BRAISED PORK WITH CHERRY GRAVY
Serves 6
***NOTE: Overnight chilling involved. Plan accordingly!***
Ingredients
First Day:
4 pounds boneless pork shoulder, tied
Salt and freshly ground pepper
6 TB vegetable oil, dividied
6 celery ribs, coarsely chopped
2 carrots, coarsely chopped
2 onions, coarsely chopped
1/4 cup tomato paste
1 cup dry red wine
6 cups chicken broth
1 cup dried sour cherries
Second Day:
Salt and pepper
1 TB vegetable oil
2 large fennel bulbs, thinly sliced
2 large leeks, white and pale green parts, sliced crosswise 1/2 inch thick
1-1/2 cups heavy cream
1/4 cup grated young pecorino cheese
1/4 cup chives, cut into 1/2-inch lengths
Directions
First Day:
Preheat oven to 350F. Season the pork with salt and pepper. In a large Dutch oven, brown the pork in 2 TB oil. Remove the pork and pour off the fat. Add 2 TB of oil to the pot. Add the celery, carrots, and the 2 onions and cook over moderate heat until golden, about 15 minutes. Add the tomato paste, wine and stock; bring to a bioil. Add the pork and cherries, cover and braise in the oven fo r4 hours. Let cool, then refrigerate overnight.
Second Day:
Skim the fat from the liquid and remove the pork. Boil the gravy until it's reduced to 1-1/2 cups, about 25 minutes. Strain the gravy into a saucepan and season with salt and pepper and keep warm. Untie the pork and slice into 6-8 medallions.
In a skillet, combine 2 TB oil with the fennel, leeks, and 1 onion. Cover and cook over moderate heat until the vegetabls are softened, about 7 minutes. Add the cream and simmer until thickened, about 10 minutes. Add the cheese and chives, and season with salt and pepper.
In a nonstick skillet, heat 1 TB oil. Add the pork and brown well. Serve with the gravy and vegetables.
Recipe courtesy of Michel Nischan via Food & Wine's 2013 Annual Cookbook
This is extraordinary. The flavors in the separate components work tremendously well together. This would make a terrific special occasion meal.
The CookingBites Recipe Challenge: Wine
Serves 6
***NOTE: Overnight chilling involved. Plan accordingly!***
Ingredients
First Day:
4 pounds boneless pork shoulder, tied
Salt and freshly ground pepper
6 TB vegetable oil, dividied
6 celery ribs, coarsely chopped
2 carrots, coarsely chopped
2 onions, coarsely chopped
1/4 cup tomato paste
1 cup dry red wine
6 cups chicken broth
1 cup dried sour cherries
Second Day:
Salt and pepper
1 TB vegetable oil
2 large fennel bulbs, thinly sliced
2 large leeks, white and pale green parts, sliced crosswise 1/2 inch thick
1-1/2 cups heavy cream
1/4 cup grated young pecorino cheese
1/4 cup chives, cut into 1/2-inch lengths
Directions
First Day:
Preheat oven to 350F. Season the pork with salt and pepper. In a large Dutch oven, brown the pork in 2 TB oil. Remove the pork and pour off the fat. Add 2 TB of oil to the pot. Add the celery, carrots, and the 2 onions and cook over moderate heat until golden, about 15 minutes. Add the tomato paste, wine and stock; bring to a bioil. Add the pork and cherries, cover and braise in the oven fo r4 hours. Let cool, then refrigerate overnight.
Second Day:
Skim the fat from the liquid and remove the pork. Boil the gravy until it's reduced to 1-1/2 cups, about 25 minutes. Strain the gravy into a saucepan and season with salt and pepper and keep warm. Untie the pork and slice into 6-8 medallions.
In a skillet, combine 2 TB oil with the fennel, leeks, and 1 onion. Cover and cook over moderate heat until the vegetabls are softened, about 7 minutes. Add the cream and simmer until thickened, about 10 minutes. Add the cheese and chives, and season with salt and pepper.
In a nonstick skillet, heat 1 TB oil. Add the pork and brown well. Serve with the gravy and vegetables.
Recipe courtesy of Michel Nischan via Food & Wine's 2013 Annual Cookbook
This is extraordinary. The flavors in the separate components work tremendously well together. This would make a terrific special occasion meal.
The CookingBites Recipe Challenge: Wine
