add the onion, celery, and carrot and sweat until softened, 5 to 7 minutes.
4. Add the garlic and sweat another 2 minutes.
5. Stir in the tomato paste and cook for 3 minutes to cook off the raw flavor and caramelize it.
6. Sprinkle with the flour and cook another 2 minutes to cook off its raw flavor.
7. Whisk in the wine and reduce it by half. (This only took me 3-4 minutes.)
8. Return the pork to the Dutch oven, then stir in the beef stock, parsley stems, and bay leaves. Add the water if liquid does not come up to the top of the pork. Do not cover the pork with liquid.
9. Cover the pan and place it in the oven to braise until the meat is fork tender, about 3 hours.
10. Taste and season with more salt and pepper, if needed. Transfer to a serving platter and serve.
Source: Melissa D’Arabian