Braised Pork And Vegetables Food

BRAISED PORK AND VEGGIE POCKETS

Steps:

• For the pork: Preheat the oven to 350 degrees F.
• In a small mixing bowl, combine the salt, chili powder, cumin, mustard, sage, paprika, cinnamon and cracked black pepper. Massage the pork shoulder all over with the dry rub.
• Place a large Dutch oven over high heat. Add the oil and heat until shimmering. Put the pork shoulder in the pot and sear on all sides until golden brown, about 4 minutes per side. Set the pork aside.
• Reduce the heat to medium and add the red onion and orange to the pot. Cook, stirring, until the orange edges are caramelized, about 6 minutes. Put the pork back in and pour in the sweet tea. The tea should cover about two-thirds of the pork; it should not be fully submerged. Cover the pot with a lid. Oven-braise the pork, turning it over halfway through the cooking time, until fork-tender, about 2 hours.
• For the pockets: Meanwhile, assemble the vegetable filling. Squeeze the spinach to remove all of the moisture. Use your fingers to break up the spinach as you sprinkle it into a large mixing bowl. Add the black beans, corn, pepper jack, Cheddar, pickled jalapenos, cilantro, salt, black pepper, scallion and bell pepper. Stir thoroughly to combine.
• Remove the pork from the pot and discard the cooking liquid. Using 2 forks, shred the pork into bite-size chunks, making sure to discard any fatty pieces. Add the pork to the vegetable filling and toss to combine.
• Line 2 baking sheets with parchment paper. Spread 2 rounds of pie crust dough onto a surface lightly dusted with flour. Place six 1/4-cup mounds of filling onto the first round of pie dough, leaving space in between each mound. Lay the second round of dough directly on top of the mounds. Using a pizza cutter, make slices in the dough to separate each mound and form a triangular pocket.
• Working with one triangle at a time, press the tip of a fork along the edges to seal the pocket on all 3 sides. Place the sealed pocket on one of the parchment-lined baking sheets. Continue with the remaining dough and filling. Brush the triangles with the beaten egg to ensure even browning. Bake until golden brown and crispy, 25 to 30 minutes. Serve warm.

PORK SHOULDER POT ROAST WITH WINTER VEGETABLES

Steps:

• For the pork shoulder: One day before cooking, liberally salt the pork shoulder and refrigerate uncovered.
• When ready to cook, preheat the oven to 300 degrees F.
• In a large Dutch oven over medium heat, cook the pancetta and 6 sage leaves over medium heat until the pancetta renders its fat and gets crispy, about 5 minutes. Using a slotted spoon, transfer the sage and pancetta to a plate lined with paper towels and set aside. Add the pork shoulder to the pancetta fat and brown the pork on all sides, about 5 minutes per side. Set aside.
• Add the garlic, carrots, rutabaga, turnips and onion and cook until browned, about 4 minutes. Add the tomato paste, miso paste, rosemary sprigs and sage sprigs and cook for 1 minute more. Add the beer and chicken stock and bring to a simmer. Return the pork to the pan and add the reserved pancetta and sage. Cover and braise in the oven until fork-tender, about 3 1/2 hours. Allow the pork to rest for 30 minutes in the liquid.
• For the fried parsley: Put 1/2 inch of oil in a small saucepan and heat over medium heat until 350 degrees F. Add the parsley leaves and fry until crispy, about 1 minute. Remove with a slotted spoon to a paper towel-lined plate.
• For the fried onions: Put 1/2 inch of oil in a small saucepan and heat over medium heat until 350 degrees F.
• Mix together the flour and cayenne in a shallow bowl. Dredge the onions in the flour mixture, shaking off any excess. Fry in batches until browned, 3 to 5 minutes. Remove with a slotted spoon to a paper towel-lined plate.
• For the fried capers: Pat the capers dry with a paper towel. Fill a small saucepan with 1/2 inch of oil. Add the capers to the cold oil and turn the heat to medium. Cook until the capers are fried and crispy, 3 to 5 minutes. Remove with a slotted spoon to a paper towel-lined plate.
• Remove the pork from the liquid and transfer to a cutting board. Slice the pork into 1-inch-thick pieces and transfer to a serving platter.
• Stir the vinegar into the braising liquid. Pour the sauce over the pork and top with the fried capers, fried onions, fried parsley, mint and cilantro.

BRAISED PORK AND VEGETABLE STEW

Steps:

• Heat oil in a Dutch oven over medium heat. Add pork; cook and stir until browned, 6 to 8 minutes. Remove to a dish.
• Add cabbage, onion, carrots, celery, and garlic to the hot pot; saute for 10 minutes. Add pork back to the pot with chicken stock, cider vinegar, Worcestershire sauce, mustard powder, salt, and pepper. Simmer until pork is tender, 30 to 40 minutes.
• Whisk water and cornstarch in a small bowl; pour into the stew. Cook and stir until thickened, about 5 minutes.

BRAISED PORK AND VEGETABLES

Steps:

• Stir fry pork in oil in skillet until brown; drain on paper towels.
• Stir fry onion and garlic in same skillet until tender.
• Stir in pork, carrots, first amount of water, bouillon powder, basil, thyme and pepper.
• Heat to boiling; reduce heat, cover and simmer 15 minutes.
• Add 1/2 cup water and the Brussels sprouts; heat to boiling.
• Reduce heat and simmer until all is tender; about 15 min more.
• Cook spaghetti as directed on package.
• Stir margarine and cheese.
• Serve pork and vegetables over spaghetti.

BRAISED POT ROAST WITH VEGETABLES

Steps:

• Season all sides of the beef with a fair amount of salt and pepper. In a large Dutch oven or other heavy pot that has a tight cover; heat 2 tablespoons of the oil over moderately high heat. Brown the meat on all sides, taking the time to get a nice crust on the outside. Pour in the tomatoes and the water. Scatter the vegetables and herbs around the pot roast, season with salt and pepper; and drizzle with the remaining tablespoon of oil. Cover the pot and reduce the heat to low. Braise for about 3 hours, basting every 30 minutes with the pan juices, until the beef is fork tender.
• Slice the pot roast and arrange on platter surrounded by the vegetables. Serve with the pot juices.

BRAISED PORK SHOULDER

Steps:

• Using a spice grinder, grind the coriander and cumin seeds until they are a fine powder.
• Preheat the oven to 375 degrees F.
• Sprinkle the pork shoulder with the ground spices and salt, then tie each piece so they cook evenly.
• Coat a Dutch oven with olive oil and bring to a high heat. Brown the first pork on all sides. Remove the pork from the pan and reserve. Ditch the fat in the pan and give a few drops of new oil. Repeat with the second pork and remove.
• Lower the heat to medium and toss in the fennel and onions and season them with salt and a sprinkle of crushed red pepper. Cook the onions and fennel until they are soft and very aromatic, 7 to 8 minutes. Add the garlic and ginger and cook 2 to 3 minutes longer.
• Add the wine and reduce by half. Stir in the mustard and add the bay leaves and thyme. Return the pork to the Dutch oven and add stock to the pan until it comes halfway up the side of the pork. Add salt if needed. Bring the liquid to a boil, cover and put the Dutch oven in the preheated oven.
• After 1 hour, turn the pork over and add more liquid to the pan if the liquid level has gone down. Cover and return to the oven for 1 hour.
• Turn the pork back over and return to the oven without the lid and cook for 45 more minutes. The liquid should concentrate.
• Remove the pan from the oven, remove the pork and reserve for 15 minutes, tented with aluminum foil. Skim any excess fat from the pan and reduce the pan juices, if needed.
• Slice the pork and serve with onions, fennel and juices.
• Wine Pairing Suggestion: Pinot Grigio

PORK BRAISED WITH AUTUMN VEGETABLES

Steps:

• Melt butter in large deep skillet over medium-high heat. Add pork; brown on all sides, about 5 minutes total. Add parsnips, squash, onions, broth, and thyme; bring to boil. Reduce heat to medium-low. Cover and simmer until pork is just cooked through, about 10 minutes. Transfer pork to plate and tent with foil to keep warm.
• Continue simmering, uncovered, until vegetables are tender and liquid is slightly reduced, about 5 minutes longer. Stir mustard into sauce. Season to taste with salt and pepper. Cut pork diagonally into 1/2-inch-thick slices and serve with sauce and vegetables.

BRAISED PORK AND VEGETABLES

Steps:

• Cook pork in oil in 4-quart dutch oven over medium heat, turning occasionally, until brown; drain. Add instant bouillon, garlic powder and water. Heat to boiling; reduce heat. Cover and simmer until pork is done, about 3 hours. Skim fat from broth. Add remaining ingredients.Heat to boiling; reduce heat. Cover and simmer until peppers and onions are crisp tender, about 5 minutes.
• Remove pork and vegetables to warm platter; keep warm; Skim any fat from broth again. Heat to boiling until reduced to 1 1/2 cups, about 5 to 10 minutes. Serve with pork.

BRAISED PORK LOIN WITH SAVORY VEGETABLES

Steps:

• For Best results for this recipe purchase a permarinated and seasoned tenderloin available in your grocery. For this recipe I chose a lemon garlic herb preseasoned tenderloin. However you may use any type but it should be marinated.
• Julienne carrots and celery, mince garlic and prepare shallots, onion by chopping. Leaks may be cut into one to two inch segments or chopped as you prefer.
• In a Dutch Oven heat olive oil on medium high until hot. Carefully add tenderloin and brown on all sides. Remove and set aside.
• Remove any excess oil reserving enough to saute vegetables. Add Garlic, onion and Shallot and saute stirring frequently until translucent.
• Add carrots and celery to onion garlic mixture and stir frequently approximately 3 minutes.
• Add the leak and saute another 2 minutes.
• Add button mushrooms. You will notice some liquid from the vegetables. Stir frequently for another 2 to 3 minutes.
• Deglaze with 3/4 cup of wine. If desired you may also use chicken stock (low sodium) with 1 tablespoon of your favorite wine vinegar. I recommend for this recipe a white whine vinegar however you may use any flavor you like.
• Return the browned tenderloin to the Dutch Oven then add Stock until vegetables and loin is almost covered. Add salt and pepper to taste. You may omit salt as the loin is naturally salty from brine.
• Bring to a rolling or hard simmer and reduce heat and simmer approximately 15 minutes.
• In a preheated 375 degree oven add the covered dutch oven and immediately reduce temperature to 275 degrees. Roast for one hour.
• In one hour reduce oven heat to 225 degrees for two hours.
• Remove from oven, then set roast aside, covered in foil to rest. With a slotted spoon remove the vegetables and set aside, covered.
• On stove top at medium heat, bring stock liquid to a simmer.
• While waiting for simmer to begin, whisk corn starch into cream and incorporate fully.
• When simmer begins reduce heat to medium low and add the corn starch cream mixture stirring constantly until thickened. It should not take long to thicken depending the liquid volume and amount of corn starch. If needed add additional cornstarch incorporated into water or cream. Remove from heat and gravy will thicken as it cools.
• Slice tenderloin and serve with gravy over meat or on the side.

BRAISED PORK SHANK

Steps:

• For the brine: Bring the water to a simmer in a large non-reactive pot. Turn off the heat and add salt, sugar, coriander, peppercorns, rosemary, bay leaf and garlic and bring to a simmer. Whisk until the salt and sugar is dissolved, and then let it cool in the fridge or an ice bath until the brine hits a temperature of 35 degrees F.
• Add the shanks to the cooled brine and weigh down with a plate to ensure that the shanks are completely submerged. Refrigerate for 8 to 12 hours.
• After brining, remove the shanks from the brining liquid to a baking sheet lined with a clean kitchen towel to dry off a bit. Discard the brining liquid.
• For the braise: Preheat the oven to 300 degrees F.
• Heat a large Dutch oven or roasting pan over medium-high heat. Pour in enough oil so that it covers the bottom of the Dutch oven or roasting pan completely. Put some flour in a shallow dish. Add a heavy pinch of salt and a few grinds of pepper to the flour and whisk to combine. Dredge the shanks in the flour, shaking off the excess, and add them to the pan. In order to get a nice even golden-brown sear, you don't want to overcrowd the pan. (Do this step in two batches if necessary.) Brown the shanks on all sides, a few minutes per side, then remove to a plate while you sear the rest.
• Add the celery, onions, carrots, garlic, rosemary and thyme with a large pinch of salt. Sweat the vegetables until tender, about 5 minutes. Deglaze with the white wine and reduce by three-quarters. Add the apple cider and reduce by half. Add half the chicken stock and bring the braising liquid up to a simmer. Taste it for seasoning, adding additional salt and pepper if necessary. Place the shanks back into the pan; the liquid should go about halfway up the shanks. If it does not, add the rest of the liquid until it reaches the desired half. Put the pan in the oven and cook until the meat is tender, about 200 degrees F when checked with a meat thermometer, 4 to 5 hours.
• Remove the shanks from the oven and carefully transfer the shanks to another large pan. Then strain the braising liquid over the shanks. Cool them in the liquid overnight in the refrigerator.
• The next day, reheat the shanks in their liquid. Then remove them to a large serving platter. Spoon some of the braising liquid over the meat.