Braised Pork With Caraway Apples And Onions And Mustard Cheddar Mashed Potatoes With Parsnips Food

BRAISED PORK WITH CARAWAY, APPLES AND ONIONS AND MUSTARD-CHEDDAR MASHED POTATOES WITH PARSNIPS

Steps:

• Preheat the oven to 325 degrees F. Let the pork sit covered at room temperature for 30 minutes.
• Pat the pork dry with a paper towel. Sprinkle the pork generously with salt and pepper.
• Heat a large Dutch oven or heavy-bottomed pot over medium-high heat with the oil, 2 turns of the pan. Place the pork in the pot and evenly brown the meat all over, about 10 to 12 minutes time in total. Remove the pork and reserve.
• Turn heat down to medium, add 3 tablespoons of the butter to the pot. When it foams, add the caraway, fennel and mustard seeds and stir for 1 minute. Add in the onions, apples, thyme, nutmeg and some salt and pepper. Cook to begin to soften, 5 minutes. Then deglaze the pot with the vinegar. Stir in the honey and beer, scraping up the bits stuck to the bottom of the pot. Add in the chicken stock and then the reserved pork, and bring to a simmer. Cover and place the pot in the oven until the meat is very tender, 2 1/2 to 3 hours, turning the meat halfway through cooking.
• Remove the pork from the pot, place on a plate and tent with foil to keep warm. When cool enough to handle, pull the meat apart with two forks. Return the meat to the braising liquid. The apples and onions will have almost completely melted into a chunky sauce. Cool and store in the refrigerator for a make-ahead meal.
• Place the potatoes and the parsnips in a pot and cover with water. Bring to a boil, salt the water and cook until tender. Drain and return to the hot pot. Mash the potatoes with the milk and the remaining 3 tablespoons butter. Then season with salt and pepper, and add the cheese and mustard. Taste to adjust the seasonings, cool and store for a make-ahead meal.
• To serve, reheat the pork, covered over medium heat, stirring occasionally. Reheat the mashed potatoes and parsnips over medium heat covered with a little stock or milk to loosen. Mashed potatoes can be kept warm for hours by placing them in a covered saucepot inside of a larger pot filled with an inch of water at a low simmer.
• Serve the pork alongside or on top of the potatoes, and sprinkle chopped parsley on everything.

BEER BRAISED PORK KNUCKLES WITH CARAWAY, GARLIC, APPLES AND POTATOES

Steps:

• Preheat the oven to 425 degrees F. Put the salt and caraway seeds into a bowl, mince or grate in the garlic, and stir to combine. Add the pork knuckles and rub them well with the caraway mixture, getting it into the slits in the rind where it was scored.
• Peel the onions and slice them into rounds and add them to the bottom of a roasting tin, making a bed or platform. Sit the knuckles on top of the onions and cook them for 30 minutes.
• Take the tin out of the oven and quickly arrange the apples and potatoes around the knuckles. Carefully pour 1 cup of the beer over the knuckles, so they are basted as the liquid pours into the tin. Put the pan back into the oven. Lower the oven temperature to 325 degrees F and roast for 2 hours.
• Turn the oven up again to 425 degrees F, and baste the hocks with the remaining beer. Roast for 30 minutes more.
• Remove the tin from the oven and transfer the apples and potatoes to a warmed serving dish. Lift the knuckles onto a carving board and leave the onion and juices in the tin. Put the tin on the stove over medium heat and add 2 cups boiling water, stirring to deglaze the pan to make a gravy. Transfer the gravy to a serving bowl.
• Take the crackling off the knuckles and break it into pieces, then add them to a serving bowl. Pull or carve the pork meat and add it to the bowl with the crackling. Serve with the apples, potatoes, gravy and some German mustard.
• Make Ahead Note:
• The pork and onions can be put in roasting tin up to 1 day ahead. Cover with plastic wrap and refrigerate. Just before cooking, rub with the salt, caraway and garlic and cook as directed.
• Making leftovers right:
• Leftover pork can be stored in the refrigerator, tightly wrapped in aluminum foil, for up to 3 days. Eat it cold or reheat gently in a saucepan with leftover gravy, until piping hot. You should store any leftover gravy in a separate airtight container in the in the refrigerator for 1 to 2 days.
• Leftover pork can be frozen for up to 2 months, tightly wrapped in foil, then defrosted overnight in the refrigerator. Even if you have an amount too small to be useful by itself (a likely outcome), simply bag and mark it up and freeze it for future use in the Pantry Paella recipe.

BRAISED PORK CHOPS WITH APPLES AND ONIONS

Steps:

• season the chops well with salt and pepper.
• Peel and core apples and cut into wedges.
• Peel onions and separate into rings.
• Melt butter in frying pan and sear the meat on both sides.
• add the water with the worcestershire sauce, cover and cook 10 minute on medium high heat.
• Turn chops over, add apple and onions. reduce heat, cover and cook for a further 30 minute on medium low heat.
• garnish with parsley and serve with creamed potatoes.

BRAISED PORK SHOULDER WITH ONIONS

Steps:

• With the rack in the middle position, preheat the oven to 180 °C (350 °F).
• In a large ovenproof pan, brown the meat in 30 ml (2 tablespoons) of oil. Season with salt and pepper. Set aside on a plate.
• In the same pan, gently brown the onions in the remaining oil until well caramelized. Season with salt and pepper. Sprinkle with the flour and stir to combine. Add the wine and bring to a boil.
• Return the meat to the pan and add the remaining ingredients. Bring to a boil. Cover and braise in the oven for 2 hours. Remove the lid and continue cooking for about 1 hour or until the meat falls easily with a fork.
• Serve with a green vegetable and mashed potatoes.
• Reserve half of the meat and sauce to the Braised Pork Macaroni Casserole.

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.