Braised Pork With Red Wine Food

BRAISED PORK WITH RED WINE

Steps:

• Combine pork, salt and pepper to taste, wine, stock, carrots and garlic in a saucepan, Dutch oven or slow cooker. Bring to a boil, then adjust heat so that mixture simmers steadily but not vigorously. (If using a slow cooker, just turn it to ''high'' and let cook for at least three hours.)
• Cook, stirring every half-hour or so, until meat is very tender and just about falling apart, at least an hour and most likely a bit longer. Use a slotted spoon to remove solid ingredients to a bowl, then turn heat to high. (If using a slow cooker, transfer liquid to a saucepan for this step.) Reduce to about a cup, or even less. Taste and adjust seasoning, then lower heat and stir in butter.
• Add solids to sauce and reheat. Serve over egg noodles, garnished with parsley.

RED WINE BRAISED PORK CHOPS W/ RED WINE GRAVY AND GARLIC MASHED

Steps:

• Clean the potatoes and put them in a boiling pot of water and 1 teaspoons salt for about an hour or tender.
• Liberally season pork chops with s&p, paprika and garlic powder. Sear in a skillet with 2 tbs. butter for 1 minute on each side.
• Put pork chops in a x baking dish with chopped shallots or onion, basil and thyme (enough to make a thin layer), beef broth and red wine. Bake 45 minutes at 325 and flip once halfway through cooking.
• Drain potatoes, add butter, garlic, and milk (about 1/4 cup or until it reaches your desired consistency) and mash on low heat.
• Using the same pan you seared the pork chops in, melt the butter and flour to make a roux, slowly add the liquid from the chops until you get the consistency you like. Also, add a little bit of fresh wine for extra flavor. Bring to boil, stir, and remove from heat.
• The gravy goes great with the pork chops and mashed potatoes! Enjoy.

PORK SHOULDER BRAISED WITH PORCINI AND RED WINE WITH CAVATELLI PASTA AND SAUCE VERDE

Steps:

• For the braised pork: Preheat oven to 325 degrees F.
• Toss the pork cubes with the salt and pepper and half of the oregano in a bowl. Place the porcini mushrooms in a small bowl just large enough to accommodate them and pour the hot water over the top; let stand for 30 minutes to rehydrate.
• Meanwhile, place an enameled 6-quart Dutch oven or other heavy, oven-safe pot over medium heat on the stovetop. Add the olive oil. Once the oil is hot, add the seasoned pork cubes, working in 2 batches so as to not crowd the pot. Cook on all sides, turning once, until the pieces have begun to brown lightly. Set aside the browned pork cubes in a bowl. Add the onion, carrot and celery and cook until softened and lightly caramelized, adding olive oil if bottom of pan becomes too dry. Add the garlic and continue to cook until fragrant, 1 to 2 minutes. Add the wine to the pot to deglaze, scraping loose any browned bits. Add the porcini mushrooms and their liquid (be sure to prevent the sediment at the bottom of the bowl from pouring in), the broth, tomato sauce, bay leaf and remaining oregano and stir to incorporate. Return the pork to the pot and cover with a tight-fitting lid. Place the pot in the oven and cook for 2 1/2 hours. Remove the pork and check for tenderness. If the pork is not fork-tender, return to the oven and continue to braise for another 30 to 45 minutes. Let cool slightly and taste for seasonings.
• For the cavatelli pasta: Place the flour on a smooth work surface and add 1 teaspoon salt, stirring lightly with a fork to incorporate. Form the small pile of flour into a ring with room in middle to accommodate the eggs. Dump the eggs and yolks into the middle of the ring. Stir the eggs slowly with a fork to mix, then continuing with the fork, draw the flour into the eggs a little at a time, working the pile in a circular motion to bring the dough together without breaking the ring. Once the pasta dough has started to form, knead the dough, rolling and turning the ball until a smooth and silky dough is achieved. Wrap the pasta dough tightly in plastic wrap and let rest for at least 30 minutes or up to 24 hours in the refrigerator.
• Lightly dust a work surface with semolina flour. Take the dough ball and roll it out to a 1-inch thickness. Cut the dough into 1/2-inch-thick slices and roll out to a 1/4-inch thickness. Run the long strips through the cavatelli machine to shape. Depending on your type of machine, the thickness of the long strips may vary slightly. The pasta can then be refrigerated in an airtight container for up to 2 days or cooked immediately.
• Boil a large pot of water over high heat. Add the remaining tablespoon salt and 6 cups of the pasta. Cook until slightly chewy, approximately 5 minutes. Drain the pasta, reserving 1 cup of the cooking liquid.
• For the sauce verde: Place olive oil, spinach, capers, lemon juice, pepper and parsley in a tall, slender container, such as a pitcher, and blend on high speed using an immersion blender until the sauce has the consistency of a thick paste, about 1 minute.
• To prepare the dish for plating, reheat the braised pork over medium heat. When the pork is steaming hot, add the cooked pasta. Allow the pork and pasta to cook another 2 to 3 minutes. If the sauce thickens too much, add some of the reserved pasta cooking water 1/4 cup at a time until you reach your desired consistency. Evenly divide the pork and pasta among 6 to 8 bowls. Spoon 1 tablespoon sauce verde over each bowl and top with a liberal grating of cheese.

PORK CHOPS WITH WINE AND GARLIC

Steps:

• Heat the oil and 2 tablespoons of the butter in a heavy skillet over high heat. Salt and pepper both sides of the pork chops and sear them until they're nice and golden, about 2 minutes per side. (No need to completely cook the chops at this point.) Remove the chops from the skillet and set aside.
• Reduce the heat to medium high, then throw in the whole cloves of garlic. Stir them around and cook until they get nice and golden brown, a couple minutes. Pour in the red wine, then add the bay leaf. Stir it around and cook, raising the heat if necessary, until the sauce is reduced and thick, several minutes.
• Stir in the beef broth (you can add more if it needs the liquid) and add the chops back to the skillet, arranging them so they're swimming in the sauce. Cook the chops in the sauce for a few minutes, then add the balsamic. Shake the skillet to get it to distribute, then cook for a couple more minutes, or until the pork chops are done.
• Remove the chops from the skillet once more, then let the sauce reduce a little more if needed, until it's very thick and rich and the garlic is soft. Swirl in the remaining 1 tablespoon butter and sprinkle in a little salt and pepper.
• Arrange the pork chops on a platter, then pour the whole skillet of sauce (including the garlic) over the top. Serve with Lemony Green Beans if desired.
• Snap off the stem ends of the green beans or cut them off in a big bunch with a knife.
• Heat a pan over a medium heat and add the butter. (It helps to use a pan with a light-colored bottom, so you can keep track of the color.) Swirl the pan occasionally so the butter cooks evenly. As the butter melts, it will begin to foam. The color will progress from lemony yellow to golden tan to, finally, a toasty brown.
• Once you smell that nutty aroma, add the green beans and saute for 3 to 4 minutes so the beans take on a little color. Add the lemon zest and juice, salt and pepper, then transfer to a platter in batches with tongs.

WINE-BRAISED PORK TACOS

Steps:

• Cook the bacon in a Dutch oven over medium-low heat until crisp, 10 to 12 minutes. Drain on paper towels. Add the onions to the drippings in the pot; cook, stirring, until golden, about 30 minutes. Transfer to a bowl.
• Meanwhile, finely chop the carrot, celery, garlic and jalapeno in a food processor. Preheat the oven to 325 degrees F.
• Pat the pork dry. Season with salt and pepper. Warm the olive oil in the Dutch oven over medium-high heat. Working in batches, brown the pork on all sides, 8 to 10 minutes per batch. Transfer the meat to a plate.
• Add the carrot mixture to the Dutch oven and cook, stirring, about 3 minutes. Stir in the onions and tomato paste; cook 3 minutes. Sprinkle in the flour and cook, stirring, 2 minutes. Add the wine and bring to a boil, then simmer until reduced by half, about 8 minutes.
• Return the bacon and pork to the pot. Squeeze in the orange juice, then add the spent peel. Add the oregano, bay leaves and enough stock to reach the top of the pork. Cover, transfer to the oven and cook about 3 hours.
• Transfer the pork to a bowl using tongs, then shred. Season with salt and pepper. Strain the sauce and return to the pot; add the solids to the bowl with the meat (discard the bay leaves and orange peel). Boil the sauce over high heat until thickened, about 2 minutes. Add the sour cream and season with salt and pepper. Fill the tortillas with the pork; drizzle with the sauce and top with the cheese and slaw.
• Fennel Slaw:
• Mix 1/4 cup mayonnaise, 1 tablespoon red wine vinegar, 2 tablespoons orange juice, 1 teaspoon sugar, 1 minced jalapeno, 1/2 teaspoon each dried oregano and cumin, and some fennel fronds in a large bowl. Toss with 2 thinly sliced fennel bulbs, 2 cups thinly sliced cabbage, 4 sliced scallions, 4 strips crumbled bacon, and salt and pepper.

SUCCULENT BRAISED PORK

Steps:

• Preheat the oven to 325 degrees F. Pat the pork dry with paper towels and season with salt and pepper.
• In a large 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. To the pan add the onion, celery, and carrot and sweat until softened, 5 to 7 minutes. Add the garlic and sweat another 2 minutes. Stir in the tomato paste and cook for 3 minutes to cook off the raw flavor and caramelize it. Sprinkle with the flour and cook another 2 minutes to cook off its raw flavor. Whisk in the wine and reduce it by half. 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. Cover the pan and place it in the oven to braise until the meat is fork tender, about 3 hours. Taste and season with more salt and pepper, if needed. Transfer to a serving platter and serve.

BRAISED SHORT RIBS WITH A RED WINE REDUCTION

Steps:

• Preheat the oven to 300.
• Season short ribs with salt and pepper.
• Place a large stock pot over HIGH heat. When hot, add the olive oil.
• Sear the short ribs on all sides until dark brown (about 2 minutes per side).
• Once brown, remove and place in a braising pan or dutch oven.
• Discard the oil, add fresh oil, and then saute all vegetables until brown. Add tomato paste and red wine, scraping up all bits of the pan.
• Pour the vegetable mixture over the short ribs. Add rosemary and thyme. Add beef broth until ribs are completely submerged.
• Cover with a tight fitting lid or aluminum foil and place in the preheated oven. Braising time is between 3-4 hours.
• Once the short ribs are tender, remove from the liquid and set them aside on a plate (cover with foil).
• Strain the braising liquid and allow to sit and cool for 30 minutes to allow the fat to rise to the top.
• Skim the fat off the top using a ladle and discard.
• Place the remaining liquid in a sauce pan, add honey and balsamic vinegar, and reduce by half over MEDIUM-HIGH heat. To thicken, mix flour and cold water to create a slurry, then slowly whisk into sauce until desired consistency is reached.
• If necessary, reheat the short ribs in the sauce in the oven until hot. Serve.

COQ AU VIN (CHICKEN BRAISED IN RED WINE)

Steps:

• Mix flour, salt and pepper and put in paper or plastic bag.
• Drop chicken pieces into bag and shake to coat.
• In large skillet fry bacon until crisp; drain and reserve bacon bits.
• Brown chicken in bacon drippings.
• Remove to a plate.
• Add onions and mushrooms to skillet and cook until onions are tender.
• Drain off fat.
• Return chicken pieces to skillet (or you can place this in a large oven-proof baking dish).
• Add remaining ingredients, including bacon bits.
• Cover and simmer about 1 hours.
• or until chicken is tender.
• (Or cover and bake at 350F for 1-1 1/2 hrs).
• Remove Bouquet Garni before serving.
• Skim off excess fat.
• If desired, sprinkle with snipped parsley.

BRAISED PORK WITH PRUNES

Steps:

• Heat the olive oil in a flame-proof casserole pan and cook the pork, turning occasionally, until it is golden brown all over, about 10 mins. You need plenty of space in the pan, so cook in 2 batches if the meat starts to steam. Remove from the pan to a plate. Tip out any burnt bits, then add the butter and cook the onion for 3-5 mins until softened.
• Stir in the flour, then return the pork and juices to the pan. Pour over the wine and enough stock to cover the meat. Bring to the boil, reduce to a simmer, put the lid on and cook for 45 mins, stirring occasionally. Tip in the prunes, top up with stock or water if the meat isn't covered, and cook 45 mins more, uncovered, until really tender. Serve sprinkled with parsley.

COUNTRY-STYLE PORK RIBS WITH RED WINE VINEGAR SAUCE

Steps:

• Make the sauce: in a medium saucepan, combine all the sauce ingredients; bring to a boil.
• Decrease heat and simmer for 15 minutes, stirring occasionally.
• Remove from heat and let cool to room temperature.
• Pour some of the sauce into a small bowl to use for basting the ribs.
• Let the ribs stand at room temperature for 20-30 minutes before grilling.
• Season ribs with salt and pepper; follow your grill's manufacturer's instructions for using wood chips.
• Grill over Indirect Medium heat for 1-1 ½ hours, until the meat is tender, turning once halfway through grilling time.
• During the last 20 minutes of grilling time, baste with the small bowl of sauce.
• Serve warm with the remaining sauce on the side.

PORK LOIN BRAISED IN WINE AND RED PEPPERS

Steps:

• In a bowl, combine the seasoning salt, black pepper, minced garlic and pinch allspice.
• Cut small slits in the loin about 3/4-inch deep and stuff with the halved garlic cloves.
• Rub the loin with the seasonings on all sides.
• Place in a glass dish, cover and refrigerate overnight.
• Set oven to 350 degrees.
• Remove from the fridge and let the loin rest on top of the counter to come down to almost room temperature before browning.
• Heat olive oil in a Dutch oven over medium-high heat.
• Add in the pork loin and brown on all sides (this should take about 10-15 minutes) remove to a plate.
• Add in onions (adding in more oil if needed) saute for about 10 minutes.
• Add in chopped garlic and red bell peppers; saute for about 5 minutes.
• Add in wine, crushed tomatoes, beef broth, bay leaves, button mushrooms and marjoram; mix to combine with a wooden spoon.
• Add in the browned pork loin (fat side-up) and all the drippings from the plate; bring to a boil.
• Cover with an oven-proof tight fitting lid and place in oven to cook for about 45-60 minutes, or until the pork is tender (might take longer than 1 hour).
• Transfer the loin to a serving plate and let rest for 15 minutes.
• Season the sauce with salt and pepper to taste.
• *NOTE* although this next step is only optional, I prefer to reduce the sauce slightly, but you do not have to do this, just serve the sauce as is without reducing.
• Place the Dutch oven on top of the stove and boil the sauce (uncovered) to reduce slightly while the pork is resting (about 15 minutes).
• Slice the pork and drizzle the sauce on top, pass the rest of the sauce at the table.
• Delicious!